When cooking vegetables, if the proper methods are not followed, there can be excessive liquid in the pan, which affects the flavor of the dish.
The main reasons for excessive liquid when stir-frying vegetables are that the ingredients themselves are high in moisture, they were not drained properly after washing, or they were soaked in water for too long and absorbed too much water. It is also related to improper heat control during cooking; if the temperature is too low, less moisture evaporates from the ingredients. If the heating time is too long, a large amount of water will be released from the ingredients. Additionally, adding salt too early or adding too much broth during seasoning will naturally result in a soupy dish.
To prevent excessive liquid, the methods should be determined based on the nature of the ingredients and the cooking requirements: For some dishes, the ingredients are salted before cooking to remove some of their moisture. For others, methods like blanching, pressing, and draining are used to reduce the water content. Reducing the cooking time and not adding salt too early can also minimize the release of moisture from the ingredients.