Easy Frozen Stir Fry Vegetables
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Frozen stir fry vegetables are so convenient but often turn out soggy after cooking. Our easy method for how to stir fry frozen vegetables makes a big textural difference for this tasty Asian side dish. We included optional flavoring add-ins, as well.
About This Recipe
- Takes less than 10 minutes from start to finish.
- The frozen stir fry vegetables turn out crispier with our “dry fry” method.
- Fast and tasty side dish to serve with main dishes like Asian Chicken, Asian Turkey Meatballs, or Asian Salmon. I also like to serve alongside Instant Pot Coconut Rice.
Ingredients
Only two main ingredients are needed for this quick side dish, but you can add in some flavorings if you’d like.
- Frozen stir-fry vegetables: Just pick up your favorite frozen vegetable stir-fry combo from the store (that doesn’t include any sauce). This recipe works well for 16-20 ounces.
- Oil: You’ll need just enough high heat oil to coat the bottom of your skillet. I like to use avocado oil.
- Optional add-ins for flavor: If you aren’t serving these stir fried veggies with a sauce of some kind, consider adding in these ingredients for more flavor.
- Garlic cloves
- Red pepper flakes (sub: squirt of Sriracha sauce)
- Soy sauce
- Salt and pepper
How to Stir Fry Frozen Vegetables
Here’s an overview of the recipe, but you’ll find the full printable recipe at the bottom of this post.
1. Heat the Pan: Place a large pan or wok over high heat until very hot.
2. Dry Stir-Fry the Vegetables: Add frozen veggies (no oil yet!) and stir for 2-4 minutes or until most of the moisture evaporates.
3. Finish: Push veggies to the side, add the oil and quickly stir to coat the veggies. (After stirring in the oil, you can stir in the optional garlic, red pepper flakes, and soy sauce to flavor the veggies, if desired.) Stir fry for another 1-2 minutes. Taste and season with salt and pepper, if needed.
FAQs
It’s best to eat these fresh, because they lose any crunchy texture when you rewarm them. But, if the texture change doesn’t bother you, you can store these in the fridge for up to 5 days.
Yes! If you use fresh vegetables (like bell peppers, snow peas, carrots, onion), be sure to chop or slice them into fairly uniformly-sized pieces. Follow the same instructions except you don’t need to “dry fry” them first. Add the oil and stir fry until they are crisp-tender.
What to Serve It With
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Easy Frozen Stir Fry Vegetables
Our easy method for making frozen stir fry vegetables makes a big textural difference for this tasty Asian side dish. We included optional flavoring add-ins, as well.
Ingredients
- 16–20 ounce bag of frozen stir-fry vegetables (about 4–5 cups)
- 1–2 tablespoons avocado or peanut oil (just enough to coat the bottom of pan)
- Optional: 2 garlic cloves, minced
- Optional: Pinch of red pepper flakes (sub: squirt of Sriracha sauce)
- Optional: 1-2 tablespoons soy sauce
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Instructions
- Heat the Pan: Place a large pan or wok over high heat until very hot.
- Dry Stir-Fry the Vegetables: Add frozen veggies (no oil yet!) and stir for 2-4 minutes or until most of the moisture evaporates.
- Finish: Push veggies to the side, add the oil and quickly stir to coat the veggies. (After stirring in the oil, you can stir in the optional garlic, red pepper flakes, and soy sauce to flavor the veggies, if desired.) Stir fry for another 1-2 minutes. Taste and season with salt and pepper, if needed.
Notes/Tips
- Step #2 is really important! Be sure to cook off the water to help the vegetables retain their texture.
- Use just enough oil to coat the bottom of the pan and the veggies. Start with 1 tablespoon and add more if needed.
- Be careful when adding the oil at this high heat. It can pop! Move fast to turn it with the veggies.
- *If you’re serving these with a sauce, omit the flavorings (garlic, red pepper flakes, and soy sauce).
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