Begin by placing your thinly sliced beef, chicken, or tofu in a large bowl. Sprinkle cornstarch over the protein and ensure every piece is well-coated.

In a large skillet or wok, heat 2 tablespoons of vegetable or canola oil over medium-high heat. Wait until the oil shimmers before adding a batch of the coated protein.

Sear for 3-4 minutes until the edges turn golden brown and crispy, then remove and set aside. Repeat with any remaining protein, adding more oil as necessary.

Using the same skillet, reduce the heat slightly and add minced garlic and grated fresh ginger. Sauté for 30 seconds, stirring constantly, until aromatic.

In a separate bowl, whisk together soy sauce, brown sugar, and water or broth. Optionally, include hoisin sauce. Pour the mixture into the skillet and let it simmer for about 2-3 minutes.

Return the seared protein to the skillet, stirring well to coat every morsel in the sauce. Allow to simmer for another minute or two.

Just before serving, stir in the cut green onions and let them wilt for about 30 seconds. Serve hot over a bed of steamed rice or noodles.