Let’s talk stir-fry vs steamed. The recipe above is classic, but I’ve been known to skip the cornstarch and not have a thickened sauce. Just call it preference. Once you put that lid on the pan you create steam.
A twist: How about this? Drain that milk soaked eggplant, pat it dry, roll it in a little cornstarch and saute until lightly browned. Set aside. Sauté up the rest of the ingredients, toss in the sauce mixture, cook to your liking, plate it up over the rice and garnish the creation with the eggplant. Cook like a pro!
Proteins: None, beef, chicken, seafood, pork, etc. I really dislike spongey chicken and that is what you get when the protein sits too long in the sauce. It’s also why I will only order vegetable Chinese takeout. I’d rather cook my own and add it to the dish.
OK, the sales pitch. Now you get to match your stock with the protein in your dish. Beef gets beef broth, chicken gets chicken broth, vegetable gets vegetable broth and seafood get seafood broth.
Soy sauce. I don’t think everything should taste like soy sauce. I have a tendency to cut it back in my recipes because I want to taste the other ingredients. Just saying.