You might hear the term shock vegetables, or maybe even blanch vegetables. What does that mean? Blanching vegetables is just putting them in salted, boiling water just long enough to bring out their vibrant color and just barely cook them.
Shocking vegetables is the same thing but then you plunge them in ice water. Here is how to shock vegetables:
Once you bring your vegetables, green beans for example, to a boil in a pot of salted water, let them cook for about 3-4 minutes. Afterwards, drain the vegetables and immediately shock them in an ice bath. This will stop the cooking process and keep the vegetables crisp and bright green!
Once the vegetables are cool, drain and cook as desired!