A simple method of cooking
that is often associated with oriental cooking
in which you quickly fry
small amounts of food
in a large pan over very high heat while constantly stirring. Often performed in a wok
, but a large skillet or pan will work also.
Generally done by pre-heating the pan/wok with a tablespoon or two of cooking oil in it. After the pan is heated add some food (like mixed vegetables), stirring them constantly for several minutes (2-5) until they have become crisp and tender. For the cooking oil I’ve generally used vegetable oil or peanut oil, but I imagine others could be used
Usually several items are done this way individually then combined in the pan and finally served over rice.
Hot Oil Warning: You are cooking with hot oil. It Splatters! So for God’s sake, and more importantly your own, don’t stir-fry in the nude!
Don’t forget to wash your hands before cooking. (You didn’t cut off your fingers bias slicing your carrots did you? So I know you are still picking your nose.) Good luck and keep cookin’.
- Chau Ahn Huang: Stir-Fried Egg Yolks
- Boh Tsoi Chau Thluon: Stir-Fried Spinach And Garlic
- Stir Fried Vegetables with Cashew Nuts
- Teriyaki Chicken Stir Fry
- Stir Fried Ginger Chicken
- Mongolian Stir Fry
- chicken stir-fry
- Stir-fried parsley
- Szechuan Stir-Fry
- Noodles With Fresh Herbs, Red-Cooked Mushrooms, Stir-Fried Fennel
- Stir-fried Beef with Peppers and Onions
- fish stir-fry
- Homemade Stir-Fry Oil