How long do leftovers last?

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.

Can I use fresh vegetables instead?

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.

Easy Frozen Stir Fry Vegetables

Name: Easy Frozen Stir Fry Vegetables
Total time: PT-483561H30M3S
Cuisine: Asian
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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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.

Yield: 4 servings 1x

Total: 8-10 minutes

Scale:

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).

Cuisine: Asian Method: Stir-Fry

Find it online: https://thrivinghomeblog.com/easy-frozen-stir-fry-vegetables/