Tips for Stir-Frying Vegetables and Keeping Their Color
1. Pre-boil the vegetables
Partially boiling the vegetables before stir-frying helps to shorten the cooking time and maintain their vibrant color. Adding a pinch of salt or a few drops of cooking oil to the boiling water can expedite the cooking process and enhance the green color of the vegetables.
When pre-boiling, remember not to cover the pot tightly and ensure that there is enough water to cover the vegetables. Remove them from the boiling water as soon as they are partially cooked and rinse them quickly with cold water to stop them from overcooking.
2. Stir-fry quickly with high heat
Since the vegetables are already partially cooked, it is important to stir-fry them quickly to prevent overcooking while allowing them to absorb the flavors. Use high heat and ensure that the pan is heated before adding the vegetables. Stir-fry promptly and add stalks or thicker parts earlier than leaves or thinner parts to ensure even cooking.
3. Stir-fry an appropriate amount according to the pan size
Ensure that the amount of vegetables you stir-fry is suitable for the size of the pan. Overcrowding the pan can hinder even cooking and result in vegetables becoming mushy. If stir-frying with meat or seafood, it is advisable to stir-fry the protein separately, set it aside, then stir-fry the partially cooked vegetables before adding the protein back in and stir-frying everything together. Taste and season before removing from heat.
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