“It has to be done, so it might as well be done by me,” I told myself as I dumped the thawed package of supermarket potstickers into the vegetable stir-fry. I may be crazy, but it’s a lock that my kids will like it. So how crazy could that be? Trying to make a stir-fry can get a home cook into trouble. It might seem like a simple kind of recipe until you try to make it and the eggplant is chewy, the broccoli is mushy, and it doesn’t taste the same as it does at the Chinese restaurant. Instead, it tastes like burnt soy sauce and perhaps balsamic or cider vinegar, because you didn’t have rice vinegar or sherry and figured that would be fine. There are so many mistakes to be made, several of which seem to be good ideas at the time. I’ve made them all, many …