Frozen veggies=fast dinner.

I generally avoid the frozen food section. Except for instances like this. Frozen fruits and veggies especially make me nervous. Idunno. Something deep within me starts to bristle at the idea of freezing these nutritious things and I think to myself "They couldn't possibly still be healthy/taste good/have been good in the first place..."

I assume hope I'm wrong, but I've yet to see any real concrete evidence that frozen veggies are as good for you as fresh ones.

But I was rushed last week.

And the idea of buying a pack of pre-cut mixed Asian veggies was really too good to pass up.

So I bought a frozen Asian veggie mixed bag.

This meal took about 10 minutes (not including rice cooking time - I used long-grain brown rice...Matt loathes this rice). This was a life saver for me this past week from hell, but I'm not sure I'll try it again. I like peanut sauce, but this was too sweet. I had to load on the Rooster Sauce to try and combat it. I did however like how many different kinds of vegetables I was able to eat in this one meal.

Here's a pic of it all cooking up.

And here's a pic of the finished product:

Here's the recipe from Supermarket Vegan.

Ingredients:

1/2 cup water
2 1/2 tablespoons creamy peanut butter
1 tablespoon low sodium soy or tamari sauce
1/2 tablespooon cornstarch
2 large cloves garlic, finely chopped
1 teaspoon ground ginger
Pinch, or more, cayenne pepper (optional)...we used a lot more than a pinch
1/2 tablespoon peanut oil
1/2 tablespoon toasted (dark) sesame oil
1 16-ounce bag frozen Asian-style mixed vegetables, slightly undercooked
according to package directions, drained
3 cups hot cooked white or brown rice

Directions:

In a small bowl, whisk together the water, peanut butter, soy sauce, cornstarch, garlic, ginger, and cayenne (if using) until thoroughly blended; set aside.

In a large nonstick skillet, heat both the oils over medium-high heat. Add the mixed vegetables and cook, stirring, 1 minute. Reduce the heat to medium-low and add the peanut butter mixture. Cook, stirring, until the sauce thickens, about 3 minutes. Serve at once, over the rice.