This simple formula for stir-fried vegetables uses only three ingredients and doesn't require a wok. It's an ideal base technique for any stir-fry dish.
With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So we’re here to get you started.
Each weekday, we’re going to post a new skill here and go in detail about how to do it — a resource for cooking basics so you can get food on the table and get through this.Every single night of my childhood, we had at least one platter of stir-fried vegetables and often two. It was among the first dishes I learned to make on my own and is one I serve my kids all the time now.
Heat a skillet or wok over the highest heat for two solid minutes. Add enough oil to lightly coat the pan, rolling it around the pan to cover the whole thing. Add the vegetables and quickly stir to evenly coat with the oil. Sprinkle with salt and stir again. Add three tablespoons of water and cover the skillet. Cook until you see steam streaming out from under the lid and the vegetables are just tender, 1 to 2 minutes for tender greens, up to 5 minutes for sturdier vegetables.
You can, at this point, use the same wok or skillet to stir-fry some thin slices of marinated meat and then stir the vegetables back in for a one-dish meal. But this big plate of vegetables makes for a great side dish or a vegetarian main dish with a big bowl of
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