Use any combination of fresh vegetables plus any protein you choose (chicken, shrimp, beef, tofu) to make a healthful, delicious stir-fry. Here I chose colorful peppers and red cabbage from the produce market, added carrots, celery, and leftover cooked chicken. The sauce is simply a quick whisked combo of soy sauce, freshly grated ginger and garlic, and 1/2 cup broth with a Tbsp. corn starch dissolved in it. I finish with a drizzle of sesame oil and chopped fresh cilantro before serving.
The secret to perfectly cooked stir-fry is not really a secret: Prepare all ingredients before preheating your wok or skillet. That’s it! Stir-fries cook quickly but require constant attention, so you can’t leave it to chop additional ingredients.
Try stir-frying. It’s a flavorful way to add vegetables to your diet. It’s also a great use-up for produce you have on hand that you don’t want to lose.
HASTY TASTY MEALS BLOG 
I use low sodium soy sauce these days since I’m trying to lower the salt content of foods I eat.
I do, too, Nancy, and should have mentioned that. It’s important to watch sodium.
I failed to mention prepared stir-fry sauces. Many are available at the supermarket. I prefer making my own because it’s cheaper and I control the ingredients. But store-bought sauces work if you’re pressed for time or uncomfortable making your own. I don’t have an exact recipe for a sauce and often vary it, but it’s basically soy sauce, ginger, garlic, and a liquid (broth, rice wine vinegar, wine, or even pineapple juice). Experiment!