They do a quick, hot, boil in the wok,before stir fry. They then dip the veggies out (empty the water) and into the wok with the meat and finish the stir fry.|||Steam|||They boil it for a couple of minutes before adding to their stir fry dish.|||after you wok it you eat it..why would you stir fry a steamed veggie or boil it?|||Steam would be my guess. The broccoli takes somewhat harder and if it was boiled it would be less green and softer. |||I think stir-frying is the only cooking most broccoli sees at a chinese joint. Which may include a bit of steaming, if there's other liquid in the 5000潞F wok.

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