What's a 15-minute weeknight stir-fry formula I can adapt to whatever vegetables and protein I have?

A good stir-fry formula relies on the "Rule of Three": Prep, Sauce, and Speed. Here is a simple, flexible template you can use with whatever is in your fridge.

1. The Prep (The "Mise en Place")

Because stir-frying happens in minutes, everything must be ready before the heat turns on.

• Protein (1/2 lb): Slice thin across the grain. If using tofu, press it dry; if using shrimp, peel and devein.
• Vegetables (2–3 cups): Chop everything into bite-sized, uniform pieces so they cook evenly. Harder veggies (carrots, broccoli) should be sliced thinner than softer ones (peppers, snap peas, bok choy).
• Aromatics: Have 1 tablespoon each of minced garlic, ginger, and (optionally) scallions ready in a small bowl.

2. The Universal Sauce

Whisk this in a small jar or bowl before you start:

• 3 tbsp Soy Sauce (or tamari)
• 1 tbsp Rice Vinegar (or lime juice)
• 1 tsp Sesame Oil
• 1 tbsp Sugar or Honey
• 1 tsp Cornstarch (this is the secret to a glossy, restaurant-style coating)
• Optional: A squeeze of sriracha or chili garlic sauce if you like heat.

3. The 15-Minute Process

1. Sear Protein: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add your protein in a single layer. Don't crowd the pan—if you have a lot, do it in two batches. Sear until browned and remove to a plate.
2. Sauté Veggies: Add another splash of oil to the same pan. Toss in your "hard" vegetables first (like broccoli or carrots). Add 2 tbsp of water and cover for 60 seconds to steam them. Add "soft" vegetables (peppers, zucchini, mushrooms) and stir-fry uncovered for 2 minutes.
3. Combine: Add the aromatics (garlic/ginger) to the veggies and cook for 30 seconds until fragrant. Add the protein back into the pan.
4. Glaze: Give your sauce a quick whisk (cornstarch settles) and pour it over everything. Toss constantly for 1–2 minutes. The sauce will bubble and thicken instantly.

Pro Tip: Serve over quick-cooking grains like jasmine rice, rice noodles (which soak in hot water while you chop), or even frozen cauliflower rice.