Frozen Stir-Fry Medley

The best time to assemble this easy stir-fry combination is when snap peas and broccoli are available at their freshest.
  • 2 c. fresh sugar snap peas
  • 2 c. fresh broccoli flowerets
  • 2 tsp. salt
  • 1 can water chestnuts, drained
  • 1 c. sliced fresh mushrooms
  • 1 c. diced red pepper
  • 1 c. diced green onions
For Final Preparation:
  • 2 T. teriyaki sauce
  • 1 garlic clove, minced
  • 1/2 tsp. crushed red pepper
  • 2 T. wok oil
  • 1 c. thinly sliced beef, pork or chicken pieces OR 1 c. cubed firm tofu (try a combination!)

Combine snap peas, broccoli and salt in a large steamer basket. Steam vegetables until crisp tender -- about 6-8 minutes. Add remaining ingredients to the steamer basket and mix until evenly combined.

To freeze the vegetable medley, spoon the mixture into carefully labeled freezer bags in 2 cup increments. Seal the bags and freeze for up to 6 months.

To stir-fry, prepare the sauce by combining the teriyaki sauce, garlic and red pepper in a small bowl. Mix thoroughly and set aside.

Measure the wok oil into a wok or skillet. Heat over high heat and quickly stir-fry your desired meat or tofu choices for 3-5 minutes or until meat is nearly cooked and/or tofu is slightly browned. Add the contents of the 2 cup frozen stir-fry medley to the wok and continue stir-frying for 2-3 minutes or until vegetables are warm. Add the sauce and mix until well-coated and warmed through -- about 4 minutes. Serve immediately over hot cooked rice.

  • Yields: 5 freezer bags; 4 servings prepared with each bag
  • Preparation Time: 10 minutes for initial preparation plus another 15 minutes for final preparation
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