New answers tagged stir-fry
Yes! Cooking with extreme heat is the killer of nutrients in vegetables. Therefore in traditional stir frying, timing is important. The goal is to coat all the vegetables with oil and searing their outer surface and not allowing the heat to transfer into the core of the vegetables. I personally do not like to cook with that kind of a heat, it is just too ...
Where do you think these nutrients are going, they can't escape the wok? Stir-frying by convention is quick, so the internal temperature of the food wont get hot enough to break down any delicate nutrients either
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