1 tsp oil
1 lb frozen stir-fry vegetables
1 Tbsp sesame oil
3 Tbsp light soy sauce
8 oz dry spaghetti, cooked and drained
Place oil in a large nonstick skillet and heat over medium-high heat. Sauté the stir-fry vegetables until crisp-tender; season them with sesame oil and soy sauce. Toss with hot, cooked spaghetti.
Optional garnish: Serve with a sprinkle of ground ginger and roasted peanuts over the top.