Why is it so hard to get the stir fried Chinese broccoli to be fully cooked?

If you have ever tried stir frying the Chinese broccoli you may wonder why is it so hard to get it fully cooked before the leaves get burnt.

Before stir frying stalk shaped Chinese vegetables like Chinese broccoli (Gaai laan) and choi sum, you have to trim them by cutting out the hardest or thickest part of the stem.  These vegetables have thicker stems that requires extra cooking time.   
For better texture and taste, leave a bit of young stem attach to the leaves.
Then stir fry the stems first at high heat until it changes colour from dull raw green to brighter green, and add the leaves to the wok and then it down to medium heat to continue stir frying until all turns brighter green.

Another tip is make sure the wok or pan is thoroughly heated before putting any vegetables in.  The essence of Chinese stir fry is to release the fragrance of the ingredient through stir frying in high heat.

為什麼芥蘭的莖總是炒不熟但葉就已經燶了?

如果家中的煮食爐火力不夠,加上芥蘭莖部比較硬,需要煮熟的時間就會比起菜葉更長。解決方法最好先將芥蘭莖部切走,餘下較幼嫩的莖跟菜葉一起,然後將鑊燒熱後就先炒熟莖部。

待莖部顏色由深色轉為淺色就加入菜葉,轉中火繼續炒至全熟。

想菜炒得夠香就一定要將鑊燒得夠紅夠熱才放入莖部炒。

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