Sauteing veggies always turns into a wet dampy mess.

[fuzzybabybunny]

I always get this, especially with a bunch of green leafy veggies (chinese style).

If I'm sauteing one onion or a couple courgettes (small quantities of veggies) and the pan doesn't get crowded, not much water is released and it's fine.

But when I get a bunch of green leafy veggies - spinach, bok choy, etc it's impossible to *not* crowd the pan because leafy veggies are so voluminous. And when they start to wilt they release a LOT of water.

If I stop the cooking before the water has built up too much, the veggies are undercooked.

If I continue cooking to try and evaporate the liquid, the veggies get way overcooked and they still end up soggy because they've been steaming in their own liquid for so long already.

I guess I can periodically dump out the accumulated water from the pan during the process of cooking.

Not sure what to do. Any better ideas?

 

[Kaido]

What kind of pan are you cooking in, and are you using any butter or oil?

 

[fuzzybabybunny]

What kind of pan are you cooking in, and are you using any butter or oil?

Just a regular non-stick pan (with the non-stick finish worn down) and using olive oil. And using an electric stove.

I have a feeling that the secret is to use a huge wok and a really high heat with oil (much higher than a home cooktop can muster)? Basically just flash sauteing it?

 

[dave_the_nerd]

Just a regular non-stick pan (with the non-stick finish worn down) and using olive oil. And using an electric stove.

I have a feeling that the secret is to use a huge wok and a really high heat with oil (much higher than a home cooktop can muster)? Basically just flash sauteing it?

That's called "stir fry" and yes.

 

[fuzzybabybunny]

That's called "stir fry" and yes.

On a home cook top that is simply not capable of such high temperatures, is there any hope of getting rid of the dampness then?

 

[herm0016]

Start with a hot pan, keep it fairly hot and green leafy stuff is a bit soggy when it's cooked. A little oil and seasoning. Do you shake the water off after washing? I find this quite important.

 

[Humpy]

I never could get that right either.

I'll just grill my vegetables if there is any room left around the meat.

 

[DigDog]

what dave said.

 

[Newbian]

Just start the veggies on high heat with just a little bit of oil.

Make sure you dry those leafy veggies after you rinse it off if the water is that much of a issue.

I usually make some stir fry with about 1 1/2 cups of chopped veggies with some chicken and rice and a few seasonings like ginger, garlic, sweet n sour sauce and soy sauce with some red pepper flakes and sriracha for some heat and it's enough for lunch and supper.

Granted I don't use leafy veggies other then broccoli so that can help but I do notice the extra water if I didn't let the pan get hot again after cooking the chicken and starting the vegetables.

Also buy a wok ban as it helps a lot and a normal stove top will work fine for it usually.

 

[fuzzybabybunny]

Well, I have zero problems with broccoli, baby corn, etc. I'm more talking about Bok Choy, Choi Sum, Spinach, etc.

 

[Kaido]

On a home cook top that is simply not capable of such high temperatures, is there any hope of getting rid of the dampness then?

On that topic, fwiw I use this portable $32 cooktop:

https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/

Uses a little hairspray bottle-sized butane canister. With my thin cast-iron wok, I can get it up to 900F in about five minutes. Most of my wok meals only take about five minutes to cook too, great for fast meals.

 

[monkeydelmagico]

On a home cook top that is simply not capable of such high temperatures, is there any hope of getting rid of the dampness then?

yes.

 

[chitwood]

nevermind

 

[FeuerFrei]

Well you could sautee the leafy greens separately.

The idea is you chop everything into same-sized fragments. So everything cooks at the same rate. Even then some stuff requires less cook time, being less dense or lower in water content. Throw in the heavy-weight stuff first, let it sizzle a while, then toss in the lighter, leafy stuff later.

That's the downside of stir fry - a multitude of ingredients that cook at different rates.

 

[Anubis]

On a home cook top that is simply not capable of such high temperatures, is there any hope of getting rid of the dampness then?

in general they are not, you can get burners that can do it but they are generally only avail on very high end ranges or stand alone wok burners

 

[Artdeco]

what dave said.

"Dave's not here, man"

 

[TheGardener]

Or add and cook some vegetables like the green leaf variety later in the cooking cycle. For the excess water I have two suggestions. One, drain the cooked vegetables in a colander, or two, use that liquid to make a sauce for your vegetable dish.

 

[akugami]

Just a regular non-stick pan (with the non-stick finish worn down) and using olive oil. And using an electric stove.

I have a feeling that the secret is to use a huge wok and a really high heat with oil (much higher than a home cooktop can muster)? Basically just flash sauteing it?

Definitely the high heat...

 

[Ns1]

get a wok/high burner or cook in smaller batches.

 

[IGBT]

I steam in my wok all the time..the only way to steam.

 

[RelaxTheMind]

I steam in my wok all the time..the only way to steam.

this is how its done (how i was brought up in an asian household). steamed or high heat. If its cooked in stir fry the green leafy stuff is usually put in LAST. usually cook whatever firm veggies/meats you have first on high heat, throw like 2 tablespoons of water in it if it is too dry, place all your greens leafy stuff on top and cover to let it steam. doesnt matter if its a handful of leafy stuff or a whole bag of it as long as its covered and steaming.

keep in mind the green leafy stuff you find in your american grocery store isnt the same as what you would find in your asian market even if its labeled as such.

 

[zinfamous]

For leafy veggies and most anything green, I now blanch them first and only toss them in at the very end of the cook, especially if stir frying.

comes out crackerjacks.

 

[quikah]

Just a regular non-stick pan (with the non-stick finish worn down) and using olive oil. And using an electric stove.

I have a feeling that the secret is to use a huge wok and a really high heat with oil (much higher than a home cooktop can muster)? Basically just flash sauteing it?

Get rid of that stupid electric stove if you can. Otherwise I think you are SOL.

Never had an issue with my Gas stove. Just turn it on high and away you go after a couple of minutes. A lot of olive oil has low smoke points, so not suitable for high heat cooking. Also non-stick pans are not supposed to be used for high heat cooking either.

 

[quikah]

keep in mind the green leafy stuff you find in your american grocery store isnt the same as what you would find in your asian market even if its labeled as such.

?? Spinach at 99 Ranch is the same as the stuff I buy at Safeway.

 

[Ns1]

?? Spinach at 99 Ranch is the same as the stuff I buy at Safeway.

@ some lower cost markets, they will source products from China instead of US.

ex) Garlic

Why the fuck do I want Chinese garlic when I can get garlic from Gilroy, CA?

not saying this does or doesn't happen at your 99 ranch.