development corrupts

Re veggie thin strips: ITA, that's why I bought a mandoline ;) And some of the hard veggies are still really tough to make it go through (carrots, parsnips, etc)

Re pechay, I thought it was bok choy until I looked at the picture - it just looks so much bigger than the bok choy I usually get over here.

Re gisa, saute? (Or as pauamma would spell, sauté; either way, pronounced sɔ-ˈteɪ). Depends on the amount of oil you used, too; if it was just like a couple of tablespoons, saute. If more, it's pan-fry; if significantly more (like, tall-sided pot and enough oil that your food is floating or submerged in it), deep-fry.