You don’t have to own a wok to do a good job with a stir fry, I often use a cast iron skillet instead. The key is to have everything ready BEFORE you start cooking, cut all ingredients to cook in about the same amount of time, stagger when you add things to the pan, and don’t try to cook too much at once. You can change the recipe to include your favorite vegetables.
If you wish to make this recipe gluten-free, substitute:
-tamari (wheat-free soy sauce) or
-liquid aminos (made only of soy or coconut)
instead of regular soy sauce; since wheat is a common ingredient in most soy sauces.