A couple of months ago, we introduced you to our basic stir fry.
For that recipe, we used fresh veggies. But this is a recipe that you can buy the ingredients for and make it anytime.
Yes, it uses frozen vegetables and your choice of sauce. It could not be more easy.
Believe it or not those are frozen vegetables. While they are not quite as good as fresh, they do the job in a pinch. The only thing we added was a half a can of water chestnuts.
The veggies we used could probably we found in the freezer section of any grocery store. Whatever stir fry or Asian blend of vegetables will do just fine.
Here’s where Feaston branched out a little on this recipe. The sauce. We took a trip down the international aisle and picked out something we thought would be good. If you have a decent grocery store, you should have at least a dozen or so sauces to choose from. We had about three dozen to choose from.
The preparation work for this meal is way easy. Here’s how we did it, for two people.
- Prepare one cup (uncooked) rice as directed.
- Dump your bag of veggies into a large frying pan (they can be frozen still).
- Start your pan on low heat turning it up to medium once the veggies are thawed.
- Pour out enough sauce to coat the vegetables and stir.
- Serve over rice.
See. It’s quick, healthy and simple. No brain surgery here.