Dishes cooked with chicken broth, meat broth, or bone broth are naturally the best, but when most families cook with broth, there is always much more broth than vegetables. Without chicken or meat broth, but still craving a rich flavor, you can first sauté a small amount of scallions, ginger, and garlic in a little oil, add a bowl of water and a pinch of dried shrimp, bring to a boil, then add the vegetables, toss to combine, cover the pot, and simmer for another one or two minutes before adding salt.
The gourmet version of oil-cooked vegetables is "High-Stock Vegetables." First, sauté a small amount of garlic slices in a little oil, then add water or chicken broth, followed by some chopped century eggs, ham slices, and vegetables to cook together. The alkali in century eggs will keep green vegetables green, but it will destroy vitamin C and vitamin B2, so it is not recommended. Replacing the century eggs with chopped hard-boiled eggs will also result in a very savory broth.