What you need.
Meat to feed the number of people you are serving (2-6). This recipe will cover 2-6 people in sauce. You can use less meat to feed people in a stir fry than feeding the meat on a plate with sides. I serve 4 oz. meat per plate, but only 2 oz. of meat per person for a stir fry. Use your best judgement.
You can use any red/white meat or tofu. Tofu is best frozen, thawed and squeezed before cutting into strips or chunks small or large.
1 tsp. five spice powder or chai spice/my 6 spice (recipe below)
2 cooking oil
1/2 cup of water
3 T. oyster sauce (I use Dynasty oyster flavored sauce)
1 tsp. cornstarch
1-2 bell pepper diced into bite size pieces
12 oz. more works or less of broccoli cut into bite size pieces (about 4 cups)(you can use the stems as well as the crowns.)
1 T. minced ginger( I have been freezing my ginger and then using a micro plane zester/fine grater with great success).
1 T. minced garlic
2 tsp. Sesame oil
1/8-14 tsp. dried ground Cayenne pepper (use 1/8 tsp. for mild and 1/4 tsp. for more spicy).
Cut meat to bite size pieces. I cut my red meat semi-frozen, into thinnest slices.
Put meat into bowl and mix with 1/2 tsp. of five spice. Heat a wok or large pan on high with 1 T. cooking oil. Add meat and stir until cooked through about 7-10 minutes. Transfer to a bowl and cover.
Now mix together the water, oyster sauce, cornstarch and the other 1/2 tsp. five spice in a small bowl.
Add the other T. of cooking oil to pan and have the heat on medium/high heat. Now add the broccoli, bell peppers to pan and stir and cook for about 3-4 minutes. Add ginger, and garlic stirring about 30 seconds. Reduce heat to low and add the oyster sauces mixture and cook stirring until thickened. Return the meat to pan and add the sesame oil and Cayenne. mix and serve over rice.
My spice powder recipe:
It is just some Chai spice recipe that I made and works great in this recipe as the five spice alternative.
1/4 C. ground cinnamon
1 T. ground cardamon
1 T. ground coriander
1 T. ground cloves
1 T. ground black pepper
1 T. ground ginger
Keep in glass jar with lid. Store in cool dry dark place.