Ikea has this mother of a wok that sets you back by $10 or less. So the day I got one home, it didn’t take me much time to attempt a stir-fry. The trick with an s-f, as I’ve come to understand, is to cut everything fine. I’d once eaten some amazing beef stir-fry made by a Nepali cook in a street close to Mapusa market in Goa. I remember he used parboiled beef, presumably a concession to the chop-chop nature of street food; but I went with raw. Regarding veggies, rule of thumb is to start with the firmer ones first since they take longer to cook (go with whatever you like).
1/2 kg beef (cut into thin strips)
Marinade: 1tsp soya sauce
1tsp teriyaki sauce
1tsp oyster sauce
3 tbsp oil
Dash of sesame oil
2 medium onions (cut lengthways)
2-3 cloves fresh garlic (chopped fine)
1/2″ fresh ginger (grated)
1 large carrot (cut into thin strips; ditto for rest of veggies)
Few stalks of French beans
Tiny handful snow peas
Half head of broccoli
1 bunch bok choy
Dash of Chinese rice wine vinegar
Salt to taste
Wash beef and set in marinade (for a few hours, at least).
In wok on a high-ish flame, heat oils.
Fry onions till translucent.
In with ginger and garlic (make sure garlic doesn’t burn).
Fry beef till lightly browned.
In with carrots and French beans.
Stir-fry for two-three minutes.
Follow with snow peas, broccoli and bok choy, stirring all the while.
Now that everything is in the wok, raise heat.
Continue stirring till veggies colour turns brighter, get crispy-tender and till any water almost disappears.
Add Chinese rice wine vinegar.
Check for salt; add to taste.