Chinese Vegetables  - The Essentials
1.Cut vegetables first then wash and drain them and keep them aside
2. Using frozen vegetables - thaw them completely and all excess moisture must be drained off.
3. In Asia, including China, vegetables (and especially green leafy vegetables) are washed after cutting and just before use.  It is believed that washing starts the softening process in veggies and the integrity of the vegetables must be preserved.   For the same reason vegetables should be kept in the refrigerator.
4. Green leafy vegetables if washed too much in advance may rot and wilt.
5.  Chinese cooking also uses spices and seasonings like star anise, fennel seed, chilli, cilanro, mint and garlic and ginger.
The Soy curd and the soy sauce  - both Chinese inveentions have put Chinese cuisine on the vegetarian map. China's use of bean pastes, pickled vegetables and  mushrooms add depth to vegetables and vegetarian cuisine. 

 Cooking Vegetables the Chinese way
1. Leafy vegetables are washed, then cut and used right away for stir frying.
2. Other greens may be washed and then parboiled till they turn bright green and the they are removed and plunged briefly into cold water to retain their color, then they are set aside, ready to be cooked with the other ingredients
2.  Vegetables like carrots, cabbage and brussel sprouts are parboiled and set aside
3. Fresh, crisp, brightly colored and well chilled vegetables tossed in sesame oils, soy and sweetner with chili sauce make great Chinese salads
4. It is a good idea not to have leftovers of chinese veggetables as 
 
 
General cooking time

2 to 3 minutes：lettuce, watercress, and bean sprouts
3 to 5 minutes： asparagus, bamboo shoots, celery, onions, snow peas and string beans
5 to 7 minutes ：Chinese cabbage and other leafy vegetables
5 minutes ：cucumbers, okra, tomatoes, yellow squash, and zucchini, eggplant (slices or cubes) and turnips (slivers), 
5 minutes ：steamed broccoli, brussels sprouts, cabbage, carrots, cauliflower, and corn