This you can just throw right in, other meats need to brown or boil first.
Then I pop in packages of frozen vegetables. Yes, fresh is always better but I don't always have the time to chop and cook all my fresh stuff. I add a tablespoon of oil and cover- stirring continually. You'll know it's down your larger veggies are softer (not mushy, you still want them firm.)
Then you need a carb or starch. I do either rice or pasta. Today I boiled pasta. Once my pasta was cooked I added a touch of olive oil and garlic to the noddled. Then put my veggies over it!
Spices I add: this is the crucial part. I like garlic zeesty stir fry, not orientail stir fry. I use garlic, basil, oregano, morton's all purpose, and Greek seasoning. Italian seasoning is another good one to add and if I want it to kick, I add cajun when i brown my meat. (Sometimes I'll do this over rice. When over rice I start by boiling chicken (or browning saucage both work for this) and then sauteing it with shrimp in butter garlic and cajun makes this super awesome!!! Then I stir fry the veggies in and put it all together. Tons of flavor. This version is milder.