Hi,

Sometimes I have to use frozen vegetables when I stir-fry. The problem is
that they get really mushy and not crispy like when I use fresh. Is there a
way to improve on the result when stir-frying with frozen veggies?

Thank you in advance for advice.

--
//ceed

"Sometimes I think I'd be better off dead. No, wait, not me, you!"

ceed wrote:
> Hi,
>
> Sometimes I have to use frozen vegetables when I stir-fry. The problem is
> that they get really mushy and not crispy like when I use fresh. Is there a
> way to improve on the result when stir-frying with frozen veggies?
>
Two things will help, in my experience. First is to thaw the frozen
veggies first -- in the microwave if you are that short on time, being
careful not to overdo it -- and then dry them as thoroughly as you can.
Don't just drain them in a strainer. Do that, then also toss them in
(paper) towels to get them as dry as you can. Drying makes the
stirfrying go much better, and applies to fresh vegetables as well, but
moreso to the frozen because they're wetter to begin with.

Second is to attend to the basic rule of stirfrying -- get the pan or
wok HOT and keep it as HOT as you can throughout the stirfrying.

The results will still not be as good as using fresh veggies, but
they'll be better. -aem

ceed wrote:
> Hi,
>
> Sometimes I have to use frozen vegetables when I stir-fry. The problem is
> that they get really mushy and not crispy like when I use fresh. Is there a
> way to improve on the result when stir-frying with frozen veggies?
>
> Thank you in advance for advice.
>


In my experience, freezing anything causes the liquid inside the cell
walls to expand, causing the cell membrane to burst. When the food is
thawed, the liquid leaches out leaving mushy results.

I don't know of any remedy.

gloria p

ceed wrote:
> Hi,
>
> Sometimes I have to use frozen vegetables when I stir-fry. The
> problem is that they get really mushy and not crispy like when I use
> fresh. Is there a way to improve on the result when stir-frying with
> frozen veggies?
>
> Thank you in advance for advice.

Thaw then first, pat them dry with a paper towel. The proceed as usual.

Jill

In article >,
ceed > wrote:

> Hi,
>
> Sometimes I have to use frozen vegetables when I stir-fry. The problem is
> that they get really mushy and not crispy like when I use fresh. Is there a
> way to improve on the result when stir-frying with frozen veggies?
>
> Thank you in advance for advice.

Yes.

And yes I have done this.

Take them out ahead of time, thaw them in a screen colander over a bowl
to drain well and dry out a bit.

The dryer they are (and add a bit of extra oil) and the hotter the oil,
the better they cook up.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet > wrote in
news
> And yes I have done this.
>
> Take them out ahead of time, thaw them in a screen colander over a
> bowl to drain well and dry out a bit.
>
> The dryer they are (and add a bit of extra oil) and the hotter the
> oil, the better they cook up.
>

Thank you (and the others suggesting thawing and drying in this thread).
It worked! I stir fried for dinner today and did what you suggested. It
came out really good! I did the same thing to the shrimp I put in there
also.

I've learnt something today..

--
//ceed

"Sometimes I think I'd be better off dead. No, wait, not me, you!"

Stir fry is for bored people . Its just the Asian mystic .
Asians eat fish and rice and wok everything cause they
dont know better , not because it tastes good .

Stir fry dont taste as good as cooking properly .
crunchy vegs look good , dont taste good ..

Humans arent supposed to eat much veg .
there is nothing but trace elements in veg , your body needs
veg every 2 months .
We chase health by staring at cauliflour and guessing if
it has some vitamins / minerals . Our brain says
"best experiment with all foods , cause we need more energy"
But energy comes from glucose ( carbs ) not meat nor vegies .
healthy need only eat vegies at 60 days and meat at 180 days
for trace elements .
Your brain will fight you on this and insist there is something magic
in broccoli or spinach or fiber ! Fiber is needed only if
you over eat ! .

Eat what ya like , but some are still searching ......


I study flavor . No books explain it .









aem wrote:
> ceed wrote:
> > Hi,
> >
> > Sometimes I have to use frozen vegetables when I stir-fry. The problem is
> > that they get really mushy and not crispy like when I use fresh. Is there a
> > way to improve on the result when stir-frying with frozen veggies?
> >
> Two things will help, in my experience. First is to thaw the frozen
> veggies first -- in the microwave if you are that short on time, being
> careful not to overdo it -- and then dry them as thoroughly as you can.
> Don't just drain them in a strainer. Do that, then also toss them in
> (paper) towels to get them as dry as you can. Drying makes the
> stirfrying go much better, and applies to fresh vegetables as well, but
> moreso to the frozen because they're wetter to begin with.
>
> Second is to attend to the basic rule of stirfrying -- get the pan or
> wok HOT and keep it as HOT as you can throughout the stirfrying.
>
> The results will still not be as good as using fresh veggies, but
> they'll be better. -aem