Shorten heating time. Frozen vegetables are already partially cooked during processing, so steaming, boiling, or stir-frying are more suitable methods, requiring only 3-5 minutes of heating. For example, blanch green beans for 1 minute and then serve as a cold salad, or microwave broccoli for 3 minutes and serve with minced garlic.
Avoid deep-frying or over-frying. High-temperature deep-frying destroys vitamins and may produce harmful substances (such as acrylamide). To enhance flavor, stir-fry quickly with a small amount of oil and season with spices.