quik stir fry

i'm a big fan of quick and easy, delicious and satisfying. stir fries are the epitome of quick and easy. especially if you use rice noodles instead of rice (they take 5 minutes as opposed to 20-50 minutes for rice).you can use whatever vegetable combo you want, you can add meat use teriyaki sauce instead of tamari or add pineapple to make a little sweet, put peanuts in it, what ever you want. this is what i did today (it changes everytime i make it depending on what i have, sometimes i just use bok choy and thats it so... do what you like or what you have)

1/2 head bok choy
2 small crowns broccoli
2 or 3 handfuls of sugar snap peas
2 inch piece ginger, julienned
2 cloves garlic sliced
1 onion chopped
1 can sprouts
1 can straw mushrooms
2 Tblsp sesame oil
1 Tblsp cornstarch

cook rice, i like jasmine or sushi for something like this. if you are going to use rice noodles boil water and put your noodles in then remove from heat and let sit 5 minutes. so if you use noodles start your stir fry about the same time you start the water to boil. Timing is important you don't want your noodle to get soggy sitting in the water for more that 5 minutes and you don't want them to stick together after draining either and also you don't want your veggies to get mushy. oriental cooking is all about crisp veggies, plus they retain more their nutrients the less you cook them. if you use rice make sure your pan for stir fry is ready to go with about ten minutes left on your rice.
chop the bok choy in like 1 inch slices across starting at the top and discarding the bottom inch. get your broccoli cut into similar size peices. any veggies you throw in your stir fry will come out a uniform doneness if they are all chopped to relatively the same size. have all your veggies chopped and ready to drop in the pan as soon as its hot.
put the oil in the pan and heat it up good and hot, about med- med hi heat, if you want meat put it in first and cook it almost done then drop in veggies. stir! you don't want any carmelization so don't let it sit too long without stirring or tossing depending on how fancy you wanna be. throw in your tamari or soysauce or whatever sauce, and once the veggies let go of their water it'll get soupy in the bottom, thats when you take your cornstarch and mix it with just enough water to stir it and mix it with your fingers or a small whisk and pour it in. stir and stir until it thickens and then you are done. test it make sure your veggies are cooked enough, and remember if you take it off the heat and , say, wait for your rice to be done, the veggies will continue to cook for a few minutes because the pan is still hot. enjoy!