Frozen Garden Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A vibrant vegetable stir fry using a medley of frozen garden vegetables tossed in a savory soy-ginger glaze. This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs frozen mixed vegetables, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz frozen mixed vegetables
• 2 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 3 minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 sliced green onions
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
2. Step 2: Add 12 oz frozen mixed vegetables directly from the freezer. Stir-fry for 6-8 minutes, stirring frequently until the vegetables are tender-crisp and heated through.
3. Step 3: Stir in 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Cook for 2 more minutes until the sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.