How to cook anything Asian

According to me. Who is not really an expert but decent at making things up (sometimes). Tonight I made pseudo-teriyaki chicken with bell peppers and it turned out deliciously.

Before we discovered my daughter's extreme allergy to cow's milk, I was a pro at concocting Italian delights but had never really wanted to make Asian food for dinner. But now that I'm feeding someone dairy-free, I've realized that Asian is a perfect go-to meal that doesn't need substitutions or modifications. From my limited experience then, here is how most Asian recipes go...

Recipe: Asian Whatever You Want

1. Get rice cooking.
2. Saute meat (chicken/pork/beef) strips in a little olive oil. Once the outside is cooked, remove from wok and set aside.
3. Lightly saute vegetables (julienned bell peppers, broccoli, sliced carrots, asparagus, etc.) in the vacated wok. Cook until they start to soften, but are still crisp. Add diced garlic/ginger.
   
4. Return the meat to the wok with vegetables.
   
5. Stir up a sauce (*soy sauce/Worcestershire sauce/sesame oil/brown sugar/honey/lemon juice/coconut milk/teriyaki sauce/peanut butter/seasonings) and pour over the meat & veggies. Simmer on med-low until sauce thickens and coats meat.
   
6. Serve the meat & veggie mixture over rice. Add nuts/dried noodles if desired.

And that's basically it. A good amount of slicing and dicing but cooked all in one pan (except for the rice I guess). Which makes for a quick night of dishwashing. And a happy husband =).

*use a combination of these sauce ingredients, not all of them together... gross