There are a few easy rules to follow when making a healthy frozen vegetable stir-fry that guarantee you won’t end up with soggy veggies. And you have so many options for different vegetable combinations!
Produce is where I spend the most time at the grocery. Fresh fruit and veggies always make up at least half of my list.
But as of a week ago or so, things are different.
Like most of us right now, I am doing my best to stay home.
That means I can’t just pop in and buy ingredients whenever.
I am actually trying to go at least 10 days without venturing out to the grocery. That’s tough for me.
My leafy greens are starting to dwindle. Soon I’m going to have to resort to my precious stash of frozen vegetables.
In my initial panic shopping trip, the frozen fruits and veggies were very picked over with bare shelves and not a lot of choices.
I grabbed a couple bags of whatever I could, figuring I would throw them in with a vegetable soup made from canned tomatoes.
The problem with frozen vegetables is that they tend to turn out soggy, so they are better included in soups and sauces.
Staying at home puts more pressure on mealtime. I know I can’t be the only one who’s craving variety using a limited amount of the same ingredients.
Another way to use frozen vegetables is in rice or noodle stir-fries.
To tackle frozen vegetable stir-fry, I switch up the usual order that I would do for fresh veggies.
My goal is to limit the time that the frozen vegetables simmer in sauce because I don’t want them to fall apart.
With stir-fries, there are a few rules that I always follow no matter what:
This is what you need for this frozen veggie stir-fry:
If I were using fresh vegetables, I would start by heating the oil, adding the aromatics, then the vegetables, sauce and rice.
Instead I begin by stir-frying the frozen veggies.
Frozen stir-fry veggies come in a countless varieties and medleys. If you can, it is best to start with cauliflower and broccoli, which take a little longer to cook than peppers, peas, corn or shelled edamame.
I don’t expect you to sort through a bag of mixed vegetables, but if you buy them individually bagged, that’s another way to ensure you don’t overcook smaller vegetables.
Once the veggies are sautéed, I transfer them to a paper towel lined plate.
Next minced ginger, garlic and scallions go into the pan. In less than a minute, everything is fragrant.
I stir in cold brown rice straight from the fridge.
After that, it’s time for the sauce, which is a mix of soy sauce, sesame oil and rice wine vinegar.
Once the sauce bubbles away and has been absorbed by the rice, I fold in the vegetables.
Not all frozen vegetables are created equal.
By nature of their thickness or general water content, especially after being frozen, I find that shelled edamame, corn and sliced carrots, keep most of their bite.
After that, come cauliflower and broccoli.
Bell peppers, zucchini and yellow squash tend to turn out softer.
If possible, consider your balance of veggies for the best results.
There are a few easy rules to follow when making a healthy frozen vegetable stir-fry that guarantee you won’t end up with soggy veggies. And you have so many options for different vegetable combinations!
Make sure to use shelled edamame, corn and sliced carrots if you can because they are less likely to get soggy. Other frozen vegetables to include are cauliflower, broccoli, peppers, peas, zucchini and squash.
This was so tasty! I’m not a fan of cooking and I love how easy this recipe was to follow! Definitely looking forward to making it again.
★★★★★
My husband and I adore this recipe. We’ve now made it countless times, and our obsession with it never ceases!
★★★★★
Thanks…wonderful info and methods.
Great tips. A solid recipe!
★★★★★