Teriyaki Turkey Meatballs & Stir Fry

Need dinner in 10 minutes (no joke!)? My daughter & I played "Iron Chef" and she timed me. We were both laughing so hard as I literally *threw* items into the wok. A fun memory and a delicious, low-fat & cal, high fiber & protein meal. What more could you ask for?

I grabbed 2 bags from the freezer & all my remaining fresh veggies. Guess what? The WHOLE family LOVED it!

Ingredients:
1 bag of Trader Joe's Turkey Meatballs
1 bag of Trader Joe's Pre-cooked Organic Brown Rice (organic is key, regular = disgusting)
1/2 bag of Trader Joe's broccoli Slaw
1 small yellow onion, chopped
1 zucchini, finely chopped
1/2 container of crimini mushrooms
1 handful of mini carrots, finely chopped
1 stalk of celery, chopped
1 handful of snap peas, sliced on diagonal
{remember: you can just use any hard vegetables left in your drawer, you don't have to use all of these or you could add more)
2 T peanut or vegetable oil (EVOO will NOT work with stir fry, gets too hot)

Sauce:
1/2 C (or more) Soyyaki sauce
2 T cornstarch
2 T honey

Directions:
1. Turn stove onto high heat (7 or 8); Add oil into Wok.
2. When oil is hot, stir in vegetables, salt & pepper to taste & cook until they begin to look transparent. Remove.
3. While vegetables are cooking, defrost meatballs for 2 minutes in microwave (entire bag).

4. Turn Wok heat to medium. Add in sauce & stir quickly, add in meatballs. Keep stirring. Don't let sauce burn. Coat meatballs in sauce until saturated and covered.
5. While meatballs are coating in sauce, put rice in microwave & cook.

6. Serve meatballs over rice, vegetables on the side or add on top of rice, then meatballs.

Enjoy!