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/
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Source Stir Frying (Wikipedia)
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1. Stir frying (Wikipedia)
Lead sectionQuote, Lead section
Stir frying (Chinese: 炒; pinyin: chǎo; Wade-Giles: ch'ao3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
2. Stir Frying (Wikipedia)
WikipediaLead section
The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
- In Category: Culinary Techniques
In Group: Frying and Sauteing Methods, Lead paragraph
Stir frying (Chinese: 炒; pinyin: chǎo; Wade-Giles: ch'ao3; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
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