Garlic Stir-Fry

Ingredients

• Some kind of meat (optional)
• Some kind of vegetable (optional)
• Garlic, at least 1 clove but honestly as much as you want; in my house it's 1 bulb (not optional, but onions or shallots might work instead. I still recommend garlic.)
• Salt, to taste
• Splash of neutral cooking oil
• Rice wine (optional)

Instructions

1. Smash the garlic cloves with the flat side of a knife, the bottom of a sturdy mug, or a meat tenderizer. I am not kidding. Crush it flat. Get out some aggression. Then remove the skin and cut off the tough bottom bit. Mince.
2. Wash your veg, if using.
3. Take your meat and/or veg and cut into small pieces that will cook quickly. Denser vegetables will need to be cut smaller. Leafy greens will cook very quickly. Broccoli will benefit from being blanched, but if you don't mind a bit of crunch it's all optional.
4. Heat oil in large pan over medium heat; I really recommend a wok but you can even use a large pot if pressed. The high sides help keep the stir fry from falling out.
5. Lightly sautee garlic until aromatic, about 30 seconds.
6. Add meat if using. Stir frequently; that's why it's called stir-fry. Once browned, add veg if using. Cook veg to just shy of desired doneness. If not using veg, continue cooking meat until just shy of cooked through.
7. Add splash of rice wine if using, otherwise continue stir-frying until cooked through. Let the alcohol cook out (you won't be able to smell it anymore once it does.) Serve.