Stir Frying

Stir frying is a Chinese cooking technique in which small, evenly cut pieces of food are cooked rapidly in a small amount of very hot oil in a wok, constantly stirred or tossed so every piece cooks quickly and evenly over intense heat. Metal woks and stir-frying were already widespread during the Song dynasty, and the wok reached the rounded, thin-walled shape still used today during the Ming dynasty; the technique later spread throughout the rest of Asia and, in recent centuries, to the West. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/