Asparagus:

Disca rd tough ends. Cut diagonally into 1 1/2 inch sections. Blanch if tender, Parboil if tough.

Bamboo Shoots (canned) :

Drain. Slice thin lengthwise, then sliver or dice.

BEAN SPROUTS:

Blanch to shorten working time and to keep them crunchy. Stir-fry with salt and soy sauce, omitting stock and sugar.

Broccoli:

Break into flowerets, trim off tough ends, peel stems, slice diagonally. Parboil.

Cabbage, Chinese and Mustard:

Discard tough, old, outer leaves. Separate stalks and leaves. Cut stalks either diagonally in 1 inch sections or lengthwise in 1/2 x 2 inch strips. Cut leafy parts in 2 inch sections.

Cabbage, Round:

Shred coarsely as for cole slaw.

Carrots:

Peel, cut diagonally in 1/4 inch slices. Parboil.

Cauliflower:

Pr epare like broccoli.

Celery:

Cut stalks diagonally. Blanch if tender, parboil if tough.

Mushrooms, dried:

Soak, then squeeze dry. Discard tough stems and slice. Soaking liquid can be substituted for stock.

Mushrooms, fresh:

Discard tough ends. Serve whole or cut vertically in 1/8 inch slices.

Onions:

Peel, cut in half lengthwise, then cut crosswise.

Peas:

Shell and blanch.

Snow Peas:

Stem and string. Leave whole if tender; if not cut in half diagonally. Blanch.

Spinach:

Leave leaves whole or tear into 2 inch squares.

String Beans:

Stem and string, then break into 1 1/2 inch sections. Parboil.

Tomatoes:

Peel and quarter. Cube if large. Stir-fry only to heat through.

Water Chestnuts:

Peel if fresh, drain if canned. Slice thinly.

Watercress:

Trim off tough ends. Cut into 1 to 2 inch lengths.