What I do it cut everything to the same size and usually into quite thin strips. Use a LARGE wok or pan over a very high heat and stir-fry the meat first, then add the veg and then what ever sauce you want. I usually marinade the meat/chicken/fish first and then throw in the marinade as a sauce. a squeeze of fresh lime generally improves almost any stir-fry.
I use sesame oil to cook in. Flavour with soy sauce, thai seven spice, cumin, paprika and a tiny bit of chilli powder, or lazy chillies from a jar. Teaspoon of rice vinegar too if you have it.Lovely with chicken, bacon, mange tout, baby corn and straight to wok noodles. Very quick and easy dinner!
oh no if you dont have a wok just use a saucepan. if you use a frying pan all the ingrediants will fall over the sides while you are stirring it. i have done stir fry in sauce pans loads of times. dh keeps throwing out the woks when they go a bit black <they are meant to go a bit black adds to the flavour>