How to Stir-Fry Vegetables – Prepare delicious restaurant-style vegetables at home!
We all like these delicious stir-fried vegetables that we have in restaurants. They are colorful, full of flavor and tender. Your first attempts at this cooking technique can be a bit difficult. However, keep trying and you will quickly perfect it.
Stir-frying is the way of cooking at a high temperature to achieve the flavor of the food. The high heat evaporates the water on the inside and caramelizes them just enough to ensure they are flavorful on the outside and tender on the inside.
A great stir-fry usually uses some type of fat in the cooking process; be it butter, oil or even rendered animal fat. This provides flavor as well as helping to caramelize the vegetables.
You’ve probably seen cooks on TV throwing up vegetables while sautéing them. This is often a bit intimidating when cooking food at home, but it’s a recommended skill to master. Throwing vegetables is gentler than mixing them, which could crush a number of vegetables no matter how careful you are.
Try tossing some dry beans into a cold pan to understand this method. Once you’ve perfected it, you can impress your friends with your new culinary skill.
The launch should be done only with small plant elements. Larger pieces of potato, aubergine or zucchini can be sautéed in one layer until quite a dark brown, then carefully flipped over with flip flops.
If you’re working with a watery vegetable like tomatoes, you can try breading them with flour to help absorb extra moisture. Some thick vegetables, such as squash, should be blanched gently to reduce cooking in the sauté pan. A large sauté pan will have a large bottom to allow for heat distribution.
Prepare your vegetables before cutting them. Clean them thoroughly and dry them. Vegetables that work well in a stir fry include potatoes, broccoli, bell peppers, onions, mushrooms, green beans, and many more. You can also add spinach greens or other leafy greens at the last minute of cooking.
Recipe for Sautéed Vegetables
What do you need
a tablespoon of olive oil
a teaspoon of minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
six mushrooms, sliced
baked broccoli florets, chopped
1/2 zucchini, sliced
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
two tablespoons of soy marinade
two tablespoons of chicken broth
Steps to do it
The heat has a sizeable sauté pan over high heat. Add the olive oil and allow it to heat up. Add the garlic and sauté for about half a minute, mixing to prevent burning. Add all those other cut vegetables and let them cook until they start to wilt; about 2 minutes.
Include your oregano, chicken broth and soy marinade, mix well to include them in the combination. Cook until vegetables are tender; about three minutes. Don’t overcook them. Remove pan from heat and serve along with whatever marinade is in the pan.