Long, narrow rectangular slices of food are known as julienne. Cut about 1/8 inch thick, or roughly the size of a matchstick, julienne slices expose a large surface area of the food for quick cooking, as in stir-fry. Julienne slices also make an attractive garnish for salads.

Cutting Julienne Strips
Peel the ingredient if necessary and cut a thin strip from one side so that it can lie flat on the work surface. Cut the ingredient crosswise into pieces 2 inches long. Cut each piece lengthwise into thin, vertical slabs. Stack the slabs and cut them lengthwise again into thin strips.

** Asian Cooking **