Recipes for Frozen Mixed Vegetables

Ingredients

• 2 cups cooked rice
• 1 cup frozen mixed vegetables (past expiration date)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the frozen mixed vegetables. Cook for 3-4 minutes until they start to soften.
4. Add the cooked rice to the skillet and stir-fry for another 3-4 minutes.
5. Sprinkle garlic powder, ginger powder, salt, and pepper over the rice and vegetables. Mix well.
6. Pour soy sauce over the mixture and stir-fry for an additional 2-3 minutes.
7. Add the scrambled eggs back into the skillet and toss everything together until well combined.
8. Serve hot and enjoy!

Ingredients

• 2 cups frozen mixed vegetables (past expiration date)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions

1. In a small bowl, whisk together soy sauce, cornstarch, water, salt, and pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and sliced onion to the skillet. Stir-fry for 2 minutes until fragrant and onions start to soften.
4. Add sliced bell pepper, broccoli florets, and frozen mixed vegetables to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender.
5. Pour the soy sauce mixture over the vegetables, stirring constantly until the sauce thickens and coats the vegetables.
6. Remove from heat and serve the vegetable stir-fry over cooked rice or noodles.
7. Enjoy while hot!

Ingredients

• 2 cups slightly expired frozen mixed vegetables
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• Salt, to taste

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add diced onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. Add curry powder, cumin, coriander, turmeric, and cayenne pepper to the pan. Stir well to coat the onion and garlic with the spices.
4. Add slightly expired frozen mixed vegetables to the pan. Stir and cook for about 5 minutes, or until the vegetables are partially thawed.
5. Pour in coconut milk and vegetable broth. Stir to combine all the ingredients.
6. Cover the pan and simmer for 20-25 minutes, or until the vegetables are tender.
7. Season with salt to taste.
8. Serve the mixed vegetable curry hot with steamed rice or naan bread.