15 Minute Veggie Stir Fry

Sometimes you don’t have the time to spend making elaborate meals in the kitchen. This 15 Minute Veggie Stir Fry is the perfect dish to whip up when you’re pressed for time. The Ready-To-Cook Vegetables from Ice House 1924 adds another level of convenience to this dish. I used the chopped bodi and the assorted carrots to this 15 minute veggie stir fry together. A great tip is to get your wok or pan really hot then allow the frozen veggies to steam. Once the liquid is evaporated then we add our oil and stir fry in two twos!

Special thanks to Ice House 1924 for sponsoring this episode of Mmhmm. You can follow them on IG, Facebook, YouTube and TikTok for more info! They are also interested in having caterers try their products so if you’re in the catering business, shoot them an email at icehouse1924@gmail.com and they will get in contact with you.

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15 Minute Veggie Stir Fry

Ingredients

• 1 cup Ice House frozen bodi (chopped)
• 1 cup Ice House frozen carrots (julienned)
• 3 cloves garlic (minced)
• 2 tbsp ginger (minced)
• 1 large onion (diced)
• 1/2 scotch bonnet pepper (minced)
• 1 bundle chives (finely chopped)
• 3 tbsp sesame seeds
• 1 tsp MSG
• 1 tbsp soy sauce
• 2 tbsp oil
• 3 cups rice noodles (cooked)

Method

1. Add frozen bodi and carrots to a hot wok or frying pan and allow to cook until liquid is dissolved.
2. Add vegetable oil then add onion, garlic, ginger & scotch bonnet pepper.
3. Saute for 1 minute on high heat
4. Add MSG, soy sauce and rice noodles then toss.
5. Allow to cook for 2 – 3 minutes making sure to toss noodles so they don’t stick to the wok or pan
6. Garnish with chives and sesame seeds
7. Serve & Enjoy