Food & Receipts

Stir-Fried Greens: A Chef’s Secret for Vibrant, Flavorful Meals

Stir fried vegetable is a very popular dish in families, yet not everyone knows how to stir fry tasty vegetables while keeping them green as well.

Administrator

21 April, 2024

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Green vegetables such as water spinach, jute leaves, chayote, pumpkin leaves… when stir-fried and turn red or dark will make the dish less appealing and less delicious. Looking at a plate of green, glossy, soft stir-fried vegetables on a tray, everyone will want to eat. To keep this green color, remember the following tips:

Drain vegetables before stir-frying

Remember to remove wilted vegetables, wash them and let them drain. Avoid bruising the leaves when washing.

If the vegetables contain a lot of water, stir-frying them for a long time will make them turn dark and not green. After washing, put the vegetables in a colander and shake to drain the water. Especially for vegetables that need to be crispy, drain them thoroughly before stir-frying, otherwise the vegetable water will make them soft and soggy.

Prepare ingredients in advance

Stir-frying vegetables requires quick stirring and fast cooking so that the vegetables are cooked evenly and do not turn dark or have some pieces cooked and some raw. Therefore, you need to prepare seasonings, sauces next to the stove so that you can stir-fry quickly. Therefore, necessary seasonings such as sauces, garlic, onions, must be ready to add when stir-frying…

Stir-fry over high heat

When stir-frying, remember to heat the pan and turn the stove to the highest heat setting. To determine if the pan is hot enough, drop 1-2 drops of water into it and if the water evaporates within 1-2 seconds of contact, the pan will be hot and ready to stir-fry. Do not overheat the pan as it will cause a burnt smell to stick to the food.

Stir-frying requires quick hands, so prepare all the necessary ingredients and seasonings before stir-frying

Stir-frying steps:

– When the pan is hot, pull the pan to the edge of the stove to avoid the highest heat, then add oil.

– Then lift the pan so that the oil coats the entire surface of the pan. If you see smoke billowing when you add the oil, the pan is too hot, so reduce the heat to cool it down a bit.

– Add the minced garlic and onions to the pan of oil and stir until fragrant. Use chopsticks or a spatula to push the garlic to the side of the pan and then add the vegetables.

– Add salt, soy sauce and stir quickly for about 2 minutes. Add sauce or clear water around the edge of the pan (Remember to pour around the edge of the pan and not in the middle of the pan, as this will quickly cool the pan and the vegetables will not be green).

– Then stir to let the vegetables absorb the stir-fry sauce. You can cover the pan but do not cover it for long, just open the lid after about 20 seconds and stir-fry until the vegetables are cooked through. Avoid unevenly stir-fried vegetables, as the vegetables that don’t get enough heat will turn black.

Determine the appropriate quantity for the size of the pan

Therefore, each time you only stir-fry an amount that is sufficient for the pan so that it heats up the best. Be sure to use a stove that is compatible with the pan. For example, an industrial gas stove can handle a large pan, but a home stove should only be used with a medium-sized pan. Having a small flame will cause the vegetables to cook slowly, making them not crispy and dark, especially water spinach. When stir-frying, remember to stir evenly and quickly so that the vegetables cook evenly and do not turn dark.

Blanch the vegetables before stir-frying

Frequently asked questions

Vegetables with high water content will turn dark if stir-fried for too long. To avoid this, drain the water thoroughly after washing, and stir-fry over high heat to evaporate the water quickly.

Have all your seasonings and sauces ready next to the stove. You’ll need quick access to ingredients like garlic, onions, soy sauce, and salt. This ensures you can stir-fry quickly and evenly without overcooking or burning your vegetables.

Always stir-fry over high heat. To test if your pan is hot enough, sprinkle a few drops of water onto it. If the water evaporates within 1-2 seconds, your pan is ready. Be careful not to overheat the pan, as this will cause a burnt smell to linger on your food.

First, pull the hot pan to the edge of the stove to avoid the highest heat, then add oil. Lift the pan to coat the entire surface with oil. Add garlic and onions, stirring until fragrant. Add your vegetables, salt, and soy sauce, stirring quickly. Pour any additional liquids (sauce or water) around the edge of the pan to avoid cooling it down too quickly. Cover the pan briefly (about 20 seconds) to let the vegetables steam, then stir-fry until cooked through.

Only stir-fry an amount of food that fits comfortably in your pan. This ensures even cooking and prevents overcrowding, which can lead to unevenly cooked or soggy vegetables. Use a stove and pan that are compatible in size to maintain consistent heat distribution.

Stirring evenly and quickly ensures that your vegetables cook uniformly and prevents them from turning dark or burning. This is especially important for water spinach, which can become soggy and overcooked if not stir-fried properly.

Yes, blanching your vegetables before stir-frying can help retain their color and texture. It involves briefly dipping them into boiling water, then immediately plunging them into ice water to stop the cooking process. This method is especially useful for heartier vegetables that may take longer to cook through during stir-frying.