2 tablespoonshigh-heat vegetable oil, such as canola, avocado or peanut
½red or yellow onionsliced
2poundsmixed frozen vegetables (see note below)
Serve with your choice of :
Cooked plain ramen or rice noodles
Baby spinach or kale greens
Mix the stir-fry sauce:
Whisk all the ingredients together in a medium bowl.
Cook the vegetables:
Heat a wok or large (12-inch) skillet over high heat until the pan is very hot. Add the oil and wait until it shimmers (it should shimmer immediately if your pan is hot enough). Stir in the onion and cook 1 minute. Add the vegetables. Cook 5 minutes, stirring frequently, or until the vegetables are heated through.
Pour in the sauce and stir until the vegetables are coated. Cook until the sauce thickens and smells fragrant, 2-3 minutes.
Serve hot over rice, noodles and or greens.
Mix and match sturdy frozen vegetables such as carrots, broccoli, cauliflower, green beans, corn, edamame or choose a packaged blend.
There's no need to thaw the vegetables before cooking. Just throw them right in your screaming-hot pan!
For non-vegetarians, meat protein is delicious in this stir-fry. Cook a half pound of ground meat (such as turkey, pork or beef) sliced raw chicken or shrimp before cooking the onion in step 1.