stir fry sauce
Soy sauce, chili paste, chopped cilantro, chopped lemongrass, sake, one of (rice vinegar or tamarind water or lime juice), chopped or minced garlic, minced ginger. Some people will put a couple tsp of sugar or jaggery, I don't prefer that myself most of the time.
I don't like oyster sauce, it imparts what I experience as a sort of slimy texture.
Or you could use fish sauce to replace all or part of the soy sauce. Both are very salty so be careful when using both.
Everyone in my family wants lots of "gravy" in the stir fry. For that, I mix up one to 2 cups of chicken stock, preferably homemade but whatever you have, even water in a pinch, add about 1/2 tbsp cornstarch per cup and whisk, whisk again just before adding to your finished stir fry and let the wok heat and thicken it, then serve. I love the other condiments others have mentioned but I add them to the stirfry as things cook.
Alternative stir-fry sauce:
3 parts scallions, chopped; whites and greens
2 parts Koon Chun Mushroom Soy Sauce (or other dark mushroom soy)
2 parts rice wine vinegar
2 parts minced garlic -- yes, that much
2 parts minced ginger -- yes, that much
1 part sugar
1 part chili paste
dark amber sesame oil to taste
ipsedixit describes the process for frying meat/veggies well. As you get used to stir-fry, you may be able to get your timing down pat vis-a-vis meat vs. veggies, and not have to remove and reserve the meat and add it later. The only thing I have to add about a good stir-fry is that you can't be afraid to have your wok/skillet smoking hot!
I'm trying chick stir frying for the first time. Shaogo or anyone, all the ingredients look great, but being new at this, I need more precise amounts at least for the first time. I have enough chick and vegs for 4 servings...so how much of each of the sauce ingredients? Also, would a glug of dry vermouth be appropriate?
No need really for precise measurements - just use your eyes and taste buds. A good stock provides the underlying base for the sauce. Also you should vary the ingredients you add, otherwise every dish will taste the same. Marinating the protein beforehand for about 30 minutes also can provide additional flavor and thickening power (if you add a bit of cornstarch and/or potato starch to the marinade.) Dry vermouth? You can try it to see how it turns out but I'd lean towards a good Chinese Shaoxing rice wine or dry sherry if you don't have any. Also be sure to stir-fry in small amounts - you do not want an overloaded wok or fry pan.
Combine soy sauce, sesame oil, oyster sauce, chili paste (optional), finely minced garlic and ginger.
(You can thicken the sauce with corn starch if you prefer; I normally don't).
Stir fry your chicken first. Remove. Then stir fry your veggies. Add the chicken and the sauce to your veggies, give it a quick whirl in your wok (or skillet) and you're done.