Techniques

Rapid cooking presupposes that every ingredient in a dish has been properly prepared beforehand. Foods that have been chopped into smallish, well-shaped pieces can be cooked for a minimum of time, ensuring that they retain their natural texture and taste. Careful cutting also enhances the visual appeal of a dish. For these reasons, Chinese cooks are very specific about cutting techniques, particularly where vegetables are concerned. The Chinese always use a cleaver to cut and chop, wielding it with skill and dexterity. But if you are more comfortable with a large sharp knife, by all means use it.