Chinese Veggies

Name: Chinese Veggies
Cuisine: Chinese
Ingredients: garlic; oil; oyster sauce; water

Serves 1

Serves 1

Directions

1For thin leafy veggies, use high heat with oil and aromatics like garlic.
2Cook quickly for around 1 to 2 minutes.
3Keep stir-frying so the heat evenly distributes.
4For thicker veggies, blanch first.
5Plate the blanched veggies.
6Pour garlic and oyster sauce gravy on top so the veggies remain perfectly cooked.
7For low water content non-leafy veggies like roots, beans, stems, or cruciferous vegetables, you can either blanch first.
8Then add oil and aromatics and cook on medium heat.
9Or, if you don't want to blanch, just add water and stir-fry.
10If it's not cooked after the water evaporates, add a bit more.
11Alternatively, using the dry method, cook on high heat for 30 seconds.
12Then cover and stir-fry on low heat every 30 seconds until you get a nice char.

wokchopsticksstrainerplatepan

Break down veggies into high water content and low water content categories.
For high water content, thin leafy veggies: use high heat with oil and aromatics like garlic; cook quickly for 1-2 minutes, stir-frying constantly for even heat distribution.
For high water content, thick leafy veggies: blanch first, then plate, and pour garlic and oyster sauce gravy on top.
For low water content, non-leafy veggies (roots, beans, stems, cruciferous vegetables): blanch first, then stir-fry with oil and aromatics on medium heat.
Alternatively for low water content, non-leafy veggies: add water and stir-fry, adding more water if not cooked after the first batch evaporates.
Favorite method for low water content veggies (dry method): cook on high heat for 30 seconds, then cover and stir-fry on low heat every 30 seconds until a nice char is achieved.

Serves 1

Serves 1

1For thin leafy veggies, use high heat with oil and aromatics like garlic.
2Cook quickly for around 1 to 2 minutes.
3Keep stir-frying so the heat evenly distributes.
4For thicker veggies, blanch first.
5Plate the blanched veggies.
6Pour garlic and oyster sauce gravy on top so the veggies remain perfectly cooked.
7For low water content non-leafy veggies like roots, beans, stems, or cruciferous vegetables, you can either blanch first.
8Then add oil and aromatics and cook on medium heat.
9Or, if you don't want to blanch, just add water and stir-fry.
10If it's not cooked after the water evaporates, add a bit more.
11Alternatively, using the dry method, cook on high heat for 30 seconds.
12Then cover and stir-fry on low heat every 30 seconds until you get a nice char.

wokchopsticksstrainerplatepan

Break down veggies into high water content and low water content categories.
For high water content, thin leafy veggies: use high heat with oil and aromatics like garlic; cook quickly for 1-2 minutes, stir-frying constantly for even heat distribution.
For high water content, thick leafy veggies: blanch first, then plate, and pour garlic and oyster sauce gravy on top.
For low water content, non-leafy veggies (roots, beans, stems, cruciferous vegetables): blanch first, then stir-fry with oil and aromatics on medium heat.
Alternatively for low water content, non-leafy veggies: add water and stir-fry, adding more water if not cooked after the first batch evaporates.
Favorite method for low water content veggies (dry method): cook on high heat for 30 seconds, then cover and stir-fry on low heat every 30 seconds until a nice char is achieved.