Chop all your veggies and protein beforehand—stir-frying is fast, and there’s no time for mid-cook dicing emergencies.
Mix the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch slurry, honey, and vinegar. Add chili flakes if you’re feeling bold. Set it aside for now—you’ll be the sauce boss later.
Cook the Protein:
Heat 1 tbsp of oil in a large skillet or wok over high heat. Add your protein and cook until it’s browned and cooked through, about 4–5 minutes. Remove and set aside.
Stir-Fry the Veggies:
Add the remaining 1 tbsp of oil to the skillet. Toss in the garlic and ginger, stir quickly, then add the veggies. Stir-fry for 3–5 minutes until they’re tender-crisp (soft but still a little crunchy).
Combine and Sauce It Up:
Return the cooked protein to the skillet. Pour in the sauce and stir everything together. Cook for 2–3 minutes until the sauce thickens and coats everything beautifully.
Serve and Enjoy:
Spoon the stir-fry over rice or noodles, garnish with sesame seeds and green onions, and dig in while it’s hot!
