Some of our best weeknight dinners start with an empty spot in the freezer. We skipped the frozen vegetable bag this time and built this stir-fry from scratch — fresh broccoli, asparagus, zucchini, red pepper, celery, onion, and a handful of frozen peas — with a sauce made from six pantry staples we already had on the shelf. The result is deeply savory, glossy, and just a little spicy, with toasted sesame seeds and fresh green onion finishing it off. Better than takeout, on the table in 35 minutes, and easy enough for any weeknight.