I have been largely unsatisfied with stir-fry recipes that are either too complicated or too bland, so I went through several and made a composite one to try, which turned out very well. Here's how I wrote out the recipe, and what I did last night to make it with what I had. It will serve 6-8 people, including rice and some fruit.
1/2 cup chicken broth (I make this and keep it around most of the time. I'm sure buying some would be all right.)
4 tbs rice vinegar (out of this, I used 2T white wine vinegar, 2T rice seasoning)
4 tbs soy sauce (nearly out of this, I used 1T plus 2T hoisin sauce)
2 tbs cornstarch
1 tbs sesame oil (keep this in the refrigerator between uses)
1/2 tsp crushed red pepper (I would cut this in half if you don't like a little pepper on your tongue)
3 tbs olive oil, divided
2 tbs grated fresh ginger
4 cloves garlic, minced
2 lbs medium-large shrimp (1.5 would have been plenty; I used a thawed 2 lb bag of frozen tail-on shrimp from Costco)
1/2 tsp salt
broccoli florets (3-4 cups)
snow peas (3-4 cups)
red onion (1/2 a large one, large dice)
red bell pepper (1, large dice)
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 tablespoon olive oil to pan. Add vegetables to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
Okay, that's a composite and doubling and changing of a couple of recipes, to suit my taste, family size, and vegetable preferences. When I cooked the vegetables, I was not satisfied with the time it was taking, so I splashed about a 1/2 cup of chicken broth in with them and kept stirring until it was absorbed, a couple extra minutes. Then there was a mild emergency, so I took the pan off the burner and came back a few minutes later to finish with the shrimp and broth mixture.
I have a wok, but it wouldn't have been large enough for this recipe, so I used a 14.5 inch pan. You can easily make less of this recipe and just adjust the amount of oil and vegetables to your liking, as long as the amount of liquid you add at the end is adjusted the same percentage. You could use powdered ginger and dried garlic, but I don't know the equivalents.
I don't personally like chicken cooked this way, but I'm sure it would be fine. I definitely think it would be good with pork, beef, tofu, or some chunks of firm fish.