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Rainbow Vegetable Stir-Fry Recipe

Rainbow Vegetable Stir-Fry
Source: arcticgardens

Ingredients

  • 2 tbsp (30 mL) sliced almonds
  • 1 tbsp (15 mL) vegetable oil
  • 1 clove garlic, minced
  • 1 bag (750g) of Arctic Gardens Asian Style  vegetables
  • 2 tbsp (30 mL) oyster sauce
  • 1/4 tsp (1 mL) each salt and pepper
PREP TIME
15m
COOK TIME
10m
TOTAL TIME
25m
YIELD
4 servings

Instructions

  • In wok or large deep skillet, toast almonds over medium heat, stirring, until golden, about 2 minutes. Place in bowl and set aside.
  • Increase heat to medium-high and add oil. Add frozen vegetables; stir-fry until thawed, about 7 minutes. Add oyster sauce, salt and pepper; toss to coat. Sprinkle with almonds.
  • This recipe is quicker than most stir-fry dishes to prepare because there is very little chopping involved. Add 1 lb (450 g) cooked shrimp to the vegetable mixture to heat through if desired. Serve with steamed rice or couscous.

Side Dishes

A recipe from arcticgardens

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