Hey veggie lovers! 🥦💚 Ever felt proud of your stir-fry skills… only to end up with a puddle of water in the pan and soggy greens on your plate? Been there, done that — more than once! 😅

So today, I'm sharing my go-to tricks for keeping stir-fried veggies fresh, crunchy, and totally non-watery. If you're always asking "why does my veggies cry every time I cook it?" — this one's for you! 👇

🔥 Tip 1: Use High Heat

This is a game-changer. Don't be shy — turn that heat way up before your veggies go in. High heat helps them cook fast and lock in the water instead of releasing it.

I wait until the oil is hot and shimmering. Then I toss the greens in and keep them moving. Fast stir-fry = crispy magic! ✨

🥄 Tip 2: Dry Your Veggies WELL

This was my biggest mistake. I used to wash my spinach and toss them straight into the pan. Big no-no!

After washing, I either use a salad spinner or lay them out on a kitchen towel and gently pat them dry. Any leftover water causes steam in the pan, and that's exactly what makes your stir-fry go soggy.

Dry veggies = less steam = crunchy greens! 🧼✅

⏳ Tip 3: Don't Overcrowd the Pan

I know it's tempting to cook everything at once, especially when you're hungry. But stuffing the wok full of greens makes it steam instead of stir-fry.

So if I have a big batch, I cook it in two or three rounds. Yes, it takes an extra few minutes, but the result is 100% worth it — no soggy bits, just that perfect crisp.

👀 Bonus: Add Salt Later

Oh — and one last quick tip! If you add salt too early, it pulls moisture out of the veggies. I usually stir-fry the greens first, then sprinkle the salt at the end, right before taking them off the heat. Works like a charm! 🧂✨

Let's Keep It Crunchy

Now it's your turn — do you have any tips for making the perfect veggie stir-fry? 🥬 Or is this something you've struggled with too? Let me know in the comments or tag me in your next stir-fry post!