While stir-fry meals do involve quite a bit of advance chopping and dicing of ingredients, the actual cooking time is extremely quick. The vegetables I suggest here are easily available during the winter months and two things help elevate this above the ubiquitous stir-fry meal: first, a pinch of crushed red pepper flakes are tossed with the vegetables just before adding the sauce, and second, the sauce (while mostly traditional with its soy sauce-vegetable stock-cornstarch-ginger mixture), also includes freshly squeezed orange juice, which helps brighten the dish considerably.
    The egg rolls have nothing to do with traditional Asian cuisine but reflect a bit of a fusion idea. I stuff wonton wrappers with  cheese and olives! But these add a nice crispy compliment to the stir-fry meal.

Stir-fry of onions, celery, carrots, cremini mushrooms, broccoli florets, and snow peas with red pepper flakes, garlic, and Eddie’s stir-fry sauce
Steamed rice
Deep-fried baby egg rolls stuffed with goat cheese and olives

Tangerine ice cream and cookies