For the most part I do agree with this tip from MyRecipes.com. When using frozen veggies like peas, corn, green beans, lima beans or anything cut very small in pasta or rice dishes there is no need to thaw. Typically, I look at how long the veg will take to cook and calculate when I need to throw them in the pot to get the best cook on them without leaving them over done.
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The one vegetable that I do not feel this works so well with is broccoli. If the broccoli is cut up really fine then by all means follow the no thaw procedure. Many times though the florets are fairly large and because of the mass of them take too long to cook all the way through. Without thawing and perhaps even cutting them first will leave the outside mushy and the inside warm yet under cooked. Under or overcooked broccoli is just not appetizing.
Lately, I’ve been purchasing the bags of steam in the microwave broccoli from Sam’s Club that come 4 – 1 lb bags to a pack and use those for stir-fry or other dishes. These florets are always too large to just toss in the wok and expect them to cook through. Last time I tried that ALL my vegetables ended up over cooked and too soft leaving the stir-fry unappetizing. No body wanted to eat it and in the end I had to use the leftovers to make a soup that disguised the mushy veg.
When you’re cooking a pasta recipe that calls for frozen peas, there’s no need to cook the peas before adding them to the pasta. Many frozen vegetables and fruits, like peas, don’t need to be thawed before they can be used in recipes. The same goes for berries, corn, bell pepper strips, broccoli, florets, and cauliflower florets. These can be thrown right into hot woks, skillets, and pots. frozen mixed veggies Try this Kitchen Shortcut with Creamy Shrimp and Pea Pasta .
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