Maybe this tip won't come as a surprise for you, but I had been making this stir fry for at least a year before I learned from a friend that I should start by frying the crunchiest vegetables first, then add in the more tender ones. It turns out I had been unnecessarily cooking my bok choy to a mushy oblivion. Oh well, live and learn!
In the comments, tell us why you think my stir fry is way better than my brother's...just kidding! Instead, share with us one of your own culinary "aha!" moments.
1/4 cup cornstarch
2 Tbsp sugar
3 Tbsp chicken stock
1/2 cup low-sodium soy sauce
1Tbsp sesame oil, plus more for frying
1 inch fresh ginger, minced
3-4 cloves garlic, minced
2 lb chicken breast
12 cups vegetables of choice
cashews and sesame seeds to garnish
If you're serving stir fry with rice (especially brown rice), start cooking the rice first. I always forget this step, so it's nice to have a reminder.
In a small bowl mix together the cornstarch, sugar, chicken stock, low-sodium soy sauce, and sesame oil. Set this sauce aside. Now do all your chopping. I start with the softest vegetables (i.e. bok choy), and then transition to the crunchiest vegetables (i.e. carrots and broccoli). This way the vegetables you need to fry first are at the top of the bowl or measuring cup. Set aside the garlic and ginger in a separate container. Then, cut the chicken into small cubes.
Heat a small amount of sesame oil over medium heat. Fry the ginger and garlic for 1 minute until fragrant. Add the chicken and fry until no longer pink inside. If you have a large wok or frying pan you can leave the chicken in, otherwise remove it and set it aside in a clean bowl. Now fry the vegetables starting with the crunchiest ones. As these begin to soften, add the medium-crunchy vegetables (i.e. peppers, stalk of the bok choy), and finish with the leafy vegetables. If you have set the chicken aside add it back in now. Give the sauce another mix and add to the stir fry. Keep stirring until sauce has thickened. Turn off heat. Serve with rice or noodles and garnish with cashews and sesame seeds.