Stir-Fry with Dehydrated
Vegetables Recipe for Quick Meals

Looking for new weeknight dinner ideas? Try this stir-fry with dehydrated vegetables recipe.

This quick method saves time on meal prep and cooking, especially if you're busy and want to make tasty, healthy meals without spending hours in the kitchen.

I mean who has time these days to spend slaving over a hot stove? (Unless you're in the catering business - kudos!).

The Benefits of Cooking with Dehydrated Vegetables

Dehydrated vegetables help simplify meal planning. Dried foods are light, they last a long time, and the best part to me is that they don't need refrigeration.

When I get home from the store, I prep all my fresh veggies in one fell swoop.

Dehydrated vegetables work well in stir-fries, soups, and casseroles, making them ideal for dinners during the workweek.

Getting Started: Basic Stir-Fry Ingredients

First, we need to gather a few basic ingredients for a dehydrated food stir-fry.

• Dehydrated vegetables (bell peppers, onions, carrots, mushrooms, and broccoli work well)
• Protein of your choice (chicken, beef, tofu, or shrimp)
• Aromatics (garlic, ginger)
• Cooking oil
• Stir-fry sauce (store-bought or homemade)

NOTE: The meat we're using is fresh, not dried. But first things first - we need to rehydrate the dried veggies.

Rehydrating Your Vegetables: Quick and Easy Methods

Yep - don't forget to add the water back into your dried veggies! And, as stated in point 2 below, use broth for added flavor, and my go-to stock of choice is always "Better Than Bouillon" by Superior Touch.

1. Hot water method: Place your dehydrated veggies in a bowl and cover them with hot water. Let them soak for 10-15 minutes, or until they're tender.
2. Broth method: For added flavor, use hot vegetable or chicken broth instead of water to rehydrate your vegetables.
3. Steam method: Place the dehydrated vegetables in a steamer basket over boiling water and steam for 5-10 minutes until they're soft.

OK, I have to admit that I'm not a fan of rehydrating dried foods in hot water. You see, if you forget about them, you run the risk of germs showing up as germs love warmth... but honestly, my brain can handle a 15-minute wait.

When your dried veggies have plumped back up, toss the water/broth and allow the vegetables to drain. We don't want excess water getting in the way of our perfect stir-fry!

Pro Tip: Blanching for Vibrant Colors and Crispiness

If you love bright red peppers, dark green broccoli, and gorgeous orange carrots, you might want to blanch your veggies BEFORE you dry them (yep going back to the beginning of prep when you get back home from the store!)

Blanching helps preserve their bright colors. Boil the veggies briefly, then transfer to a bowl of ice cubes and water to stop the cooking action.

Getting Good at Stir-Frying

It's all about technique. Let's aim for a restaurant-quality look'n'taste at home!

1. Use a hot pan: Preheat your wok or large skillet over high heat before adding oil. This makes your food sear quickly, locking in flavor and giving us that stir-fry texture.
2. Cook in batches: Don't overcrowd the pan. Doing so leads to steaming rather than frying. Cook your protein first, then set it aside and then stir-fry the vegetables.
3. Keep things moving: Constantly stir and toss your ingredients to prevent sticking and burning. It also makes it look like you know what you're doing!
   
4. Time it right: Add ingredients based on their fresh-state cooking times. Start with aromatics, then add the longer-cooking vegetables, followed by the faster-cooking items.

Layering Flavors for a Memorable Dish

Time to focus on the flavor... in "Time it right" (point 4) in the previous section, I mentioned aromatics and that means onions, and garlic (and not just herbs).

• Start with aromatic ingredients like garlic and ginger to create a flavorful base.
• Use a combination of soy sauce, oyster sauce, and sesame oil for depth and umami.
• Add a touch of sweetness with a sprinkle of brown sugar or a drizzle of honey.
• Finish with fresh herbs like cilantro or basil for a bright, fresh note.

For a true vegetarian version, skip the protein or replace it with tofu or tempeh.

Time-Saving Tips for Stir-Fry with Dehydrated Vegetables

To make weeknight stir-fries even easier, try these time-saving tricks:

1. Prep most of the ingredients in advance: Rehydrate vegetables and mix your sauce the night before or in the morning.
2. Use leftover rice or noodles: Cook extra rice and noodles earlier in the week to reuse in your stir-fry.
3. Keep a stir-fry kit in your pantry: Store dehydrated vegetables, sauces, and aromatics together for quick access.
4.  Incorporate leftovers: Use leftover cooked meats or vegetables in your stir-fry for a quick meal after a busy day.

Storing Your Dehydrated Vegetables

While you're here at Easy Food Dehydrating, what better time than right now to learn how to store dried food safely? Follow these four steps:

When you follow those four rules, your dried foods can last for months - years even - when dried properly. What a neat way to always have veggies (and fruits!) on hand.

Thanks for stopping by to read my stir-fry with dehydrated vegetables recipe. Share it with your friends!

Get Your Free Guide to Dehydrating Food!

Don't forget to grab your free Six Simple Steps eBook! It’s packed with tips for dehydrating everything from fruits and veggies to dog treats. Get it here.