Blanching

How do the Chinese restaurants get those veges so bright? So crisp? So .... not soggy?

They blanch em!

Really easy:

Boil your snow peas, broccoli, thinly sliced carrots, ... around 30sec or until they are BRIGHT in colour, remove from boiling water and place into a bowl filled with cold water and ice. Better to prep your bowl of ice water when you start your boiling so you know the water will be nice and frigid. Once your main dish is close to ready, put your veggies back in so they can heat up hot and steamy with the dish.