Quickly add meat and stir fry until 80% cooked. Remove from wok / pan.
Add 2 Tbsp cooking oil and heat.
Add the vegetable requiring the longest cooking time. Stir fry until 50% cooked. If the vegetable requires more intense heat, cover the pan / work with a lid for a few seconds. (You can also add a little water /chicken stock to quickly steam the vegetable.)
Add the next vegetable. Stir fry. If your pan is tool small, remove the vegetable and place it on a platter. If not, continue to add vegetables until all the vegetables are 90% cooked.
Small pan stir frying
If you have a small pan, stir your sauce as the cornstarch will settle to the bottom of the container.
Add sauce to the pan. Allow your sauce to cook and thicken
Add all your meat and vegetables together in the pan. Stir the vegetables and meat quickly to coat all the ingredients with sauce.
Serve immediately.
Wok stir frying
Add meat back into the wok.
Stir your sauce as the cornstarch will settle to the bottom of the container.
Drizzle sauce along the side of the wok to catch the heat as it descends into the wok.
Allow the sauce to thicken. Stir the vegetables and meat quickly to coat all the ingredients with sauce.