Should you blanch vegetables before stir-frying? A common misconception that many people do wrong, resulting in vegetables turning dark and bland.

With the following green vegetable stir-fry recipe, you will have a delicious and flavorful dish that everyone will enjoy.


Don’t blanch the vegetables before stir-frying

One of the mistakes that makes your stir-fried vegetables dull in color and taste is the habit of blanching the vegetables before stir-frying.

The main reason is that blanching the vegetables makes them come into contact with water and lose the vitamins that are present in the vegetables, resulting in a bland taste. Moreover, if you blanch the vegetables, which means quickly cooking them in boiling water without fully cooking them, they will turn dull because they lose their natural green color. Therefore, never blanch the vegetables before stir-frying.

Tasty and vibrant stir-fried vegetable recipe

One of the secrets to making delicious stir-fried vegetables is to use lard because lard is very fragrant and when stir-fried with vegetables, it brings out a unique and enticing flavor. Before stir-frying, let’s add a bit of lard to the pan and heat it up. Then, add minced garlic or dried shallots to the hot oil and sauté until fragrant.

The dish becomes even more flavorful by combining lard with garlic or dried shallots. The aroma of the lard blends with the scent of sautéed garlic, creating an incredibly stimulating taste, enhancing the flavor of the stir-fried vegetables.

At the same time, when stir-frying the vegetables, remember to stir-fry quickly over high heat. Stir-fry the vegetables for about 30 seconds to 1 minute, then add a moderate amount of salt, and continue stir-frying until the vegetables are cooked. This way, your vegetables will be both fragrant and savory, giving you an immediate enjoyment when eating.

Tips for choosing fresh vegetables

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