Whisk together the soy sauce, oyster/hoisin, vinegar, honey, sesame oil, stock, and chili to taste in a small bowl. This is your sauce base. No drama, just sauce.
In a separate little cup, mix cornstarch with water to make a slurry. This will give your sauce that glossy, clingy quality.
Prepare your stir-fry ingredients: cut veggies and protein into bite-sized pieces so they cook evenly and fast. Pro tip: dry surface moisture so they sear nicely.
Heat a tablespoon of oil in a hot skillet or wok. Add garlic and ginger; sauté 20–30 seconds until fragrant but not burned. This is where the aroma starts to flirt with your nose.
Throw in your protein and cook until it’s just done. Remove from the pan if needed to avoid overcooking.
Add another splash of oil if needed and toss in vegetables. Stir-fry 2–4 minutes until crisp-t tender. Keep things moving so nothing sticks or burns.
Pour the sauce over the veggies and protein. Stir in the slurry and cook 1–2 minutes until the sauce thickens and coats everything beautifully.
Taste and adjust with a pinch more soy, chili, or honey if you want it sweeter or spicier. Serve immediately.
