I don't use a "cooking liquid" when I make stir fry...I stir fry the veggies in order of longest cooking to shortest, add the cooked meat and then toss in a sauce.
Depends on what you want as to the "sauce". How about mixing some orange juice with an equal amount of sherry, reduce by half and thicken with a slurry of some OJ and cornstarch....add a splash of terayaki and some....just a 1/;2 tsp or so of sesame oil.
Or another way might be a garlic, chipotle sauce.

There is a stir fry tutorial (of sorts) on our FAQ page.

Here is a link that might be useful: Stir Fry information under Cooking Techniques

The whole idea about stir frying is Caramelization.

To achieve that ideally you need to go beyond smoking hot with a wok (known as Wok Hay). Typically if you watch a Chinese chef stir fry, the oil actually catches on fire.

Get the oil as hot as you can to caramelize the outside of you veggies or meat quickly so that you don't overcook. Do not add liquid because you will be braising and not stir frying. If you don't have a stove that can be hot enough, stir fry each ingradient separately and combine afterwards.

Liquid, wine, sauce or gravy are added at the very end.

Seasme oil, just a few drops, is added at the end.

dcarch

Here are some recipes for stir-frying sauces that I make in advance of starting the frying. I add them at the end of cooking and just stir them long enough to coat the ingredients.

STIR FRY SAUCES

Each recipe makes 2 servings but can be doubled.

BASIC STIR FRY SAUCE

1 1/2 tsp. sesame oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/8 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. lemon or lime juice
1 1/2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

GARLIC SESAME STIR FRY SAUCE

1/2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/4 tsp. lemon juice
1/3 cup sesame oil
2 1/4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

SZECHUAN STIR FRY SAUCE

1 1/2 tsp. sesame oil
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic
1/2 cup chicken broth
2 whole anise stars
1 1/2 tsp. red wine vinegar
1 Tbs. soy sauce
1/2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/8 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Rolle