Looking for a quick hot meal with minimal prep time and tons of flavour?  Then stir fry might be a good choice!  Stir fry's are quick and easy, but the quickness actually takes some time to master.  You see, the key is having an extremely hot pan in order to carmelize the ingredients quickly to lock in their flavour and crunch.  If you cook for too long or at too low of a temperature, you end up with a mushy stir fry which can still taste good but lacks that crisp fresh crunch that I, for one, love about a good stir fry.  I will include rough measurements and time constraints in this recipie, but your mileage may vary depending on how thick you like to cut your ingredients and of course your own personal taste.

Ingredients:



Circling clockwise from top left to bottom left:

• Chili Garlic Sauce (paste)
• Thai Peanut Sauce
• Teriyaki Sauce/Marinade
• White Rice
• Hoisin Sauce (what I consider the Asian BBQ sauce)
• Oyster Sauce (tons of flavour in this baby)
• Extra Virgin Olive Oil
• Sweet Chili Sauce
• Chicken broth or stock
• Green Beans & Carrots (in one bowl)
• Celery, Yellow Onion, & Cayenne Pepper (in 2nd bowl)
• Garlic
• Pre-marinated cubed beef steak (not to be confused with beef cubesteak) & chopped bacon

*Note: Mushrooms are excellent in stir fry; and if I wasn't
drunk at the time I would have included them in this meal. 
FYI, They would be added with the carrots & green beans.





Spinach is a great additive to stir fry as well (which I almost
forgot but remembered at the last minute).  I de-stem it and
chop it up in fairly large pieces as it will cook down to almost
nothing.  Knowing this, I still underestimated and could have
included roughly double the amount I did.

Once you have your ingredients at the ready, you'll want to
heat up a pan with E.V. Olive Oil to the highest temp it'll
reach, then throw in your cubed or sliced beef and
sear/brown it for about 30 seconds.





After the 30 seconds are up, throw your bacon in there (I
used three slices of regular cut) and let it roll for a good
minute.  You'll want to stir often, hence the stir fry





Now this step is where timing really becomes critical.  You
noticed that I had two bowls of veggies instead of one.  This
is because the grean beans & carrots will take longer to cook
than the celery & onions; Thus, I add them first and let them
cook with the beef & bacon for a full minute before adding the
celery & onions.  At this point, you will want to add in a
healthy dousing of Teriyaki sauce and about 5 cloves of garlic.





After that's had its minute in the fryer, it's time to throw in the
other bowl of veggies, the celery & onions; which you'll let fry
for another 30-40 seconds before proceeding to the next
step.  Here is where you add in the following spices/sauces
(measurements are approximate):

• 1 tbsp Oyster Sauce
• 1 tbsp Chili Garlic Sauce
• 1.5 tbsp Hoisin Sauce
• 1.5 tbsp Sweet Chili Sauce

Stir that goodness up well and as soon as you've got it mixed
nicely, go ahead and pile on all that spinach you cut up in the
beginning.  If you're adding a ton of it (I mean to the point
that it's almost overflowing your fry pan), you may want to
put a lid over your stir fry for no more than 20 seconds in
order to help it shrink quicker.  Longer will begin to soggify things. 
Stirring is important throughout this process.





You don't want to have the spinach cook over the heat for
any longer than 30 seconds - as I'm sure you're getting the
hint: Timing is everything for a tasty texturous stir-fry.  Thus,
30 seconds after you've put the spinach in there, go ahead
and remove the pan from the heat.

Serve over steamed rice and don't be shy with the peanut sauce! 
Garnish with sliced green onion, crack open a Saporro, and enjoy

If you do decide to make this dish, depending on how fast you work, you'll want to start your rice right off the bat so everything will finish at the same time.  As an added boost of flavour for the rice, I add 50% chicken broth/stock and 50% water to my rice when cooking

Remember to be speedy in order to ensure you aren't breaking down all the fibers in the food which will turn it into mush - the total recommended cooking time for the fry is less than 5 minutes 

Bon Apetite!