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Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm. Cook stir fry vegetables as directed on package. Set aside. If not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. Set aside and keep warm. Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender. Combine cornstarch and vegetable broth, whisking until smooth. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in veggie crumbles and cooked vegetables. Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Wide egg noodles — stroganoff, chicken paprikash, kugel
Enameled cast iron saucier — risotto, polenta, cream sauces