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. 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 qi of the wok and essence of the food cooking.
Other articles related to "stir frying, frying":
... The main ingredients are usually cut to smaller pieces to aid in cooking ... As well, a larger amount of cooking fat with a high smoke point, such as lard and/or peanut oil, is often used in bao ...
... and include English Equivalent Chinese Pinyin Description Deep frying or Frying 炸 Zhà Full or partial immersion cooking in hot oil or fat Pan frying 煎 Jīan Cooking in a pan with a ... Stir frying or high heat Sautéing 炒 Chǎo Cooking ingredients at hot oil and stirring quickly to completion ... technique and bao (爆炒, 油爆) are commonly known in English as stir frying ...
... Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars ... Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food ... Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques ...
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