I started making stir fry for the first time when I was in high school. My default was really pretty simple: cubed chicken, diced onions and peppers, broccoli, some soy sauce, garlic and ginger. It was easy, predictable and tasted pretty good. I generally used granulated garlic, but occasionally would tackle a clove of the stuff. Not having learned the easy way to peel it (using the flat part of your knife, break it open and the peel comes right off), I spent way too much time working to get the skin of the clove off.