Cooking Seasoning Guide

When to Add Seasonings

Seasoning Type	Timing	Suitable Dishes	Effect
Salt	Last	Leafy greens	Prevents leaves from wilting and releasing water, keeps them crisp and tender
	Mid-way	Shredded potatoes, green beans, garlic shoots	Better flavour absorption
MSG, Light Soy Sauce, Oyster Sauce	Towards the end	Dishes needing umami and aroma enhancement	Adds umami and aroma; high heat destroys freshness and fragrance
Cooking Wine	Together with ingredients	Ingredients needing deodorisation	Better deodorisation when blanching
	At highest wok heat	Stir-fried ingredients needing deodorisation	High heat accelerates alcohol evaporation, effective aroma searing
Vinegar	Early	Hot and sour shredded potatoes, hot and sour cabbage	Makes shredded potatoes crisper and more flavourful
	Drizzle around wok edge before serving	Stir-fried chilli pork and similar high-heat dishes	High-heat searing enhances aroma
Dark Soy Sauce	After half-cooked	Dishes needing colour	Achieves optimal colouring effect

Seasoning	Timing	Effect	Example
Salt	10–15 seconds before serving	Prevents premature water loss and wilting of leafy greens; keeps them crisp	Sprinkle salt and toss before turning off the heat for lettuce or spinach
Minced Garlic / Ginger	First, after oil is hot	Releases fragrance and enhances flavour	Sauté minced garlic in hot oil, then add greens
Light Soy Sauce / Oyster Sauce (optional)	After salt	Adds umami; use sparingly to avoid overpowering the vegetables	Add 1–2 drops of light soy sauce after salting Shanghai greens
Cooking Oil	Hot wok, hot oil	Quick stir-fry at high heat locks in moisture	Use slightly more oil and high heat for fast stir-frying

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