Stir fry. I've made it so many times it makes me sigh...in a board sort of way. I found myself thinking "I don't do it that way" while following this recipe...I think that's kind of the point when trying something new though right? ;)
First new thing was browning thin sliced garlic and then removing from oil to serve on top of the stir fry. I have mixed opinions on doing this again. I thought the garlic flavor was pretty strong but Adrian was eating them plain...so I guess it's personal preference. I think it would be best to mince the garlic into the sauce added at the end so it doesn't scorch or put whole cloves (smashed a bit if you like a stronger flavor) in the oil and then discard.
Another thing new to me was "oelek". I'm excited about adding this to any stir fry I make from now on. It made it taste more like Panda Express with a bit of heat but not too much. Or it was the brown sugar and ginger I normally don't add that made it taste like chain food...but it was a good rounded out flavor.
And the meat. I would normally throw it in solo and sear it. Then I take it out to rest while I cook the veggies. This recipe said to just throw it in with the veggies at the end just until browned then add the sauce. It was still really good and I was surprised that it didn't get rubbery or chewy from all the steam.
verdict: I'll add it to my box