Frozen Vegetable Stir-Fry

Frozen Vegetable Stir-Fry

54 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Tracey Davies
Recipe by  Tracey Davies

“Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

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Reviews (54)

Rate This Recipe


I tried this last night and liked it so much I'm making it again tonight! I did however do some things differently. I used a combination of fresh and thawed frozen vegetables and added some onion. I sauteed 1/4 of an onion in the skillet first with 1 teaspoon of garlic power. Then I tossed in the veggies. For the sauce I used only a small amount (approximately an 1/8 of a teaspoon) of garlic and I added some black pepper. When I make this again tonight I'm going to add a small amount of spicy mustard to the sauce. Though the sauce is good on it's own I personally think it could use a kick. I also think adding water and cornstarch or flour to the sauce and letting it cook until thickened (rather than adding it before serving) would also add a little something too. This is perfect pared with jasmine rice, tofu, and an egg roll!

My 3 boys

My 3 boys

Wow this was a big hit tonight!! I did change it a bit, sauteed chicken in olive oil with garlic and one onion, then added the frozen veggies and sauteed them till tender and stirred in the sauce (used crunchy peanut butter for added crunch). Put it all over white rice and served! Just yummy! Will use brown rice next time! This is a must try recipe, with almost everything you need in your pantry! A+++



Super easy way to spice up frozen stir fry veggies. Whole family enjoyed.

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Amount Per Serving (6 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 345 mg
  • 14%

Based on a 2,000 calorie diet



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California Vegetable Bake


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