Stir Frying

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.

Stir-frying is a fast, high-heat method often done in a wok.

Hanja: 雜菜; IPA: [tɕap̚tɕʰɛ]) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.

Pinyin: chǎomiàn; Cantonese Yale: cháaumihn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu.

as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia.

Lomo saltado is a traditional Peruvian dish, a stir-fry that typically combines marinated strips of sirloin (or other beef

Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier.

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients

ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of cooked chicken, peanuts, vegetables

a Southeast Asian rice dish typically prepared with pre-cooked rice stir-fried in a small amount of oil or margarine and seasoned with ingredients

Rendang is a stir-fried meat dish or dry curry made of meat stewed in coconut milk and

Minchee, or minchi, is a Macanese dish based on minced or ground meat stir-fried with vegetables and seasoned.

RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ) is a stir-fried rice noodle dish commonly served as a street food in Thailand as

okra fry, fry ochro, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such

The dish can be served as soup, deep fried or stir fried frog legs.