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- Finished in the wok with aromatics like chilies and Sichuan peppercorns, then stir-fried quickly with pork or other proteins.
This technique highlights the importance of precooking vegetables to prevent mushiness, while high heat and stirring bring out intense flavors from the ingredients and seasonings.
3. Cooking Greens
Many leafy and cruciferous vegetables—such as bok choy—are perfect for this simple yet flavorful method.
Process:
Greens are blanched in salted boiling water to soften stems and wilt leaves.
In the wok, garlic is gently browned in oil, then the greens are stir-fried with a splash of water or stock.
Seasoned with MSG, chicken powder, salt, and a touch of sugar, the greens become glossy, tender, and delicious.