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Spend 10 minutes now to cook with zero stress later. This template uses weights and cut sizes for consistent results. Adjust quantities to your recipe. Proteins (choose one, pat dry first) Chicken Thigh: 180g, 1-inch cubes Firm Tofu: 200g, ¾-inch cubes Shrimp: 150g, peeled & deveined Aromatics (choose 1-2) Garlic: 15g (2-3 cloves), minced Ginger: 20g (1-inch knob), fine matchsticks Onion: 80g (½ medium), thinly sliced Vegetables (choose 1-2) Bell Pepper: 100g, ¼-inch strips Carrot: 70g, ¼-inch half-moons Broccoli: 120g, small florets (1-inch) Mushrooms: 100g, sliced Sauce/Seasoning (mix in one small bowl) Sample Stir-fry Sauce: Soy 15ml, honey 10g, vinegar 5ml, water 15ml, cornstarch 3g. Method: Weigh and cut each group into separate containers. Place in order of use: aromatics first, then proteins, then vegetables, sauce bowl last.

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