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Old 11-06-2018, 02:07 PM   #11
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Quote:
Originally Posted by jennyema View Post
IMO frozen vegetables give off too much water to use them in a stir fry.

I love frozen veggies and eat them all the time, but not in stir fry.
Personally, I agree.
You won't get the same texture stir frying frozen veggies as you would fresh.
But I guess out of convenience, frozen is the next best thing.
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Old 11-06-2018, 05:02 PM   #12
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OTOH, if you want the bamboo shoots, water chestnuts, baby corn, etc., you will probably be hard pressed to find those frozen other than in some stir fry mixes.
Right. I may have to buy some stir-fry vegetables and quick freeze them by spreading them out on a cookie sheet in the freezer. While the frozen stir fry bags are inexpensive, they are often overloaded with the cheaper vegetables.
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Old 11-06-2018, 05:06 PM   #13
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Right. I may have to buy some stir-fry vegetables and quick freeze them by spreading them out on a cookie sheet in the freezer. While the frozen stir fry bags are inexpensive, they are often overloaded with the cheaper vegetables.
It just occurred to me that you might be able to get those vegis frozen or better frozen stir fry mix in an Asian grocery store.
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Old 11-06-2018, 05:26 PM   #14
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Old 11-06-2018, 07:03 PM   #15
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It just occurred to me that you might be able to get those vegis frozen or better frozen stir fry mix in an Asian grocery store.
Good point. There's a couple of those giant Asian supermarkets that I've driven past but never checked out. I will.
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Old 11-06-2018, 07:19 PM   #16
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Originally Posted by Caslon View Post
Right. I may have to buy some stir-fry vegetables and quick freeze them by spreading them out on a cookie sheet in the freezer. While the frozen stir fry bags are inexpensive, they are often overloaded with the cheaper vegetables.
Yeah, freeze them first, before bagging. I do that with my home grown peppers. I also vacuum bag them. I've only done that with peppers, though.

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Old 11-06-2018, 09:18 PM   #17
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During peak season, I freeze raspberries, pitted cherries, and peeled sliced peaches on baking sheets, then bag them. There are few finer things than "fresh" summer fruit when the winds are blowin' and the snow is piling up.

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Good point. There's a couple of those giant Asian supermarkets that I've driven past but never checked out. I will.
If any of them are H-Mart, stop in when you have lots of time. A great and interesting place to browse.
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Old 11-06-2018, 09:45 PM   #18
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If anyone doesn't mind me expanding a little on this topic, I bought some strip steak at Walmart to add to the vegetable stir-fry. It comes packaged just like thin bacon strips. I cut the slices crosswise into 3 sections and froze two sections for later. Anyways...this lady who was doing a demo of the stir-fry first coated her strip steak slices in cornstarch before pan frying them. I'm going to try doing that also. She cooked the meat, set that aside, added the veggies and fried them with some teriyaki marinade, then added the meat back in. BTW, the frozen vegetable bag was called "Broccoli Stir-Fry Vegetables".
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Old 11-06-2018, 09:54 PM   #19
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Quote:
Originally Posted by Caslon View Post
If anyone doesn't mind me expanding a little on this topic, I bought some strip steak at Walmart to add to the stir-fry. It comes packaged just like thin bacon strips. I cut the slices crosswise into 3 sections and froze two sections for later. Anyways...this lady who was doing a demo of the stir-fry first coated her strip steak slices in cornstarch before pan frying them. I'm going to try doing that also.
When that cornstarch mixes with whatever oil you are using for your stir fry, it will work as a thickener, and create more of a "sauce." I've never done that, but it makes sense. I'l have to try it next time I do a stir fry.

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Old 11-06-2018, 10:01 PM   #20
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Also, strip steaks are thin and cook so quickly, so a little cornstarch soaks up any liquid on the meat so that it browns nicely, rather than steams.
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