Ummmm - that sounds like my regular stir fry - I have a Calor gas wok burner that lives outside, and gives an 18" flame - you could melt the wok with it!
I fry the meat in a tablespoon of oil, usually chicken or beef skirt sliced thin across the grain (try it!) or chorizo for a few seconds, then take it out. I put Sliced onions, ginger and garlic and fry till I start to worry, then add good stock and any green veg in the fridge.
To vary, I add black bean, hoi sin or a tom yum paste (not the stuff whose main content is chili / garlic) or whatever creative muck comes to mind.
I dish up over rice or noodles with lime pickle, sweet chili or whatever.
Come round?