Frozen vegetables, stalwarts of the freezer, are convenient and nutritious. They require very little preparation and cook in a flash. And if you have a packet of stir-fry frozen vegetables in your freezer, you’re about 10 minutes away from a yummy, healthy meal. Which dishes can you make that use frozen stir-fry vegetables?
Dishes that use frozen stir-fry vegetables include stir-fries, fried rice, noodle bowls, curries, soups, and vegetable side dishes. Here is a selection:
- Shrimp Stir Fry
- Ground Beef Stir Fry
- Thai Fried Rice
- Brown Rice and Chicken
- Sesame Ginger Noodle Bowl
- Stir-Fried Vegetables with Chicken and Noodles
- Hearty Beef And Freezer Veggie Soup
- Asian-style noodle-vegetable soup
- Thai Red Curry
- Thai Green Curry
- Indian Vegetable Curry
- Frozen Vegetable Casserole
- Instant Pot Frozen Vegetables
See below for the recipes!
There is no need to thaw frozen stir-fry vegetables before cooking. To avoid soggy veggies, dry the vegetables, cook them at high heat, and don’t overcrowd the pan.
13 Dishes That Use Frozen Stir-Fry Vegetables
Packs of frozen vegetables labeled “stir-fry mix” usually contain chopped carrots, sugar snap peas, red and green peppers, green beans, onions, and bamboo shoots.
If you’re new to frozen veg, check the cooking instructions on the packaging, which will suggest microwaving or stir-frying. Before you get started, here are some guidelines to help you keep your frozen stir-fry crisp and tender and the best dishes to use them in.
As the label suggests, stir-fry frozen vegetables are ideal for making Asian-inspired stir-fries with tofu, beef, pork, fish, or chicken. Depending on the recipe, you could use Chinese, Japanese, or Indonesian flavors to bring your quick dish together.
Stir-fries are a life-saver when you’re running late and there’s nothing in the fridge. This shrimp stir-fry uses only freezer and pantry ingredients.
If you’ve run out of beef strips, try this handy freezer special, which makes a stir-fry with ground beef instead of beef strips.
Tasty Fried Rice
My family always wants fried rice when they’re craving comfort food from your local Chinese restaurant. It’s easy to make using frozen stir-fry vegetables or other frozen mixed vegetables.
Heat some oil and fry minced garlic, green onion, and fresh ginger. Add your frozen vegetables and cook for a few minutes. Add cooked rice, stirring until it is de-clumped and warm. Add a dash of soy sauce, rice vinegar, sesame oil, and seasonings.
Change up the seasonings and sauce, and you can make Thai fried rice.
Here’s a tasty recipe for an easy brown rice and chicken stir-fry for a heartier meal.
Spicy Noodle Bowls
You can make delicious, budget-friendly bowls using frozen stir-fry vegetables and instant noodles. Leave the meal vegetarian, add a protein of your choice, and add plenty of spice to revive and refresh.
Try a spicy sesame ginger noodle bowl stuffed with vitamin-rich vegetables.
This stir-fried chicken, vegetable, and noodle recipe is speedy and straightforward for a weeknight.
Frozen stir-fry vegetables are an excellent base for fiery curries. Whether you make Thai or Indian curry, the result will be warm, comforting, and ideal for chilly weather.
This recipe for Thai red curry is fantastic because you don’t have to chop a thing! It’s full of veggies and a splash of coconut milk for creaminess.
You can make this quick, healthy Thai green curry for vegans, as it uses tofu. It’s brimming with fiber-rich brown rice and low-fat coconut milk, so you don’t have to count the calories.
There’s no need to limit yourself to Thai curries. This richly flavored Indian-style vegetarian curry is a tasty alternative.
When your family gets home and they’re cold and hungry, whip up a batch of wholesome soup. These situations call for frozen vegetables to kickstart the cooking. You could also get the soup going in a slow cooker and have it ready when you get home.
Make this hearty beef and vegetable soup using a packet of stir-fry vegetables or whatever frozen veg you have on hand. Add instant beef stock and a couple of tins of tomatoes for a healthy, tasty dinner.
If you’re watching your weight, this flavorsome Asian-style noodle soup is warm, filling, and so good you won’t realize it’s low-calorie.
Frozen vegetables are perfect as a near-instant side dish to ensure the kids get their five a day.
You can microwave stir-fry vegetables from frozen. Put them in a microwave-safe container with two tablespoons of water and cover them with plastic wrap. Microwave for two to four minutes, regularly checking whether they are tender. Drain and serve.
Frozen stir-fry vegetables can also be prepared in the air-fryer. Put the frozen veggies in a bowl and toss them with garlic powder, onion powder, and ginger powder. Add a dash of soy sauce and a drizzle of sesame oil and mix until the vegetables are well-coated. Put the vegetables in a single layer in the basket and roast for eight minutes at 350⁰F (180⁰C).
Another way of heating your frozen vegetables as a simple side dish is in this Instant Pot frozen vegetables. This recipe should suit the fussiest of eaters.
This Frozen Vegetable Casserole, topped with crispy onions, uses any frozen vegetable mix you have in the freezer for a super easy dinner.
Should You Thaw Frozen Veggies Before Stir-Frying?
There is no need to thaw frozen veggies before stir-frying.
Frozen vegetables are intended as a convenience food, so they can always be cooked from frozen. In fact, many frozen vegetables, particularly delicate ones like herbs, will break down if you defrost them before stir-frying. Frozen vegetables are intended to be added directly to a hot pan or sauce.
To avoid thawing, frozen vegetables are always chopped or divided into small pieces so they cook quickly. Ensure they are cooked through in your final dish.
How To Stop Frozen Stir-Fry Vegetables Going Soggy
The biggest mistake when stir-frying frozen vegetables is for them to go soggy. Here are some tips to avoid soggy veg:
- Rinse the frozen vegetables briefly to remove ice crystals.
- Dry the frozen vegetables as much as possible, gently patting them with a paper towel. Removing this excess moisture prevents it from being released into the pan and creating mushiness. It will also prevent spattering when the veg hits the pan.
- Cook the protein (e.g., chicken, beef, or tofu) first and remove it from the pan. Fry the frozen vegetables in the same pan to pick up flavors and seasoning.
- Keep your pan at a high temperature to sear the vegetables. If you’re using a wok, the oil must be smoking. Hot, fast stir-frying caramelizes the outside of the vegetables, leaving the insides tender and full of flavor.
- When using a variety of vegetables from separate frozen packages, first fry the broccoli or cauliflower. After a minute or two, add the smaller vegetables, like peas, corn, and chopped carrots. The total cooking time should be about five to seven minutes.
- Do not overcrowd the pan, as the temperature will drop, and your vegetables may start steaming. Instead, cook the veggies in batches.
- If you microwave the frozen vegetables, use the least water possible and drain the veg before serving.
- Defrost spinach first and squeeze out all excess water when using in a quiche or frittata. This step isn’t necessary for stir-fries or curries.
It’s a great idea to keep a bag of frozen stir-fry vegetables in your freezer for all the different recipes you can make.
You can grab them at a moment’s notice to create fragrant stir-fries, tasty fried rice, spicy noodles, fiery curries, hearty soups, and simple side dishes. Use the veggies from frozen, ensuring that they are dry when you add them to a very hot pan.
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