Frozen vegetables in a frying pan

In a hurry, easy, useful, inexpensive! Frozen vegetables in a frying pan is a recipe that will become your lifesaver in the quick and easy preparation of a delicious and healthy dish. Such vegetables are especially necessary in early spring, when the body needs vitamins.

katushafin

Recipe author

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Composition / ingredients

Servings:

Frozen vegetables

300

Vegetable oil

Spices are dry

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 77 % 10 g

Carbohydrates 15 % 2 g

134 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to put out frozen vegetables in a frying pan? Prepare the products. In fact, special preparation is not required, vegetables do not need to be defrosted. From vegetables I have string beans and green peas. But absolutely any sets of vegetables will do.
Step 2:
Put the pan on medium heat and pour the frozen vegetables on it. Keep them on the fire for about five minutes, stirring occasionally. Vegetables will begin to defrost.
Step 3:
Pour a little boiling water into the pan. There should be so much water that it does not even cover the vegetables, about half of their volume.
Step 4:
Cover the pan with a lid and leave to simmer over medium heat until the liquid has completely evaporated. It usually takes 5-10 minutes, depending on the amount of vegetables.
Step 5:
When there is almost no liquid left, pour oil, salt, add spices to taste. I used Provencal herbs. Stir and keep the vegetables on the fire for another couple of minutes, stirring occasionally. Ready! Serve the dish on the table. Enjoy your meal!

With today's huge selection of products in every supermarket, you can buy both packaged frozen vegetables and bulk. Give preference to vegetables by weight, you will be able to consider them well before buying.
To choose a good product in a package, first check the integrity of the package. It should not be swollen! Touch the vegetables through the bag, if they are felt in large lumps, it means that the package has been defrosted and re-frozen. It is better not to take such vegetables. My peas are a little sinful with this)
You can cook frozen vegetables in different ways. Most often they are simply boiled, then the water is drained and oil is added. Remember that frozen vegetables are cooked in less time than raw ones.
Such vegetables are also good if they are cooked in a steamer, for this they also do not have to be defrosted.
If you do not have a steamer, then vegetables in a frying pan according to this recipe are a kind of alternative to steaming, because they will be cooked with a minimum of liquid.

Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.