Stir Fry, which is similar to Sautéing, is an Asian method of quick cooking food in a hot pan with a small amount of fat for a relatively short period of time. The goal being to brown the food while preserving the color, texture and flavor of the individual ingredients.
There are two techniques — Chao and Bao — that differ in the amount of heat used on the wok, the speed of cooking, and the amount of tossing of the ingredients.
Both techniques use various seasonings, meats, vegetables, seafood, and staples such as cooking oil, garlic, soy sauce, vinegar, wine, salt, sugar, broth, and cornstarch.
Because the stir fry is a fast and easy one-dish meal, it has grown in popularity in the United States.
Chicken and Broccoli Stir-Fry
Sirloin Steak and Asparagus Stir-Fry Recipe
References
Fast Facts
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Two techniques
Chao and Bao
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Fact:
Typically cooked in a wok
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Fact:
Food should be cut into equal size pieces to allow even cooking
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Fact:
Make sure all ingredients are ready before beginning Stir Fry process
