Serves: 5
Wash, peel and cut up the vegetable. Bring the water to a rolling boil in a pot large enough to allow plenty of space for the vegetable. Add salt then add the vegetable gradually so that the water is kept at a rolling boil. Stir gently for even cooking. (Depending on the tenderness or toughness of the vegetable and the way it's cut, parboiling will take from 1 to 4 minutes.) Remove green vegetables from the heat as soon as they begin to turn a very bright green. Remove the non-green vegetables when slightly softened but still crisp. Drain at once in a colander or sieve. (Reserve the vegetable liquid for soups and sauces it's not only tasty but full of nutrients.) Cool the vegetable immediately under cold running water then drain again.
NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Vegetables: To parboil recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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