Stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique.[1][2] The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the aroma of the wok and essence of the food cooking[citation needed]. it orginated in the dynasty
what is a stir-fry
what is a stir-fry
Technically, stir frying in done in a wok and sauteing is done in a flat-bottomed pan.
I usually use a spatula, or something similar.
Yes.
A wok.
"Stir frying to the worlds edge" and "The stir fry cookbook" are two great book with hundreds of stir frying recipes and techniques. Both can be found on Amazon for fairly cheap and downloaded instantly.
For this technique of frying, the heat is super high and the foods are stir-fried in a flash.
Pickling, stewing, grilling, pan-frying, stir-frying
The best oil to use for stir-frying in a wok is one with a high smoke point, such as peanut oil or vegetable oil. These oils can withstand the high heat needed for stir-frying without burning and impart a neutral flavor to the dish.
The best oil to use for stir-frying in a wok is one with a high smoke point, such as peanut oil or vegetable oil. These oils can withstand the high heat needed for stir-frying without burning, resulting in a delicious and evenly cooked dish.
Stir frying is one of the most common forms of cooking, so its origin probably dates back to the dawn of the age of cooking, in and around Africa.