Jan 31 2008
Keeping them Green
I think a lot of people often wonder how come the green vegetables they ordered at the restaurants always looked so green and fresh? Well, there’s a trick to it that not many people know.
The few vegetables that we always want to maintain their freshness colors are such as broccoli, kale (kai-lan) and mustard (choy-sum).
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How to do it? Very simple. Boil enough water in a saucepan, add a few drops of oil and some sugar and wait till it boils. Toss in your green vegetables and boil till a little colors appear in the water. Lift them up. If too long in the hot water, they will ended up turning yellow!
You can then stir-fry or simply eat just like that…
it’s healtier to it them like this…
do the veggies basically the same way:
watercress or gai choy (mustard cabbage) blanched with in water but cooked with just a bit of added chopped garlic.
kai lan, choy sum or ong choy, blanched in water then cooked with some sesame oil, topping after cooking with oyster sauce.
usually cut in 3″ pieces before cooking.
this is great tip! emmm must tell my mom this … (i dont cook …)
Hello from London! I was looking for a recipe for ABC soup and am now drooling over your recipes!! Was homesick and wanted to cook some comfort food and am so glad that I chanced upon your website! Am now so motivated to go buy some ingredients and whip up a home cooked meal!
Thanks for the tip on cooking veggies too!
Clare
oh… I didn’t know that.. thx for the tip