Two additional steps to keep the vegetables always fresh and crispy before stir-frying

To stir up a plate of always fresh, delicious, crunchy vegetables, a few simple yet surprisingly effective tricks are needed.

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Stir-fried vegetables is a dish loved by many for its rich flavor, crispy texture, and fragrant aroma. Whether it’s hot or cold, having a plate of fresh and crunchy green vegetables on the dining table enhances the meal. However, stir-frying vegetables to maintain their vibrant color and crispness is not a simple task. Often, many people find that their stir-fried vegetables turn out dull and soft.

An experienced chef with years of experience explains that the reason why stir-fried vegetables do not stay green is because people have not mastered the secret and often skip two important steps. By following these two steps, stir-fried vegetables will be as vibrant and delicious as those served in restaurants. Specifically, here are the steps:

Before stir-frying the vegetables, do not immediately put them in the pan after washing. Instead, soak them in salted water. The chef explains that soaking in salted water has certain benefits. When stir-frying, vegetables that have been soaked in salted water will effectively prevent oxidation and loss of nutrients and trace elements in the vegetables. As vegetables naturally contain chlorophyll, if they undergo oxidation, they will turn dark.

After soaking the vegetables in salted water, you still need to lightly blanch them. The purpose of blanching is to partially cook the vegetables. After removing the vegetables from the water, you can stir-fry them. Blanching helps to keep the vegetables green and preserves their nutrients and fresh taste.

Additionally, when stir-frying the vegetables, you should also pay attention to the timing of adding salt or seasonings. Some people tend to immediately add salt (or soup powder) after sautéing the onions/garlic or heating the cooking oil. However, this causes the water in the vegetables to be released prematurely, making them soft and lose their green color.

Therefore, you should only add salt when the vegetables are almost cooked. If you are concerned that adding salt too late will not allow it to be absorbed, resulting in bland vegetables, you can add a little soy sauce instead. Soy sauce also has a salty taste and enhances the flavor of the stir-fried vegetables. Be careful not to add too much soy sauce, as it may affect the color of the vegetables. When the vegetables are nearly cooked, add the appropriate amount of salt.

 

Source: Phụ Nữ Việt Nam (Vietnamese Women)

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Frequently asked questions

To keep vegetables fresh and crispy, first immerse them in a basin of cold water for 2-3 minutes, then drain and dry them thoroughly. Next, heat a pan on medium heat and add some oil. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crispy. Finally, season with salt and pepper to taste.

Drying the vegetables after soaking them removes any excess moisture, which helps to ensure that they will be crispy and not soggy when stir-fried. This also helps to prevent splattering when they are added to the hot oil.

Stir-frying is a quick and healthy way to cook vegetables, retaining their crispness and freshness. It also helps to enhance the flavor and aroma of the vegetables, making them more appetizing.

This method is suitable for a variety of vegetables, including broccoli, cauliflower, carrots, beans, and peppers. However, the stir-frying time may vary depending on the type and size of the vegetable.

Yes, you can also try blanching the vegetables before stir-frying. Additionally, storing them in an airtight container with a paper towel to absorb moisture can help extend their freshness.