How to stir-fry veggies

Heat a frypan or wok over medium-high heat.

Add 1 tablespoon of pure vegetable oil or olive oil to the pan. Tilt the pan to evenly coat the base with oil.

Carefully add the cut vegetables to the hot pan. Be careful, as the oil may splatter.

Stir the vegetables continuously with tongs or a wooden spoon to ensure even cooking and to prevent sticking.

Add 1–2 tablespoons of water to the pan to create steam and speed up the cooking process.

Continue stirring until the vegetables are cooked to your desired level of tenderness, usually 3–5 minutes.

Safety tips:

• Always preheat the pan before adding oil to prevent food from sticking, but be careful not to overheat the pan to reduce the risk of oil splattering.
• Use a long-handled spoon or tongs to keep your hands away from the heat.
• Be careful when adding water to the hot pan, as it can cause the oil to splatter.
• Keep a lid or splatter guard nearby to cover the pan if needed.
• Never leave the pan unattended while stir-frying, as the high heat can cause food to burn quickly.