Stir-frying food is a quick and flavorful way to prepare a well-balanced meal. As long as you have a skillet or wok and the right oil, you can experiment with cooking any type of vegetable together. Add your favorite tofu, chicken, beef, or protein. To season everything you can add a sauce or a mixture of spices. If you want your stir-fried vegetables to be crunchy and delicious, learn how to prepare them by following the tips in this article.
Steps
Part 1 of 4: Prepare the Ingredients
Step 1. Choose the vegetables you want to use
Almost any vegetable combination can be stir-fried. Try to include a wide range of colors and textures, as well as one or more particularly flavorful aromatic ingredients. Both fresh and frozen vegetables are suitable for this type of cooking; However, avoid using canned ones, as they will not be crunchy and will ruin the texture of the final dish. Prepare about 265g of fresh vegetables of each type per serving. Try to use all the ingredients you like among these proposed, and add your favorites if they are not in the list:
- Peppers
- Peas
- Carrots
- Chinese water chestnut
- Green or red cabbage
- Broccoli or turnip greens
- Aubergine
- Onions
- Shiitake mushrooms
Step 2. Wash and dry the vegetables
Fresh vegetables should be rinsed before using them in recipes, while canned vegetables should be drained of water. Blot them with a paper towel or a clean tea towel to make sure they cook properly. Wet vegetables will steam instead of frying in a pan, becoming too soft.
It is not necessary to defrost frozen vegetables if they are already in small pieces, but it is advisable to rinse away the ice crystals and then pat them to dry in order to keep them as dry as possible during cooking
Step 3. Cut the vegetables into small pieces
The secret of this cooking is being able to cook all the ingredients quickly and evenly, so that all the pieces are ready at the same time. The size and thickness of the vegetables will play a very important role in making sure each piece is cooked to perfection. As a general rule, vegetables will cook better and faster if they are thinly sliced.
- As you prepare the vegetables, keep each type separate from the others. Since some vegetables cook faster than others, you will need to add them to the wok at different times.
- For vegetables that tend to cook longer, cut them into smaller pieces so they don't turn out raw when all the others are ready. For example, potatoes, carrots and other starchy vegetables require longer cooking than mushrooms and aubergines.
Step 4. Prepare the aromatic dressing
Garlic, ginger, chilli and scallions add intense flavor to stir-fried dishes. A small amount of any of these ingredients will make all the difference. Before adding the garlic, ginger or onion, make sure you have peeled them.
- Cut the aromatic seasonings into small pieces so that their flavor is distributed evenly.
- For two servings of stir-fried vegetables add a clove of garlic, one or two chopped shallots, 1.3 cm of fresh chopped ginger and a small chopped red pepper.
Step 5. Prepare a protein food
Stir-fried vegetables are delicious on their own, but if you want to make a single dish that contains protein, consider adding tofu, chicken, beef, pork, or any other type of meat. Follow these instructions to prepare the proteins to add to the pan:
- Cut the meat into small, thin pieces. Thicker pieces will not cook well. If you add the meat to the vegetables in the pan, you need to make sure that it cooks completely.
- Cut the tofu into chunks. Choose a firm tofu that does not fall apart in cooking. Silken tofu (or Chinese tofu) breaks easily in cooking and is therefore not recommended for this type of dish.
Part 2 of 4: Choosing a Salsa
Step 1. Make or buy teriyaki sauce
This sweet and sour sauce is often used to add flavor to stir-fried foods. You can buy a bottle or make it at home. With this recipe for teriyaki sauce, you can make enough to season two servings of stir-fried vegetables.
- In a small saucepan, mix 120 ml of soy sauce, 125 ml of water, 1 tablespoon of rice wine and 2 tablespoons of brown sugar.
- Put the mixture on the stove and let it simmer until it begins to thicken and the sugar is completely dissolved.
- Add salt and chili flakes to your liking.
Step 2. Mix the white wine and soy sauce
This is a simple and super easy sauce to make that will add an extra touch to your dish. You just need some white wine and soy sauce. A few spoonfuls of these two ingredients will allow you to have a tasty and simple option. You can also use dry (not sweet) sherry instead of white wine. Top with salt and chili flakes to your liking.
Step 3. Make a peanut sauce.
Peanut sauce gives a very different flavor than traditional sauces. This is a sauce that you can easily find in restaurants and that you can easily make at home. To prepare it follow these instructions:
- Mix 125 g of creamy peanut butter, 2 tablespoons of water, 1 tablespoon of lime juice, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar.
- Add a minced clove of garlic, a few sprinkles of sesame oil or chilli flakes to enhance the flavor.
- Let the mixture rest in the refrigerator overnight for the flavors to blend.
Step 4. Use the broth to flavor your vegetables
For a milder flavor, use vegetable, chicken, or beef stock. Consider mixing it with soy sauce for a stronger flavor, then season with spices and herbs.
- Add a teaspoon of sugar and one teaspoon of rice wine vinegar for a more traditional twist.
- Mix the lemon juice and broth in equal parts to add a touch of acidity.
Part 3 of 4: Cooking Foods By Stirring Them
Step 1. Put the wok or pan on the stove over high heat
Don't add the oil yet; just heat the pan. If you don't have a wok, use a heavy skillet with high sides. This type of pan will keep the vegetables hot and allow you to mix them without them spilling out.
- Don't let the pan or wok get too hot, or you could cause a fire when you add the oil. You can tell that they have reached the right temperature when pouring a drop of water into them, it vaporizes within 2 seconds.
- Open all the windows and turn on the fan above the stove if you have one. This cooking method can produce a lot of smoke and heat.
Step 2. Add two or three tablespoons of oil
The ideal would be to use an oil that can reach very high temperatures before reaching the smoke point. Some great choices are peanut, canola, corn, safflower, and brown rice oil. Do not use extra virgin olive oil, sesame oil or butter, as at high temperatures they reach the smoke point too quickly.
- Hold the handle of the pan or wok and rotate it to sprinkle the oil all over the surface. It should break into a chain of oil droplets and run easily all over the bottom of the pan.
- If the oil spreads slowly, the pan or wok is probably not hot enough. Leave them on the stove until the oil is no longer liquid, then start adding the ingredients. Otherwise you may have mushy vegetables as a result.
Step 3. When the oil starts to brown add the aromas while stirring
The oil will begin to sauté just before it reaches the smoke point. This sizzle is the signal that it is time to add the first ingredients. If you can't tell when it sizzles, add ingredients as soon as it starts smoking. This is the time to add the garlic, ginger, scallion and chilli, which will make the oil tastier for cooking vegetables and proteins.
- Use a wooden spoon to quickly mix the ingredients, or toss them in oil if you can do this without spilling anything.
- Cook the herbs for about 30 seconds before adding the vegetables and proteins. Don't wait too long, or you risk burning them.
Step 4. Stir in ingredients that require longer cooking
In addition to protein, like tofu and meat, it's time to add the hardest, thickest vegetables like potatoes, broccoli, cauliflower, squash, and green beans. Stir the ingredients quickly with a wooden spoon, or flip them with tongs.
- To prevent sautéed vegetables from becoming soggy and uncooked, cook only the amount of vegetables needed to cover the bottom of the wok or pan. Since this cooking takes a few minutes, you can cook the vegetables in batches, heating the wok and oil each time.
- If the ingredients seem overcooked, stir more vigorously instead of turning the heat down. This will keep the vegetables warm and dry, which is exactly the result you want to get from this type of cooking.
- Continue to cook the toughest meat and vegetables until the first is almost cooked to perfection and the second are shiny and slightly softened. This should take anywhere from 3 to 10 minutes, depending on the type of ingredients you use.
Step 5. Add the fastest cooking vegetables
Once the tougher ingredients are almost done cooking, add the vegetables that don't take long to cook. Stir vigorously as you add the remaining vegetables.
- At this point you can add these vegetables: Chinese cabbage, peppers and mushrooms.
- Other ingredients that cook even shorter are courgettes, cabbage in strips, peas and green leafy vegetables. You can add them at the same time for simplicity, or you can wait until the other vegetables are almost ready.
Step 6. When the vegetables are soft, add a few spoonfuls of sauce
Stir it so that it covers all the other ingredients, then let it cook for a couple of minutes. After another 1-2 minutes, your stir-fry foods should be almost ready.
- Pour the sauce in a line on the side of the pan or wok without touching the bottom to keep it warm.
- Don't use too much sauce, or it will wet the vegetables too much.
Step 7. Serve him immediately
The consistency is perfect right out of the wok. As soon as the sauce has coated the vegetables, turn off the stove and spread the food on the plates. The dishes are tender and delicious right away, so don't let them cool before eating them. Any type of steamed rice goes perfectly with stir-fried vegetables and absorbs the sauce well, but stir-fried dishes are also delicious on their own.
Part 4 of 4: Experimenting with different textures and flavors
Step 1. Find the right cooking time if the vegetables are too soft or crunchy
The size of the pieces, the variety and freshness, and your personal taste all affect cooking times. Preparing your favorite stir-fried vegetables several times will help you figure out how long you need to let them cook.
- If you notice that a certain type of vegetable is too crunchy, add it first next time.
- If it is too soft or flakes, add it later next time.
Step 2. Blanch or soak hard vegetables that take too long to cook
Carrots, cauliflower and broccoli are often the culprits, as they are tough and can be difficult to cut into small pieces. If these or other tough vegetables take too long to cook, you have a couple of options:
- Blanch them before tossing them in the pan. If your chopped vegetables are at least 1.3 cm thick, blanching them as soon as they are immediately softened. Always remember to dry them before adding them to the pan.
- Alternatively, add a small amount of water, broth, or dry sherry while cooking. Cover the pan for a couple of minutes until the vegetables are soft, then continue stir-frying as normal.
Step 3. Soak the dried mushrooms in hot water before using them
Before adding the dried mushrooms to the pan, you will need to let them soak for five to fifteen minutes or until they are soft. If you add them dry you will get hard and chewy bites inside your vegetables.
- To soak the dried mushrooms: Bring a little water to a boil, remove it from the heat and add the mushrooms. Once they have absorbed the water and are fuller, i.e. after 3-5 minutes, take them out of the water.
- Dried shiitake mushrooms are tougher than other types of mushrooms, so they may need to soak for up to 10 minutes.
Step 4. Experiment with different decorations
After removing the pan from the heat, you may want to add a garnish that gives flavor but does not require further cooking. Here are some tips for a great finishing touch:
- Sesame seeds or toasted walnuts sprinkled on top of the veggies give it a great crunch.
- Parsley, basil or other fresh herbs look good and add a pleasant aroma.
- Add a few slices of raw vegetables to give the dish a brighter color and a different texture.
Step 5. Finished
Advice
- If you're using tofu or meat, you can let them marinate a bit in the sauce before stir-frying them.
- Grease the wok if the food sticks or burns. Woks require special preparation before they are used, and they shouldn't be perfectly clean like other dishes. Follow the instructions in the article to prepare for your next cooking.
- To prevent food from sticking together, it is also important to use an oil with a high smoke point. Try canola oil and make sure you don't use olive oil or butter.
Warnings
- Peanut oil, usually used for stir-frying vegetables, can cause serious problems for people who are allergic to peanuts.
- Use the firmer tofu, not the silken one. The second will fall apart during cooking.
