Looking for a really good stir fry recipe

I loved this recipe for Stir Fried Pork, Eggplant, and Onion with Garlic and Black Pepper. I trimmed it down/changed it up where i could (aka don't need all that oil, i usually cut down the salt/sugars, etc.to my personal taste or health guidelines, i don't love black pepper, sometimes sub chicken for pork, etc.).

I'm posting it for you because it was delish and it teaches you how to make a stir fry. I've been trying forever (thinking i didn't need a recipe) and always wonder why mine tastes so overdone and mushy, etc..the secret is that you pretty much quickly do everything separately, then add things back together in the end. That and not having anything too "moist" and cooking on higher heat so you cook fast. This is from the book "The Best One Dish Suppers" from Cooks Illustrated. (eta to add "I hope it's okay to post a recipe from a book!")

I find that once you get the "method" of how to stir fry down, you can use pretty much any veggie/meat...sometimes i drizzle a little hoisin if i don't want to make a sauce, or just some vinegar with soy and a touch of honey, etc...you could use this same recipe and add a crud of veggies, or leave the meat out altogether, etc...and it would still be good.

Sauce
½ cup chicken broth
¼ c water
2 ½ TB brown sugar
4 tsp fish sauce
4 tsp soy sauce
2 tsp lime juice
2 tsp cornstarch

Stir – fry
5 TB vegetable oil
1 TB cornstarch
1 TB flour
1 tsp fish sauce
1 lb pork tenderloin, trimmed and sliced thin
12 garlic cloves, minced
2 tsp black pepper
1 lb eggplant, cut into ¾ inch cubes
1 large onion, sliced into ¼ inch wedges
¼ c coarsely chopped fresh cilantro

For sauce: Whisk all ingredients together and set aside.
For stir fry: Whisk 2 TB oil, cornstarch, flour and fish sauce together in medium bowl until smooth, then stir in the pork until evenly coated. In separate bowl, combine garlic, pepper and 1 TB oil.
Heat 1 tsp oil in 12 inch skillet over high heat until just smoking. Add half of pork and cook until lightly browned (break up clumps, then don’t stir), about 1 minute. Transfer to clean bowl. Repeat with 1 tsp more oil and remaining pork. Transfer to bowl.
Add 1 tsp more oil and heat until smoking. Add eggplant and cook, stirring often, until browned and no longer spongy, 5 to 7 minutes. Transfer to bowl with pork. Add remaining 1 tsp oil and onion to skillet and cook over high until just soft and lightly brown, about 2 minutes.
Clear center of skillet. Add garlic mixture and cook, mashing the mixture into the pan, until fragrant, about 1 minute. Stir the garlic mixture into the onions.

I am looking for a really good stir fry recipe that my family will eat. I love love love my chinese food, chicken stir fry with white steamed rice. My family does not like rice. I could get by with chicken but what veggies and/or marinade should I include that will look and taste great!!!

Does your family do spicy foods?

Here's a recipe
You can adjust the spice according to your taste and the amount of veggies to your taste, I modified it from the Clean Eating magazine Kung Pao Chicken
I can't eat rice, and my family doesn't like nuts so we left out the nuts
It made 6 decent sized portions (although I calculated it out for 4)
3 tbsp low-sodium soy sauce, divided
1 tsp aji-mirin (Japanese rice wine)
12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
1/2 cup low-sodium chicken broth
1/4 cup Chinese black vinegar or balsamic vinegar
4 1/4 tsp arrowroot
1 tsp organic evaporated cane juice
1 tsp toasted sesame oil
1 tbsp peanut, safflower or sunflower oil
6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
2 tsp whole Szechuan peppercorns
1 large red bell pepper, cut into
3/4-inch dice
6 scallions, white and light green parts only, cut into 3/4-inch pieces
6 cloves garlic, thinly sliced
1 1-inch piece fresh ginger, peeled and thinly sliced
2 tbsp roasted unsalted peanuts
Prepare rice according to package directions.
Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji-mirin. Stir in chicken and set aside at room temperature.
In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.
Cal: 215 Fat 18 Protein 22 Sug 11

I make stir-fry a lot. A LOT. It's easy and delicious.

I usually buy frozen veggies. It's cheap and easy but they usually consist of broccoli, oinion, peppers, green beans, carrot, bean sprouts. Sometimes I add peas and corn squash & zucchini.

I found the secret to stiry fry is the seasoning. Otherwise all you're doing is sauteeing.
salt, pepper, garlic and ginger. Soy sayce (which has salt & sugar in it - if it's decent soy sauce But you only need a dash of it!)

You can use chili sauce and hoisin sauce.

I normally use grape seed oil but I love sesame oil. (My apartment is too small to cook with sesame oil though)

I've also bought the Fresh & Easy brand of "Stir-Fry sauce to be lazy. It's pretty good actually and 40 cals for 2 TB which is plenty.

I often toss eggs into the stir fry for added protein. I rarely make rice.
I often eat it wrapped up in seaweed wraps (the kind you buy to make sushi with) like a taco.

great seasonings for meat are cumin and any Old Bay-type seasoning.

Don't forget the ginger!

i made some a few weeks ago with ground buffalo(you could use turkey or beef to i'm sure), i used cinnamon and a little agave nectar on the meat to sweeten it up and a little teryaki with the veggies.

I love fermented black bean sauce. I make it from scratch (well, using jarred fermented beans), but this stuff is pretty good despite being a bit too high in sodium:

If I'm in a hurry I cheat and stir fry the veggies and meat in a wok and then add a sachet of instant cuppa soup
[Thai broth, Curried Muligatawny, Gumbo etc]
They normally only work out about 80 cals for enough for 4 people....I just add a cup of boiling water to the soup mix as your veggies are sizzling, pour it over and stir it in
I sometimes do egg noodles on the side if i have the cals or Ebly wheat and if I don't I stir in a pack of miracle noodles
x

Any veggies you like with chicken or pork or beef...

Use the following
My recipies are very vague.. no real measuring.. sorry.. do it as you prefer the taste.
Fry in small amount of oil
Veggies & Meat
chopped garlic ( as much or little as you prefer)
Chopped Ginger ( usally about a teaspoon)
fry up until meat is almost cooked.

Add 1 cup of bouillon of your choice - i prefer veggie and herb over chicken, the taste is better
add - Hoisin sauce - 1 squirt
Squirt of Shirachi - as much or little as you liek as per your tolerance for spicy..
small drop of fish sauce
Lots of basil and oregano sprinkled on

Feel free to mix it up with the following add ons
- Lime juice & brown sugar for a more thai flavour
- flour or cornstarch to thicken the gravy