THE WORLD’S EASIEST MEAL

• At the grocery store: Get sliced frozen vegetables (try bell pepper strips, onions, corn, edamame and carrots), marinated chicken breast or flank steak, and a bottle of stir-fry sauce.
• The morning of: Spread the vegetables onto a cookie sheet, cover with a paper towel and put in the refrigerator to defrost.
• Right before: To assure fast-cooking, tender meat, slice it thinly across the grain into bite-sized pieces; blot the vegetables with the paper towel to remove excess moisture.
• When it’s time to cook: Heat a wok or a frying pan until it’s very hot, add a tablespoon or two of canola oil, and cook meat for 3 minutes. Remove the meat and set aside. Add onions and a drizzle of oil. When the onions are soft, add the rest of the vegetables, stirring constantly. Add the meat, sauce, and a handful of fresh cilantro. Bring to a boil. Serve with steamed brown rice.

—Chef Andrew Hunter is president of Culinary Craft, a food product development company.