Stir -
fry until bright green and tender - crisp, about 4 minutes.
Stir -
fry until bright green and just barely tender - crisp — since this is a cold dish, you want to get them just past raw; barely even tender crisp.
Not exact matches
In the same
frying pan herbs were sautéed, add 2 - 3 tablespoons more of olive oil; over medium low heat, toss and stir celery for 8 - 10 minutes
until bright green.
Add the jalapeño, poblano, and onions and stir -
fry until they are just softened; everything should still be slightly crisp, and the chiles should be
bright green.
Add snow peas and scallions and stir -
fry until snow peas are
bright green and crisp - tender, about 1 minute.
Continue to stir -
fry until the Brussels sprouts are tender - crisp and
bright green, and rice has dry, crispy spots, about 5 minutes.
Stir in the
green beans and stir -
fry over medium - high heat
until bright green.
Stir -
fry 2 minutes, or
until bok choy is
bright green and slightly softened.
Let them sizzle and
fry until they turn
bright green and fragrant, about 15 to 20 seconds.
Swirl in sherry mixture, salt, sugar, and pepper, and continue to stir -
fry 30 seconds or
until lettuce is just tender and still
bright green.
In your
frying pan add the olive oil or cooking spray and first add the mushrooms and onion let these cook
until the onion is slightly translucent then add the rest of your veggies
until the broccoli is a
bright green or
until desired texture.