I was going to suggest stir frys also. Use just a little oil in a good wok.
I used to make Chinese dishes all the time, like pepper steak and onion, beef and broccoli, and chicken w/ mixed vegetables.
But, I've gotten lazy about it all and now never mince ginger, I just pour the sauces into a zip lock back with the meat in it to marinade.
I suggest you use the following as a marinade...
2 TB Dark soy sauce
2 TB Rice vinegar, sweet and mild
1 tsp Oyster sauce
2 tsp Hoison sauce
1 tsp Seasame oil
1/2 tsp Ground black pepper
1 tsp sugar
1 tsp minced garlic
I don't measure any of it anymore, I knew the approximate amounts for the amount of food I prepare. Again, I skip the chicken broth and minced ginger... I only make a marinade for the meat, and not a brown/mother sauce... it's too time consuming. Drain the meat in the zip lock bag before adding to the pan. I cook the veggies first, spread them to the edges of the pan, then add the meat for about 5 minutes on medium-high. For beef dishes, use top sirloin... it makes a big difference having good meat. Bon appetite!
