Is it okay to stir-fry vegetables over low heat?

　　Is it okay to stir-fry vegetables over low heat?

　　Vitamins in vegetables are easily oxidized and decomposed when exposed to heat. According to measurements, if vegetables are stir-fried over high heat, only 17% of the vitamins will be lost. If they are stir-fried and then simmered, 59% of the vitamin C in the vegetables will be lost. The amount of loss will be less when stir-frying over high heat or covering for a short time.

　　Therefore, stir-fry must be done over high heat, so that the food will not only be delicious and delicious, but also lose less nutrients in the food. In addition, adding a little vinegar when cooking can reduce the loss of vitamins. Some vegetables, such as onions, cucumbers and green cabbage, are best eaten cold.