I love stir fries as they can be varied according to what the fridge provides for  a nice meal. The only musts in my stir fries are freshly grated ginger and chili. With regards to the vegetables, I always try and get it as colorful as possible with some greens (broccoli or mangetouts or green beans), some orange (carrots or small pumpkin slices), some red (bell pepper and chilli) or yellow (corn or yellow bell pepper) and them mushrooms, bean sprouts, onions, etc.
If there is no seafood available, you can as well use small strips of chicken or other meats. Or keep it vegetarian and add some nuts (peanuts or cashews are very good in there).
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SQUID AND SHRIMP STIR FRY
250g soba noodles or wholewheat noodles
250g squid rings
200g small shrimps
1 tablespoon of sesame oil (or olive oil)
1 bell pepper
1 carrot
1 cup of broccoli florets
1 cup of bean sprouts
1 piece (thumb size) ginger, grated
2-3 garlic cloves, minced
1 red chili, deseeded
2-3 tablespoons soy sauce
Serves 2-3

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Get a pot of salted water boiling for the noodles and cook them according to the instructions.

While the water gets boiling, cut up the vegetables into small strips (especially the harder ones like carrots). Deseed the chilli and cut into small pieces. Mince the garlic and grate the ginger. Heat the oil in a wok or deep pan.  Add garlic, ginger and chili to the wok and saute for a minute or so. Next add the squid and stir for another few couple of minutes. Now add the vegetables: carrots first as they need a little longer to cook. Then broccoli and peppers. Now put the shrimps in and at last stir in the bean sprouts and cook for another minute. All vegetables should be still be crunchy to bite. At last, add the soy sauce. Stir again to get the soy sauce spread evenly.

Serve immediately on top of the cooked noodles.

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