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How to Roll Cut Vegetables
The next time you're adding a long cylindrical vegetable (such as carrots, zucchini or Chinese eggplant) to a stir-fry, think about roll cutting it. Besides being a great way to liven up the appearance of a stir-fry dish, roll cutting exposes more of the vegetable's surface area to the heat. Here are easy instructions showing how to roll cut vegetables.
First, wash and peel the vegetable as required. Lay the vegetable on a cutting board in front of you.Continue to 2 of 7 below.
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Hold the CleaverPosition the cleaver at a a 40 – 45 degree angle.Continue to 3 of 7 below.
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Cut the Vegetable
Make a diagonal cut at one end of the carrot. (I prefer to start from the stem end, but you can start from either end). Discard this piece.Continue to 4 of 7 below.
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Roll the VegetableRoll the carrot 1/4 - 1/3 of the way toward you.Continue to 5 of 7 below.
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Make another diagonal cut to the carrot.Continue to 6 of 7 below.
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Keep Roll CuttingContinue rolling and cutting the carrot until you reach the end. Discard the final piece.Continue to 7 of 7 below.
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You're Done!Use the vegetable as called for in the stir-fry. Besides carrots, this technique is good for other long, cyndrical vegetables such as Asian eggplant and zucchini.