How to stir fry vegetables
Have you ever wondered how to get all the veggies cooked properly in a stir fry? There are three keys to a good stir-fry: prep, the right pan, and the order you add vegetables to the pan.
If you don’t have a wok, I recommend using a large stainless steel or well-seasoned cast iron skillet, something that can take high heat. It is safe to use extra virgin olive oil for this, although it may smoke a bit. I prefer using cococonut oil, which tolerates heat well and provides medium-chain triglycerides (MCTs), a type of fat that is excellent for the brain.
Prep all your vegetables before starting the stir fry. I like to put them in little dishes, lined up in the order I will use them. This allows me to put the stir fry together quickly, focus on the prep, not forget any items, and cook each component for the proper amount of time. This is referred to as mise en place (French for “putting in place”) and is something I now do as I have become a more proficient home cook.