Garden Veggie Stir-Fry with Ginger Garlic Sauce
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When the freezer’s full of colorful garden veggies, a stir-fry is one of the fastest (and tastiest!) ways to bring them back to life. I love this simple stir-fry because it takes frozen broccoli, carrots, peppers, and peas and turns them into a crisp, saucy dinner in just about 20 minutes.
The ginger garlic sauce gives everything a savory, slightly spicy kick — the kind that makes you want to stand at the stove sneaking bites straight from the pan.
It’s vibrant, healthy, and completely customizable depending on what’s tucked away in your freezer!
📌 Why You’ll Love This Recipe
- Fast, fresh, and packed with flavor
- Perfect for using up frozen veggies
- Easily customizable to what you have on hand
- Naturally vegetarian and gluten-free (with tamari!)
- Makes a beautiful, colorful plate that feels like summer
📌 Quick Reference Section
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Dietary Info: Vegetarian, Gluten-Free Option
Key Ingredients at a Glance:
🥕 Frozen broccoli florets
🌶️ Frozen bell peppers
🥦 Frozen carrots
🌱 Frozen peas
🧄 Fresh garlic
🫚 Fresh ginger
🍯 Honey
🍋 Rice vinegar
🌿 Soy sauce (or tamari for gluten-free)
Ingredients
- 3 cups frozen mixed vegetables (broccoli, carrots, peppers, peas)
- 2 tablespoons olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Cooked rice or noodles, for serving
- Toasted sesame seeds and green onions, for garnish (optional)
Substitutions & Ingredient Notes:
- Swap in any other frozen veggies you have: zucchini, snap peas, or green beans all work well.
- Add in a protein like shrimp, chicken, or tofu if you want to make it heartier!
- For a vegan option, use maple syrup instead of honey.
Step-by-Step Cooking Instructions
1. Prep Your Ingredients
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil (if using). Set aside.
- Mince the garlic and grate the ginger so they’re ready to go — this stir-fry moves fast!
2. Cook the Veggies
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger and sauté for about 30 seconds, just until fragrant.
- Add the frozen vegetables straight from the freezer — no need to thaw!
- Stir-fry the veggies, tossing often, for 5–7 minutes or until they’re heated through and just starting to get tender but still crisp.
3. Add the Sauce
- Pour the sauce mixture over the veggies and toss to coat everything evenly.
- Let it bubble for another 1–2 minutes, stirring frequently, until the sauce thickens slightly and clings to the vegetables.
4. Finishing Touches
- Sprinkle with red pepper flakes if you like a little heat.
- Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
Serving & Pairing Ideas
- Serve over hot cooked rice, jasmine rice, brown rice, or noodles for a complete meal.
- Pair it with grilled chicken, baked tofu, or seared shrimp if you want extra protein.
- Add a fresh side salad with a ginger dressing to round out the plate.
Storage & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet with a splash of water or soy sauce to refresh the veggies.
- Freezing: Best enjoyed fresh, but you can freeze extra stir-fry for a quick meal later (it may lose a little crispness).
Final Thoughts
This stir-fry is proof that a freezer full of garden veggies is pure gold when dinnertime sneaks up on you! 🌟
If you try this Garden Veggie Stir-Fry with Ginger Garlic Sauce, I’d love to hear what vegetables you used — leave a comment below or tag me on social media so I can see your beautiful creations!
🌸 Craving more garden-inspired dinners?
Check out these other quick favorites:
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