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READY IN 10 mins

Frozen Vegetable Stir-Fry

Read Reviews (6)

"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." — Tracey Davies

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Original recipe makes 6 servings Change Servings

2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder

2 teaspoons peanut butter
2 teaspoons olive oil
1 (16 ounce) package frozen mixed vegetables

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Directions

Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
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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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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Reviews More Reviews

Mar 13, 2013

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

—Bjdawes

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Apr 15, 2013

Tried this tonight for something different and I loved it! Even my family loved it. I will admit, next time I'll cut back on the garlic a little bit. I don't know if it's the brand I use but it was very garlicy. Overall, a good recipe and I will be making it again.

—YesterdaysChild

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11 Ratings

Jun 11, 2013

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.

—Schmidde

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May 26, 2013

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!

—ductapelosergirl

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Apr 20, 2013

Great recipe! I had all the ingredients on hand and it was so simple to do. Next time I would increase the amount of veggies because there was plenty of flavor and throw in some cooked chicken or shrimp.

—lynnmck

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Apr 06, 2013

This was great! I can't wait to use it again. I didn't have any soy sauce but was determined to make this. I used the sub of 4 tsp Worcestershire sauce mixed with 1 tsp water (thanks to allrecipes for the suggestion). I also, I didn't want to use garlic powder, I used 1 heaping tsp of minced garlic. Great!

—Michelle Nelson

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Nutrition

Calories
88 kcal
4%

Carbohydrates
13.8 g
4%

Cholesterol
0 mg
0%

Fat
2.9 g
4%

Fiber
3.3 g
13%

Protein
3.5 g
7%

Sodium
345 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frozen Vegetable Stir-Fry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 88
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 345mg 14 %
Potassium 197mg 6 %
Total Carbohydrates 13.8g 4 %
Dietary Fiber 3.3g 13 %
Protein 3.5g 7 %
** Sugars 2.7g
Vitamin A 77 %
Vitamin C 13 %
Calcium 3 %
Iron 9 %
Thiamin 10 %
Niacin 15 %
Vitamin B6 7 %
Magnesium 9 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.