I'm from the Martin Yan stir-fry school, which says "Everything relies on the sauce." Once the sauce has been established, you can add any type of meat, seafood, or tofu to complete the meal.
Here's two examples, Kung Pao and Mongolian:
KUNG PAO BEEF, PORK, CHICKEN, SHRIMP, FISH OR TOFU (a.k.a. meat!)
1 1/2 pounds beef , pork, or chicken strips, shrimp, tofu, or fish pieces
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or sherry
1 egg, beaten
1/2 teaspoon salt
2 Tbs peanut oil
4 dried red chiles, cracked
1 Tbs garlic, minced
1/2 Tbs grated ginger
1 tsp pepper
2 scallions, chopped
1 red bell pepper, cut in strips
2 Tbs soy sauce
3 Tbs rice wine or sherry
2 Tbs balsamic vinegar
1 tsp sugar
1 cup chicken broth
1 Tbs cornstarch, dissolved in 4 Tbs water
1/3 cup unsalted, dry roasted peanuts
Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the meat and stir to coat. Marinate for 1 hour, covered, in the refrigerator.
Combine the soy sauce, rice wine, balsamic vinegar, sugar and chicken broth.
Place peanut oil in a wok, and swirl to coat sides, then place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and pepper and continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the meat from the marinade, and add it to the wok. Stir-fry the meat for 3 minutes. Add the soy sauce, rice wine, balsamic vinegar, sugar and chicken broth mixture to wok and heat to boiling while constantly stirring, then add the cornstarch slurry to thicken the sauce. Add the peanuts and stir to blend.
MONGOLIAN STIR-FRY
Ingredients:
1 pound Flank steak or lean pork, sliced thin; chicken, turkey or tofu, cubed; or shrimp, shelled, cleaned, and deveined
peanut oil for frying
1 small onion or shallot, sliced thin
4 oz snow peas
4 oz Green onion, green part only
4 oz button mushrooms
2 cloves finely minced garlic
Coating:
1 Egg white
1/2 tsp Salt
1 tsp Cornstarch
Sauce:
1 tsp Cornstarch
1 tsp Turbinado Sugar
1 tsp Chinese chili sauce
2 Tbs dry Sherry, white wine, or rice wine
2 Tbs Hoisin sauce
2 Tbs soy sauce
1/4 cup beef, chicken, shrimp, or vegetable stock
Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat, shrimp or tofu, and mix well to coat. Heat 2 Tbs oil in wok over high heat, then stir fry meat, shrimp or tofu until just cooked through and remove from wok. Add additional Tbs peanut oil to wok and stir fry onion or shallot, and snow peas, and for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender. Add sauce to vegetables and heat until sauce has thickened. Add meat, shrimp or tofu and stir until heated through. 
). Once I discovered other oils, I started using the oil that's common for a given cuisine, and my food tasted much more authentic. Olive oil for Mediterranean, peanut oil for Asian, corn oil for Mexican, TexMex, etc.
