I like to use Frozen Veggies for my Stir-Fries; They last longer than fresh, are more nutritious and tend to come pre-prepped, meaning less work. One big downside to using them however, is that they tend to be very... Moist, right out of the bag, adding a lot of moisture to your stir-fry and making them a little soft, without the nice stir-fry Snap. I've been think of ways to counter it, and thought of one, but not sure if it would work well. Essentially, its as simple as lightly steaming the Veggies in a collapsible steamer over the Wok, letting all of that excess moister drip down into the Wok and evaporate while shocking the veggies, then quickly draining it, and adding the Veggies right to the Wok after. I know that lightly steaming can give them a slight snap, but I've never tried it like this. As anyone done anything similar? Did it work well? I Know Steam Frying does the opposite, Steaming already Stir-fried veggies to make them more tender, but I'm not sure if this other method is viable.