Beef, pork or chicken stir fried with fresh ginger, mushrooms, bamboo shoots, onions and peppers. Mild, Mild+, Medium or Hot.

Thinly slice 1 lb of beef, pork, or chicken against the grain into bite-sized strips. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch and 1 tsp vegetable oil. Toss the meat in the marinade until evenly coated. Let sit 10–15 minutes while you prepare vegetables.

Slice and marinate

Prepare vegetables: peel and julienne 2 tbsp fresh ginger; mince 2 cloves garlic; thinly slice 0.5 cup yellow onion and 1 cup bell pepper; slice 1 cup mushrooms; drain and julienne 0.5 cup canned bamboo shoots; slice 2 green onions on the bias for garnish. Keep the ginger and garlic separate from other vegetables for staging.

Mix the sauce in a small bowl: 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 3 tbsp chicken or beef stock (or water), 1 tsp rice vinegar, 1 tsp sugar and 0.5 tsp sesame oil. In a separate small cup stir 1 tsp cornstarch into 1 tbsp cold water until dissolved (slurry). Set both near the wok.

Choose your heat: For Hot use 1 thinly sliced fresh red chile (add during stir-fry with garlic/ginger). For Medium sprinkle 1/2 tsp dried red pepper flakes with the sauce. For Mild+ add 1/4 tsp ground white or black pepper to the sauce. For Mild add no chiles or peppers. Adjust to taste.

Heat a wok or large skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl to coat.

If using beef or pork and you prefer a more tender result, optionally blanch the slices in boiling water for 15–20 seconds and drain (velveting step). Otherwise proceed directly: Add marinated meat in a single layer and stir-fry until just browned but not fully cooked through, about 1–2 minutes. Remove meat to a plate and set aside.

Add another small splash (~1 tsp) of oil if the wok is dry. Add the julienned ginger and minced garlic (and sliced fresh chile if using Hot). Stir-fry quickly for 20–30 seconds until fragrant, being careful not to burn the garlic.

Add the sliced onion, bell pepper, mushrooms and bamboo shoots. Stir-fry over high heat for 1.5–2 minutes until vegetables begin to soften but remain crisp-tender.

Return the partially cooked meat to the wok and toss to combine with the vegetables. Stir for 30–60 seconds to reheat the meat.

Pour the prepared sauce over the stir-fry and toss. Let it cook together for about 30 seconds, then stir in the cornstarch slurry and continue cooking for another 30–60 seconds until the sauce thickens and coats the meat and vegetables. If you selected dried red pepper flakes or white pepper, add them now and stir to incorporate.

Turn off the heat and finish with 1/2 tsp toasted sesame oil (if desired). Taste and adjust salt or soy sauce if needed.

Transfer to a serving platter, garnish with sliced green onions and optional toasted sesame seeds. Serve immediately with steamed rice or noodles.

beef, pork, or chicken (sliced thin against the grain)

soy sauce (for marinade)

Shaoxing wine or dry sherry (or dry white wine)

cornstarch (for velveting & light coating)

vegetable oil (for marinade)

fresh ginger (peeled and julienned)

garlic (minced)

yellow onion (thinly sliced)

bell pepper (red or green, thinly sliced)

mushrooms (shiitake or cremini, sliced)

bamboo shoots (canned, drained and rinsed, julienned)

green onions (sliced, for garnish)

low-sodium soy sauce

oyster sauce

chicken or beef stock (or water)

rice vinegar

sugar

sesame oil

cornstarch (for sauce slurry)

fresh red chile or Thai chile (thinly sliced) - for Hot

dried red pepper flakes - for Medium

ground white pepper or black pepper - for Mild+

no added chiles - for Mild

neutral oil (vegetable, canola, or peanut) for stir-frying

optional toasted sesame seeds (for garnish)

Ginger

Make Ginger Recipe in just 35m. Beef, pork or chicken stir fried with fresh ginger, mushrooms, bamboo shoots, onions and peppers. Mild, Mild+, Medium or Hot.

Ginger Recipe

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