What is the primary benefit of blanching vegetables before stir-frying?

Blanching vegetables before stir-frying serves several purposes, with enhancing color being one of the notable benefits. When vegetables are blanched, they are briefly cooked in boiling water and then quickly submerged in ice water. This process helps to enhance the bright colors of the vegetables, making them visually appealing. The intense heat of the boiling water sets the color and can sometimes even improve the flavor by making the natural sugars more pronounced.

While there are several other valid reasons to blanch vegetables, such as pre-cooking them to ensure they retain their bright colors during stir-frying and softening their texture slightly to achieve a desired tenderness, these secondary benefits support the overall goal of enhancing the visual appeal of the dish. The vibrant colors of vegetables can enhance the presentation of the stir-fry and entice diners, making them an important factor in food preparation.