Many people wonder why when stir-frying vegetables at home, the vegetables often turn yellow and don’t look appealing. In fact, it’s not difficult to have delicious and vibrant vegetables just like in restaurants. You just need to master a few small skills.
1. Blanch the vegetables
Many people stir-fry the vegetables right after rinsing them, but restaurant chefs usually blanch them in hot water before stir-frying.
The chef’s method is: Boil water in a pot, add a little vegetable oil, then blanch the vegetables in it for half a minute, then remove them, rinse with cold water, and drain.
Adding vegetable oil when blanching the vegetables is very important. This step helps the vegetables have a greener and brighter color. But don’t blanch for too long, otherwise the dish will lose its crispness.
2. Heat
The vegetables must be stir-fried quickly over high heat to maintain their green color and prevent them from releasing too much water. If you use medium or low heat and prolong the stir-frying time, the vegetables will easily turn yellow, release a lot of water, and lose their appearance and flavor.
3. Add salt
When stir-frying vegetables, you should add salt at the end, not early, because salt will affect the color of the vegetables. The correct way is to add salt when the vegetables are almost cooked, then stir evenly until the salt dissolves and the vegetables are cooked, then remove the pan from the heat.
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Frequently asked questions
Use a high-heat cooking method and blanch the vegetables before stir-frying. Also, use a combination of oil and butter for added flavor and texture. Finally, season with salt and pepper to taste.
The key is to use a combination of oil and butter, as well as blanching the vegetables first. This will help to retain their crisp texture and bright color.
A high-heat cooking method, such as stir-frying, helps to retain the crisp texture and freshness of the vegetables. It also adds a delightful charred flavor to the dish.
You can use any neutral-flavored oil with a high smoke point, such as peanut oil or canola oil. For butter, use unsalted butter to control the amount of salt in your dish.
Absolutely! You can add proteins such as chicken, shrimp, or tofu, and other vegetables like onions, mushrooms, or bell peppers. Just be mindful of the cooking times and add the ingredients accordingly.
The vegetables should be bright in color and still slightly crisp. They will continue to cook a little even after being removed from the heat, so it’s best to err on the side of undercooking them slightly.
Season with salt and pepper to taste. You can also add a splash of soy sauce, oyster sauce, or your favorite stir-fry sauce for extra flavor. Remember to taste and adjust seasoning as needed.
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