I try and keep mine basic and fresh.
Brown the meat or cook it if its chicken, ill add some chopped garlic, ginger and onion when its half way cooked so doesnt burn on the bottom of the wok
Remove the meat and put all the veges in and cook for afew minutes. add the rest of the chopped garlic, ginger and onion cook for a min or two
Put the meat back in, put the sauce, stir the sauce through and its done. Nothing fancy but it goes alright.
As I cook in bulk my sauce is generally 200-300 mls depending how much food im cooking. I normally go about half vegetable stock, half soy sauce and add some honey to sweeten it up. Also you can use Indonesian soy sauce which is very sweet so you dont have to add honey, its called something like Kecap Manis.
When I first started cooking stir fry meals I just started with something really basic and slowly added stuff every week to see what changed about the dish and now im happy with my stir fry. With the sauce you can just experiment if you are going to be doing alot of stir fry dishes. Ive tried all different combinations of soy sauce, fish sauce, oyster sauce, chilli, herbs etc but I just prefer my basic sauce these days as it doesnt over power the dish.