May 28, 2010
I love taking a day when I have some free time and prepping my vegetables for later usage. I always wash, dry and then slice and dice away. I slices carrots, dice onions, chop scallions, chop bell peppers, make ginger paste and cut the stems off chili's. I individually wrap each one in a 1 quart freezer bag. Make sure you get most of the air out of the bag so they do not get freezer burn. I label mine but I personally do not date them because I use them so frequently. If you will not then you should date them.
Prepping your vegetables saves so much time, you would not believe it. We all have days were not in the mood to cook or were just in a hurry. Regardless of what your reason is this is a great method for any cook. The vegetables stay fresh and full of nutrients as well. I just grab some frozen and throw it in the pan I am cooking in and there you go fresh vegetables in no time.
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