What is the purpose of blanching vegetables before stir-frying?

Blanching vegetables before stir-frying serves several important purposes, with one of the most significant being the retention of color, texture, and nutrients. When vegetables are blanched, they are briefly boiled and then immediately shocked in cold water. This process helps to lock in their vibrant colors, making dishes visually appealing, which is essential in a culinary environment like Panda Express.

Additionally, blanching helps preserve the crispness and texture of the vegetables, preventing them from becoming too soft or mushy during the subsequent cooking process. The quick boiling also helps to maintain the nutritional content of the vegetables, as it reduces the time they are exposed to heat, which can degrade certain vitamins and minerals. This method results in vegetables that are both visually appealing and nutritionally beneficial in the final stir-fry dish, aligning with the values of quality and freshness in cooking practices.