This is a fast weeknight stir-fry that starts with frozen mixed vegetables and turns them into dinner in under twenty minutes. The vegetables cook evenly in a hot pan with garlic and a splash of soy, building depth from butter and heat. Serve it over rice and you have a complete, satisfying meal.

Serves 2. 25 minutes, 12 at the stove.

About 790 calories a serving, 14 g protein, 133 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set water for rice to boil in a pot with a pinch of salt. When it boils, add 1 cup rice and bring back to a boil, then cover and reduce heat to low, cooking for 18 minutes while you work on the vegetables.
2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. When the oil shimmers, add 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 3 cups frozen mixed vegetables.
3. Stir the vegetables often, cooking until they are tender and starting to brown at the edges, about 6 to 8 minutes. Pour in 3 tablespoons soy sauce and 1 tablespoon butter, stirring to coat everything evenly. Cook for another minute until the butter melts and coats the pan.8 min
4. Taste and adjust seasoning with salt and pepper as needed. Transfer to serving bowls over the cooked rice.

Note Swap soy sauce for tamari or coconut aminos if you prefer. Leftovers keep for three days in the fridge and reheat well in a pan with a splash of water. Serve with hot sauce on the side or topped with a fried egg for more protein.