How long do you blanch Red Bells and Zucchini for Kung Pao?

Blanching involves briefly cooking vegetables in boiling water and then immersing them in ice water to stop the cooking process. This technique helps preserve the color, texture, and flavor of vegetables while also enhancing their ability to absorb flavors when added to dishes, such as Kung Pao.

For Red Bells and Zucchini, blanching them for 10 seconds is the optimal choice. This duration is sufficient to achieve a bright color and slight tenderness without overcooking, ensuring they retain some crunch in the final dish. Cooking them for either less or more time may result in either undercooked vegetables that can be too crunchy or overcooked vegetables that lose their texture and vibrant color, negatively impacting the dish's presentation and flavor profile.

Therefore, blanching them for 10 seconds strikes the perfect balance needed for preparation in a stir-fry like Kung Pao.