Asian stir fry

Last night I made a quick and delicious asian stir fry. I was pretty low on time, so I used frozen bagged vegetables instead of fresh ones. The night before, I prepped by cutting two chicken breasts up into bite size pieces and marinating them in soy sauce over night. When I was ready to cook yesterday, I started by browning the chicken in a large sautee pan with fresh minced garlic. I also put a cup of jasmine rice in a soup pot on the back burner and added the appropriate amount of water. When the chicken was done browning, I put the pieces in a different bowl and began to cook my vegetables. Before I seasoned my veggies, I put five of the frozen homemade eggrolls I made about a month ago into the oven and set the timer for twenty minutes. With my    rice, eggrolls and chicken already situated, I started to spice up the veg. I added a small amount of ground ginger, a handfull of peanuts, a tablespoon or two of sesame seeds, teriyaki sauce, franks red hot, and a generous dose of wegmans brand "stir fry sauce". I mixed everything and put a lid on the pan so the steam wouldnt escape and all the flavors would mix together. When the mixture was just about finished, I added the chicken back into the pan and mixed everything one final time. Each plate had a scoop of rice, a generous scoop of the chicken and veg, and an eggroll with a little spoonfull of sweet&sour sauce. My family eats this meal all the time, and it was fun to finally see exactly how it is made. However, the vegetables were too soft for my taste, and I learned that there really is no replacement for the fresh stuff. If you want your dish to be truly great or even memorable, you must take the time and use the "good stuff" instead of cutting corners and taking the semi-homemade route.