Prepare jasmine rice.
Choose a protein, about 8 ounces, cut into bite-size pieces. Possibilities include chicken, beef, pork, shrimp, Chick Seitan, and firm tofu.
Choose about 8 ounces of one or more greens such as Baby Bok Choy (2 heads), roughly chopped.
Pat protein pieces dry with paper towel and toss with 1/4 cup cornstarch. Add layer of vegetable oil to medium-hot skillet. Cook protein until lightly browned. Remove to a plate.
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sriracha
1 tablespoon water
Whisk all together.
Heat the same pan that you cooked the protein in and add greens, garlic, and ginger. Cook 2 to 3 minutes, stirring often. Add the sauce and stir until well mixed. Add the cooked protein and stir to coat everything thoroughly.
Serve protein and greens on cooked rice.