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---
title: Cooking Seasoning Guide
tags:
- cooking
- cheatsheet
author:
name: Zihlu Wang
email: real@zihluwang.me
---
## 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 |
## Quick Reference
| 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 |