Vegetables that take longer to stir fry are generally denser and require more cooking time to become tender.
Here's a breakdown of vegetables that typically require longer cooking times in a stir-fry:
- Root Vegetables: Carrots, turnips, and winter squash need more time to cook because of their density.
- Cruciferous Vegetables: Cauliflower and red or white cabbage are also on the list due to their firm texture.
- Mushrooms: While not as dense as root vegetables, mushrooms release moisture and require longer cooking to brown properly.
These vegetables should usually be added to the wok right after the aromatics (like garlic and ginger) to ensure they're cooked through by the time the quicker-cooking vegetables are added.
