1 lb. vegetables
3 slices fresh ginger, each 1/8 inch thick
1/4 to 1/2 c. stock
1 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. oil

Prepare vegetables. Usually, slicing bulky vegetables diagonally into thin pieces will suffice. Combine stock, soy sauce and sugar. Heat oil. Add salt, then ginger and stir-fry briefly. Add vegetables after lowering heat. Stir-fry to coat with oil and heat through. Add stock-soy sauce mixture and heat quickly. Cover and simmer over medium heat until vegetables are done.

COMMENTARY: The Chinese cooking of vegetables stems from the Buddhist religion, which prohibits the eating of meat. This puts an emphasis on culinary skills. Therefore, vegetables are treated and prepared with as much care as cooks in other cultures treat meats, fish or poultry.

The secret to preserving crispness, flavor and color of vegetables is to not overcook them. The object of stir-frying is to just coat them with a little oil. The cooking is then finished by letting the vegetables cook in the liquid exuded from them or in a slight amount of added liquid.

The oil must be heated enough to sizzle, then salt added before the vegetables are added. If the heat is too low, the vegetables will be limp and watery. However, once the vegetables are in the hot pan, the heat must then be reduced to prevent scorching.

Soft or leafy vegetables such as tomatoes, bean sprouts, cabbage, water cress or spinach usually render enough juices and need no additional liquid.

Hard or semi-hard vegetables such as asparagus, broccoli, cauliflower, beans, carrots, bamboo shoots, celery, snow peas generally need a little added stock to enable the vegetables to steam in liquid. One must always pour the added liquid down the sides of the wok or pot and not directly over the vegetables. The pan or wok must be covered tightly to allow the vegetables to steam until just done.

When several vegetables are cooked together, those requiring a longer time to cook should be cooked first, then the more tender vegetables added later. Leafy vegetables are generally added last.

Stir-frying vegetables enables one to retain the individual vegetable's texture, taste and color. That no liquid is added, or if needed, just a little is added, means that the nutrients are consumed and not poured down the drain as when boiling vegetables.