Pad Tkapow

Choice of meat, cut small. (shrimp, venison, scallops are popular choices at our house- you can also use tofu or none)
Vegetables of preference, cut small- I like broccoli, bokchoy, snow peas, bamboo, water chestnuts, some grated carrots, celery, onion, mushrooms
Finely chopped chili peppers, refresh if dried
Finely chopped garlic
Tamari (or soy sauce)
Oyster sauce
White pepper
Stock (coordinate with meat choice) or water
Oil of choice to stir-fry (I prefer coconut oil)
Fresh Basil Rice or noodles to serve over, I prefer rice noodles I buy at the Asian market.

It is best if everything is chopped and portioned before you start cooking, it saves a lot of headache. The prep is the time-consuming part, the actual cooking takes me about 2-4 minutes

Heat oil on high heat in a wok or similar pan. Throw in about a heaping tsp of garlic and however much chili pepper you want for your taste, add meat, stir until almost finished cooking. Add veggies, cook until ready, add soy sauce and oyster sauce, thin with stock or water, season lightly with white pepper. Pour over rice or noodles, and eat.