This stir fry recipe can be used with either diced or ground meat. I usually use ground turkey or diced chicken, but ground beef or diced/ground pork would work great too. The sauce is not sweet, but rather savory, salty, and little spicy. Make sure to use a large skillet, 12" at least, for best results. I usually serve this over rice and it cooks in the time rice takes to cook, so I start the rice first.
Ingredients
1 Tbsp oil
1 lb ground turkey, diced chicken, or other ground/diced meat
1/4 c soy sauce
1/4 c dry white wine/rice wine/sherry (I use Sauvignon Blanc)
1/3 cup water
1 tsp sugar
1/4 tsp powdered garlic (or 2 cloves fresh minced garlic)
1/4 tsp powdered ginger (or 1 tsp fresh minced ginger)
pinch crushed red pepper flakes (or to taste)
dash black or white pepper
dash sesame oil (optional)
2 Tbsp cornstarch
4 - 5 cups frozen stir fry vegetable mix or sliced vegetables of your choice, such as peppers, carrots, broccoli, and snow peas.
Dry roasted unsalted peanuts for garnish (optional)
Method
Heat oil in large skillet over medium heat, then add meat and cook until browned (or just golden for chicken).
While the meat is browning combine sauce ingredients in a measuring cup, whisking to dissolve the cornstarch thoroughly. Make sure there are no corn starch lumps.
To speed things up you can also microwave frozen vegetables for a couple minutes to thaw them a bit, but don't cook them all the way.
Once the meat is cooked through add the vegetables and the sauce, mixing to coat the meat and vegetables thoroughly in sauce. If you use fresh vegetables, add them a bit before the sauce since they will need to cook a little longer than frozen. The sauce will thicken up quickly and you might need to add 1/4 cup or so more water to loosen it while the vegetables finish cooking.
Serve over rice with peanuts on top.
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