1. Heat up the pan: Use a large skillet or frying pan and add your preferred cooking oil (olive oil, vegetable oil, etc.) over medium heat. Don't add the frozen vegetables until the pan is hot to ensure even cooking.
2. No need to thaw: Frozen vegetables can be sauteed directly from frozen. Thawing them can lead to mushiness.
3. Seasoning strategy: Wait to add salt and other seasonings until after most of the liquid from the vegetables has evaporated. Seasoning sticks better to drier vegetables.
4. Don't overcrowd the pan: If you use too many vegetables at once, they will steam instead of saute and end up mushy. Cook them in batches if necessary.
5. Stir it up: Use a spatula to stir the vegetables frequently for even cooking and browning.
6. Let it sizzle! Don't stir constantly at the beginning. Allow the vegetables to sear on one side for a minute or two for better flavor and texture.
7. Water release: As the vegetables cook, they will release water. Don't drain this completely unless you prefer a drier veggie. Some of the liquid adds flavor.
8. Don't overcook: Frozen vegetables cook quickly, so keep an eye on them. They are done when tender-crisp, typically within 5-7 minutes.
9. Flavor boost: Once cooked, add your favorite herbs, spices, a squeeze of lemon, or a knob of butter for extra taste.
10. Get creative! Don't stop at just one vegetable. Saute a mix of frozen veggies or add chopped fresh herbs or aromatics like garlic or onions for more variety.