An easy frozen vegetable stir fry that comes together in under 30 minutes. This recipe is dairy-free and gluten-free with a vegan option.

Stir fries are one of the main reasons I always stash a couple of bags of frozen vegetables in the freezer for quick weeknight dinners. The sauce uses simple, everyday pantry staples, which means I usually already have everything I need.

Although I typically stock up on fresh vegetables, frozen vegetables are really a goldmine. Because the vegetables are picked in season during their peak ripeness and then flash frozen to seal in their nutrients, they’re one of the easiest, most inexpensive, and healthiest ways to add color and fiber to your plate.

Ingredients

Protein – tofu, shrimp, chicken, or beef keep this meal filling and because everything is made in one skillet, cleanup is easy.

Frozen mixed veggies – I prefer to use two different mixes for plenty of variety. Mine had green beans, red pepper, mushroom, onion, carrot, cauliflower, and broccoli.

Stir fry sauce – a mix of broth, low-sodium soy sauce or Tamari, maple syrup, rice vinegar, toasted sesame oil, red pepper flakes, fresh ginger, garlic, and tapioca starch.

Cooked rice or noodles – depending on preference.

How To Make Frozen Vegetable Stir Fry

In a small bowl, whisk together the stir fry sauce ingredients until well-combined and set it aside.

Heat the oil in a large skillet or wok over medium-high heat. Once hot, cook your protein of choice and then transfer to a covered bowl to keep warm.

Now add the frozen vegetables (straight from the freezer, don’t thaw first) and cook them for 5-8 minutes, stirring frequently so all the vegetables defrost evenly.

Pour in the sauce and stir to coat the vegetables. Continue cooking until the sauce has thickened, about 2 minutes. Add the cooked protein back into the skillet and toss to combine. Serve with cooked rice or noodles.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these frozen vegetable stir fry using what you already have? Here are some ideas…

No maple syrup? – you can also use honey or brown sugar.
No rice vinegar? – sub lime juice.
No tapioca starch? – use cornstarch or arrowroot.
No red pepper flakes? – use sriracha or omit it completely.
Make it gluten-free – use low-sodium Tamari or coconut aminos (soy-free).
Make it vegan – use vegetable broth and tofu or edamame for your protein.
Instead of stir-fry sauce – use peanut sauce, vegan oyster sauce, or carrot ginger dressing.

Helpful Tips

When making a frozen vegetable stir fry, there are a couple of tips to follow to prevent the vegetables from getting soggy:

Don’t thaw the vegetables. Transfer them directly from the freezer straight into a hot skillet. This prevents any excess moisture from sitting on them. Extra moisture = sogginess.

Use a hot skillet. This is important when making any kind of stir fry, but especially when using frozen vegetables.

More Asian Recipes