My Fool-Proof Cantonese Recipe

This recipe is what I go to when I need to make something for dinner real quick. It's just meat and veggies cooked together.
The ingredients for the marinade rarely change and can be used for any cut of meat. This recipe for me requires very little thinking and everything I need is usually always in the kitchen.

Start with any cut of meat, I had frozen boneless, skinless chicken thighs, and slice them up


(Everything is approximate, I don't measure for this recipe)
Marinade:
~Soy sauce - enough to cover the meat in a bowl
~Sesame Oil - just a little bit...probably half a teaspoon
~a dash of Cooking Wine
~2 cloves of Garlic (smacked with the side of a knife blade)
~2 slices of Ginger (smack this too)
*with chicken, I like to add about a teaspoon of powdered chicken stock
~ a teaspoon of  Cornstarch
mix well and let it sit (the longer the better)


Veggies:
Any kind of Chinese vegetable works, bok choy, nappa etc...
I had the giant bok choy in the fridge 


~Wash the veggies and cut them into reasonable sized pieces 
~have 2 more cloves of smacked garlic ready for when you start cooking


Cooking:

~Make a sauce thickener with a teaspoon of Cornstarch and Cold Water and add a little bit of Soy Sauce - Set aside


~Heat up a Wok 
~add Vegetable Oil, when it is hot, add the cloves of garlic and add salt to the oil
~let the garlic brown up a little bit (but not burnt) then add in the Vegetables
~cook the veggies until they're pretty much done and edible, add cold water to just cover them and mix them around until the water starts to boil down a little bit

~Move the veggies to a metal colander 


~Put the Wok back onto the burner and add a little bit more oil (you don't need to wash the wok off in between)
~Add the meat to the Wok and fry it until all the pieces are cooked

~ Add the veggies back in and fry them together (if there isn't much sauce in the Wok, add a little bit more cold water and wait for it to boil again)
~ Pour in the liquid cornstarch and stir it around until it begins to boil, and the dish is done
~take wok off stove, serve over rice