How to cook Chinese vegetables?
Asides from the vegetable you mentioned you can add if you want – cabbage, celery, snow peas, zucchini, bell peppers, green onions. Stir fry or saute sliced onion first – ginger – garlic, then in order of their toughness or longer to cook – carrots – broccoli – cauliflowers – and the above option. It should only take you less than 5 minutes. You can season with salt or soy sauce or oyster sauce. Salt will give it a light color or white sauce than soy sauce or oyster sauce. Use chicken stock or vegetable stock – mix 1 tablespoon of cornstarch and pour in the mix. If it’s too thick, add some more stocks or water. Once the sauce thicken, remove off the fire – if you have sesame oil, put about 2 – 3 tablespoon and stir once more. Each Chinese restaurant have their own recipe – they sometimes use rice wine or white wine (you can put some in your dish right before you put the salt), and their stock are made with all the vegetable that are not used for a dish, and bones from chicken, beef, po
