Stir Fried Chicken and Vegetables

2 boneless chicken breast halves, skinned (or 1/2 pound lean pork or beef)
1 pound vegetables (2 to 3 cups)
1 garlic clove, crushed
2 slices fresh ginger root, minced
2 Tbsp. dry sherry
1 Tbsp. light soy sauce
1/2 tsp. salt
1/2 tsp. sugar
3 Tbsp. oil
1/2 cup stock (chicken or beef, depending on meat used)
2 tsp. cornstarch
Cooked rice

[Note about vegetables:  Use your favorites.  I like mushrooms, Napa cabbage, water chestnuts, and snow peas with chicken; pork is good with celery, mushrooms, bamboo shoots, water chestnuts, and frozen peas; beef is good with onions, green peppers, carrots, and bean sprouts or tomato wedges.  Almost any vegetable will do.  I often use more vegetables and less meat. Toasted cashews, peanuts or almonds are also good additions.]

Slice meat in thin strips, across grain.  Slice vegetables in uniform bite-size pieces.  Combine sherry, soy sauce, salt, and sugar.  Heat oil in wok or large sauté pan.  It should be quite hot but not smoking.  Add garlic and ginger root; stir-fry a few times.  Add meat and stir-fry until it is no longer pink (about 2 minutes).  Add sherry mixture and stir fry one minute more to blend.  Remove meat from pan.  Heat remaining oil.  Add vegetables; stir-fry to coat with oil (1-2 minutes).   Stir in stock until heated.  Cover and cook vegetables for 3 or 4 minutes.  Then return meat and cook, covered, over medium heat, until done (2 to 3 minutes).  Meanwhile blend cornstarch and cold water to a paste, then stir into center of meat and vegetables and cook until thickened.  Stir well to combine.  Serve at once over rice. 

This is just a basic stir fry recipe.  There are infinite variations in seasonings and vegetables.  Cook rice first. Prepare all ingredients before you start cooking.  Put them by the stove in the order you will need them.  Make sure everyone is ready to eat and then start cooking, it won’t take long.