Place chicken or tofu and ¼ cup Multi-Purpose sauce in a bowl. Ensure the protein is thoroughly coated with marinade. Place plastic wrap over top of bowl and let marinate in refrigerator for at least 30 minutes. When ready to prepare stir fry, remove the bowl from the refrigerator.

In a bowl, combine chopped red bell pepper, onion, and green beans, and set aside.

In another bowl, combine the garlic, ginger, carrots, zucchini, bean sprouts, and sesame seeds. Set aside.

Whisk together 1/4 cup Multi-Purpose Sauce with cornstarch and set aside.

Place a large non-stick sauté pan over medium-high heat. This recipe is very fast so make sure you have all your ingredients ready to go into the pan.

Once the pan is hot, add the olive oil. Add the chicken or tofu and stir-fry until cooked through, about 5-6 minutes.

Remove the chicken or tofu from the pan and set aside. If the chicken or tofu sticks to the pan, add 1-2 tablespoons of water to the pan and stir lightly to unstick.

Carefully add the peppers, onion, and green beans to the pan. Cook on medium-high heat until the vegetables begin to caramelize. If the vegetables stick, add 1-2 tablespoons of water to the pan and stir lightly to unstick the vegetables.

Add the carrot, zucchini, bean sprouts, garlic, sesame seeds, remaining ¼ cup sauce, cooked protein, and seasoning and cook on medium heat for two more minutes.

Serve with soba noodles or brown rice, and enjoy!