how to cook chinese green vege in a stir fry style?

Answer 1

* Chop veggies into small chunks, with the denser the veggie being smaller, e.g. carrots need to be in julienne or in smaller chunks than broccoli.
* Heat up the wok or frying pan with a little oil over medium heat.
* Put the veggies into the wok and saute until their color look intensified (you'll know what I mean when you try it).
* Quickly mix in a little salt, sprinkle a little water (1 or 2 Tbl sp), and cover, lowering heat, for a few minutes. Check for doneness before dishing out.

A few tips:
* Don't use too much oil, and make sure your veggies are well drained after washing, or it may spatter when adding veggies to wok. I use a basting brush to brush oil onto the wok before heating.
* The amount of water to add depends on the amount of veggies you have, naturally. If discover too much water has been added, uncover toward the end of cooking, turn heat up slightly, stir veggies until cooked and excess water has evaporated.
* If using garlic, ginger, garlic & black bean sauce, or other seasoning, add to wok just before veggies. (Watch out for spatters.)
* When 'stirring' veggies, make sure you turn them. Chinese call their spatula "wok shovel". "Stir fry" is a western term.

Answer 2

1. Wash and cut your choice of vegetables into bite size.
2. Peel several cloves of garlic and smash them with the side of a knife blade.
3. Set a wok or saute pan over medium-high heat, add oil.
4. Once the oil is heated, add garlic. Just when it's lightly browned, add the vegetables and stir fry for a few minutes. Be careful: the hot oil may splatter.
5. Add a little chicken stock just enough to moisten the vegetables. Add salt to taste.

Answer 3

all of your prep work has to be done in advance. the vegetables must be sliced thinly, or they must be of a small size. the key is to make sure everything cooks at the same rate. i reccomend you use snow peas, nappa, bok choy, and the like raw, but if you intend to use broccoli or anything of real substance i would blanch it ( boil it for about 1 minute and shock it in ice water to stop the cooking process) before you throw them in the pan or wok. Use a pan that is at a very high temperature, woks are best for this, and an oil that has a high smoke point, like peanut oil. Then it is just a matter of seasoning them. Garlic and soy sauce work great, just don't use alot. maybe 3 tablespoons of soy. no more. black bean paste is great to add color and flavor, just add about 2 teaspoons worth, depending on how much veg you decide to use.

Answer 4

I stir fry my vegetables on the very final minute or so via fact i take advantage of sparkling, crisp product and choose to steer away from over cooking. before frozen vegetables oftentimes lose a number of that crisp crunchy texture however the solid information is that it is not all that various a difference. utilising them appropriate out of the freezer is effective yet you will just about double your cooking time. without entering into particular varieties of vegetables, i'd oftentimes thaw them out on some sheets of paper towels to take up any extra moisture and throw them interior the mixture on the final minute of cooking, tossing them nicely over intense warmth. returned, toss the product into the mixture in the previous while you're utilising frozen.

Answer 5

I like olive oil personally, some prefer peanut oil, add some garlic and yum.