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Old 07-17-2010, 11:48 PM   #1
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Cooking Frozen Stir-Fry Veggies

This might make me look like a total noob, but how do I go about cooking frozen stir-fry veggies with noodles the best way without getting them soggy? I want them crispy and not overcooked.

thx

GM

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Old 07-18-2010, 12:39 AM   #2
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Thaw, pat dry. Don't cook them; they're pre-cooked, so think re-heat.
If you time yourself, I'd wager you'll have a plate at the table just as quickly if you chop fresh veggies, GM.
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Old 07-18-2010, 01:20 AM   #3
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so don't use oil and don't cook them from a frozen state?
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Old 07-18-2010, 07:13 AM   #4
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Well you can use oil and a wok but I have found that I never get the same texture as I do with fresh. You need to keep them moving as they "defrost" in the wok and not let them sit in the mositure that may accumulate in the bottom of the wok.
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Old 07-18-2010, 10:45 AM   #5
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If you don't use oil, you'll have a wok/pan with a thick layer of stuck-on pasta.

Remember, oil and water don't mix, and there's a lot of frozen water in and on them veggies. So, best to defrost and pat dry with paper towel. There's a reason why KFC's bucket of crispy fried chicken has a lid with air vents - if you seal the bucket, steam will condense into water and make them soggy. Same thing.
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Old 07-19-2010, 05:06 PM   #6
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Oh..never even thought about all the water in there since they're frozen, thanks.
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