Quick Tip #1: Blanching Vegetables

Blanching your vegetables before stir-frying makes for an easier time cooking the vegetables without over-cooking other ingredients you are putting in. Stockier vegetables like cauliflower or broccoli can take a long time to steam up. To mediate the cooking time, blanching them will semi-cook the vegetables so you can spend less time tossing them and steaming them!

Here's a general guideline to how long to blanch certain vegetables:

Stocky/root vegetables (broccoli, cauliflower, carrots, etc): ~5-8 minutes
Beans and peas: ~3-5 minutes
leafy vegetables: No more than 2 minutes.