Vegetables or green are important ingredients in Chinese cooking, infact
all kinds of cooking need some kind of vegetables, either fresh, dried
or pickle. Chinese cooking uses
a very wide verity of vegetables, the list go on and on...
Vegetable are high in fiber, add color to a cooked dish, used in ganish,
and carving. Chinese vegatable are cooked in different ways steamed,
boil, blanch, stir-fried, deep-fried, stew, braise, rosted and bake.
Below are alist of Chinese vegetables guide, more vegetables will be