Vegetables can also be broiled. Quick and easy, stir-frying requires relatively little fat and preserves the crisp texture and bright color of vegetables. Heat the wok or heavy skillet, add just enough oil to lightly coat the bottom of the pan, add food, and stir constantly while cooking. Start with thin strips or diced portions of meat, poultry, or fish. When meat is almost done, add small pieces of vegetables.
Braising is used mainly with meats that require longer cooking times in order to become tender.
Root vegetables are also tasty when braised. First, brown meat in a small amount of oil or in its own fat. Then simmer in a covered pan with a small amount of liquid, such as meat or poultry stock, cider, or wine. Roast or Bake. Roasting takes somewhat longer than other methods but requires little work.