How to Make Frozen Stir-Fry Vegetables Taste Like a Restaurant Dish
Chef Brian reveals the pro technique for turning a bag of frozen vegetables into a caramelized, restaurant-quality side dish. The key: cook them straight from frozen on high heat, hold the salt until later, and finish with butter, soy sauce, and balsamic glaze for incredible depth of flavor. Simple enough for beginners, impressive enough for anyone.
🧾 Ingredients
- 11 bag frozen mixed vegetables (used straight from frozen)
- 22 tablespoons extra virgin olive oil
- 32 cloves garlic (or 1 tablespoon garlic paste)
- 42 tablespoons unsalted butter
- 51 tablespoon soy sauce
- 61 tablespoon balsamic glaze
- 7Kosher salt
- 8Black pepper
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