#fish option

here are some options for your meat/tofu: - tofu puffs (the outer layer soaks up sauce really well, and makes it less mushy. i have sensory issues with tofu but i LOVE tofu puffs!) - steak cubes or strips - chicken cubes or strips - pork cubes or strips  - fresh or frozen shrimp - fresh or frozen scallops

some options for your vegetables: - mushrooms - bell peppers - carrots - celery - green/string/wax beans - zucchini - shredded kale  - baby corn - bean sprouts (be sure to add these last because they get mushy very fast!)

sauce ingredients: - water - soy sauce - sugar - ginger (you can use fresh or powdered) - garlic (fresh or powdered)

combine equal parts soy sauce and water, about a third cup each. add an 8th cup sugar and mix well until it’s mostly dissolved. scoop in ginger and garlic to taste, i usually use about half a teaspoon each of powder, more if it’s fresh.

put a pan or wok on the stove with the flame at about medium. when the pan is warmed up, add your meat and some of your sauce. cook your meat thoroughly in your sauce, especially if you’re using chicken (no pink in the middle!) if you’re worried you can take one of the larger pieces in your pan and cut it open to check the middle and see if it’s cooked. cooked chicken will have no pink at all in the middle.

put your rice on the stove at this point, and add your vegetables in with your meat, along with the rest of your sauce. stir so that the veggies are mixed in with the meat and then cover your pan or wok so it cooks evenly and the steam doesn’t escape. you can check every so often to see how soft your vegetables are, and when they’re cooked to your taste, take your pan or wok off the heat.