stir fry with frozen vegetables recipe

Written ByJenny Smyth Posted on
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The Best stir fry with frozen vegetables recipe

I’m so excited to share with you one of my family’s favorite recipes – stir fry with frozen vegetables. This dish is a staple in our household, and for good reason. It’s quick, easy, and packed with nutrients.

I love that it’s a great way to get my kids to eat their veggies, and it’s also a perfect option for busy weeknights when I don’t have a lot of time to cook. The best part? It’s incredibly versatile – you can customize it with your favorite protein sources and seasonings to keep things interesting.

My kids love helping me prep the ingredients and stirring the wok, making it a fun family activity. Plus, it’s a great way to use up any leftover veggies or meat in the fridge. I’ve been making this recipe for years, and it never fails to impress.

Whether we’re looking for a healthy meal or just something easy and delicious, this stir fry always hits the spot. And let’s be real – who doesn’t love a good stir-fry?! The combination of textures and flavors is just perfect, and it’s amazing how something so simple can be so satisfying.

My husband raves about the way the frozen veggies add a depth of flavor that you just can’t get from fresh produce. And as an added bonus, this recipe is ridiculously easy to make – just toss all your ingredients into a wok or skillet and let the magic happen! The health benefits are numerous too – using frozen veggies reduces food waste, saves time, and still packs a nutritional punch.

And did I mention it’s budget-friendly? This recipe has been a lifesaver on many occasions when we’re short on cash but still need a nutritious meal on the table.

Quick Vegetable Stir Fry with Frozen Vegetables

Quick Vegetable Stir Fry with Frozen Vegetables

4.9 from 544 votes

This vibrant stir fry uses frozen vegetables for a fast, nutritious meal that is perfect for busy weeknights. The colorful mix of veggies is tossed in a savory garlic ginger sauce and served over rice or noodles.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stir Fry

1 tablespoon vegetable oil
3 cups frozen mixed vegetables (such as broccoli, carrots, bell peppers, and snap peas)
1 cup frozen edamame, shelled
2 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon sugar

For Serving

Cooked rice or noodles
Sliced green onions
Sesame seeds

👨‍🍳Directions

1Heat the vegetable oil in a large wok or skillet over high heat until it shimmers.
2Add the frozen mixed vegetables and edamame, spreading them into a single layer, and let them cook undisturbed for 2 minutes to develop a slight char.
3Stir the vegetables and continue to cook for another 3 to 4 minutes, stirring occasionally, until they are heated through and slightly tender but still crisp.
4Add the minced garlic and grated ginger, and stir fry for 30 seconds until fragrant, being careful not to burn them.
5In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and sugar until the cornstarch is fully dissolved.
6Pour the sauce over the vegetables and stir constantly for 1 to 2 minutes, until the sauce thickens and coats the vegetables evenly.
7Remove the wok from the heat and serve the stir fry immediately over cooked rice or noodles.
8Garnish with sliced green onions and sesame seeds before serving.

🔧Equipment

Large wok or skillet
Small bowl
Measuring spoons
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 14g

📝Notes

Tips: You can use any frozen vegetable blend you like, such as a mix with cauliflower or green beans. For a spicier kick, add a teaspoon of sriracha or red pepper flakes to the sauce. To make it a complete meal, add cooked chicken, shrimp, or tofu along with the vegetables.

Watch Video Of How Quick Vegetable Stir Fry with Frozen Vegetables Works

When I have leftovers, I store them in an airtight container in the fridge for up to three days. To reheat, I use a hot skillet or wok with a splash of water or soy sauce to bring back the moisture.

You can also microwave it, but the texture is better on the stovetop. For serving, I love to pair it with steamed jasmine rice or chow mein noodles.

You can also add a fried egg on top or sprinkle sesame seeds for extra flavor. This stir fry works well for family gatherings because it is easy to double the recipe and everyone loves the colorful, savory dish.

It is a reliable go to that never fails to please a crowd.

❓ Frequently Asked Questions About Quick Vegetable Stir Fry with Frozen Vegetables

Q: What kind of protein should I use in this stir fry?

For this recipe, I recommend using chicken breast or thighs for maximum flavor and texture.

Q: Can I use fresh veggies instead of frozen?

While fresh veggies are great in their own right, they can be more expensive and harder to find during certain times of the year.

Q: How do I store leftover stir fry?

Transfer any leftovers to an airtight container and refrigerate for up to three days.

Q: Can I reheat this stir fry multiple times?

Sure thing! Just be aware that reheating may affect the texture slightly.

Q: What if I don’t have soy sauce – can I substitute with something else?

No worries at all! You can use oyster sauce or hoisin sauce as alternatives if you prefer.

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