Basic Stir-Fry Sauce

1 1/2 cups chicken stock
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the fridge.

To use:

MARINATE YOUR PROTEIN

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

PREPARE AROMATICS

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

SLICE VEGETABLES

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER

2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Peach Streusel Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
4 tablespoons butter melted
2 tablespoons oil preferably pecan or grapeseed
2 large eggs beaten
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups diced peaches

For the streusel:
1 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Pinch nutmeg
4 tablespoons butter melted
1/4 cup chopped pecans

Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin or line them with muffin cups.

To make the muffin batter, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, stir together the melted butter, oil, eggs, vanilla, and sour cream until creamy, then add the wet ingredients to the dry ingredients, stirring gently until well combined and a thick batter is formed. Fold in the peaches.

To make the streusel, stir together the granulated sugar, flour, cinnamon, salt, and nutmeg until well combined. Stir in the butter and pecans until everything well combined.

Fill the muffin cups 3/4 full with the batter, then evenly top with streusel. Bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.