How to mix up your stir-fry veggies

It’s hard to find fresh veggies at the store right now, but don’t let that stop you from making your favourite stir-fries! These tips and substitutes mean you can still enjoy the convenience of a quick stir-fry, even when you can’t find your usual veg from the produce section.

Stir-frying frozen vegetables

If you can’t find fresh cauliflower, broccoli or green beans, it’s time to raid the freezer section. Frozen vegetables are great for stir-fries, and you can also find stir-fry mixes that already have an array of vegetables cut and prepped. Frozen edamame are also a great way to add a pop of green to your dish.

To stir-fry frozen veggies, add them straight to your hot pan from frozen. Cook them for a touch longer than usual, about 5-7 minutes or until tender.

Note that frozen vegetables tend to be softer than fresh vegetables once cooked, but you can try adding in some crunch with the canned vegetables below.

Fresh vegetable substitutes

Fresh capsicum, green beans and snow peas add a nice crunch to your stir-fries, but if you can’t find them try canned baby corn, sliced bamboo shoots or water chestnuts instead.
If you can’t find bean sprouts, try canned bean sprouts from the canned veggie aisle.
Instead of wombok, use green cabbage, savoy cabbage, bok choy, Chinese broccoli or even shredded Brussels sprouts. They each have a slightly different flavour, but would work just as well in a stir-fry.  
Other tasty canned vegetables to try in your stir-fry are champignon mushrooms and straw mushrooms.

TIP: To get rid of the “canned” flavour, drain, rinse and soak your canned vegetables in cool water for 30 minutes.

Stir-fry recipes

Get plenty of recipe inspiration below! There's your classic beef and broccoli, or try a tempting teriyaki noodle stir-fry for dinner.

GET THE RECIPE: Honey and Soy Prawn Noodle Stir-Fry by Passage to Asia

GET THE RECIPE: Turkey Meatball Pad Thai by Passage to Asia

GET THE RECIPE: Tofu and Green Vegetable Pad Thai by Passage to Asia