Stir Fry Vegetables

Everyone can stir fry vegetables. It is pretty simple. Do you know that it is more difficult to cook delicious vegetable compared to poultry/seafood. What I mean "delicious" is equivalent to the restaurant standard. The balance of flavor, the crunchiness of the vegetables, mix & match of different type of vegetables. The other main factor of success is the control of the "fire". Honestly speaking - a chef really need to master the "fire" element in order to prepare a great dishes.

I do noticed sometimes it is kind of boring when you only use one common sauce for all the stir fry vegetable dishes. When you have guests for dinner, it is good to prepare different flavor of vegetables that can offer more varieties.

Tip 1:
Use poultry - pork, chicken or beef to flavor the vegetables especially those non-leaf kind of vegetables.
Use slice fish cake for lighter version.
Recommendation: Ginger + poultry+ shoyu + salt

Tip 2:
Recommendation : only use Garlic - this is especially good for leafy vegetables - eg, choi sum, pak choy ..etc...I have stirred fry the fresh lily buds with garlic & the flavor is amazing.
Pls slice the garlic into pcs - it looks great & tastes great.
Just be careful not to burn the garlic. Don't forget the salt too.

Tip 3:
For richer flavor, you can also use stocks to flavor the stir fry vegetables.
Recommendation short cut if no poultry is available : Use chicken stocks/ ikan bilis stocks.