It is well known fact that all vegetables are more nutritious and flavorful when cooked in the microwave oven. They also retain their texture. Only a few spoonfuls of water are required to create steam to cook the vegetable. A few tips on cooking the various kinds :
o Cover all vegetables with plastic wrap as they tend to dry up.
o Vegetables with a high water content such as leafy vegetable and beansprouts do not require any water to cook - simply wash and cook while still wet.
o Use a wide container and spread the vegetable rather than pile them in many layers.
o Cut gourds and roots such as angled loofah and carrot into equalized pieces so they cook evenly.
o Peel off the fibrous tough stem surface of some leafy vegetable such as kale as it prolongs cooking time.
o Cook stems first, adding leaves only when stems have begun to change color, or leaves will disintegrate while stems are still cooking.
Vegetables may provide vitamin and roughage to modern nutritionist, but the Chinese know they may do more. Leafy vegetable aggravates the 'wind' problem inside the bodies of women after childbirth and should be avoided at all cost. Only the dried moi choy is allowed. Celery tea helps lower blood pressure and to this end, celery is boiled till it yellows and the liquid strained and drunk; a fresh lot is brewed on alternate days. Cabbage stimulates the body's plumbing while white Chinese radish relieves a hangover. Garlic kills germs and tones the blood and water chestnuts sharpen sight and hearing. And these are only some of the more commonly known home cures!
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