Scoop it over rice, noodles, or just eat it straight from the pan like a glorious raccoon. Top with sesame seeds or green onions if you’re feeling fancy, but a fistful of cilantro works too. The beauty of this dish is its flexibility.
Pro tip: make extra. This leftovers are a gift from your past self. Cold stir-fry is surprisingly amazing, especially if you eat it standing in front of the fridge at 11 PM. I call that “midnight sushi energy,” but for stir-fry.
Common Mistakes (That You Should Totally Avoid, Probably)
Don’t overcook the veggies! Frozen vegetables are already blanched, so they just need to be heated through. If you cook them until they’re mushy, you’ll end up with sadness. Aim for tender-crisp, like a vegetable that still has life in its eyes.
Also, don’t skimp on the heat. A cold pan makes sad, flabby stir-fry. You want that high heat to create a little char, a little sizzle, a little drama. If your smoke alarm goes off, just wave a towel at it and pretend you’re a really intense chef.
