How long to stir-fry vegetables to retain most nutrients? If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to  lose much of the nutrients.
Where do you think these nutrients are going, they can't escape the wok?

Stir-frying by convention is quick, so the internal temperature of the food wont get hot enough to break down any delicate nutrients either