How to prep simple multi-veg sabzis for quick use?

Question

How do you prep simple multi-veg sabzis for quick use? Learn how to chop and store a versatile vegetable mix for fast weeknight stir-fries.

Answer 1

To prep multi-veg sabzis quickly, wash, chop, and store your vegetables separately in airtight containers in the refrigerator. This allows you to easily grab pre-cut ingredients when you're ready to cook.

Detailed Explanation:

Preparing vegetables in advance significantly reduces cooking time during the week. Here's a step-by-step guide:

1. Wash Thoroughly: Begin by washing all your vegetables under cold, running water. Use a vegetable brush to scrub away any dirt or debris.

2. Chop and Dice: Chop your vegetables into uniform sizes. This ensures even cooking. Common vegetables for sabzis include onions, tomatoes, potatoes, carrots, beans, cauliflower, and peas. Dice onions and tomatoes, cube potatoes and carrots, and trim beans.

3. Blanch (Optional): Some vegetables, like cauliflower and beans, benefit from a quick blanching. Blanching involves briefly boiling the vegetables for 2-3 minutes, then immediately transferring them to an ice bath to stop the cooking process. This helps retain their color and texture.

4. Dry Completely: Ensure all vegetables are completely dry before storing. Excess moisture can lead to spoilage. You can use a salad spinner or pat them dry with paper towels.

5. Store Separately: Store each type of vegetable in its own airtight container or zip-top bag. This prevents flavors from mixing and helps maintain freshness. Line the bottom of the container with a paper towel to absorb any excess moisture.

6. Refrigerate: Store the containers in the refrigerator. Most prepped vegetables will last for 3-5 days.

Pro Tip:

Don't chop vegetables too far in advance, as they can lose their nutrients and freshness. Aim to prep them no more than 3-5 days before you plan to use them. Also, store leafy greens separately and wash them just before use to prevent them from becoming soggy.