This frozen veggie stir fry is a quick and easy vegetarian recipe you can serve over rice or noodles or enjoy on its own as a side dish! It's made with a package of frozen mixed veggies, so there's no chopping or dicing necessary! You don't even need to thaw them out!
Easy Vegetable Stir Fry
I always keep a few bags of frozen mixed vegetables on hand for when I need to whip up a quick and easy meal. This stir-fry is one of my go-to last-minute recipes and can be paired with rice or noodles for a hearty lunch or dinner!
It's a fuss-free and beginner-friendly dish that anyone can make. All you need is a little olive oil, a bag of frozen veggies, and some stir-fry sauce!
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🥘 Frozen Veggie Stir Fry Ingredients
You only need 3 ingredients to make this stir-fry (it's one of the many reasons to love this recipe)! You could purchase a jar of stir-fry sauce at the store, although my homemade version is super simple to make without all of the preservatives.
- Olive Oil - 1 tablespoon of extra virgin olive oil or your preferred cooking oil
- Frozen Mixed Vegetables - A 16-ounce bag of frozen mixed vegetables.
- Stir-Fry Sauce - ¼ cup of stir-fry sauce. See my recipe or use your favorite brand.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Frozen Veggie Stir Fry
Stock up on a few bags of frozen veggies so you can whip up this easy stir-fry at a moment's notice! You will need your measuring utensils, a wooden spoon or spatula, and a large wok or frying pan to get started.
One 16-ounce bag of frozen vegetables makes about 6 servings!
- Heat oil. Heat 1 tablespoon (14.79 milliliters) of extra virgin olive oil in a wok or large skillet over medium-high heat.
- Stir-Fry Frozen Veggies. Once hot, add 16 ounces (453.59 grams) of frozen mixed vegetables and stir-fry just until tender, usually about 5-7 minutes.
- Toss with sauce. Add ¼ cup (59.15 milliliters) of stir-fry sauce to the pan with the vegetables and toss to combine. Remove from heat and serve right away.
🥗 Sides
This saucy veggie stir-fry can be served on its own as an easy Asian side dish! You can also serve it over teriyaki noodles or fried rice as a takeout-inspired vegetarian main course!
If you're looking for a stir-fry with added protein, give my steak stir-fry, chicken teriyaki stir-fry, or tofu stir-fry a try! You can see my full collection of stir-fry recipes here!
💭 Angela's Pro Tips & Recipe Notes
- There's no need to thaw the vegetables before cooking them. You can add the frozen mixed veggies directly to the hot pan.
- Shelled edamame, corn, and carrots hold up the best to stir-frying and keep some of their crispness. Bell peppers, broccoli, peas, squash, zucchini, and cauliflower would also make great additions.
- You can also use a combination of fresh and frozen vegetables. This is a great recipe for using up any extra veggies you have lying around! Add the fresh vegetables to the wok before the frozen veggies because frozen veggies tend to cook more quickly.
🥡 Storing & Reheating
Let your leftover stir-fried veggies cool completely, then put them in an airtight container in the fridge for up to 4 days.
Reheating Frozen Veggie Stir Fry
Reheat in the microwave or on the stovetop over medium heat until warmed through.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! You could add chicken, beef, steak, shrimp, or even tofu to your vegetable stir-fry! Cook the meat first, then follow the directions as instructed. Before adding the stir-fry sauce, add the cooked protein to the pan and toss everything together.
Yes! In fact, I don't recommend thawing them out. Cooking from frozen helps them keep some of their crunch!
For the best flavor, I don't recommend re-freezing the frozen vegetables once cooked. The texture of the vegetables becomes mushy after being refrozen and reheated, though they are still safe to eat.
🍚 🍥 🍜 More Asian Flavors
- Asian Roasted Pork Belly - This succulent and tender roasted pork belly makes a great addition to any Asian dinner!
- Kung Pao Shrimp - Tender shrimp coated in a sweet and spicy kung pao sauce with loads of flavor!
- Asian Cucumber Salad - Cool and tangy, this Asian cucumber salad is a light and refreshing side dish.
- Chicken Teriyaki Skewers - Juicy chunks of chicken coated with a sticky teriyaki sauce and grilled to perfection!
- Pineapple Chicken - A family-favorite takeout recipe with lots of tropical pineapple flavor!
- Yaki Udon - Stir-fried udon noodles that are ready to eat in just 15 minutes!
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📖 Recipe Card
Frozen Veggie Stir Fry
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 16 oz frozen mixed vegetables
- ¼ cup stir fry sauce
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat.
- Once hot, add 16 oz frozen mixed vegetables and stir-fry just until tender, usually about 5-7 minutes.
- Add ¼ cup stir fry sauce to the pan with the vegetables and toss to combine. Remove from heat and serve right away.
Notes
- There's no need to thaw the vegetables before cooking them. You can add the frozen mixed veggies directly to the hot pan.
- Shelled edamame, corn, and carrots hold up the best to stir-frying and keep some of their crunch. Bell peppers, broccoli, peas, squash, zucchini, and cauliflower would also make great additions.
- You can also use a combination of fresh and frozen vegetables. This is a great recipe for using up any extra veggies you have lying around! Add the fresh vegetables to the wok before the frozen veggies because frozen veggies tend to cook more quickly.
- To store: Let your leftover stir-fried veggies cool completely, then put them in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat in the microwave or on the stovetop over medium heat until warmed through.
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