A Chinese cooking technique involving rapid cooking of small, uniform pieces of food in a wok or large pan over very high heat while constantly stirring. The method preserves texture, color, and nutrients through quick cooking.
Direct translation of Chinese 'chǎo' (炒), literally meaning 'to stir-fry.' The English term emerged in the mid-20th century as Chinese cuisine gained popularity in the West, combining 'stir' (constant motion) with 'frying' (cooking in fat over heat).
Stir-frying is all about 'wok hei'—the 'breath of the wok'—that distinctive smoky flavor that can only be achieved through intense heat and proper technique. The wok's shape and the constant motion create temperature gradients that allow different ingredients to cook at different rates simultaneously, which is why vegetables stay crisp while proteins cook through perfectly.
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