COOKING METHODS
Stir frying

Stir fried vegetables are cooked rapidly in a minimum of liquid, or oil, so fewer nutrients are lost or destroyed.

Stir frying vegetables is quick. Prepare the rest of the meal first and serve immediately after cooking.

Prepare all vegetables before starting to cook. Shred, dice or thinly slice the vegetables into pieces the same size.

Cook the dense vegetables first (those that take longer to cook e.g. carrot). Add the less dense ones towards the end of cooking (e.g. cabbage).

Make sure the oil in the pan is very hot before adding the vegetables.

When the oil dries out add a sprinkling of water. Best results are achieved if the vegetables are ‘hot and steamy’.