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Whether you are an university student simply beginning your own culinary experiments or an experienced cook with several supper events under your belt, there is always something brand-new to learn about cooking. We hope these Stir fry "mash-up" (Chicken & Veggies) recipe and tips can help you in your kitchen area tonight, and get used to remarkable home-cooked dishes.

You need to prepare sesame oil, or other oil suitable for high heat.
Prepare garlic, crushed or grated.
You need to prepare grated ginger root (optional).
Provide total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
Prepare total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
Provide stir fry sauce, add to taste.
Provide chicken marinade.
Prepare boneless skinless chicken breasts.
Provide low sodium soy sauce.
Use dry white wine.
You need oyster sauce or other stir fry sauce (teriyaki, etc).

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.

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