Vegetable stir-fry

High-heat fast technique — vegetables cooked but still crisp for daily packs.

Method

Heat the wok until truly hot, oil, shallot — then vegetables.
Order: hard veg (carrot, chayote) → stem veg (beans, long beans) → leaves last.
Total cook 3–4 min, keep stirring — bright colour, crisp texture.

Quality & safety

Stir-fries are best within 2 hours — longer means limp veg and vitamin loss. Cut pieces to uniform size so they cook evenly.

Production scaling

Vegetables linear ×N; oil f=0.85; seasonings f=0.9. In large kitchens: max ±100 portions per wok — a packed wok drops the heat and turns stir-fry into stew.