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!
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
- ½ 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
Instructions
- Add frozen bodi and carrots to a hot wok or frying pan and allow to cook until liquid is dissolved.
- Add vegetable oil then add onion, garlic, ginger & scotch bonnet pepper.
- Saute for 1 minute on high heat
- Add MSG, soy sauce and rice noodles then toss.
- Allow to cook for 2 - 3 minutes making sure to toss noodles so they don't stick to the wok or pan
- Garnish with chives and sesame seeds
- Serve & Enjoy
Video
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