fān chǎo shū cài

sauté vegetables

The phrase '翻炒蔬菜' refers to the cooking technique of quickly frying vegetables in a small amount of oil over high heat. This method is common in Chinese cuisine and helps to preserve the color, texture, and nutrients of the vegetables while enhancing their flavor. When preparing '翻炒蔬菜', it is important to ensure that the vegetables are cut into uniform pieces for even cooking.