When stir-frying vegetables at home, many people are perplexed as to why their greens turn black as soon as they are taken out of the wok. A chef has shared a tip to keep your vegetables emerald green and impressive. Remember these three tips when stir-frying, and your veggies will stay vibrant and tasty.
Wash the Vegetables
After removing the stems and old leaves, thoroughly wash the vegetables with water. The chef recommends adding a teaspoon of salt while washing to clean insect eggs and other impurities from the surface of the leaves. This will also create an oxidized coating, preventing the vegetables from turning black during stir-frying.
Blanch the Vegetables
After washing the vegetables, you can proceed to stir-frying. However, there is a chance that the vegetables might still turn black. To avoid this, blanch the vegetables. Boil a suitable amount of water, add a teaspoon of salt and a few drops of cooking oil, then blanch the vegetables for about 10 seconds. Immediately after, rinse the vegetables in cold water to retain their bright color and crispness.
Stir-Fry on High Heat
Contrary to what some may think, stir-frying vegetables on low heat will cause them to release a lot of water, making them less crispy and flavorful. Additionally, prolonged cooking on low heat can cause the vegetables to turn yellow or black, losing their vibrant green color.
Therefore, stir-fry your vegetables on high heat to cook them quickly, retaining their crispness and vibrant color. This method will also result in tastier vegetables as they release less water during the cooking process.
Good luck, and happy cooking!
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