Fried veggies 炒蔬菜

Avoid food waste! Here are some good tips on your vegetables

• Plan your meals: Create a meal plan for the week, taking into account the vegetables you have on hand. This will help you buy and use only what you need, reducing the chance of vegetables going to waste.
• Buy only what you need: Purchase vegetables in quantities that you can realistically consume before they spoil. Avoid bulk buying unless you have specific plans for using the excess.
• Proper storage: Store vegetables properly to extend their shelf life. Some vegetables, like leafy greens, should be refrigerated, while others, like potatoes and onions, need cool, dry, and dark conditions. Use vegetable bags or containers to keep them fresh for longer.
• First in, first out: Organize your refrigerator in a way that encourages you to use the oldest vegetables first. Place newer vegetables towards the back and bring the older ones forward. This ensures you use them before they spoil.
• Freeze vegetables: If you have excess vegetables that you won’t be able to consume in time, consider freezing them. Blanching vegetables before freezing helps preserve their flavor, texture, and nutritional value.
• Repurpose leftovers: If you have leftover cooked vegetables, find creative ways to incorporate them into other meals. For example, you can add them to stir-fries, soups, salads, or omelets.
• Make vegetable stock: Use vegetable scraps like carrot tops, onion peels, and celery ends to make homemade vegetable stock. It’s a great way to extract flavors and reduce waste.
• Composting: If you have unavoidable vegetable waste, consider starting a compost bin or pile. Composting turns food scraps into nutrient-rich soil, which can be used in gardening or potted plants.
• Donate or share: If you have excess vegetables that you won’t be able to use, consider donating them to a local food bank or sharing them with friends, family, or neighbors.

Remember, reducing food waste is a collective effort, and even small steps can make a significant impact on both the environment and your budget.