Vegetable Cutting Tips

Here are some great vegetable cutting tips for cooking in a wok. Ever wonder if there were any special techniques for cooking vegetables in a wok? First of all, there are some very specific ways that you should be cutting your vegetables.

Proper cutting of the vegetables is a most important step in the preparation for wok cooking. The smaller you cut them, the quicker they will cook and therefore be the most nutritious because they are not losing nutrition during cooking.

Proper Vegetable Cutting for Wok Cooking

Asparagus - 1 inch long by 1/8 inches thick

Broccoli - 2 inch flower heads

Celery - 1/4 inch diagonal

Cucumbers - 1 inch squares, peeled and quartered

Cauliflower - 1/16 inch thick, 1 inch squares

Cabbage - 1/4 inch shreds

Carrots - 1/8 inch diagonal slivers

Bell Peppers - 1 inch squares

Mushrooms - 1/8 inch thick

Mung Bean Sprouts - whole

Okra - 1/2 inch lengths

Onions - halve and slice 1/8 inch thick

Parsley - chopped fine

Peas - shelled

Scallions - chopped coarse, 1/2 inch length at bottoms

Snow peas - whole or cut in half

Squash - 1/8 inch slices or 3/4 inch diced

String Beans - cut in half lengthwise

Tomato - wedges

Watercress - cut in half

Zucchini - 1/8 inch dice or 3/4 inch dice

Are there any vegetables you have tips on cutting?

With love,

Grandmother's Kitchen