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Step 8Cut your vegetables.
While the stew is cooking, cut and clean your eggplant, boy choy, and sitaw. If you are unfamiliar with some of the vegetables and how to handle them, some basic guidelines are provided below:
EGGPLANT:
Clean each eggplant. Cut off the ends and any damaged portions. When you chop it, all pieces should approximately be 2.5 inches long. Cut any larger pieces into quarters.
BOY CHOY:
Chop off ends. Carefully clean individual bok choy leaves.
SITAW:
Snap ends.
Clean, then break sitaw with hands so that you are left with pieces about 2.5 inches long.
When you are done, leave your vegetables off to the side.
EGGPLANT:
Clean each eggplant. Cut off the ends and any damaged portions. When you chop it, all pieces should approximately be 2.5 inches long. Cut any larger pieces into quarters.
BOY CHOY:
Chop off ends. Carefully clean individual bok choy leaves.
SITAW:
Snap ends.
Clean, then break sitaw with hands so that you are left with pieces about 2.5 inches long.
When you are done, leave your vegetables off to the side.
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