Simple but would recommend sticking to the recommended vegetable amounts to cut down on cooking time. Would also recommend using a blender to cut down time on cutting the vegetables.

Too sweet but fixable

Used just 1 zucchini and added handful julienned carrots, some sugar snap peas, bean sprouts, water chestnuts, minced garlic, and minced ginger. Used canola oil for my frying. Made more of the sauce, maybe about 1.5 - 2x, added Thai Kitchen sweet red chili sauce, and omitted red pepper flakes. I did the veggies in my wok, while I sautéed the tofu (pressed, cut into strips, marinated in Asian sesame ginger dressing, then strained that out and tossed in corn starch in a bowl) in my cast iron skillet until crispy on each side, about 5-6 min a side turning once. After stirring in the sauce in the wok, dumped the veggies into the skillet to finish them with the tofu, fry a little more, and reduce liquid. Served over rice, topped with soy sauce, chow mein noodles, and sriracha to taste. Note: watch and test the veggies for the right texture as stir fry. Don’t want the broccoli and carrots hard.

just needed to add flour/water to thicken the sauce up a touch. otherwise, good flavor.

Really good sauce, and would be good with any veggies! Will definitely make again

Fast, easy & tasty! I added tofu instead of rice for macro reasons. Will make it again