I am a speed demon when it comes to cooking. The less time I spend on it the more time I have for Ning, Lougong and myself.
I only have an hour in the morning before Ning wakes, or is willing to start the day, and will not give myself more than half an hour to cook in the evening. I am talking about weekdays of course.
Yet I don't really like to serve Ning cold soggy vegetables. Or overcooked vegetables (in thermal pot).
So one way is to wash and pre-cut in the morning, and store my vegetables in air tight boxes in the fridge. When I return, I juz heat oil and fry.
Some supermarkets sell pre-packed vegetables like that; and the average restaurant or food stall vendors do that, though I don't think they use air tight containers.
Not the best way in retaining nutrients but at least I know it's not left overnight or that cockcroaches / flies may have feasted on them before; if we ate out.
Having said that, the airtight containers that comes with a pump to remove air did keep my leafy vegetables fresh for 1 whole week. If left in fridge in original package my spinach or baby bok choy will definitely turn yellow or wilt in 3 days. So these containers are worth trying out ;-)
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