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Stir fry with mixed thai style frozen vegetables in a white low bowl with a black fork on the right.

Frozen Vegetable Stir Fry

  • Author: Veronika | thehealthfulideas
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Using frozen vegetables makes this stir fry quick and easy. Homemade sauce is simple but makes it all taste amazing! Ready in 15 minutes.


Ingredients

Scale
  • 1 cup white basmati rice
  • 2 cups water
  • 500g (1 bag) mixed frozen vegetables (I used a mix of broccoli, carrots, green beans, baby corn, red bell peppers, onions, mushrooms, and sugar snap peas)
  • 3 tbsp tamari
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 2 tbsp toasted sesame oil
  • ½-1 tsp chili garlic sauce
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • 1 tsp tapioca starch (or corn starch)
  • 1 tbsp water
  • Toasted sesame seeds and black pepper for garnish (optional)

Instructions

  1. Start by rinsing the rice. I do this in the pot I’ll cook the rice in. Add water and swirl the rice around and drain. Repeat until the water runs clear.
  2. Add 2 cups of water to the rice, cover with a lid, and bring to a boil. Cook partially covered for about 10 minutes. Take off heat and set aside covered to steam for 5 minutes.
  3. While the rice is cooking, add your frozen vegetables to a large skillet. Cook from frozen stirring over medium-high heat until heated through (5-10 minutes). Stir often so it everything defrosts evenly. No need for oil.
  4. While the vegetables are cooking, in a mug or a bowl, whisk together the tamari, oyster sauce, rice vinegar, mirin, toasted sesame oil, chili garlic sauce, dried parsley, and garlic powder.
  5. In a small bowl, mix tapioca starch and a tablespoon of water to make a slushie. This makes it easier to mix into the sauce. Add the tapioca slushie into the sauce and stir.
  6. When the vegetables are heated through and fully defrosted, add the sauce. Stir and cook for 2 minutes over medium heat or until the sauce thickens slightly.
  7. Add the cooked rice to the skillet and stir to combine everything.
  8. Serve immediately sprinkled with toasted sesame seeds and black pepper if desired.

Notes

Protein: This stir fry can be served as is so you can add protein to it. Crispy roasted tofu, chicken, salmon, shrimp, or even tuna are great options. I like adding canned tuna or canned salmon to keep this recipe quick and easy.

Storing: Store any leftovers in an airtight container in the refrigerator for 2-3 days.

Reheating: Reheat leftovers in a large skillet with a splash of water until heated through.

Keywords: vegetarian stir fry, frozen vegetables

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