---
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                  |