According to nutrition experts and chefs, just changing a few small operations, you can keep vegetables green, crispy and more attractive.
Wash, drain before stir-frying
Many people have a habit of washing vegetables and putting them in the pan immediately. The amount of water remaining on the vegetables will reduce the temperature when stir-frying, causing vegetables to secrete water, slow to cook and easily become soft. Therefore, after washing, you should let the vegetables drain thoroughly or use a paper towel to absorb excess water before processing.
Heat the pan and then add the vegetables
According to chefs, the pan needs to be heated before adding cooking oil and vegetables. High temperature helps the vegetable surface cook quickly, retaining its natural green color and crispness. When stirring, stir quickly for a short time instead of cooking for too long. If you need to season, add it when the vegetables are almost cooked to limit vegetable secretion.
Do not cover when stir-frying
Covering makes steam accumulate in the pan, causing vegetables to be steamed instead of stir-fried, leading to discoloration and less crispness. For green vegetables such as bok choy, bok choy, broccoli or green beans, just stir-fry over high heat for about 2-4 minutes is enough.
You can add a little minced garlic and sauté until fragrant before stir-frying to enhance the flavor. For unripe vegetables such as broccoli or green beans, you should blanch them quickly in boiling water for about 30 seconds and then soak them immediately in cold water before stir-frying. This method helps vegetables retain their beautiful green color, be crispy and delicious and limit vitamin loss during processing.
