Chinese Vermicelli Noodles (very thin, and get the chinese kind)
3/4 cup Hoisin sauce
1 T Honey or sugar
2 T Ketchup
Chicken, beef, or pork.
Bell peppers (green, red, and/or yellow)
Bok choy (Shred leaves by cutting really thin. Cut out middle of stalks and throw away)
Olive oil (or sesame oil, depending on the flavour you like)
Combine the sauce ingredients to make the mixed hoisin sauce.
Salt and pepper the meat. Combine the meat and some of the mixed hoisin sauce.
In a pan, bake sauced meat at 325C, turning over half-way through. You could BBQ the meat instead, your choice.
Once the meat is done cooking, continue with the rest of the cooking.
Fill a pot with very hot tap water, as hot as you can get it. Put the noodles in the pot and just leave it in the sink. The hot water will have them cooked by the time you are done stir frying.
Once the meat is cooked, take it out and slice it in strips.
Choose your veggies. Cut them into strips.
Mince ginger and garlic.
In a wok, stir fry olive oil, minced garlic and minced ginger. Add onions and stir fry for until onions are translucent. Add the harder veggies, like the bok choy stalks, carrots, green peppers, and stir fry for 3 minutes. Add the rest of the veggies and the meat. Stir fry for 3 minutes. Add mixed hoisin sauce to taste. Add cooked and drained chinese vermicelli noodles, and mix it all up. Add more mixed hoisin sauce of required.
The trick to stir frying is having all your ingredients chopped and ready to add to the wok before you start stir frying. There is no time to chop, slice or mince while that wok is hot and cooking everything.