May 23, 2017
In the middle of a Canadian winter, sometimes the freshest vegetables available are frozen.
Frozen vegetables also come in variety mixes, which can save time when you just don’t feel like peeling and chopping.
The problem is that frozen vegetables often turn into soggy, limp vegetables that bear little resemblance to the raw form.
Here’s my go-to method of cooking frozen vegetables –
*gluten-free, of course – so that they retain an element of crispness.*
Ingredients
- 1 400-500 gram bag of frozen vegetables
- 1 tablespoon of ginger-garlic cooking oil
- 1 tablespoon of Bragg’s liquid aminos (if you’re not gluten-free, you can use soy sauce)
Instructions
- Place frozen vegetables in an uncovered microwaveable dish, and microwave for 6 minutes on high.
- Drain water from dish. You will lose some nutrients in the water, because the vegetables are still half frozen. But, they will retain more nutrients than if you boiled them in water and then drained them, or than if you microwaved them fully.
- Add cooking oil to a frying pan and warm to medium-heat.
- Add vegetables and stir.
- Add liquid aminos and stir again.
- Continuing cooking with regular stirring over medium heat until vegetables are warmed through.
Serve and enjoy!
