Frozen Vegetable Stir-Fry with Soy and Ginger
A vibrant, no-chop stir-fry made with frozen veggies and a simple ginger-soy glaze, ready in 10 minutes. This asian-inspired quick meals (vegetarian) ready in about 15 minutes pairs frozen mixed vegetables, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, 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
- 2 cups frozen mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp, grated fresh ginger
- 2 tbsp vegetable oil
- 1/2 cup cooked rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cups frozen mixed vegetables and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp and slightly browned.
- Step 2: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger. Cook for 2 more minutes until sauce thickens and coats vegetables.
- Step 3: Serve immediately over 1/2 cup cooked rice.
Frequently asked questions
How long does Frozen Vegetable Stir-Fry with Soy and Ginger take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Frozen Vegetable Stir-Fry with Soy and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen mixed vegetables from drying out.
Can I substitute ingredients in Frozen Vegetable Stir-Fry with Soy and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Frozen Vegetable Stir-Fry with Soy and Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Frozen Vegetable Stir-Fry with Soy and Ginger vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new go-to for a healthy meal.
- ★★★★★
Quick and tasty, perfect for weeknights.
- ★★★★★
Loved it! Made it for my kids and they ate it all.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
