Frozen vegetables will never you give you that perfect tender-crisp texture you can get with fresh ones, but they still work remarkably well in many contexts, including stir-fries. This one was particularly good. Serve this over rice.
3-4 Tbsp dark sesame oil (divided)
1 lb protein of your choice (chicken, beef, tofu, tempeh...)
1 large onion, sliced lengthwise
10-12 cloves garlic, minced
1 1/2 - 2 lbs green beans, in 1-inch lengths (thaw first if frozen)
1 red bell pepper, cut into strips (frozen is ok)
1/4 cup soy sauce (divided)
2 tsp corn starch
Salt to taste
Sesame seeds (optional)
If using meat, heat half the sesame oil in a wok or very large skillet, then cook the meat. When it is done, remove to a plate or bowl.
Add the remaining sesame oil to the pan, then garlic and onion. Cook over med-high heat for 2-3 minutes. Pour a small amount of the soy sauce into the pan to deglaze, then add the green beans and pepper and stir-fry until cooked through, 3-5 minutes.
Stir the corn starch into the remaining soy sauce, then add to the pan and stir well. Let it bubble for a minute or so to thicken, then remove the pan from the heat. Taste and add salt if needed.
If desired, sprinkle some sesame seeds over the whole dish or each serving at the table.