Frozen Vegetable Stir-Fry’s are quick, flavorful and deliver when time is short. Stir-fry’s are a great gateway to create your own flavors with different ingredients. I started making stir-fry’s by following recipes and then modifying as I went to fit our tastes. A great stir-fry is vegetables, sauce and a starch. The variations are endless.
Stove Top
Recipe serves: 4
Portion size: 1/4 of dish
Cook time: 15 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
corn starch
-
seasoned vegetable base
**Better than Bouillon
-
soy sauce
-
canola oil
Grocery
-
frozen mixed vegetables 20 oz
-
garlic bulb
-
1 onion
-
rice 16 oz
Let's prep!
Ingredients
Prep
Ingredients
| 1 tablespoon cornstarch |
| 1 teaspoon seasoned vegetable base (better than bouillon) |
| 1 cup water |
| 1/4 cup reduced soy sauce |
| 20 oz frozen stir fry |
| 1 medium onion |
| 2 garlic cloves |
| 2 teaspoons canola oil |
| 1/8 teaspoon pepper |
| 2 cups cooked rice |
Prep
- Gather all of your ingredients and measuring tools
- Cook 1 cup of dry rice then place in a medium bowl. This should yield 2 cups of cooked rice.
- Chop 1 onion and place in a small prep bowl
- Mince 2 cloves of garlic and place in a small prep bowl
- Add to a medium bowl and mix:
- 1 tablespoon corn starch
- 1/4 cup soy sauce
- 1/8 teaspoon pepper
- 1 teaspoon vegetable base
- 1 cup water
- If you are using vegetable bouillon boil the water and dissolve the bouillon then let the water cool.
Let's cook!
- Complete the prep from the prep tab above.
- Add 2 teaspoons of oil to the pan and heat the pan over high heat
- Add the onion for 2-3 minutes
- Add the garlic for 1 minute
- Add the frozen vegetables for 4-6 minutes until they are tender
- Add the sauce and let cook for 2-3 minutes to thicken the sauce
- Add the rice; mix together. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 5
