by Olena

Frozen Vegetables Stir Fry

by Olena

frozen vegetables stir fry

I might as well call this recipe “Costco stir fry”. It is about time Costco pays me for 1,000 times I said “Costco” on my blog. Unfortunately, I think Costco is doing pretty fine without me. Sigh. So, no free coconut oil, Dave’s killer bread or PEI medley.

What on Earth is Prince Edward medley anyways? Is that a Canadian thing? Is it sold in the US? Enlighten my Ukrainian brain please.

frozen vegetables stir fry

Anyways, I grabbed this humongous Costco size bag of frozen vegetables for 4 main reasons:

  1. Organic.
  2. Cheap.
  3. It is vegetables.
  4. Ready to eat vegetables.


I spend A LOT of money in Costco. BUT I throw out about 0.5% of my food ever and I can guarantee you I would buy that food somewhere else anyways and pay more. One of my girlfriends says she avoids Costco but truth is I run there for same reasons people go to church or gym – it is my sanity. I do not buy cookies, another set of bowls or Christmas decorations – I buy FOOD, kids’ rain jackets and socks, and backyard furniture. That is it. Oh no, I shop online for stuff like ceiling fans, shag rugs and natural detergent. All necessities at much cheaper price, amazing quality and I get 2% cash back.

So, Viva Costco! Mucho gracias, Americana! Seriously life in America is wonderful! How much stuff we have! Have you ever thought of it?! I still can’t stop gasping at the fact that I can buy all necessities I want and even a few fun things, if I want to. Which I rarely want to, to be honest. I lost interest in all things materialistic and value only a good piece of Lululemon clothing, quality bottle of wine and nice home decor. Cars, houses, stuff – has none of my attention. I will drive my 08 Nissan until it dies. And live in my 10 year old house until it is 25 or 45 because to me my house is full of memories.

frozen vegetables stir fry

A few years ago we went through horrendous financial disaster which involved losing jobs, thousands of $$$ in investments and being involved in 2 lawsuits. That experience, my friends, gave me a totally different perspective on life which I couldn’t justify back then and now am so grateful for. I am amazed we were able to keep our house and marriage. That was a big life test!

So now, what is more important to me is financial security, peaceful sleep and experiences. I watch every $, had enough of baby & financial stress sleepless nights and have not travelled the world yet. Right now we are getting financially ready for a big change in a few years that will make our life one big meaningful experience! Joy, freedom and fun!

Anyways, back to my frozen vegetables stir fry.

frozen vegetables stir fry

You can use frozen stir fry vegetables sold in many stores, or Prince Edward medley. No need to defrost veggies. I just covered the wok and vegetables got steamed right in there. This dinner is so easy. It would be perfect if you come back home lifeless after work and long commute and have no idea what is for dinner. Plus it is vegan but still filling thanks to high fiber veggies and fatty pine nuts.

This carrot ginger salad dressing is more than just for salads. You can pour it over meat, fish and stir fries. Why not?!


More Healthy Stir Fry Recipes to Try

frozen vegetables stir fry


Frozen Vegetables Stir Fry

Frozen vegetables stir fry recipe with brown rice, pine nuts and Japanese style ginger carrot sauce. Quick and tasty gluten free dinner!

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


  • 1 cup brown rice, uncooked
  • 1 cup pine nuts
  • 2.5 lbs frozen vegetables ( stir fry or Prince Edward medley)
  • 2 tbsp coconut or sesame oil
  • 1 large garlic clove, grated
  • 1 inch piece ginger, grated
  • 34 tbsp soy sauce (I used Bragg’s liquid aminos)
  • Carrot Ginger Sauce


  1. Cook rice as per package instructions.
  2. In the meanwhile, preheat non-stick ceramic wok on low heat and add pine nuts. Toast for a few minutes or until fragrant, stirring occasionally. Transfer to a small bowl and set aside.
  3. Return wok to medium heat and frozen vegetables. Cover and cook for 12-15 minutes or until defrosted, stirring occasionally.
  4. Add cooked brown rice, oil, garlic, ginger and soy sauce and increase heat to high. Stir and cook uncovered for 3-4 minutes, stirring every minute. Add pine nuts and stir. Serve hot with Carrot Ginger Sauce.

Store: Refrigerate in an airtight container for up to 3 days.

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