1. Combine cornstarch and water in a mason jar until smooth. Then add in all the remaining ingredients. Fasten the lid, and shake until fully incorporated. (Alternatively, you can mix everything in a bowl with a whisk.)
2. Warm 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat.
3. Add 1 pound of protein (cubed chicken, sliced beef or pork, or thawed shrimp) and cook until browned and almost cooked through. (Time will vary depending on the protein.) Transfer to a clean plate.
4. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (onion, broccoli, snow peas, carrots, bell peppers, etc.) to the pan. Stir fry until crisp-tender, about 4 minutes.
5. Return the protein back to the pan, along with the stir fry sauce. Cook, stirring to distribute, until the sauce has thickened, about 2 minutes or until desired thickness is reached.
6. Serve over hot cooked rice.
