I THINK I have perfected it and wanted to share my "recipe" so you can try it at home too. Feel free to adjust as needed - I am not going to put "measurements" in this recipe as I just sort of eyeball it and add things to taste!!!
Here's what you'll need:
Brown rice (or sometimes, if I don't use meat in my stirfry I will use Quinoa instead of rice - since quinoa is a complete protein)
Veggies of choice: I usually use carrots (sliced), broccoli (small pieces), sugar peas, and mushrooms (sliced)
onion cut in larger chunks, about 1/2 cup
4-6 garlic cloves
chicken, or meat of choice (optional), cut into bite-sized pieces
Tamari sauce (or soy sauce)
cornstarch or arrowroot powder (as a thickener)
honey, rapadura, or other natural sweetener
1. Get the rice cooking since it takes the longest amount of time to cook.
2. Then, in a LARGE wok or saute pain, I saute the chicken in some chicken broth (or you could use olive oil or coconut oil). Once cooked, removed from heat and set aside.
3. Next, saute/steam the veggies in some chicken broth - I put the carrots in first since they take the longest....after a couple minutes I add the garlic, onions and broccoli....adding mushrooms right at the end. Cooking time depends on how crunchy/mushy you like your veggies. Just keep tasting them as they cook.
4. In the meantime, in a small bowl mix the soy sauce (about 1/2 cup) along with about 1/4 cup cold water....and stir in about 2 tablespoons cornstarch.
5. When veggies are ALMOST cooked to your liking, add the chicken in.
6. Next, with heat still at the medium level, stir in the soy sauce mixture and stir until thickened.
7. Stir in basil and ginger to taste - then add more chicken broth if too thick and more soy sauce if more needed.
8. Serve over rice!