Ginger-Garlic Stir-Fry

Steps

1. Sauce: whisk [[soy]] soy sauce, [[oyster]] oyster sauce, [[vinegar]] rice vinegar, [[sesame]] sesame oil, [[cornstarch]] cornstarch, [[water]] water and [[honey]] honey.
2. Pat [[protein]] of sliced chicken or beef dry with paper towels so it sears.
3. Heat a wok or large skillet over high heat until very hot, about 2 minutes.
4. Add half of [[oil]] avocado oil and half the meat in one layer. Let it sear 1–2 minutes without moving, then stir-fry 1–2 minutes until mostly cooked. Move to a plate. Repeat with the rest.
5. Add [[broccoli]] broccoli and 2–3 tbsp water to the hot pan. Cover 2–3 minutes until bright green and tender-crisp.
6. Push the broccoli aside. Add [[garlic]] garlic and [[ginger]] ginger to the middle and stir 30 seconds.
7. If using, add [[pepper]] sliced bell pepper and stir-fry 1–2 minutes.
8. Return the meat. Stir the sauce (the cornstarch settles) and pour it in. Toss 1–2 minutes until it thickens and coats everything.
9. Add [[scallions]] green onions, toss 30 seconds and take it off the heat. Serve over rice or cauliflower rice.

Notes

• Your numbers: with chicken breast, no rice. 8g fiber.
• Keep the heat high, have everything prepped before you start, and don’t skip cooking the meat in batches, or it steams instead of searing.
• Garlic: the original says 2–4 cloves.