Ken Hom

Completing Braised Vegetables

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About
Vegetables that need longer cooking, such as eggplant, bitter melon, or celery cabbage, are browned, then simmered gently over low heat. Braised vegetables can be cooked ahead of time and reheated, or served cold as a sort of salad.
  1. stir-fry the vegetables until they are partially cooked, then add the premixed sauce ingredients. When they come to a boil, reduce the heat so that the sauce simmers.

  2. As the food simmers, the sauce is reduced in volume somewhat. Again, taste the vegetable to make sure it has cooked enough.