Do water chestnuts go in stir fry?

Absolutely. Water chestnuts are a classic addition to stir fry. In wok stir fry frozen vegetables water chestnuts, they add a crisp bite that stands out against softer vegetables. Just rinse and drain them first, then toss them in at the end to keep that fresh crunch intact.

Should you thaw frozen vegetables before stir fry?

Not necessarily. When making wok stir fry frozen vegetables water chestnuts, it's best to use the vegetables straight from the freezer. Just make sure your wok is very hot and shake off excess ice before cooking. That’s how you avoid soggy results and keep everything vibrant and crisp.

Can you put frozen veggies in a wok?

Yes, and you should. The high heat of the wok is ideal for frozen vegetables. Just don’t overcrowd the pan. When cooking wok stir fry frozen vegetables water chestnuts, give the veggies space and let them sear before stirring for the best results.

How to make frozen stir fry veggies crispy?

Heat is your best friend. Use a hot wok, minimal oil, and don’t stir too quickly. Let the vegetables brown slightly before moving them. For wok stir fry frozen vegetables water chestnuts, this technique ensures everything stays crisp and flavorful. Add sauce at the end so you don’t lose that texture.

wok stir fry frozen vegetables water chestnuts

Name: Wok Stir Fry Frozen Vegetables Water Chestnuts – A Quick and Flavorful Weeknight Saver
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired

Description

Quick and flavorful wok stir fry frozen vegetables water chestnuts with crisp texture and savory flavor in every bite. A 15-minute dinner solution.

Ingredients

1 tbsp sesame oil

2 cloves garlic, minced

1 bag (12–16 oz) frozen stir fry vegetables

1 can (8 oz) sliced water chestnuts, drained

2 tbsp soy sauce

1/2 tsp ground ginger

Optional: chili flakes or sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a wok over high heat until smoking hot.

2. Add sesame oil and minced garlic, stir for 15 seconds.

3. Add frozen vegetables and spread them evenly. Let cook for 1 minute.

4. Stir occasionally for 3–5 minutes until slightly crisp.

5. Add water chestnuts and soy sauce, cook another 1–2 minutes.

6. Sprinkle with ginger and optional chili or sesame seeds.

7. Serve hot over rice or noodles.

Notes

Don’t overcrowd the wok for best texture.

Add sauce at the end to avoid sogginess.

Great with leftover chicken or shrimp added at step 3.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 5g
Sodium: 620mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg