For a 20 oz bag of stir-fry vegetables:
Heat 1–2 teaspoons of a neutral oil (canola, avocado, or vegetable oil) in a large skillet.
Add the frozen vegetables straight from the freezer.
Cook over medium-high to high heat, stirring occasionally.
Let the excess water evaporate. This may take 8–10 minutes for a large bag.
Add the sauce.
If using cornstarch, stir it in and cook another minute until the sauce thickens. (1 t. cornstarch & 2T cold water)
Finish with the sesame oil if you didn't add it earlier.
The Sauce: - 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp honey
- 1–2 tsp jarred garlic
- ½ tsp ground ginger (or 1 tsp fresh if you ever have it)
- 1–2 tsp toasted sesame oil (add near the end)
