How to Make Garlic Hollow Stem Vegetables

Background:

I once tried garlic hollow stem vegetables at a Sichuan restaurant near my school, and I have loved them ever since.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

Wash the hollow stem vegetables thoroughly, remove any rotten leaves or tough stems, and cut them into 2 or 3 uniform segments (to prevent them from being too long and difficult to stir-fry).
Pour a small amount of oil into the wok and heat it until it just starts to smoke. Tilt the wok to coat the bottom evenly with the hot oil, then pour in the remaining oil (Hot Wok, Cold Oil Method).
Add the minced garlic and stir-fry over low heat for 10 to 15 seconds until fragrant.
Add the hollow stem vegetables as quickly and evenly as possible. Turn the heat to high. Hold the spatula in your left hand and chopsticks in your right hand, continuously tossing the vegetables until they soften and turn bright green.
Remove the chopsticks and use only the spatula to stir-fry the softened vegetables rapidly for 15–20 seconds to ensure even heating. Add 2 g of salt, 3 g of white sugar, and 8 ml of light soy sauce.
Continue stir-frying over high heat for 10 seconds, then serve immediately.

Example of the finished dish

Try to select fresh and tender hollow stem vegetables; otherwise, the texture may become tough after stir-frying.
The amount of hollow stem vegetables you add depends on the size of your wok. It is recommended not to exceed the capacity of one wok. If there is too much, some vegetables may fall out onto the stove during the initial tossing and subsequent stir-frying.
When stir-frying hollow stem vegetables, you must use high heat. This allows the vegetables to soften quickly while maintaining a crisp and tender texture. High heat also helps bring out the aroma of the soy sauce.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.