Can I Steam my frozen Veggies before Stir-Frying them?

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Joined Jan 17, 2016
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.
 
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Joined Jan 9, 2019
When I do green string beans I usually blanch fresh beans for 3-4 minutes in salted water then cool quickly in ice water.
They can hold for a couple hours in the fridge, covered..then usually toss them in butter (& garlic) on a hot teflon fry pan...
Might try freezing them individually ..after blanching ..on a non-stick cookie sheet .. next to the blower in the freezer..often works for me..
 
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Joined May 5, 2010
Why not thaw the frozen veggies in the fridge overnight in a colander? Then dry them with paper towels before adding them to the stir-fry.
 
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Joined Apr 3, 2008
I don’t think that would work. Steaming them allows water to penetrate the veggies, not drip down.

Your best bet is to flash fry them making sure you’re only stir frying one veggie at a time. I do this with fresh veggies too, I only stir fry one at a time.
 
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Joined Nov 14, 2017
It's vital to boil hard or stringy vegetables such as carrots, okra and zucchini before frying them in order to soften them up.
 
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Joined May 6, 2010
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.

I can’t imagine why you would use frozen vegetables in a stir-fry. Fresh vegetables are so much better for this. Don’t be lazy, do it good.
 

phatch

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frozen vegetables have odd texture. the quality loss isnt worth the convenience for stir fry where the quality of ingredients is paramount to the result.
 
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Joined Jan 18, 2018
Frozen vegetables tend to get over cooked way more than fresh therefore, losing more of the nutritional value. Why are you thinking that frozen have more nutritional value than fresh?

i agree with Chefross. If you are going to use frozen (convenience), thaw them overnight in the fridge in some type of strainer so they are not sitting in the water that leeches out.
 
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Joined Jul 13, 2012
I briefly steam broccoli before adding to the wok it softens them enough to be tender crisp, but not be raw tasting. Peppers, scallion, garlic, etc. don't need the steaming. I never put carrots, or celery in my stir fry - I've never had authentic stir fry with it and it just looks like cheap carry out IMHO.
 
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Joined Dec 1, 2015
One thing you'll learn about ChefTalk is that half the answers have nothing to do with your question.....
 

pete

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If you insist on using frozen vegetables, I would do as suggested above and thaw them, in a colander, overnight, in the fridge. I wouldn't add another cooking procedure to it. It's just going to damage the vegetables even more. The problem with using frozen vegetables is that they tend to be cooked too much, before freezing, to get a good end product in your stir fry. No matter how you treat them, they just aren't going to cook up as nicely as fresh vegetables or taste as good. I don't know where in the world you are, but here, in the US, you can buy a lot of fresh vegetables already cut up, in the produce section. Sure you pay a premium for them, but I think it is a much better option than frozen, for your stir fry. In general, I am not opposed to frozen vegetables, especially for home use, but there are things they are good for and things they are not. Stir fry is not really a good place to use them, in my opinion, and your stir fry quality will be greatly enhanced by the use of fresh veggies, but if you must use frozen then use the method above for the best chance.
 
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Joined Nov 15, 2012
I think I know where you're coming from. Frozen gb are so green and plump looking, and have their own thing. Follow Pete here and place them on a wire rack in the fridge to thaw, perhaps for a couple days, perhaps even more. You'll loose some moisture this way.
 

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