I doubled the marinade, and I would strain some of the liquid off before serving the reserved marinade so that people who like a bit more kick with their food can use the solids as a condiment.
I used to hate chopping up all the veggies for stir fry — now I see it as the quickest route to making my stomach happy with a solid, colorful meal, and as a good way to use meat as a lovely, appreciated condiment rather than a chunk on the plate.