I find the two easiest ways to get my daily intake of a variety of vegetables is to make a salad or stir fry, and I’m a great fan of stir fries because they’re served hot! You can vary the vegetables using whatever you have in your fridge. The key to a good stir fry is to ensure you don’t overcook the vegetables by leaving them in the wok or pan too long, and you don’t need a lot of oil. For tougher vegetables such as broccoli, you could add a sprinkle of water to help with the cooking process. As a general rule, always add the crunchier vegetables to the wok first and the softer ones last – that way all the vegetables still retain their ‘bite’.
© 2006 Ching-He Huang. All rights reserved.