Asian Stir-Fry Vegetable Medley

Store in its original packaging or an airtight container in the refrigerator. Can be frozen for longer storage, though texture may soften upon thawing.

For the best texture, don't overcrowd your wok or pan; cook in batches if necessary.

Add the vegetables in stages based on cooking time, starting with harder vegetables like carrots or broccoli stems.

Prepare your sauce and other ingredients before you start stir-frying, as the cooking process is very fast.

Tofu or tempeh

Chicken, beef, or shrimp

Rice noodles or jasmine rice

Soy sauce, teriyaki sauce, or oyster sauce

Garlic and ginger

Overcooking the vegetables, which can lead to a mushy texture.

Adding the vegetables to a cold pan, which prevents them from searing properly.

Not having all ingredients prepped and ready before starting to cook.