I prepare the meat the night before, and set up the rice cooker on a timer earlier in the day so that when dinner time rolls around this comes together quickly. Here is how I do it.
sake or wine
arrowroot powder or cornstarch
toasted sesame oil
10-spice powder (see my post on 10-spice Tilapia for the recipe)
Stir it up, cover it, and refrigerate it overnight.
I'm not including amounts because this is not something you measure, just a dump-and-guess kind of procedure. The 10-spice powder is optional. If you are comfortable stir-frying then read no further, but if you aren't sure about the rest or you're curious about how someone else does it, keep reading.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!