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