• preparation

Slice the steak in ¼-inch slices. Cover with plastic wrap and use a meat pounder to flatten the meat. Add cornstarch to the steak to fully coat each piece.
Heat canola oil in a frying pan on medium high heat.
Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
Turn off the heat, add the green onions, and stir to combine.
Serve over white rice, rice noodles or in lettuce wraps.

• preparation

Cut chicken into 2-inch pieces and sprinkle with salt and pepper. Put the meat in a zip-loc bag or a large mixing bowl and add 2 tablespoons of cornstarch. Toss the chicken and cornstarch together to ensure each piece is coated.
Pour 1-2 tablespoons of canola oil into a large sauté pan, and heat on medium-high.
Add the chicken to the pan.
Don’t overcrowd the pan with chicken. Cook it in batches for the best result. Cook the first side for 3-4 minutes then flip it and cook for 2-3 more minutes. When cooked set it aside on a plate.
Drain some of the oil off if there is more than 2 teaspoons left in the pan.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired) to the pan and sauté, and stir for 15-30 seconds.
Then stir in the tamari (or, soy sauce), water, brown sugar, and rice vinegar, and bring the mixture to a simmer.
Add the additional cornstarch (this is optional, add for a thicker sauce) and stir, and let the sauce thicken for 1-2 minutes.
Fold in the chicken to coat all sides of the chicken with the sauce and remove from the heat.
Add the green onions, and stir to combine.
Serve over your favorite rice or noodle.

• preparation

Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.