Step 1

Make the sauce: In a medium bowl, whisk all ingredients until well combined. Set aside.

Step 2

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 3

Add the onion and stir fry for 1-2 minutes. Now add the frozen vegetables (no need to thaw them first) and cook, stirring constantly for about 5-8 minutes or until they are crisp tender.

Step 4

Now pour the sauce into the pan and stir constantly while the sauce thickens, about 2 minutes.

Step 5

Serve immediately with rice, quinoa, noodles and with optional chopped nuts, green onions and hot sauce. Enjoy!

Step 6

Leftovers will keep for 3-4 days in a covered container in the refrigerator.