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Whether you are an university student simply beginning your own cooking experiments or a skilled cook with several dinner events under your belt, there is always something new to find out about cooking. We hope these Stir fry "mash-up" (Chicken & Veggies) recipe and tips can help you in your kitchen tonight, and get used to wonderful home-cooked dishes.

Use sesame oil, or other oil suitable for high heat.
Prepare garlic, crushed or grated.
Prepare grated ginger root (optional).
Use total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
You need total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
Provide stir fry sauce, add to taste.
Prepare chicken marinade.
Prepare boneless skinless chicken breasts.
Use low sodium soy sauce.
You need to prepare dry white wine.
Provide oyster sauce or other stir fry sauce (teriyaki, etc).

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.

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