In a small bowl mix together. Keep close to the stove along with vegetables & beef (chicken or pork).
2 cloves garlic, minced 2 green onions, cut on the diagonal 1 cup red pepper, thinly sliced 1 small onion, thinly sliced 2 Tbsp fresh ginger, minced 2 Tbsp canola oil 8 ounces of beef (chicken, pork) sliced into 2 inch long thin pieces 2 tsp potato starch (substitute cornstarch)
Instructions Toss beef (chicken or pork) and potato starch together.
Heat a wok or large skillet over medium high heat until very hot. Add 1 Tbsp canola oil and swirl pan to coat the bottom. Add meat in an even layer and sear, about 1 minute, until lightly browned but not cooked through. Remove to a plate and cover with foil.
Add remaining oil to pan. Add onions, red pepper, ginger and cook 2 minutes. Add garlic and cook until fragrant about 1 minute. Add sauce and return meat to pan, with any of the drippings that may have accumulated,
Stir fry about 2-3 minutes until meat is cooked though and peppers and onions are tender crisp.
Serve immediately over rice. (white, brown or basmati are all good choices)