What technique is used to remove excess moisture from vegetables before stir-frying?

The technique used to remove excess moisture from vegetables before stir-frying is blanching. Blanching involves briefly boiling vegetables in water and then quickly placing them in ice water to halt the cooking process. This not only helps to soften the vegetables and brighten their color but also allows for the removal of excess moisture. When vegetables are stir-fried, they need to be relatively dry to achieve the desired sear and prevent them from steaming instead of frying. By using blanching, you can enhance the overall texture and flavor of the dish as the vegetables will cook evenly and maintain a crisp quality without releasing too much water into the pan.