Sesame Chicken Ball Stir-Fry

Ingredients:

1 onion, sliced
Whatever veg you have in the fridge, chopped into bite sized pieces (think capsicum, celery, carrot, broccoli).  You'll need 1 big handful per diner
And any random tinned things you find in your pantry and want to use up (bamboo shoots, baby corn) - but don't worry if you don't have any!
Sesame Chicken Balls, defrosted

Sauce:
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tsp corn flour, mixed with 1 tbsp water
1 tsp sesame oil

Method:

Mix all the sauce ingredients together in a small bowl or jug.

Heat a frypan and swirl in a little olive oil.  Stir fry onion and any harder veggies (capsicum, carrot) until softened and starting to brown. 

Throw in all the other veg and keep stirring until they're cooked, but still a bit crunchy.  If this is taking too long, boil the kettle and throw in a little boiled water to steam the veg.

Add the Sesame Chicken Balls and stir for a couple of minutes until they are warmed through.  

Add the sauce ingredients and continue to cook for 2 mins until the cornflour has thickened the sauce and it has lost it's floury taste.

Serve with Taiwanese Fried Rice, plain steamed rice or rice noodles.

And, if finding 30mins in a row to cook dinner