Judy's Standard Stir Fry
Serves 4-5

Unfortunately a bit more of an art than a science so it's hard to
write it exactly.

2-3 tbsp peanut oil
Something hot, one of:  3-4 dried hot peppers, half a jalapeno, a splash of
	  chili paste or chili oil, 1/4 or 1/2 tsp cayenne
1-2 tbsp finely diced fresh ginger root
1 onion
1-3 cloves garlic minced fine or use garlic squasher
2-3 carrots
1-2 stalks celery
handlful of mushrooms (4-6)
1 zucchini
Something green if available: kale, spinach, broccoli
1 block tofu (usually 14 oz) or other pre-cooked protein

Other people might like bell peppers

Sauce:
1/4 cup soy sauce
1/4 cup cooking sherry
1/8 ish cup rice or cider vinegar
1/4-1/3 cup water
~2 tbsp corn starch or flour

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Chop EVERYTHING into small pieces, and make the sauce before turning
on the heat.  You will be sad if you don't because there's not much
downtime after you start cooking.

Mix all sauce ingredients together.  If using flour instead of corn
starch, slowly add a few tablespoons of liquid to the flour first to
make a paste then to thin it.  Eventually you can just dump in the
liquids.  Cornstarch behaves better.

If no fresh ginger, can substitute 2 tsp dried, put in sauce.

In wok or large frypan, heat oil on high (or close to high).

If using dried hot peppers, put them in with the cold oil.  If using
chili oil, put it in with the peanut oil.  If using chili paste or
cayenne, put it in the sauce.

When the peppers begin to turn black, remove them with chopsticks and
toss in sink for disposal after they cool.

Stir for a couple of minutes between additions (except ginger which
will burn because its thermal mass isn't enough to cool down the oil
when it is added so add the onions nearly immediately).  When you have
gotten past carrots it may still be unpleasantly spicy hot but it will
be edible and you can try the things to see if they are cooked enough
yet.

Order of addition:

Ginger
Onions
Celery
Carrots
Zucchini
Mushrooms
Garlic
Other green things
Tofu
Sauce

After you put in the sauce, stir to cover everything and then stop
stirring until it bubbles for a little while and changes color to a
darker brown.

Bell peppers would probably go after zucchini and before mushrooms.
Kale will take longer to cook than spinach, with spinach you just wait
til it's wilted.

If you want to do meat, the easiest thing is to pre-cook it by
browning in a separate pot in a couple tsp of oil and then finishing
the cooking in the microwave.  I normally use leftover baked meats
(e.g. thanksgiving turkey).