There are so many ways of cooking vegetables. Here are two everyday methods.

Stir-frying vegetables

This Asian technique leaves vegetables crisp and fresh coloured.

Here's how:
Slice the vegetables into matchstick-thin pieces.
Heat a little oil in a wok until hot, add the vegetables, then toss over high heat for about 2 minutes.
Stir-fry crisp vegetables first and add soft ones, such as bean sprouts, at the very last minute.
Season and serve immediately.

Sweating vegetables

Sweated vegetables retain their flavour without browning and this is a good way to prepare carrot, onion and celery in their own juices for a soup or stew.

Here's how:
Melt 1-2 tablespoons of butter in a pan, add the vegetables, seasonings and a sprinkle of water.
Cover and cook over a low heat for 3-5 minutes.