Frozen Stir-Fry Vegetables in Sesame Ginger Sauce | Family Cuisine

Frozen Stir-Fry Vegetables in Sesame Ginger Sauce is a family favorite and easy to make. There are many variations of the recipe, but this one is my favorite. It's quick, healthy, and can be scaled up

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Frozen Stir-Fry Vegetables in Sesame Ginger Sauce | Family Cuisine

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This “quickie” recipe is a go-to in our house. Frozen vegetables stir-fired in a savory sauce with fresh ginger, garlic and toasted sesame oil. Make this healthful super-tasty meal in about 15 minutes!

A white bowl with chopsticks serving ramen noodles mixed with stir-fried carrots, corn, broccoli, edamame and spinach.

This is a favorite budget-friendly recipe in our house, putting reliable frozen veggies front and center. The sauce is made with everyday pantry condiments like soy sauce, sesame oil and hoisin.

I get it — frozen veggies don’t sound very glam. But there’s no denying that stocking up on bags of assorted colorful vegetables will up your freezer game when dinner time comes around!

To make this dish, grab a variety of vegetables that are probably stashed in your freezer right now and mix up a stir-fry sauce with pantry ingredients.

You can serve the vegetables as is, or toss in cooked ramen noodles, rice noodles or rice to make it even more satisfying.

Best frozen vegetables to use in a stir-fry

The beauty of this recipe is that you can mix up the veggies to suit your family’s taste. Yay for choices!

Tip: No one enjoys soggy vegetables in a stir-fry. It’s easy to avoid that — just stick to a mix of sturdier vegetables.

That’s the best way to make sure your veggies will keep their pleasing crisp texture after cooking. You’ll need a total of two pounds frozen vegetables to serve four people.

Here are the frozen vegetables I recommend for stir-frying :

  • Broccoli florets
  • Cauliflower florets
  • Sliced or chopped carrots
  • Peas
  • Green beans
  • Edamame
  • Sweet corn and/or baby corn

I bought bags of “Asian Medley” frozen vegetables. a mix that includes snap peas, baby corn, and carrots. I also added in sliced carrots, edamame and broccoli florets that were packaged separately.

It’s a surprisingly pretty and colorful mixture of vegetables that make a quick and healthful meal.

A mixture of stir-fried frozen vegetables in a wok, showing sliced carrots, broccoli florets, baby corn and snap peas.
Colorful stir-fried frozen vegetables in a sesame ginger sauce.

Tips for stir-frying frozen vegetables

There’s no need to thaw the frozen vegetables before cooking. Just throw them directly into your very hot wok or large skillet.

  • Choose the right pan, ideally a wok. A large skillet that’s 12-inches in diameter will work too. The more surface area the better so that the vegetables cook quickly and stay crisp.
  • Heat up the pan on high heat before adding the vegetables. When it just begins to smoke, add your oil and start frying.
  • Stir the frozen veggies around frequently so they thaw quickly and cook evenly.

If you have them on hand, stir in some fresh greens like spinach or kale after you take the pan off the heat. The residual heat will wilt them slightly and add even more color and nutrition to your plate.

For non-vegetarians, meat protein is delicious in this stir-fry. Cook a half pound of ground meat (such as turkey, pork or beef) sliced raw chicken or shrimp before cooking the onion in step 1.

30-minute recipes to try:

  • Sriracha Chicken and Broccoli
  • Ramen Chicken and Vegetable Stir-Fry
  • Thai Coconut Red Lentil Soup

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