How to Stir some Fry
I don't do recipes for stovetop cooking, but I do do suggestions. So here's how you should do stir fry.
Get a wok. You can manage with a large frying pan, but I can't recommend it.
Get all of the vegetables you love, and maybe some fruit and nuts. Options include, but are not limited to, broccoli, onions, carrots, peanuts, bok choy, celery, mushrooms, pineapple, snap peas, jalapeños, and fresh spinach. You most certainly can use things like Brussels sprouts and kimchi. Don't let anyone tell you otherwise.
Here's the tricky bit: put all of these in the wok with some of your favorite oil, and fry them at high temperature; make sure you keep everything moving! If you are using fresh garlic, ginger, and/or sesame seeds, add those first. Likewise, if you are using chunks of protein, you may need to fry them for a couple minutes before adding the veggies. If you are like me, and like your broccoli and carrots not-too-crunchy, you may have to steam them lightly first. Be careful with wet ingredients like pineapple, too much water will keep the fry from frying. Your goal is to have everything all come out the way you like them, all at the same time.
Here's the complicated bit: you need sauce. Generally, you will want to start with a fair amount of soy sauce, and build from there. Popular additives include a dash of sesame oil (makes it delicious), and a good amount of corn starch (makes it thick). If you are disappointed that your sauce does not taste like the Chinese take-out, add a good bit of sugar (I like brown sugar). Then add a bit of vinegar (optional, but good), and spices to taste (when in doubt, the defaults are garlic and ginger; if you want to change things up, try a bit of turmeric). Obviously, spicy stuff is great if you like it, but completely optional if you don't.
Mix the sauce cold in a separate bowl, and then poor over the stir fry as soon as you turn off the heat, while everything is still sizzling. Mix well.
Serve over rice or noodles.