Why make this recipe
This frozen vegetable stir fry is fast, healthy, and low cost. It uses frozen mixed vegetables and a quick sauce to give you a tasty meal in minutes. It is great for busy weeknights or when you want a simple dinner. If you want another quick idea using frozen food, try this crispy frozen chicken wings recipe.
Introduction
This dish cooks fast and needs little prep. You do not need to thaw the vegetables. The sauce is sweet, salty, and a little spicy. Serve it with rice, quinoa, or noodles for a full meal. It is easy to change the flavor or add a protein.
How to make Frozen Vegetable Stir Fry
Follow simple steps to make this stir fry. Heat the pan, cook the onion and frozen vegetables, then add the sauce and let it thicken. Stir so the sauce coats the vegetables well. Serve hot over your grain or noodles.
Ingredients :
- 1/3 cup vegetable broth
- 4 tablespoons low sodium soy sauce (or tamari for gluten free)
- 2 tablespoons agave (or pure maple syrup, brown sugar)
- 1 tablespoon sesame oil
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 small sweet onion, sliced or chopped
- 2 pounds frozen mixed vegetables
- 4-6 cups cooked rice (or quinoa, noodles)
- sprinkle of sesame seeds
- chopped cashews or peanuts
- chopped green onions
- hot sauce
Directions :
- Make the sauce: In a medium bowl, whisk all ingredients until well combined. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the onion and stir fry for 1-2 minutes. Now add the frozen vegetables (no need to thaw them first) and cook, stirring constantly for about 5-8 minutes or until they are crisp tender.
- Now pour the sauce into the pan and stir constantly while the sauce thickens, about 2 minutes.
- Serve immediately with rice, quinoa, noodles and with optional chopped nuts, green onions and hot sauce. Enjoy!
- Leftovers will keep for 3-4 days in a covered container in the refrigerator.
How to serve Frozen Vegetable Stir Fry
Serve this stir fry over hot cooked rice, quinoa, or noodles. Top with sesame seeds, chopped nuts, and green onions. Add a few dashes of hot sauce if you like more heat. It also pairs well with a simple side of steamed dumplings or a green salad.
How to store Frozen Vegetable Stir Fry
Cool the stir fry to room temperature before storing. Put it in an airtight container and keep in the fridge for 3-4 days. Reheat in a skillet over medium heat or microwave until hot. Do not refreeze after it has been thawed.
Tips to make Frozen Vegetable Stir Fry
- Use a large skillet or wok so vegetables cook evenly.
- Do not thaw the vegetables first — frozen goes straight in the pan.
- Stir constantly after adding the sauce so it thickens evenly.
- Adjust the sweet or salty elements to taste by adding more agave or soy sauce.
- For extra protein, add tofu, shrimp, or pre-cooked chicken near the end of cooking. For a quick protein idea, see this air fryer chicken bites recipe.
Variation
- Add a protein: tofu, shrimp, sliced beef, or cooked chicken.
- Change vegetables: use broccoli, snap peas, or bell peppers from the freezer.
- Make it spicy: increase the crushed red pepper flakes or add sriracha.
- Make it gluten free: use tamari instead of soy sauce and check other labels.
FAQs
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Slice them evenly and cook until crisp-tender. Fresh may need a little more time than frozen.
Q: Can I make the sauce ahead of time?
A: Yes. Mix the sauce and keep it in the fridge for 1-2 days. Stir again before using.
Q: How do I keep vegetables crisp and not soggy?
A: Cook on medium-high heat and avoid crowding the pan. Stir often and drain any excess liquid before adding the sauce.
Q: Can I freeze leftovers?
A: You can freeze cooked stir fry, but texture may change. Use within 1-2 months and reheat gently.
Q: Is there a vegan option?
A: Yes. Use agave or maple syrup and tamari for gluten-free and vegan-friendly sauce.
Conclusion
If you want a similar recipe with a different take, check the Frozen Vegetable Stir-Fry Recipe – Allrecipes for more ideas, and see a quick version at Quick & Easy Frozen Vegetable Stir-Fry | Last Ingredient.
Frozen Vegetable Stir Fry
Ingredients
For the Sauce
- 1/3 cup vegetable broth
- 4 tablespoons low sodium soy sauce (or tamari for gluten free)
- 2 tablespoons agave (or pure maple syrup, brown sugar)
- 1 tablespoon sesame oil
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
For the Stir Fry
- 2 tablespoons olive oil
- 1 small sweet onion, sliced or chopped
- 2 pounds frozen mixed vegetables No need to thaw.
- 4-6 cups cooked rice (or quinoa, noodles) For serving.
- sprinkle of sesame seeds
- chopped cashews or peanuts
- chopped green onions
- hot sauce
Instructions
Preparation
- In a medium bowl, whisk all sauce ingredients until well combined. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add onion and stir fry for 1-2 minutes.
- Add frozen vegetables directly from the freezer and cook, stirring constantly for about 5-8 minutes or until crisptender.
Cooking
- Pour in the sauce and stir constantly while it thickens, about 2 minutes.
- Serve immediately with rice, quinoa, noodles, and top with optional nuts, green onions and hot sauce.