Sauce:
- garlic: 3 cloves
- ginger: 4 slices
- onion : 1 small
- soya sauce: 3 tbsp
- mirin: 1 tbsp
- oyster sauce: 1 tbsp
- fish sauce: 1 tbsp
- honey: 1 tbsp
- vodka (unless mirin is alcoholic): 2 tbsp
- water: 300 ml
- rice flour: 2 tbsp
- oil for frying

Main dish:
- meat: 400 g
- some vegetables (e.g.: red pepper, shallots, pre-boiled (5 min) broccoli, zucchini, carrots, mushrooms: champignon or shitake, bamboo in water, Mung bean sprouts, snow pea, leek, string bean, bok choy)

1. Sauce
Basically want to mix 3 flavours: salty, sour and sweet.
Grind garlic, chop onion finely and slice ginger.
Fry them on oil on high heat (wok preferably) until almost golden-brown.
Add sauces and honey and stir fry it.
Pour the water and slowly add rice flour to thicken the sauce.

2. Main dish
Cut meat into thin strips.
Cut vegetables into one bite chunks (bigger for bok choy or broccoli, smaller for mushrooms or leek).
Fry meat on oil + soy sauce, then set it aside.
Fry vegetables (in order from hardest to most tender) - they should become tender but still crunchy.

Mix vegetables with meat and pour the sauce.
Serve with rice or ramen pasta.