I do all sorts of different types of stir-fry. The other day I made one using diced pork that I cooked in low sodium soy sauce, hoisen sauce, raspberry blush vinegar and ginger. Vegetables were carrots, brocoli, water chestnuts, sweet peppers and pea pods.
I've made stir-fries with lots of different types of vegetables. I love bean sprouts, celery, brocoli, carrots, bamboo shoots, water chestnuts, peppers (sweet and hot), onions (usually green or white), mushrooms. Seasonings tend to be ginger and garlic either on their own or with any of the following: corriander, mace, curry, black pepper, cloves, cinnamon, tumeric, cardamom, five spice powder. Sauces vary depending on the meat. A lemony or lime sauce with little seasoning is great for seafood. Peach with soy sauce, hoisen sauce, ginger and a drop or two of sesame oil is good with chicken and pork. Soy sauce with black pepper and corriander is good with beef. Pineapple or orange with honey, ginger, soy sauce, a splash of vinegar and a dash of cloves is really good with chicken, beef, pork, or fried tofu. Soy sauce, vinegar, hot cushed red pepper, ginger and garlic is good with just about anything.
I'd say experiment with something simple, maybe start with chicken and a few of your favorite vegetables, use soy sauce and maybe some ginger, garlic and onion. See how you like it and then build from there. Add an ingredient the next time or swap out one of the veggies or the type of meat. Just keep experimenting a little at a time and I'm sure you'll find something amazing.
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