Episode 7: Stir-Fry
This one is a little confusing in the dialogue. You want to stir-fry your base ingredient (beef, chicken, tofu, etc.) first, then remove it. Then stir-fry onions if you're using them, then the rest of the ingredients starting with those with most mass. Lightest ingredients come last. Then add your meat back in, plus any sauce, and heat it all together.
If you're using tofu, make sure to drain it, and squeeze it like a sponge before you use it.
If you don't have a wok, a large cast-iron skillet will do nicely. If you don't have one of those, any large pot or pan will do.
Pour half the oil into the wok/pot/pan and heat over medium-high heat. Dump in the meat or tofu and stir frequently until browned, two to three minutes. Remove.
Pour remaining oil in wok/pot/pan and let it heat up. Dump onions in pan and stir frequently. Add vegetables, starting with the heaviest, biggest vegetables. Cook until fragrant. Add meat and any desired sauces. Cook until it smells like a Chinese restaurant and the ingredients are at your preferred consistencies (soft/firm/etc.), stirring only occasionally.