Frozen Vegetable Stir Fry
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.
Ingredients
- 1 tablespoon olive oil
- 1 pound tofu, chicken, shrimp, or beef
- 2 pounds frozen mixed vegetables
- 3 cups cooked rice or noodles
Stir Fry Sauce
- ½ cup broth vegetable, chicken, or beef
- ⅓ cup low-sodium soy sauce or tamari
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon tapioca starch or cornstarch
Instructions
- 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.
Notes
SUBSTITUTIONS & VARIATIONS:
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.