COOKING CHINESE VEGGIES

-parboil hard stem veggies in boiling water (enough water to submerge food)
-add 1 tsp salt, 1 tbsp oil
-2 mins for veggies with hard stem
-for leafy veggies , turn off fire before putting it in or with fire for if you want it softer
* if cooking again or adding sauce later, blanch in ice water

wok
-2 tbsp oil
-saute (garlic, onion, carrot, celery…)
-til fragrant or 1 min
-add whatever ingredient
-saute 1 min or til a bit soft
-add broth or water (or rice wine for japanese or white wine for italian recipes)
-2 tablespoon to 3/4 cup (depends on how saucy)
-add any of the following
--1 tbsp soy sauce (salty)
--2 tbsp mushroom or oyster sauce (sweet)
--1/4 pepper
-reduce til half
-salt only last…to taste
-vinegar or sesame oil or olive oil for shine