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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1 (16 ounce) package
frozen mixed vegetables
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!
Very good recipe, quick and easy. Although, I thought the garlic powder was way too much and I love garlic. I will half the g powder next time. Will try adding water chestnuts next time.
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.
Great! I cooked ground beef first, then added it to the vegetables before stirring in the sauce. It tasted amazing and was super easy. What a great recipe that uses ingredients I almost always have on hand! I will definitely make this again.
This was delicious! I doubled the sauce and added approximately a cup and a half of day old brown rice. I also added a can of drained water chestnuts and crushed red pepper. I think this is going to become a weekly staple! I absolutely loved that I could used frozen veggies and typical household ingredients to make this ethnic-style dish.
YUM! I doubled this recipe since I was also using chicken and rice, and it was sooooo good! I didn't have brown sugar, so I used regular white sugar and it still tasted amazing. I got so many compliments on my food.
At first when I mixed the sauce together It looked disgusting (lol) and I was hesitant to mix it in with the food, but I'm glad I went ahead and did it, because it was fantastic. The dish looked like regular chinese food with the sauce. T'was amazing. Give it a try.
This recipe came out so good the first time, I had to try it again the next week. I love how easy it was to put together, and that I already had all of the ingredients in the kitchen. Instead of adding it to the vegetables, I mixed it into the chicken. The flavor is phenomenal regardless of whether you add it while the chicken is cooking or off the heat.
* Percent Daily Values are based on a 2,000 calorie diet.
Frozen Vegetable Stir-Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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