# Chinese Veggies

A guide on how to perfectly cook Chinese vegetables every time, categorized by water content and cooking methods.

- Cuisine: Chinese
- Category: Side
- Language: en

## Ingredients

- garlic
- oil
- oyster sauce
- water

## Instructions

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

## Equipment

- wok
- chopsticks
- strainer
- plate
- pan

## Tips

- 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.

## Source

- Original video: https://www.instagram.com/reel/DOwtaMGACkJ/
- Recipe page: https://www.cliprecipe.com/recipe/928a51b1-1e09-4e9d-8327-986db474ad16
- Extracted: 2025-09-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt