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Created page with ''''Stir-frying''' is a predominantly Asian method of cooking involving the wok, a deep-dished pan. To stir-fry, the cook cooks the ingredients in the wok over a high heat...'
'''Stir-frying''' is a predominantly [[Asian]] method of cooking involving the [[wok]], a deep-dished pan. To stir-fry, the cook cooks the ingredients in the wok over a high heat with a little cooking [[oil]], so to seal in the flavor of the food. It is an important part of [[Cantonese cuisine]].
The term was coined in 1920 by [[Buwei Yang Chao]] in her book, ''How to Cook and Eat in Chinese''.
==Methods of Stir-frying==
There are two common forms of stir-frying, the ''chao'' (炒) and ''bao'' (爆) techniques. The ''chao'' technique is more similar to the Western style of [[sauteing]], while the ''bao'' technique is faster and uses a higher heat.
[[Category: Chinese Food]]
The term was coined in 1920 by [[Buwei Yang Chao]] in her book, ''How to Cook and Eat in Chinese''.
==Methods of Stir-frying==
There are two common forms of stir-frying, the ''chao'' (炒) and ''bao'' (爆) techniques. The ''chao'' technique is more similar to the Western style of [[sauteing]], while the ''bao'' technique is faster and uses a higher heat.
[[Category: Chinese Food]]