Frozen stir-fry vegetables

[spinbaby]

In the midst of pandemic shopping, I bought three bags of frozen stir-fry veggies. I don’t know why because I know they’re no good for actual stir fry. They’re a mixture of mainly snap peas, carrots, peppers, and onions. Any idea of something tasty to make?

[The Polack MSgt]

1. Sounds like casserole- Just get some chicken, rice, stale bread, cream cheese and unsweetened-

Condensed milk.

Or a chicken stew/pot pie

[spinbaby]

5. The snap peas probably wouldn't work well

The mix has more snap peas than anything else. They’re an issue because they’re bigger than an object you’d want in a casserole and also because they turn an unappetizing mushy olive green if they’re the least bit overcooked. I’m considering a puréed cream soup.

[The Polack MSgt]

7. Are they whole then? I was picturing

I was picturing them halved or quartered.

Ok, then, fry some fatback add some sweet peas and use a stick blender for a split pea soup look alike.

Just to be sure - Are these the snap peas that look like green beans or the flat snow pea pods? I may have misunderstood the original post

[LakeArenal]

2. Soup.

Mush them up in the dog food.

[spinbaby]

6. No dog

Soup is a distinct possibility.

[Pisces]

3. Fried rice, curry vegetables, hybrid Shepard's pie, pot pie

[soothsayer]

4. Scallops or chicken with cream and white wine

[LunaSea]

8. Fry'em up

in Sesame oil! Get the good Japanese kind (Kadoya is the best)

[Wellstone ruled]

9. Hey,these are

so easy to work with. Mirco Wave with Bacon Bits and serve as a Salad. Mico wave with any left over Beef,Chicken,or Pork. Makes one heck of a meal. Dazzle with Balsamic Vinegar,or Infused Olive Oil.

Works great as a Pasta Side dish topped with grated cheese. BTW,cheese is great on anything.

[trof]

10. Who says they're no good for stir fry?

Works just fine for me.

[Warpy]

11. They do work for stir fry, they just need a lot of help

You have to start with aromatics like ginger, green onions (the white part), and garlic. Add the protein, marinated in cornstarch and sherry, and cook until it's almost done. Add the veg and a little chicken stock and cover. While the veg steams and softens, mix some cornstarch and cold water. Uncover the wok, combine everything, add more chicken stock if it seems dry, add a little soy sauce, and the cornstarch mixture. Chinese sauces should barely coat everything, you don't want them swimming in it. Taste and adjust seasonings (salt, pepper, hot pepper, sugar, fish sauce, sesame oil, whatever), garnish with the sliced green parts of the green onions and serve.

The texture will be different from fresh veg, but as long as you don't overcook the frozen stuff, it does work. My main complaint is that they don't add enough water chestnut, you really need that crunch to compensate for the loss of "bite" in the frozen vegetables. It's one of those stopgap things that works OK if you're making as few trips to the grocery as possible, and especially if the produce aisle has had some slim pickings, which is the case around here.

I find it works better with shrimp but YMMV.