Frozen stir-fry vegetables have evolved a lot over the past few years. Now you can buy blends that have a wider variety of vegetables in them. This recipe builds on the frozen vegetables as the base and adds in fresh mushrooms and a teriyaki stir fry sauce. This recipe is delicious served over rice. You can also add in some protein like chicken, pork, or shrimp, if you want to make it a meatier meal.
1/4 cup bottled teriyaki marinade & sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons vegetable oil
2 large cloves garlic, thinly sliced
1 package (16 ounce size) frozen stir-fry or Oriental-style vegetable mixture
2 cups sliced fresh mushrooms
In a small bowl or measuring cup, combine the teriyaki sauce, sherry, cornstarch, and water. Blend until smooth and set aside.
Heat the oil in a wok or large skillet over high heat. Add the garlic and stir fry for 15 seconds or until the garlic starts to turn light brown. Do not let it burn.
Add the stir-fry vegetables and fresh mushrooms to the wok and stir fry until the vegetables are heated through, 3-5 minutes.
Add the teriyaki mixture to the vegetables. Cook, stirring constantly, until the sauce comes to a boil and begins to thicken. Make sure to coat the vegetables completely with the sauce.
Serve immediately over rice or toss with Asian noodles.
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reviews & comments
July 13, 2016
I liked that this recipe has fresh mushrooms and sherry in it - gives it a little extra touch so it's not just stir fried frozen vegetables.