Stir-Fry (no wok required)

My mom once told me, rather out of the blue, that one of the most bland things she'd ever eaten was the stir-fry I made her when she had come to visit me in New York. That particular stir-fry had been the specialty of someone who thought no seasoning should ever interfere with the smell or taste of meat. I didn't know any better. My mom would have been much happier with this stir-fry--it required not only the three tablespoons of soy sauce she didn't get to have with her bland stir-fry, but also fresh ginger, garlic, white wine, and some spicy elements.