(click on pics to enlarge)

This is my own formula. I’ve been working on the exact right flavors and found it. It is kind of a Thai assortment and has a little heat with the chili sauce and then sweetness with the Shoaxing and turmeric.  If you can’ find Shoaxing then substitute brown sugar and sherry.

Marinade for 1 pound of meat:
2 tsp soy sauce
2 tsp brown sugar
2 tsp corn starch
2 tsp sherry
Alternatively using Chinese Shoaxing Cooking Wine:
2 tsp veg oil
2 tsp soy sauce
2 tsp cornstarch
2 tsp Shoaxing Wine

First Step to marinade:
1 tsp baking soda (add the baking soda to 1/2 cup water and soak the meat ~30 minutes.  Not too long or the meat will get gushy.  The baking soda tenderizes the meat and help it brown better in the wok.   Thoroughly rinse the meat to remove the baking soda)

Second step is to marinade the meat at least an hour in the marinade choice listed above.

Wok Sauce:
1/3 cup chicken stock
1 ½ TBSP soy sauce
1 tsp. chili sauce
1 TBSP cornstarch (added to the cold chicken broth and whisk, the cornstarch thickens the sauce)
½ tsp. Turmeric
1 ½ TBSP Shoaxing cooking wine or sherry

Veggies:
4 small Napa cabbage (Chinese cabbage) cut thin
1 carrot cut into match sticks
4 mushrooms (Shiitake or white)
3 scallions chopped
4 or 5 broccoli heads quartered
½ TBSP garlic – minced
½ TBSP fresh ginger – minced
½ small yellow onion chopped into half moon pieces
½ green bell pepper, thinly sliced
½ orange bell pepper, thinly sliced

Meat:
½ Lb. beef chuck, sliced into thinly cut short pieces

Oil
3 TBSP veggie oil
1 TBSP sesame oil

Prepare the veggies, ginger, garlic and meat

Marinade: Place the beef in a bowl and mix with the marinade listed above and leave on the counter.

Wok Sauce: Mix all ingredients in the 1/3 cup of cold water and let stand.

In a wok:

Sauté the ginger and garlic in a TBSP of oil for a minute or so on a low heat and remove. This avoids burning the ginger/garlic.

Brown the meat in the oil in batches. Add more oil as you need. Remove and set aside.

Sauté the onions for a minute or so and then add the veggies. Add more oil as needed. Cook those about 4 to 5 minutes – stir often.

Return everything to the wok and then add the sauce. Get the sauce hot until it thickens, mix everything together and then cover and cook on low for several minutes.

Serve over rice or noodles.

As of 6/20/21