Though I have a couple of Chinese food cook books, when I do stir fry, I typically just play it by ear. A few years ago, that would not have been the case; I don't know why it was post-college before I really knew how to cook. I did, however, benefit from a Chinese food cooking lesson before that time, from my aunt and uncle. We picked recipes, went shopping for the ingredients (in Philadelphia!), and made the meal. I think that was also the first time I'd encountered a rice cooker (I have my own now).
The above stir fry was beef (sirloin tips were on super sale, mysteriously), green beans, ginger (fresh is best), garlic, Five Spice Powder, Sriracha, soy sauce (of course) and sesame oil. Unless I'm baking, I frequently won't measure things either, just eyeball them. This typically works out well, but makes replication (or recipe relation) difficult.
Though Elka does not mind Sriracha (we used it to try and stop her from chewing on the walls in the kitchen when she was a puppy; she licked it off), I saved some green beans for her before all of the spicy goodness was added. It's amazing, how much this dog loves green beans!
Ermahgerd, green beans!