How to Roll-cut Vegetables

Chinese Cooking Techniques, Choose and Prepare Fresh Ingredients, How-to By

Cutting firm, cylindrical vegetables into wedge-shaped pieces increases the surface area for faster cooking when stir-frying. This is simple to do, using the Roll Cut technique.

roll-cut the eggplant. hold the knife on a diagonal and slice, then roll the eggplant one quarter turn and make another cut
Roll-cut egg plant wedges cook faster and more evenly. Image credit: Chen Jing for My Chinese Home Kitchen, 2022
How-to: roll-cut vegetables
Carrot wedges, made by roll-cutting Image credit: Glenn Emerson for My Chinese Home Kitchen, 2022
Use roll-cutting to create wedge-shaped pieces for stir-frying

To roll-cut vegetables, simply hold the knife at an angle away from your body, and make a diagonal cut. Turn the vegetable 1/4 turn, and make another diagonal cut.

Roll-cut vegetables with a sharp knife

Sharpen your knife razor sharp before cutting. A sharp knife makes quick work of cutting. Cutting with a sharp knife is also safer: you use less force, thus you have better control of the knife.

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