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How To Stir Fry Frozen Vegetables In A Wok
You only need enough oil to completely cover the bottom of the wok. The oil should next be heated over medium-high heat. You can add the frozen vegetables after the temperature reaches 350 degrees Fahrenheit. Lastly, stir the vegetables constantly for 5-10 minutes.
Similar to stir-frying, stir-fry is a Chinese method of cooking where ingredients — vegetables, in this case — are cooked in a wok at a high temperature, rapidly preparing them. The characteristics of this method of cooking include high heat, quick cooking times, and frequent stirring, preferably with a wok that holds heat well. As any wok master will tell you, correct preparation is key when cooking in high-heat situations.
To put it mildly, one of the most critical tips when making a stir-fry out of frozen vegetables is to keep your skillet at a relatively high temperature, somewhere between medium-high and high, depending on the way your stove is set up. A stir-fry with frozen vegetables is meant to be a fast-cooking meal, and is characterized by the use of a high heat for searing the exterior of the food, which increases its flavour. You may also want to use a mix of some frozen vegetables and some fresh vegetables for this fast-casual veggie stir-fry.
While I typically use avocado oil for my quick vegetable stir fry, you could use grape seed oil, olive oil, or even clarified butter. I like to top my stir fry with slices of scallions (white as well as green), cilantro, sesame seeds, sometimes a squeeze of fresh lime juice too.
| Frozen Vegetables | How to Stir |
| Frozen Vegetables can be stir or fried | Frozen vegetables can be stir-fried without the extra step of defrosting, thawing, or putting them under water to remove the ice. |
| Need to heat the olive oil | You need to Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and stir fry for 1-2 minutes. |
Pretty much any frozen vegetable mixture works for a quick veggie stir fry, and I always have one stocked in the freezer. Simply combine veggie broth, soy sauce, agave, sesame oil, and some spices together in a can, shake, and spoon the homemade stir fry sauce on top of the frozen veggie stir mix. In under 5 minutes, you will have the stir fry sauce ready, and then you will only have to prepare a couple vegetables (or use something already in the freezer) and it will be ready to go.
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Everything is going to be cooking in the homemade stir fry sauce for several minutes, so it is going to thicken (thanks to cornstarch), so remember we do not want to cook the veggies through when adding the sauce, we just want to get them just barely cooked, so that they are finished off in the sauce. That way, when the vegetable stir-fry is done, they are done, and the fast-cooking veggies are done to perfection (not overcooked if added too early). Another advantage of making stir-fries is that you can easily adapt vegetable ingredients, both in terms of types, as well as in terms of how many portions you want — all of that in the last minute.
To make this quickie recipe, get out the various vegetables you have likely stored away in the freezer now, and stir-fry sauce using pantry ingredients. This is a budget-friendly recipe we love at home, and it puts reliable frozen vegetables at the forefront. It is an unexpectedly beautiful, colorful mix of veggies, making for a fast, healthy meal. Keep in mind, because frozen broccoli is not quite as firm as fresh, it is going to have a shorter, faster cooking time.
If you are short on fresh broccoli, simply defrost an appropriate quantity of frozen broccoli frozen broccoli and throw it into a big wok or pot. Then, add the frozen vegetables into the wok, making sure not to crowd the wok, and cook the vegetables until crisp and tender. Now add the frozen vegetables (no need to first thaw the frozen vegetables) and cook, stirring continuously, for approximately 5-8 minutes or until they are crispy and tender. Add to oil and cook on medium for about 3 minutes, stirring occasionally while cooking.
Then add frozen vegetables and keep stirring constantly with a wooden spoon or a spatula for five minutes, take off heat and let sit one minute before serving, serving right away. To cover it up and give the stir-fry some extra flavor, it may be a good idea to first cook any meat that you are planning on using in your stir-fry, and then remove from the pot before adding frozen vegetables. Add vegetables that require more cooking time, such as cauliflower and broccoli, first. Add vegetables that require less cooking time, such as minced garlic and ginger. The frozen vegetables that are best for stir-fry are carrots, corn, cauliflower, kale.
If you have these handy, mix in a few fresh greens, such as spinach or cabbage, once the pot is off the heat. Quick-cooking vegetables, like snowpeas, leafy greens, and bean sprouts, should be added toward the end of the cooking time. There is also a bit of prep work, as opposed to fresh vegetables going in a wok to wash, trim, and blanch. I would not expect you to go through the bag of mushy greens, but if you purchase them separately, it is yet another way of making sure that you are not overcooking your smaller greens.
Simply throw your vegetables into a quick combination of spices–I like garlic powder, chili powder, salt, fresh-ground pepper, and cumin–top them with spoonfuls of sour cream and grated cheddar cheese, then roast them until your vegetables are warm and the cheese is melting. Just toss a chicken breast or pork loin in some salt and pepper before you cook, and it gets even more flavorful when topped with sauce. Simply add your choice of cooked protein (chicken breast, chopped steak, and shrimp are great options) then serve this healthy veggie stir-fry on top of cauliflower rice (or your favorite rice replacement) or squash noodles. While very inspired only by traditional Chinese stir fry recipes, and certainly along the lines of American Chinese dishes that I have had here, this is similar to the chao method mentioned in the article, in which vegetables are finished cooking in sauce ingredients.
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Should you defrost frozen vegetables before stir-frying?
Frozen vegetables can be stir-fried without the extra step of defrosting, thawing, or putting them under water to remove the ice. Don’t worry; they stir-fried well right from frozen. You need to Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and stir fry for 1-2 minutes.
How long does it take to cook frozen vegetables in a wok?
A big skillet or wok over high heat with 1 tablespoon of vegetable oil. The veggies should be sautéed once the oil is extremely hot and shimmering. Cauliflower and broccoli florets are good places to start if you can. After 2 minutes, add the other veggies and simmer for a further 3 to 4 minutes, or until they are barely tender.
How do you pan fry frozen vegetables?
In a 10 to 12 inch pan, ideally one made of cast iron, heat the oil over medium-low heat. Add the frozen veggies, breaking them up if you can, but it’s okay if they’re in a block form. Cook with a cover on just long enough for the ice to melt (a few minutes on average).