Vegetable and Bean Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring frozen vegetables and canned beans, finished with a tangy soy-ginger glaze for a satisfying plant-based meal. This asian ready in about 25 minutes pairs frozen mixed vegetables, (15 oz), drained and rinsed chickpeas, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
  2. Step 2: Add frozen mixed vegetables and stir-fry for 5 minutes until heated through and slightly crisp around the edges.
  3. Step 3: Stir in drained chickpeas, soy sauce, and rice vinegar. Continue cooking for 3 minutes until sauce thickens and vegetables are tender.
  4. Step 4: Serve immediately over cooked rice, ensuring each portion has a generous helping of vegetables and chickpeas.

Frequently asked questions

How long does Vegetable and Bean Stir-Fry take to make?

Total time is about 25 minutes (10 min prep + 15 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 Vegetable and Bean Stir-Fry?

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 Vegetable and Bean Stir-Fry?

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 Vegetable and Bean Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Vegetable and Bean Stir-Fry?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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