You're cooking them to death. Lower heat, add some water, cover with a lid to steam them. If you want a slightly blackened outside, do the above then take them out, raise the heat, and braze them quickly so they don't dry out.
this post was submitted on 03 Oct 2023
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You can rinse them in warm water first and let them drain for a while. Or you can add more sauce to your stir fry as you cook, ie soy sauce, or whatever you are using.
Use a good olive oil and don't worry about cooking the water out.
What I usually do is set the burner on medium and cover the pan. Also, I use a large enough pan that the vegetables can spread out a bit.
Depends on the dish. If it's a separate side dish, I generally put it in a pot with a small amount of water and boil them for a few minutes, drain and then toss in a bowl and season.
If it's in a dish with sauce, (think something along the lines of a brown gravy, or a curry, etc) I'll throw them directly in near the end as to not overcook.
One thing I've started doing that helps is throw them in the air fryer for a couple minutes and get the water drained out. Then put them in the stir fry.
No one has yet mentioned soup, so I will. Particularly for freezer burnt veg, whacking it in a blender with some stock and herbs can be good.
Risotto/stews/curries/pasta bakes can be other options, depending on the veg. If they're in a sauce, then 'cooking the water out' becomes less important.
I microwave them and add them to something tasty like a sauce or curry to conceal them.
I usually only steam frozen veggies. Then after steaming I might stir fry. If I do the second I pull them a little before they are soft on the inside.
Boil them. 1/2 cup water per 1 cup veggies.
Steaming works, too. Add less water, cover, simmer well.
Season them, too. Salt, garlic powder, onion powder and some MSG go a long way with bland frozen veggies.
Add olive oil?