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close up on sauce-covered cooked vegetables in a large black skillet.
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5 stars (3 ratings)

Frozen Vegetable Stir Fry

Frozen Vegetable Stir Fry is a truly effortless meal that you’ll love making for dinner, lunch, and meal prep. Frozen vegetables and a homemade stir fry sauce come together in one pan and pack big and bold flavors into every bite.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian-inspired
Servings: 6 servings
Calories: 212kcal
Author: Nora Taylor

Ingredients

Stir Fry 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

Vegetables

  • 2 tablespoons olive oil
  • 1 small sweet onion, sliced or chopped
  • 2 pounds frozen mixed vegetables

For Serving

  • 4-6 cups cooked rice or quinoa, noodles
  • sprinkle of sesame seeds, chopped cashews or peanuts
  • chopped green onions
  • hot sauce

Instructions

  • 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.

Notes

  1. Nutrition information is an estimate only and does not include the rice/quinoa or noodles you serve it with.
  2. Vegetables for stir fry - Use any combination of vegetables you prefer, such as broccoli, cauliflower, carrots, peas, snow peas, green beans, shelled edamame, baby corn, bell peppers, zucchini or yellow squash.
  3. Add protein - Consider adding some protein, such as marinated tofu, vegan chicken or even chickpeas.

Nutrition

Serving: 1of 6 servings | Calories: 212kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 514mg | Potassium: 431mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7731IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 2mg