Set your wok or a heavy skillet (cast iron is ideal) on low heat.
While it’s heating, get about one pound of protein ready and place within easy reach of the skillet. You can use shrimp (raw and peeled or canned, drained), fresh scallops, boneless chicken cut into strips; any type of red meat sliced thin or cubed tofu. Pour 2 tablespoons of soy sauce over the protein. Toss so all of the pieces are coated.
Next cut one onion into about 16 wedges and set to the side. Prepare one pound of vegetables—about four cups of any combination of sliced carrots, celery, scallions, mushrooms, bell pepper, zucchini; snow peas stringed and canned water chestnuts and or baby corn, drained. Place the onion wedges and vegetables close to the skillet. Peel and mince 1 tablespoon each fresh ginger and garlic and place alongside the vegetables.
In a small dish combine 2 teaspoons corn starch with 2 tablespoons cold water or chicken broth. Stir until smooth and place close to the other ingredients along with 1 cup stir-fry sauce (available in the supermarket Asian aisle, online or make it ahead, yourself) and cooking oil. Once your ingredients are all at the ready turn the skillet up to the high and turn on the exhaust fan. Quickly pour in 1 tablespoon oil to coat the bottom of the pan. Follow with half the protein. Stir constantly for about 2 minutes. Remove to a plate and stir-fry the remaining protein, removing it as well when done.
Pour another 2 tablespoons oil into the skillet and follow quickly with the onion wedges, all the while leaving the temperature on high. Stir and cook the onion for about one minute. Add the minced ginger and garlic and continue to stir. Quickly follow with no more than 1 cup of vegetables and continue to stir-fry. After about 2 minutes remove these items from the skillet to the protein plate. Continue cooking the vegetables in small batches until done. Do not overcook.
Return all of the protein and vegetables to the sizzling hot skillet. Stir in the stir-fry sauce a little at a time until everything is nicely coated. You don’t want this to turn to soup, so go easy.
Stir in the cornstarch mixture and continue stirring until the sauce thickens and everything is coated with this glaze. If it gets too thick add a little water or chicken broth and continue to stir. You’re done!
Serve over steamed rice. Serves 4. Yum!