This Trader Joe’s Stir Fry Veggie Blend Recipe is a quick and easy recipe, which is made with fresh broccoli and soy sauce. It’s the perfect weeknight dinner, ready in about 20 minutes.
Jump to RecipeTrader Joe’s Stir Fry Veggie Blend Recipe Ingredients
- 4 tablespoons vegetable oil, divided
- 2 teaspoons chopped fresh ginger root, divided
- 1 ½ cloves garlic, crushed
- 1 tablespoon cornstarch
- 1 small head broccoli, cut into florets
- ¾ cup julienned carrots
- ½ cup snow peas
- ½ cup halved green beans
- 2 ½ tablespoons water
- 2 tablespoons soy sauce
- ¼ cup chopped onion
- ½ tablespoon salt, or to taste
How To Make Trader Joe’s Stir Fry Veggie Blend
- Make the Cornstarch Slurry: In a large bowl, combine 2 tablespoons of vegetable oil, 1 teaspoon of ginger, the crushed garlic, and the cornstarch. Mix until the cornstarch is completely dissolved.
- Coat the Vegetables: Add the broccoli florets, carrots, snow peas, and green beans to the bowl with the slurry. Toss lightly until all the vegetables are evenly coated.
- Begin the Stir-Fry: Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated vegetable mixture to the hot pan.
- Cook the Vegetables: Stir-fry the vegetables for 2 minutes, stirring constantly to prevent them from burning.
- Add Sauce and Finish: Pour in the water and soy sauce. Add the chopped onion, salt, and the remaining 1 teaspoon of ginger. Continue to cook and stir until the vegetables are tender but still crisp.
- Serve Immediately: Serve the stir-fry hot.
Recipe Tips
- How do you keep stir-fry vegetables crisp? The key is high heat and constant motion. Get your wok or skillet very hot before adding the vegetables, and keep stirring them so they cook quickly and evenly without becoming soggy.
- Can I use a bag of frozen stir-fry vegetables? Yes, for an even quicker meal. Thaw the vegetables first and pat them as dry as possible with paper towels before adding them to the cornstarch slurry to avoid a watery sauce.
- How can I add protein to this stir-fry? This recipe is a great base for adding protein. You can cook sliced chicken, beef, shrimp, or cubed tofu in the wok first, remove it, then cook the vegetables. Add the cooked protein back in at the end with the sauce.
- What other vegetables can I add? Feel free to customize this blend with your favorites. Sliced bell peppers, mushrooms, water chestnuts, or baby corn would all be delicious additions.
What To Serve With Stir Fry Veggie Blend
This versatile dish can be served in many ways to make it a complete meal.
- Over a bed of fluffy steamed jasmine or basmati rice.
- Tossed with cooked lo mein or udon noodles.
- Alongside grilled chicken, fish, or steak.
- As a healthy side dish on its own.
How To Store Stir Fry Veggie Blend
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will lose some of their crispness upon reheating.
Freeze: Freezing is not recommended as the vegetables will become soft and watery when thawed.
Stir Fry Veggie Blend Nutrition Facts
- Calories: 119kcal
- Fat: 9g
- Carbs: 8g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The cornstarch serves two purposes. First, it helps create a very light coating on the vegetables. Second, when combined with the water and soy sauce in the hot pan, it acts as a thickener, creating a light sauce that clings to the vegetables.
No, you don’t. While a wok is traditional and its shape helps with even cooking, a large, wide skillet with high sides will work perfectly well for this recipe.
Yes! This vegetable blend is a great base for any of your favorite stir-fry sauces. Teriyaki sauce, peanut sauce, or a sweet chili sauce would all be delicious alternatives to the simple soy sauce mixture.
Try More Recipes:
- Trader Joe’s Spinach Dip Recipe
- Trader Joe’s Rosemary Nuts Recipe
- Trader Joe’s Pork Tenderloin Recipe
Trader Joe’s Stir Fry Veggie Blend Recipe
Course: DinnerCuisine: Asian-AmericanDifficulty: Easy6
servings10
minutes7
minutes119
kcalv
Ingredients
1 head broccoli
¾ cup carrots, julienned
½ cup snow peas
½ cup green beans
4 tbsp vegetable oil
2 tsp fresh ginger
1 ½ cloves garlic
1 tbsp cornstarch
2 ½ tbsp water
2 tbsp soy sauce
¼ cup onion
Salt to taste
Directions
- Make a slurry by mixing 2 tbsp oil, 1 tsp ginger, garlic, and cornstarch in a large bowl.
- Add all vegetables (except onion) to the bowl and toss to coat.
- Heat the remaining 2 tbsp oil in a large wok or skillet over medium-high heat.
- Add the coated vegetables and stir-fry for 2 minutes, stirring constantly.
- Stir in the water, soy sauce, onion, salt, and remaining 1 tsp ginger.
- Continue to cook and stir until the vegetables are tender-crisp.
- Serve immediately.
Notes
- Have Ingredients Ready: Stir-frying is a very fast cooking process. Have all your vegetables chopped and your sauce ingredients measured out before you start.
- High Heat is Key: For the best results, ensure your skillet or wok is very hot before adding the oil and vegetables. This sears the veggies quickly, keeping them crisp.
- Don’t Overcrowd the Pan: If you are doubling the recipe, it’s best to cook the vegetables in two separate batches to ensure they stir-fry properly rather than steam.
- Customize It: Feel free to add your favorite protein like chicken, shrimp, or tofu. Cook the protein first, set it aside, and add it back in at the end.
