This is a great way to either create from leftovers, or explore new ingredients. If you have the basic sauces on hand, it’s also cheap (see the article about an Asian Pantry ! Okay, I know that I’ve referenced Rachael a lot recently, but she’s had some really good stuff on! Try her Citrus-Soy Stir Fry. The proteins as she suggests are easily interchangeable, the sauce is simple, and the basic method is explained well. This particular dish as Rach prepared it called for noodles rather than rice, and I agree. The edamame beans (optional) are cheap and delicious when you can find them, and also bump up the nutritional value of the dish. Mix and match the vegetables you have and like. Soba noodles cook in seconds, but whole-wheat spaghetti takes, gee, 30-90 SECONDS longer to cook than the semolina kind. I’ve been using a lot of it lately, and in most dishes, you’d never know the difference – and again, it has more fiber and protein… Prep everything ahead, and then cook on high heat whatever you choose, and add a great sauce – that’s the only rule of stir-frying!