'Veggie Beef' and Broccoli Stir Fry

Adapted from the fantastic Chinese cooking site, The Woks of Life.

Extra inspiration taken from my Peking-style "Pow" wok bought in San Francisco's Chinatown (http://www.sfgate.com/food/article/Tane-Chan-s-Wok-Shop-stirred-up-a-trend-4691440.php)

Stir-fry sauce (makes 3 cups for 3-4 dishes):
2 1/2 cups water
1/4 cup cornstarch
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon salt
4 Tablespoons soy sauce
2 Tablespoons Shaoxing wine
1/4 teaspoon five spice powder
1/4 teaspoon white pepper 

The Main Beef-Broccoli Recipe:


12 oz. veggie beef, sliced ¼-inch thick
¾ cup all purpose stir-fry sauce (at room temperature!!)
4-5 cups broccoli florets

1 red or orange bell pepper cut into 1/2" x 1/2" squares (optional)
4 cloves garlic, diced
1" fresh ginger, diced

1. Start by making your stir-fry sauce. In a jar with a tight lid, combine the water, cornstarch, and sugar. Cover the jar and shake it so that everything is dissolved together. Then add the rest of the sauce ingredients and shake well.

2. Steam the broccoli.  I do this in the microwave using a small casserole dish with a lid, where I add 1/4 cup of hot water and the broccoli, put the lid on and nuke it for 3 minutes.  

3. Heat your wok over high heat until smoking. Add 2 Tablespoons oil and sear the veggie beef until browned (this should only take a couple minutes). Remove from the pan and set aside.

4. Add another tablespoon of oil to the pan and stir fry the bell pepper for two minutes, then add the garlic, ginger, and steamed broccoli. Shake up your stir-fry sauce so it is mixed well (you want to make sure all the cornstarch is dissolved) and add about ¾ cup. You can use more if you like more sauce with your rice. Add the veggie beef back to the pan and stir-fry everything together over high heat until the sauce thickens and coats all the fake-meat and vegetables.

5. Watch in amazement as your 2-year old and 4-year old boys gobble it all up and wonder why you didn't make more.