Stir-Frying Vegetables

*When stir-frying vegetables, they are usually cooked in a particular sequence*. The hardest or longest-cooking vegetables are added to the wok first and the softest or fastest-cooking vegetables are added last. Knowing when to add the next vegetable to the wok so that all of the vegetables are done at the same time comes down to practice and experience. Hard vegetables should be tender but still retain a slight crunch and soft or leafy vegetables should just be wilted. Keep in mind that how the vegetable is cut, how fresh it is and whether or not it has been par-cooked will all impact the required cooking time. Make sure that each vegetable is cut into even-sized pieces. When cooking leafy vegetables, it is helpful to separate the leaves from the stems to promote even cooking. Here is a list of common vegetables that are stir-fried which will help you determine the proper cooking order.

*Hard / Long-Cooking Vegetables*: broccoli, broccoli stems, burdock root, carrots, cauliflower, chayote, daikon, lotus root, onions, parsnips, potatoes

*Medium Vegetables*: asparagus, bamboo shoots, bell peppers, bok choy, celery, corn, eggplant, fava beans, fuzzy melon, long green beans, mushrooms, snap peas, snow peas, water chestnuts, zucchini

*Soft or Leafy Vegetables*: baby bok choy, bean sprouts, broccoli leaves, Chinese chives, green cabbage, lettuce, napa cabbage, snow pea shoots, spinach, sprouts, tomatoes, watercress, yau choi