
There are numerous ways to cook green vegetables. Aside from boiling and making salads, stir-frying is also a popular method. Stir-frying vegetables is simple, but not everyone knows how to keep them fresh, crisp, and tasty.
Many people have shared that their stir-fried vegetables turn out yellow, soft, and watery. The main reason for this is the incorrect application of cooking techniques.
Most people put the vegetables directly into the pan after washing them, which is convenient but can lead to less tasty results. Today, I will share with you an extremely simple and delicious way to stir-fry vegetables. If you don’t already know this method, please give it a try.
This is a secret that I learned from a long-time chef friend. To ensure our vegetables taste delicious, we should not put them directly into the pan. Instead, we need to remember two crucial steps.
Blanch the Vegetables
The first and most important step to delicious stir-fried vegetables is blanching. First, boil a pot of water and add a few pinches of salt and 1-2 drops of cooking oil. These ingredients will help keep the vegetables crisp and flavorful.
Note that when blanching vegetables, you should only leave them in the boiling water for about 1 minute before removing them with a strainer and plunging them into a bowl of cold water. This is because the vegetables’ temperature is very high after blanching, and prolonged exposure to oxygen can cause chemical reactions that not only affect their green color but also deplete their nutrients.
Adjust the Flame
To ensure your stir-fried vegetables turn out well, remember this unchanging rule: always use a high flame. High temperatures not only help the vegetables cook quickly but also lock in moisture, ensuring they remain crisp, fresh, and green without releasing too much water.
Now that you know these two important secrets, it’s time to put them into practice and treat your family to some delicious stir-fried vegetable dishes. Let’s look at how to stir-fry three tasty green vegetable dishes below:
Stir-fried Baby Bok Choy with Mushrooms
Ingredients
– Baby bok choy
– Shiitake mushrooms
– Onion
– Garlic
– Ginger
– Cooking oil
– Light soy sauce
– Oyster sauce
– Salt
– Seasoning powder
– Dried chili (optional)
Instructions
1. Wash the baby bok choy and let it drain. Clean the shiitake mushrooms, remove the stems, and slice them thinly. Finely chop the onion, garlic, ginger, and dried chili (if using).
2. Boil water and add 1 teaspoon of salt and ½ teaspoon of cooking oil. Slowly add the baby bok choy and blanch for about 1 minute before removing it with a strainer and plunging it into a bowl of cold water.
3. Heat some cooking oil in a pan, add the onion, garlic, ginger, and chili, and stir-fry until fragrant. Add the sliced shiitake mushrooms and stir-fry for about 2 minutes. Then, add the baby bok choy and mix well.
4. Season with salt, light soy sauce, oyster sauce, and seasoning powder to taste. Stir-fry the ingredients over high heat, then turn off the heat.
5. Serve the vegetables hot.
Stir-fried Spinach with Eggs
Ingredients
– Spinach
– Eggs
– Garlic
– Salt
– Soy sauce
– Cooking oil
Instructions
1. Remove the stems and yellow leaves from the spinach, then wash it thoroughly. Beat the eggs in a bowl with a pinch of salt. Peel and mince the garlic.
2. Boil water with a little salt and cooking oil, then add the spinach for about 30 seconds before removing it with a strainer and plunging it into a bowl of cold water to keep it green and crisp.
3. Heat some cooking oil in a pan, add the beaten eggs, and stir-fry until cooked. Remove the eggs from the pan and set them aside. Next, add the minced garlic to the pan and stir-fry until fragrant. Add the spinach and stir-fry for about 1 minute over high heat.
4. Season with salt and soy sauce to taste, then add the stir-fried eggs. Mix well to combine all the ingredients.
5. Turn off the heat, plate the dish, and serve.
Stir-fried Flowering Chinese Cabbage with Garlic
Ingredients
– Flowering Chinese cabbage
– Cooking oil
– Garlic
– Salt
– Seasoning powder
– Cornstarch
Instructions
1. Remove the old leaves from the flowering Chinese cabbage and wash it thoroughly. Peel and mince the garlic.
2. Boil water with cooking oil, salt, and the harder stems of the cabbage. After about 1 minute, add the softer leaves. Then, remove the cabbage with a strainer and plunge it into a bowl of cold water to cool it down quickly and preserve its beautiful green color.
3. Heat some cooking oil in a pan, add the minced garlic, and stir-fry until fragrant. Add the flowering Chinese cabbage and stir-fry for about 1 minute over high heat. Season with salt and seasoning powder to taste.
4. Add a little cornstarch mixed with water to the pan and continue stir-frying until the sauce thickens. Turn off the heat.
5. Serve the dish hot.
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