A wok is the key to wonderful, healthy, low fat dishes.
Rather than a recipe there are just general guidelines. First the flavorings go in a little oil. I use an olive oil for health, but it burns when it get very hot so other oils are easier, then add bits of garlic and ginger. Careful not to burn the garlic. Take seasonings out of oil and set aside.
Next add whatever meat you want like beef, pork, chicken, or even white fish, all sliced very thin. A little meat in this dish goes a long ways. Sear this quickly in very hot oil. Set aside with the garlic and ginger.
Have the vegetables ready on squares of waxed paper. How they are cut makes a big difference in the taste of this dish, the only rule is they need to be larger than a cube. A matchstick cut tastes wonderful, but not too small. Choose almost any except starchy vegetables like potatoes. Onions, carrots, mushrooms, green beans, bean sprouts, celery, broccoli, or cauliflower, are good examples. Add the vegetables, adding the ones that cook longest first. Add the meat back in. Taste and add any flavorings you like or none if you like. Soy Sauce, chili paste, oyster sauce, or sesame oil are suggestions. Taste vegetables and serve dish when vegetables are done to your satisfaction. Serve on rice.