Chinese Vegetable StirFry with EASY Sauce

 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)