Stir frying vegetables is one of the easiest and tastiest cooking methods. My girls will pretty much eat anything stir fried. Their favorite is stir fried leafy green vegetables. The whole cooking process will take you 2 minutes so you have to prepare and measure everything beforehand. Enjoy!
Wash and pat dry vegetables. Crush garlic. Measure out water or broth and set next to stove. Measure out salt and set next to the stove.
Heat wok to medium high heat. Add oil/fat, then garlic. Cook garlic until it starts to turn golden brown and the smell of garlic fills the air.
Add vegetables. Cover as much of the vegetables with the oil/fat by turning the bottom vegetables to the top and top vegetables to the bottom, then stirring. The stirring is why it’s called “stir-frying”.
Add water or broth. I prefer to use homemade bone broth if I have it because of its flavor and nutritional value.
Cover and cook for 30 seconds. Use a cover that completely encloses the vegetables.
Uncover and add salt. Thoroughly mix the salt into all of the vegetables. Cover again for 15 to 30 seconds depending on desired tenderness.
Uncover and stir for another 15 seconds. Vegetables should have wilted leaves and firm to tender stems depending on how long you covered them for.
Turn off heat and plate immediately.
| Stir Fry Vegetables in a Wok | Print |
- 1 pound vegetables
- 2 crushed garlic cloves
- 1 tablespoon oil/fat (use a high heat oil/fat like ghee, animal fat, etc)
- ¼ cup water or broth
- 1 teaspoon salt
- Prepare and measure all ingredients before you start cooking. Wash and pat dry water from vegetables. Crush garlic. Measure out the water or broth and set next to the stove. Measure out the salt and set next to the stove.
- Heat wok to medium high heat. You will know it's hot enough when you flick water into the wok and it dissolves within 2 seconds.
- Add oil/fat.
- Oil should be heated after 10 seconds, then add garlic. If oil starts to smoke, it is too hot. Stir for 10 seconds in the oil until the garlic starts to turn golden brown and the smell of garlic fills the air.
- Add vegetables.
- Cover as much of the vegetables with the oil/fat by turning the top vegetables to the bottom and the bottom vegetables to the top, then stir for 1 minute.
- Add the water or broth.
- Cover and cook for 30 seconds.
- Uncover and add salt. Thoroughly mix the salt into all of the vegetables.
- Cover again and cook 15 to 30 seconds depending on how tender you like your vegetables.
- Uncover and stir for 15 minutes. Vegetables should have wilted leaves and firm to tender stems depending on how long you covered them for.
- Turn off heat and plate immediately.
Enjoy!
The Dumpling Mama xo