Try this Frozen Vegetables Stir Fry recipe, or contribute your own.
- Carbohydrate 153.849080030677 g
- Cholesterol 0 mg
- Fat 60.8075868270176 g
- Fiber 9.42886688941252 g
- Protein 25.3618400321077 g
- Saturated Fat 5.00078734482316 g
- Serving Size 1 1 recipe (1405g)
- Sodium 9.60866667135735 mg
- Sugar 144.420213141265 g
- Trans Fat 9.08297269161171 g
- Calories 1229 calories
Step-by-step
- Cook rice as per package instructions.
- In the meanwhile, preheat non-stick ceramic wok on low heat and add pine nuts.
- Toast for a few minutes or until fragrant, stirring occasionally.
- Transfer to a small bowl and set aside.
- Return wok to medium heat and frozen vegetables.
- Cover and cook for 12-15 minutes or until defrosted, stirring occasionally.
- Add cooked brown rice, oil, garlic, ginger and soy sauce and increase heat to high.
- Stir and cook uncovered for 3-4 minutes, stirring every minute.
- Add pine nuts and stir.
- Serve hot with Carrot Ginger Sauce.
Nutty toasted pine nuts contrast sharply against tender-crisp vegetables coated in a savory, umami-rich soy and ginger reduction. Scaling this dish requires careful attention to pan capacity, as overcrowding a standard wok will trap steam and cause the vegetables to stew rather than sear. Doubling the batch necessitates dividing the frozen vegetables across two separate pans to maintain the high heat required for proper moisture evaporation during the final three-minute high-heat phase. Single servings scale downward effortlessly by reducing the brown rice and pine nut quantities proportionally while keeping the grated garlic and ginger aromatics constant for robust flavor delivery. Toasting the pine nuts on low heat prevents scorching before the natural oils release their characteristic fragrance. Sequencing matters profoundly in this preparation; covering the initial thaw phase traps ambient moisture to defrost the produce rapidly before the dry-heat cooking stage begins. Brown rice requires a full forty-minute simmering window if starting from standard whole-grain varieties rather than quick-cooking alternatives, so initiate the grain parallel to toasting the nuts. Sesame oil can easily substitute for coconut oil at a one-to-one ratio without altering the smoke point significantly. Leftovers maintain adequate texture for up to three days inside an airtight container stored below 40 degrees Fahrenheit, though the pine nuts will soften noticeably upon reheating.
