“The 5 Veggies You Must Blanch Before Stir-Frying”

So, what are these vegetables, and why is blanching necessary before stir-frying? Let’s find out below:

Beans and Legumes

Typically, when stir-frying beans, most people slice them, heat the wok, add oil, fry some aromatics like garlic or onion, and then toss in the beans. This method gives the beans a crunchy texture and a hint of sweetness. However, beans contain saponin and plant lectins, which can stimulate the intestines and stomach. Not blanching them before consumption may lead to bloating, stomach pain, and nausea. It is especially important for those with a sensitive stomach to blanch beans before eating.

Blanching beans helps to remove these toxins as they will evaporate and disintegrate at high temperatures. This ensures that the beans are safer to consume.

Simply blanch the beans for about a minute in boiling water over high heat and then remove them immediately. Over-blanching will result in overcooked, mushy beans, which are not ideal for stir-frying as they lose their crunch.

Fresh Bamboo Shoots

Fresh bamboo shoots are a nutrient-rich vegetable. They contain essential trace elements such as iron, phosphorus, calcium, and plant-based protein, making them beneficial for digestion, preventing constipation, and aiding in weight loss due to their high fiber content.

When stir-frying fresh bamboo shoots, people often skip blanching to retain their crisp texture. However, fresh bamboo shoots have a high cyanide content. If not properly prepared, the cyanide can turn into highly toxic hydrocyanic acid (HCN) in the body under the influence of digestive enzymes. Severe poisoning can lead to seizures, jaw locking, respiratory failure, and even coma. It can be life-threatening if not treated promptly.

Therefore, it is crucial to thoroughly blanch or even boil bamboo shoots (boiling 2-3 times is recommended) before stir-frying.

Note: Keep the lid off when boiling bamboo shoots to allow the toxins to escape and not reabsorb into the shoots.

Spinach

Spinach, also known as spinach or spinach, is a great source of beta-carotene, lutein, and xanthene, all of which are beneficial for eyesight. It is especially recommended for pregnant women and children. However, spinach contains oxalic acid, which can affect calcium absorption in the body.

Therefore, it is essential to blanch spinach before stir-frying to remove oxalic acid and prevent potential bone loss or stone formation in the body.

Broccoli

Similar to the previous vegetables, broccoli should also be blanched before stir-frying. This is because broccoli has a very intricate structure, with florets that have many nooks and crannies that can trap dirt, insects, and insect eggs. In addition to thoroughly soaking and washing broccoli in diluted salt water and baking soda, blanching is necessary to ensure complete cleanliness.

Avoid over-blanching, as it will make the broccoli too soft for stir-frying. After blanching, you can plunge the broccoli into ice water to retain its vibrant green color before stir-frying.

Red Amaranth

It might be surprising, but red amaranth, despite its soft texture, should also be blanched briefly. Like spinach, it contains oxalic acid. To prevent the leaves from disintegrating, quickly blanch them to remove the oxalic acid, drain them, and then proceed to stir-fry. Red amaranth is delicious when stir-fried with garlic, minced meat, or clams.