Garlic is the Secret of Stir-Fry (and Other Tips for Cooking in Corona-Times)

If you have a wok, it should never see a meal without garlic. Red onions if you're somehow out of garlic, but how could you be? It's the very first thing I always make sure I have enough of.
Here's how I cook:  I look at what I have and type those items into Google, adding the word "recipe." But hint: I always have good ingredients. I can't imagine a kitchen without the following:

Enough garlic to sink a battleship
A hunk of fresh ginger
Red onions
Bell peppers
Tomatoes
Scallions
Bananas
Apples
Berries
Olive oil
Plant oil
Coconut milk
Peanut butter
Salt, pepper, garlic powder
"Variety" salt--you know, the kind that comes with rosemary or thyme and a few other fancy things in it. 

It's also always good to have other green veggies around: broccoli, spinach, peas. Frozen versions of these are just fine, especially now. 

The recipe pictured above was easy. I knew I had a pack of boned chicken, and figured it wasn't quite enough to satisfy the energetically hungry eighteen-year-old. But then I remembered we had a massive garlic sausage in the fridge, and I felt inspired. Assemble the following:

Wok
plant oil (rapeseed oil, sunflower oil)
Dish of chopped garlic. Lots. There's never enough.
Sliced yellow bell pepper (other colors will do. The green ones never taste as good to me)
Blanched asparagus (in other words: rinse, slice into chunks, throw in boiling water for, like, three minutes; drain).
Sliced garlic sausage
Sliced hunks of boned chicken
Garlic powder, salt, or "salt with benefits," any fancy kind. 

(On the side, of course, you've got the rice stoked away in the rice cooker.) Any rice. I like sticky rice, so I opened a pack of black glutinous rice, realizing I didn't have time to soak it for hours and steam it in the bamboo steamer. I put the rice in a bowl, poured very warm water over it, stirred and drained. I did that five times. Then into the rice cooker it went, with exactly ONE cup of cold water to the ONE cup of rice. So the rice was all taken care of by the time I put oil in the wok and threw in the garlic. Then the sliced peppers. Then the sliced sausage. Let all that sizzle. Throw the asparagus into the boiling water. After three minutes, drain it. Add the contents of the wok to the asparagus. Set aside. Throw a little more oil into the wok and let it get hot. Now, throw in the chicken pieces--which you've sprinkled with garlic powder and any kind of salt and pepper you like--and stir fry. When the chicken's almost done, which takes about three minutes, throw in the asparagus-sausage-garlic-pepper mix. Stir. Serve with rice and white wine: