Stir-fried greens are a simple but challenging home-cooked dish, and maintaining the green color of the greens is one of the keys to the success of this dish.

Here are some practical tips to help you maintain the vibrant color of your greens during the stir-frying process.

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1. Choose fresh greens

Fresh greens contain plenty of water and nutrients, which is the basis for maintaining a green color. When purchasing, you should choose greens with bright colors, full leaves and no yellow leaves.

2. Cleaning and pre-treatment

• Gentle washing: Gently wash the greens with running water to avoid leaf damage caused by excessive rubbing.
• Drain the water: After washing, the water of the vegetables should be thoroughly drained, too much water will increase the stir-fry time and affect the color.

3. Chopping skills

• Bevel cut: Bevel cut can increase the cut area, making the greens easier to ripen and reducing cooking time.
• Uniform size: Make sure all greens are the same size so that they are heated evenly.

4. Blanch quickly

• Blanching: Before stir-frying, blanch the greens quickly to remove some of the oxalic acid, reduce the astringency, and maintain the color.
• Cold water cooling: Rinse or soak with cold water immediately after blanching to quickly reduce the temperature and prevent the greens from turning yellow.

5. Control the oil temperature and heat

• High-temperature stir-fry: Use high heat to stir-fry quickly, high temperature can quickly lock in the chlorophyll in the greens and maintain the color.
• Appropriate amount of oil: The right amount of oil can form a protective layer, reduce the direct contact between the greens and the pan, and prevent oxidation.

6. Add seasonings at the right time

• Add salt late: Adding salt too early will cause the greens to come out of the water, causing the color to darken. Salt should be added before it is quickly removed from the pan to keep the greens crisp and tender.
• Add vinegar in moderation: Adding white vinegar or lemon juice in the middle of the stir-fry process can neutralize the degrading enzymes of chlorophyll and help keep the greenery of the greens.

7. Stir-fry techniques

• Stir-fry quickly: During the stir-frying process, continue to stir-fry quickly to ensure that the vegetables are evenly heated.
• Avoid stir-frying for a long time: Stir-fry vegetables for too long to avoid overcooking and darkening the color.

8. Prepare before cooking

• Thickening: Before cooking, you can thicken with water starch to make the dish brighter and lock in the color of the greens.
• Drip sesame oil: A few drops of sesame oil before it comes out of the pan can increase the aroma of the dish while maintaining the color of the greens.

epilogue

Maintaining the emerald green color of stir-fried vegetables requires comprehensive consideration from many aspects such as material selection, pretreatment, and cooking skills.

With the above methods, you can easily stir-fry the greens at home with an attractive color and a crispy texture.

Remember, keeping greens green isn’t just for aesthetics, it’s about locking in nutrients so your family can enjoy healthy and delicious dishes.