I've just about stopped stir-frying meats for Chinese stir-fry. For this recipe, I braised a big chuck roast for three hours at 200F, then trimmed and broke up the meat. Then I added about 1 pound of the cooked, trimmed meat to the sauce from step 1. So I don't have to stir-fry the beef, and the braised beef is much more tender than the stir-fried. I like it a lot better, and it has to be more healthy. For chicken stir-fry, I use roast chicken. Any excess meat can be frozen.
I also added 6 mushrooms, sliced and stir-fried with garlic and ginger. The mushrooms are really good in this dish. And then the green onions. Stir it all up in the wok with the sauce from step 1, and serve with brown rice.
The sauce (step 1): I agree with jeff97 that the sauce is too sweet. I'm going to try his method of adding a little sugar at a time. I tried it with hoisin sauce, but I thought it was too sweet. If you like it spicy, try stir-frying four dry red peppers along with the garlic and ginger in step 1. This adds a lot of flavor without making it unbearably hot.
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I've just about stopped stir-frying meats for Chinese stir-fry. For this recipe, I braised a...