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The Ultimate Guide to Stir-Fry Safety: 5 Veggies You Should Always Blanch Before Cooking

Some vegetables can be stir-fried directly, but these five vegetables must be blanched before stir-frying, otherwise, they may cause food poisoning. Let's find out which five vegetables these are!

Administrator

4 September, 2024

Not all vegetables are created equal when it comes to preparation methods. Some vegetables, if not prepared properly, can release toxins that are harmful to our health.

Blanching or scalding is a common way to prepare vegetables. This method helps remove oxalic acid, pesticide residues, nitrites, and other harmful substances, while retaining maximum nutrients, maintaining the color of the produce, and improving the flavor of the dish.

According to health experts from QQ and Newtoday, the following five vegetables should be blanched before being cooked using other methods:

1Spinach

Spinach

Spinach is a delicious and affordable vegetable packed with minerals. It is said to help treat gout, night blindness, digestive issues, and constipation. It also improves anemia. No wonder spinach is often referred to as the “king of vegetables.”

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However, spinach contains high levels of oxalic acid, which can bind to calcium in the body and lead to osteoporosis. Additionally, excessive oxalic acid intake can cause stone formation in the body.

To remove oxalic acid from spinach, simply blanch it in boiling water.

2Amaranth

Amaranth, just like spinach, is rich in and . This makes it ideal for individuals with anemia, women, and the elderly.

Amaranth also has high levels of oxalic acid, and blanching it before cooking helps reduce the levels of oxalic acid and the bitterness of the vegetable.

3Cowpea

Stir-fried cowpea is a common dish in many households. However, if cowpea is not blanched before stir-frying, it can cause diarrhea, nausea, and vomiting due to the presence of saponin and hemagglutinin – toxins that affect the digestive system. Therefore, it is essential to blanch cowpea before stir-frying to eliminate these toxins completely.

4Puy Lentils

Similar to cowpea, fresh contains toxins such as saponin and alkaloid, which can cause nausea. These toxins are destroyed when exposed to high temperatures. It is best to blanch lentils in boiling water before consuming or stir-frying them until they change color.

5Fresh Bamboo Shoots

Fresh bamboo shoots contain high levels of cyanide, and if not prepared correctly, it can turn into cyanhydric acid (CN) – a highly toxic substance. Severe cyanide poisoning can be fatal.

Therefore, it is crucial to boil bamboo shoots thoroughly before using them in other dishes.

To remove the toxin, boil the bamboo shoots 2-3 times until they become soft and lose their toxicity. Remember to keep the lid open while boiling to allow the toxin to escape as steam.

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Now you know about and how to avoid food poisoning. Stay healthy, and don’t forget to support Thank you for reading, and goodbye until next time!

Frequently asked questions

Blanching vegetables before stir-frying can help enhance both the taste and texture of the dish. It involves plunging the vegetables into boiling water for a brief period, which softens them slightly and locks in their color and flavor. This process also helps reduce the cooking time during stir-frying, ensuring that the vegetables are cooked perfectly without becoming soggy or overcooked.

There are five types of vegetables that particularly benefit from blanching before stir-frying: broccoli, cauliflower, green beans, carrots, and Brussels sprouts. Blanching these vegetables helps to soften their tough fibers, making them more tender and pleasant to eat. It also brightens their color, adding to the visual appeal of the dish.

Blanching vegetables can help improve the safety of stir-fried dishes by reducing the presence of harmful bacteria. The quick dip in boiling water can kill or significantly reduce bacteria, making the vegetables safer to consume. This is especially important when using fresh produce, as it may carry bacteria from the soil or handling during harvesting and transportation.

To blanch vegetables effectively, prepare a pot of generously salted boiling water. Have a large bowl of ice water ready nearby. Add the vegetables to the boiling water and cook for a short time, usually around 30 seconds to 2 minutes, depending on the vegetable. Immediately transfer the vegetables to the ice water to stop the cooking process. Once cooled, drain the vegetables and they are ready to be stir-fried.

Yes, you can blanch vegetables in advance if you plan to stir-fry them at a later time. After blanching and cooling the vegetables, dry them thoroughly and store them in an airtight container in the refrigerator. They will stay fresh and ready for stir-frying for up to 3 days.