Spicy Stir-fried Vegetables

Beverley Williams


I like spicy food so my version is fairly spicy. You can do yours however spicy you like.


☆☆☆☆☆ 0 votes

4 to 6
5 Min
15 Min


  • 2 1/2 c
    frozen stir-fry vegetables
  • 1 tsp
    soy sauce, light
  • 1 tsp
  • 1 Tbsp
    sesame oil
  • 1/2 tsp
    garlic powder
  • 1/8 tsp
    black pepper
  • 1/8 tsp
    crushed red pepper

How to Make Spicy Stir-fried Vegetables


  1. Note: I used a vegetable mixture that included Broccoli, carrots, sugar snap peas, onion, yellow squash, baby corn, bamboo shoots, water chestnuts, celery, red bell pepper and mushrooms.
  2. Heat oil and margarine in a large skillet or wok. Stir to mix.
  3. Add soy sauce, garlic, pepper and red pepper. Stir to mix well.
  4. When oil mixture is hot add the vegetables. Stir to coat.
    I did not thaw the vegetables first. If you do then cook for a shorter time.
  5. Cook stirring often until veggies are cooked tender-crisp, about 10- 15 minutes.
  6. Note: You can adjust the red pepper to suit your taste.

Printable Recipe Card

About Spicy Stir-fried Vegetables

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic Low Carb
Other Tags: Quick & Easy Healthy

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