One template, endless dinners: pick a protein, pick some vegetables, simmer them in a glossy sauce, and pour it over hot rice.
一個萬用公式：主料任選、配菜任選，燴成亮亮的芡汁，淋在熱白飯上，就是一餐。
Ingredients 材料 — serves 2 / 2人份
2 bowls cooked rice
白飯2碗
Protein of your choice — sliced chicken, beef or pork, seafood, or tofu — about 1/3 to 1/2 lb
主料任選一種：雞肉片、牛肉片、豬肉片、海鮮或豆腐，約1/3到1/2磅
Vegetables of your choice — onion, carrot, bell pepper, baby corn, mushrooms, cabbage — 1 to 2 cups
配菜任選：洋蔥、紅蘿蔔、青椒、玉米筍、香菇、高麗菜，1到2杯
1 tablespoon minced garlic
蒜末1大匙
1 tablespoon soy sauce
醬油1大匙
1 tablespoon oyster sauce (optional)
蠔油1大匙（可選）
Salt and white pepper, to taste
鹽、白胡椒，適量
1 to 1½ cups water or stock
水或高湯1到1.5杯
Slurry: 1 tablespoon potato starch + 2 tablespoons water
勾芡：太白粉1大匙＋水2大匙
Marinade for sliced meat: 1 teaspoon soy sauce, 1 teaspoon potato starch, a drizzle of oil
醃肉片用：醬油1小匙、太白粉1小匙、油少許
Step 1. Marinate the Protein
步驟一：醃主料
For sliced meat: mix with the marinade and rest 15 minutes. The thin starch coat is what makes it silky, like in restaurants. Seafood and tofu can skip this.
肉片先用醃料抓勻，靜置15分鐘。薄薄一層太白粉，是肉片滑嫩的關鍵。海鮮和豆腐可以省略這一步。
Step 2. Sizzle the Garlic
步驟二：爆蒜
Heat a little oil and fry the garlic until its aroma comes out.
熱鍋加少許油，把蒜末炒到香味出來。
Step 3. Sear the Protein
步驟三：炒主料
Stir-fry the protein until it just changes color — no need to cook it through.
主料下鍋快炒，炒到變色即可，不用全熟。
Step 4. Add the Vegetables
步驟四：炒配菜
Add the vegetables and stir-fry until they soften a little.
加入配菜一起炒，炒到稍微變軟。
Step 5. Season the Sauce
步驟五：調味
Add the soy sauce, oyster sauce, a little salt and the white pepper. Mix well.
加入醬油、蠔油、少許鹽和白胡椒，拌勻。
Step 6. Simmer Together
步驟六：加湯煮
Add the water or stock and bring it to a boil. Simmer 2 to 3 minutes, so all the flavors join.
加水或高湯煮滾，讓所有食材煮2到3分鐘，味道融合。
Step 7. Thicken the Sauce
步驟七：勾芡
Pour the slurry in slowly, stirring as you pour, until the sauce turns glossy and coats everything — but still flows.
倒入太白粉水，一邊倒一邊攪拌，煮到湯汁變濃稠、發亮，能包住食材又能流動。
Step 8. Pour Over Rice
步驟八：淋飯
Pour it over hot rice, and serve right away.
淋在熱白飯上，完成，立刻上桌。
Tips 小技巧
Stock beats water — chicken stock or vegetable stock both work.
高湯比清水更香，雞湯、蔬菜湯都行。
The sauce should flow, not clump: coat the food, and still run.
芡汁不要太稠，以能流動、包住食材為最佳。
For a restaurant flavor, add a few drops of sesame oil, or a pinch of sugar to balance the taste.
想更像餐廳味道，可以加一點香油，或少許糖平衡味道。
Taiwanese style: add a little soy paste.
想做台式，可以加少許醬油膏。
Japanese style: add mirin and soy sauce.
想做日式，可以加味醂和醬油。
Once the sauce thickens, take it off the boil — long boiling thins a starch sauce and dulls its shine.
芡汁勾好就不要久煮，煮久了會變稀、失去光澤。
