Combine the soy sauce, sugar, sesame oil, stock, cornstarch, and water in a small dish, whisking with a small whisk or fork so the cornstarch doesn’t have any lumps left. Grate the ginger and garlic directly into the sauce with a mini grater.

Preheat a large skillet to medium-high heat with a drizzle of olive oil. Add the vegetables and cook for about 5 minutes until they have softened and charred just slightly.

Pour in the sauce and add the shredded chicken or any protein you’re using. The sauce should bubble and thicken immediately. Taste the sauce and adjust the seasoning to your preference with more soy sauce.

If the sauce seems too thick, splash in a little bit of water to thin it out, about 2 tablespoons at a time.

Serve over cooked rice.