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.
Servings: 4 servings
Calories: 31kcal
Ingredients
- 1 (16-20 ounce) bag frozen stir-fry vegetables about 4–5 cups
- 1 tablespoon 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
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
- 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).
Nutrition
Serving: 1cup (does not include optional add-ins) | Calories: 31kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 4g | Sodium: 0.1mg | Fiber: 0.01g