This stir-fry almost didn't happen. I had a recipe for it, but I didn't feel like following the steps. I was sitting in class thinking about what I would do for supper instead, and I was thisclose to picking up something on the way home. I eventually talked myself out of it, and decided I could make a stir-fry without using the recipe I had. I knew my husband was thawing out some shrimp for the original recipe. I had some veggies and chicken in the fridge already thinly sliced from the fondue fiasco of the night before (I will post on this later), and I could quickly whip together a sauce. I don't have a recipe for this, but I cooked the shrimp and chicken in a hot pan, removed them, and added carrots and broccoli. When the veggies were soft I added some frozen peas. Back in the pan went the cooked shrimp and chicken, and I threw on a sauce that contained sesame oil, soy sauce, and agave nectar. The sauce was then thickened with 1 tablespoon of cornstarch whisked with 1 tablespoon of water and 1 tablespoon of sesame oil. I served the stir-fry with rice.
For those of you who don't know (and I just recently discovered this by accident), rice freezes really well. Every time I need rice for something I cook extra. I put the extra in a bag and freeze it. The next time I need rice I just put some of the frozen rice in a covered bowl in the microwave and zap until warm. It's much better than resorting to minute rice all the time, and it's even easier.