Cook'n is the best selling recipe organizer

Volume III
June 8, 2012

Weekly Home / Cook'n & Eat'n

Veggie Stir-Fry 101: How Long to Cook?

By Alice Osborne

Stir-fry is a popular meal-making technique during the hotter weather. It's quick, filling, and takes advantage of those tasty garden ripened vegetables.

But for a tasty and successful dish, it's important to understand that some vegetables take longer to cook in the stir-fry process than others. So here's a break down of which veggies are fast cooing and which are slow.

You might want to keep this handy reference in your Cook'n Recipe Organizer. I've put it into a chapter titled "Cook'n How-To's."


•  Spinach
•  Green onions
•  Nappa cabbage
•  Snow peas
•  Leafy greens
•  Zucchini
•  Corn
•  Water chestnuts


•  Onions
•  Sweet peppers
•  Mushrooms
•  Asparagus
•  Bok choy
•  Carrots
•  Celery
•  Garlic
•  Edamame

LONG COOKING (more than 5 minutes):

•  Hard squash
•  Green or yellow beans
•  Broccoli
•  Broccoli rabe
•  Cauliflower
•  Hard cabbage varieties - green or purple

Finally, a stir-fry tip: Plan ahead by prepping your veggies ahead of time. I refrigerate my diced and sliced veggies - I keep them in water in individual cups with lids - for up to 2 days. This way I can put a stir-fry together in no time flat. This is a great way to "clean out the fridge" and deal with leftovers as well.

See What Cook'n Can Do

blog comments powered by Disqus

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.