Korean Stir-fry

1 lb. beef roast or steak, pork, ham, poultry, shrimp, or tofu
4 c. raw vegetables, peeled, sliced (possibly onions, potatoes, sweet peppers, carrots, broccoli, celery, cabbage, peas, green beans, spinach, etc.)
2 tbsp. olive or canola oil
1 tsp. crushed garlic
½ tsp. salt
½ tsp. black pepper

• Slice protein into bite-sized pieces.
• Wash, peel, and slice vegetables into bite-sized pieces.
• Heat oil in wok.
• Brown meat until seared and tender. If using tofu, make sure the tofu is browned in hot oil before adding other ingredients.
• Add crushed garlic and heat slightly. Add sliced vegetables, first the ones that take longest to cook, such as potatoes, carrots, green beans, and broccoli. Add vegetables that cook quickly last, such as onions, cabbage, peppers, and spinach.
• Season with salt and pepper and any other herbs and spices to add variety.
• Do not overcook vegetables.

Sang Yong Lee from South Korea
Sang Yong Lee from South Korea lived with me for eight months and was the first Asian student to share meals with me. I learned many new cooking styles from her. This recipe is a general form of cooking for all meals in South Korea. It is important to cut all the meat and vegetables before cooking in order to eat with chop sticks. Serve with either steamed rice or noodles. You can also season this style of cooking with soy sauce, sesame oil, cumin, and hot curry.