Serves: 5

Asparagus
Discard tough fibrous ends. Cut stalks diagonally in 1- to 1 1/2-inch sections. Blanch the stalks if young and tender. If not, parboil them. (Do not blanch or parboil the delicate tips.) In step 4, cook 2 to 3 minutes.

Bamboo Shoots (canned)
Drain. Slice thin lengthwise then dice or sliver. In step 4, cook 2 to 3 minutes.

Bamboo Shoots (fresh)
Remove outer leaves. Parboil 10 to 15 minutes then drain. Slice, and cook as above.

Bean Sprouts
Blanch (this shortens cooking time, keeps them crunchy). Stir-fry with the salt and soy sauce until done. (Omit the stock and sugar.) Do not overcook: the bean sprouts will become discolored and dry. For the soy sauce you may substitute 1 teaspoon vinegar or a few drops of sesame oil.

Bitter Melon
Cut in half lengthwise. Scoop out spongy pulp and seeds, then cut crosswise in 1/2- to 1-inch slices. Parboil 3 minutes. In step 4, cook 3 to 4 minutes.

Broccoli
Break into small flowerets. Trim off tough ends, then cut stems diagonally in 1/2-inch slices (split heavy stems in half). Parboil. In step 4, cook 3 minutes. Then cook, uncovered, 1 minute more, stirring gently. (If broccoli is cooked, covered, too long, it discolors and turns yellow.) NOTE: Chinese broccoli is more tender and needs less cooking.

Brussels Sprouts
Leave whole if tender cut in half if tough. Parboil. In step 4, cook 2 to 3 minutes.

Cabbage, Chinese
Discard tough outer leaves. Separate the stalks and leaves. Split lower stalks lengthwise in half then cut either diagonally in 1-inch sections, or lengthwise in 1/2- by 2-inch strips. Cut the leaves in 2-inch sections. Stir-fry stalks as in step 3. Then, in step 4, cook about 3 minutes. Stir in leaves at the very end, only to soften.

Cabbage, Mustard
Separate the leaves. Cut in 2-inch sections and blanch. In step 4, cook 3 to 4 minutes. (The stalk and leafy portions may be added separately: In step 3, stir-fry the stalks 2 minutes then add the leaves and stir-fry 1 minute more. Pick up step 4.)

Cabbage, Preserved
Wash and squeeze dry. Slice leaves lengthwise in 3 sections, then crosswise in 1/4-inch sections. In step 4, cook 3 to 4 minutes. For the soy sauce, you may substitute 1 to 2 teaspoons vinegar.

Cabbage, Round (new)
Cut young cabbage leaves in 1-inch lengths, or shred coarsely as for coleslaw. In step 4, cook 3 minutes.

Cabbage, Round (old )
Cut cabbage in 1 1/2-inch cubes or 2-inch wedges. In step 4, cook 15 to 20 minutes. (Or slice thin and parboil then cook as for new cabbage.)

Carrots
Peel or scrape. Cut diagonally in 1/4-inch slices. (If large, cut lengthwise in halves or quarters first.) Parboil. In step 4, cook 2 to 3 minutes. For the soy sauce, you may substitute 1 to 2 teaspoons vinegar.

Cauliflower
Break into small flowerets. Cut stems diagonally in 1/2-inch slices. Parboil. In step 4, cook 3 minutes.

Celery
Trim off leaves and tough stem ends. Cut stalks diagonally in 1-inch sections. Parboil if tough blanch if tender. In step 4, cook 2 minutes. (If celery is young, omit stock mixture and continue stir-frying as in step 3 until done.)

Cucumber
Peel. If small, cut in lit-inch slices. If large, cut in half lengthwise and scoop out seeds then cut crosswise in 1/4-inch slices. Reduce soy sauce to 1 teaspoon. In step 4, cook 2 to 3 minutes.

Eggplant
Peel. Cut in 1-inch cubes or strips. In step 4, cook 3 to 4 minutes. (Or omit the stock and sugar and, in step 3, stir-fry gently until eggplant begins to give off its own moisture, about 2 to 3 minutes. Then sprinkle with the soy sauce and cook, covered, over low heat until done, about 13 minutes, stirring gently from time to time.)

Lettuce
Separate the leaves. Tear each in half or in 2-inch squares. Omit step 2. Stir-fry as in step 3 over medium heat until leaves begin to soften but are not limp. (Or stir-fry briefly in step 3, then cook, covered, without additional liquid another minute or two.)

Lettuce, Chinese
Separate the leaves and cut diagonally against the grain in 1/2- to 1-inch sections. Omit the soy sauce. Reduce the stock to 3 tablespoons because this vegetable gives off considerable liquid of its own. In step 4, cook 2 minutes.

Lotus Root
Peel and slice thin. Parboil. In step 4, cook 2 to 3 minutes.

Mushrooms, Dried
Soak, then squeeze dry. Slice, discarding tough stems. In step 4, cook 3 to 5 minutes, or longer. You may substitute the soaking liquid for stock.

Mushrooms, Fresh
Wipe with a damp cloth. Trim tough stem ends. Leave whole if small or cut vertically in 1/8-inch slices. Omit steps 2 and 4. At the end of step 3, sprinkle with the soy sauce and continue stir-frying until soft but not limp. For the soy sauce, you may substitute oyster sauce.

Onions
Trim off tops and bottoms. Cut in half lengthwise, then peel. Place halves flat-side down and slice crosswise. In step 4, cook 2 minutes.

Peas
Shell and blanch. Omit the soy sauce. In step 4, cook 3 to 4 minutes.

Peppers
Cut in half and remove seeds. Dice or cut in strips. In step 4, cook 2 to 3 minutes. (Stop cooking while peppers are still bright green. If overcooked, they become drab and bitter.)

Pumpkin
Peel. Remove spongy pulp and seeds. Cut in 2-inch cubes and score back of each cube with crisscross slashes. Omit the soy sauce. In step 4, cook 10 to 15 minutes.

Potatoes
Peel and dice. Parboil. Omit the soy sauce. In step 4, cook 3 to 5 minutes.

Snow Peas
Stem and string. Leave whole if tender if not, cut in two diagonally. Blanch. In step 4, cook 1 to 2 minutes.

Spinach
Wash, then shake off excess water. Trim tough stem ends. (If tender, leave stems on with about 1/2 inch of the pink root for color contrast.) Leave leaves whole or tear in 2-inch squares. Omit steps 2 and 4. At the end of step 3, sprinkle with the soy sauce and continue stir-frying until leaves turn a brighter green and are slightly softened, but not limp. (Or cover pan after step 3 and cook 1 minute without additional liquid. Then uncover, sprinkle with the soy sauce and stir-fry 1/2 minute more.) In either case, add the sugar at the very end.

Squash
(Chinese squash, summer squash or zucchini) Peel. Cut in 1/8- to 1/4-inch slices. In step 4, cook 3 to 4 minutes.

String Beans
Stem, then cut or break in 1- to 2-inch sections. Parboil. In step 4, cook 4 to 5 minutes. (In step 3, you may also add 1 tablespoon soy jam to the hot oil, along with 1 garlic clove, crushed, before adding the beans.)

Swiss Chard
Separate root end from the leafy part. Cut diagonally in 1-inch sections. (Add leafy part at the end of step 3.) In step 4, cook 4 minutes.

Tomatoes
Peel. Quarter if small cube if large. Omit steps 2 and 4. Stir-fry only to heat through. Sprinkle with the soy sauce and sugar then stir-fry once or twice more.

Turnips, Chinese White
Peel, then shred or grate. Omit steps 2 and 4. Continue stir-frying as in step 3 until done. (Or peel, and dice or slice 1/2-inch thick then parboil. In step 4, cook 3 minutes.)

Water Chestnuts (fresh)
Peel. Slice thin. In step 4, cook 2 minutes.

Water Chestnuts (canned)
Drain. Slice and cook as above.

Water Cress
Wash. Wrap in a clean towel and shake out excess moisture. Trim off tough stems. Cut in 1- to 2-inch lengths. Omit steps 2 and 4. Continue stir-frying in step 3 until bright green and softened, but not limp. Sprinkle with the soy sauce and sugar then stir-fry once or twice more.

Winter Melon
Peel. Cut in 1-inch cubes. In step 4, cook about 4 minutes. Serve sprinkled with a few drops of peanut or sesame oil.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Vegetable Dishes
Basic Buddhist Vegetable Dish
Basic Deep-Fried Bean Curd
Basic Stir-Fried Bean Curd
Basic Stir-Fried Vegetables
Basic Stir-Fried Vegetables: Combinations
Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions
Basic Sweet-and-Pungent Vegetables
Braised Chinese Lettuce And Chestnuts
Braised Chinese Lettuce And Dried Shrimp
Braised Eggplant
Braised Eggplant With Bacon And Tomatoes
Braised Squash With Fish
Braised Squash: Fish Mixture
Braised Stuffed Bitter Melon
Braised Turnips With Meat Sauce
Creamed Chinese Cabbage
Deep-Fried Bamboo Shoots
Deep-Fried Bamboo Shoots And Salted Cabbage
Deep-Fried Bean Curd With Dried Shrimp Sauce
Deep-Fried Carrot Balls
Deep-Fried Potatoes And Carrots
Deep-Fried Simmered Winter Melon
Deep-Fried Stuffed Lotus Root
Food of the Forest
Hard Immortal Food
Miscellaneous Bean Curd
Mixed Vegetables I
Mixed Vegetables II
Mixed Vegetables III
Mixed Vegetables IV
Mixed Vegetables V
Mustard Cabbage And Meat Sauce
Simmered Cucumbers And Shrimp
Simmered Stuffed Green Peppers
Soft Immortal Food
Spinach And Peanuts
Steamed Bamboo Shoots With Chicken And Ham
Steamed Chinese Lettuce I
Steamed Chinese Lettuce II
Steamed Dried Mushrooms
Steamed Eggplant
Steamed Stuffed Bean Curd
Steamed Stuffed Bitter Melon
Steamed Stuffed Eggplant
Stir-Fried Asparagus With Egg Sauce
Stir-Fried Bamboo Shoots And Mushrooms
Stir-Fried Bean Curd with Chinese Sausages
Stir-Fried Bean Curd with Dried Mushrooms
Stir-Fried Bean Curd with Fresh Mushrooms
Stir-Fried Bean Curd with Roast Pork
Stir-Fried Bean Curd with Shrimp
Stir-Fried Bean Sprouts And Celery
Stir-Fried Bean Sprouts And Pork
Stir-Fried Bean Sprouts with Two Kinds of Peppers
Stir-Fried Cauliflower With Mushrooms And Water Chestnuts
Stir-Fried Celery And Mushrooms
Stir-Fried Chinese Cabbage And Dried Shrimp
Stir-Fried Chinese Cabbage And White Cheese
Stir-Fried Dried Mushrooms With Snow Peas And Bamboo Shoots
Stir-Fried Fragrant Eggplant
Stir-Fried Preserved Cabbage And Peas
Stir-Fried Sesame Cucumbers
Stir-Fried Snow Peas With Mushrooms
Stir-Fried Snow Peas With Pork, Mushrooms And Bamboo Shoots
Stir-Fried Spinach And Mushrooms
Stir-Fried Spinach And White Cheese
Stir-Fried String Beans And White Cheese
Stir-Fried Sweet-and Pungent Preserved Cabbage
Stuffed Cucumbers I
Stuffed Cucumbers II
Stuffed Cucumbers: Filling I
Stuffed Cucumbers: Filling II
Stuffed Eggplant: Filling I
Stuffed Eggplant: Filling II
Stuffed Green Pepper: Fish Stuffing
Stuffed Green Pepper: Pork Stuffing
Stuffed Green Pepper: Vegetable Stuffing
Stuffed Lotus Root: Filling
Sweet-and-Pungent Mustard Cabbage
Three Winters