If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose much of the nutrients.
closed as unclear what you're asking by Cascabel♦ Mar 3 '14 at 4:10
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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 violent. Instead, I let the vegetable to stay in room temperature and cook them with medium heat, in a regular non-stick pan. However, I stop cooking them while they are still firm, lightly golden and vibrant.
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