Master Chef’s Secret: The Key to Perfectly Stir-fried Vegetables with an Irresistible Crunch

Select fresh and young vegetables

First of all, to have a delicious stir-fry dish, you need to have quality ingredients. The vegetables for stir-frying should be fresh and young. It is recommended to choose freshly harvested vegetables as they will be more crispy and tasty when stir-fried. If the vegetables are wilted or dried out, they will become mushy and lose their appealing color.

Blanch the vegetables before stir-frying

Blanching the vegetables helps them cook evenly and retain their vibrant green color. Here are some tips for blanching vegetables:

– First, bring a pot of water to a boil and add a pinch of salt or a few drops of cooking oil to make the vegetables cook faster and stay green.

– When blanching vegetables, use high heat and let the water boil completely before adding the vegetables. Insufficient heat during blanching can cause the vegetables to lose their bright green color and become dull and unappetizing.

– When blanching, add the vegetable stems first and then add the leaves, as the leaves will cook faster.

– Do not cover the pot and do not press the vegetables down with a utensil while blanching.

– Once the vegetables are cooked, remove them from the pot immediately and rinse them briefly with cold water to cool them down and preserve their crispness.

Quick stir-frying

Since the vegetables have been blanched, you should stir-fry them quickly to ensure they absorb the flavors well.

– Note that you should use a moderate amount of oil to create a visually appealing and tasty dish without compromising health. Many people tend to use less oil when stir-frying, but this can result in dry and unappetizing vegetables.

– When stir-frying, use high heat to evenly heat the pan before adding the vegetables and stir-fry quickly. Remember to add the vegetable stems first and then the leaves to ensure even cooking.

– It is advisable to stir-fry a moderate amount of vegetables that fit the size of the pan to avoid overcrowding, which can make it difficult to stir-fry the vegetables properly and result in uneven cooking or breakage.

– If you are stir-frying vegetables with meat or shrimp, it is recommended to stir-fry the meat separately and then add it to the vegetables afterward. Season to taste, and once the vegetables are cooked, turn off the heat.

– Before transferring the vegetables from the pan, if you want to maintain their vibrant green color, you can add a spoonful of vinegar around the edge of the pan and quickly stir to allow the vinegar to interact with the outer layer of the vegetables, preserving their fresh green color. Do not worry about the vinegar making the dish sour, as the vinegar will quickly evaporate at high temperatures without deeply penetrating the vegetables.

– It is best not to leave the vegetables in the pan for more than 3 minutes after stir-frying. If left too long, the vegetables will become overcooked, lose their color, and become mushy.

With the above tips, this dish will no longer be challenging for you to prepare.

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