this might be the best stir fry you've ever eaten. or never eaten. because if you haven't made this recipe yet, it is the best stir fry that you've never eaten. so you should make it, and eat it, and then it will be the best stir fry that you've ever eaten. whew!
first you should make some rice. our favorite is basmati, but use your favorite. you can cook it how you like, but my mother-in-law told me her tried-and-true way to make rice just-about-perfect every time. pour some rice into a saucepan. it'll about double in size as it cooks, so, use your judgement on how much to make. stick your pointer finer straight into the pan; just touch the top of the rice. holding your finger there, fill the pan with water up to your first knuckle. put the pan on a burner. bring to a boil. turn the heat to low. cover the pan. simmer for 12 minutes. remove from heat, keep covered till ready to serve. that's it! just-about-perfect rice, every time!
while rice is simmering, brown some chicken or pork or cook some shrimp - whatever meat you want. do some tofu if you want a vegan stir fry. set aside.
chop up a whole bunch of veggies. i usually use broccoli, purple cabbage (which my kids think is really cool and good), onion, celery and carrots. ben requested that i add water chestnuts next time. throw in whatever you like. stir fry these in the oil of your choosing (olive, grapeseed, coconut, bacon grease, lard, etc.)
while these are frying, make the sauce. this is equal parts liquid aminos (soy sauce, tamari - your choice) and oil of your choice (see above), and half that amount honey - or for you vegans, or me the cheapskate, dandelion jelly (or some other sweet syrup), also garlic to your taste. cook till brown and bubbly.
when the veggies are done to crisp-tender, add the protein (meat or tofu) - or just leave as a veggie stir-fry. stir together.
then pour the sauce over.
serve over rice and top with a handful of cashews, if you wish.