Classic Stir-Fry

• 1/4 cup reduced-sodium soy sauce, plus 2 Tsp., divided
• 2 tsp. sugar, divided
• 2 Tbsp. Mirin (Japanese rice cooking wine), divided, or non-fat, reduced-
• sodium chicken broth plus a pinch of sugar
• 1/2 tsp. minced scallion (optional)
• 1/4 tsp. minced ginger (optional)
• 1 cup thinly-sliced chicken, meat, or fish
• 1 tsp. cornstarch
• 2-3 Tbsp. peanut or canola oil
• 1 cup cut-up green vegetable, e.g. snow peas, string beans, broccoli
• 1 cup cut-up red or orange vegetable, e.g. carrot, bell pepper, red onion
• 1 cup cut-up light-colored vegetable, e.g. bok choy, onion, zucchini
• 3 cups steamed rice (preferably brown)

1. In a shallow pan, mix together 1/4 cup soy sauce, 1 tsp. sugar, 1 tablespoon Mirin, the scallion and ginger. Add chicken and marinate 10-30 minutes, then drain and pat dry with paper toweling. (Discard used marinade, which should never be reused, as it may be contaminated by potentially harmful bacteria and could lead to food-borne illness.)
2. Meanwhile, mix together in a small bowl or cup the remaining soy sauce, Mirin and sugar with the cornstarch until well blended. Set aside to use later.
3. Heat pan until very hot. Add 1 tablespoon of oil, or enough to stir-fry meat, and heat until very hot. Add meat and stir-fry until it turns color. Remove with slotted spoon and set aside.
4. Using small amounts of oil as needed, stir-fry vegetables. Do not overcrowd the pan; cook in batches if necessary, starting with those that take the longest to cook. Transfer cooked vegetables to a covered dish to keep warm. When all the vegetables are tender-crisp, add back to the pan any that were removed and the meat. Stir the sauce to recombine and add, stirring until sauce thickens. Serve immediately with steamed rice.

soy sauce, sugar, wine, chicken broth, scallion, ginger, chicken, cornstarch, peanut, snow peas, red, choy, steamed rice

Taken from www.epicurious.com/recipes/member/views/classic-stir-fry-1207797 (may not work)