I can't seem to get stiry fry right - it's always either too watery, too goopy, or just downright bland. My produce delivery today is going to have chinese long beans and bok choy, and I would like to do a stir fry adding either chicken or tofu. I could really use some good ideas. I have a cupboard full of the standard asian ingredients, but apparently am unable to use them correctly. Please help - thank you!