How to Pan Fry Sliced Vegetables

Most vegetables can be pan-fried. Begin by washing the vegetable then cutting it into even thickness slices.

It’s also a good idea to pat the vegetables dry with paper towel first before adding to a hot pan.

You can panfry in a non stick pan without any fat, or a small amount of butter or oil can be used to help brown the vegetable and add flavour.

Once the pan is hot, add the vegetable slices in a single layer in the pan and leave the pan on high initially to brown the vegetables, then once they’ve been cooing for 60-90 seconds, flip them over and brown the other side, then turn the heat down to cook the vegetables through before removing and draining on absorbent paper before serving.