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Rainbow Vegetable Stir-Fry
Rainbow Vegetable Stir-Fry

Rainbow Vegetable Stir-Fry

Portions 4
Preparation Time
Cooking Time


  • 2 tbsp (30 mL) sliced almonds
  • 1 tbsp (15 mL) vegetable oil
  • 1 clove garlic, minced
  • 1 bag (750g) of Arctic Gardens Asian Style  vegetables
  • 2 tbsp (30 mL) oyster sauce
  • 1/4 tsp (1 mL) each salt and pepper


  1. In wok or large deep skillet, toast almonds over medium heat, stirring, until golden, about 2 minutes. Place in bowl and set aside.
  2. Increase heat to medium-high and add oil. Add frozen vegetables; stir-fry until thawed, about 7 minutes. Add oyster sauce, salt and pepper; toss to coat. Sprinkle with almonds.
  3. This recipe is quicker than most stir-fry dishes to prepare because there is very little chopping involved. Add 1 lb (450 g) cooked shrimp to the vegetable mixture to heat through if desired. Serve with steamed rice or couscous.


Nutrition Facts (per serving):

Calories: 130

Protein: 5g

Fat:   6 g

Carbohydrate: 18 g

Fibre:   5 g

Sodium:  406 mg

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