132 Sentences With "stir frying" | Random Sentence Generator

"For example, in Mandarin Chinese you can say 'stir-frying the stock market,'" she says.

I toss it in a pan while stir-frying cabbage, kale, and onions with the leftover marinade.

I bake diced sweet potato and zucchini while stir-frying onion, garlic, turkey, corn, herbs, and spices.

"We think of stir-frying as this high-heat, fast-hands situation with a flaming wok," he told me.

Cook all that for a while, stir-frying it, then add a few tablespoons of minced ginger to the mix.

The sauté pan is also equipped with a specially textured Sear surface that is ideal for stir-frying and braising.

There are new techniques here to master, and new muscle memories to be made while smoking duck eggs and stir-frying noodles.

One of my companions, a veteran fire-eater of Chinese descent, tried rinsing the leftovers at home and stir-frying them again.

When her parents visited, they would be stir-frying over high heat, and she preferred to have the smell and mess contained.

A stir-fry is a good idea too, as stir-frying doesn't require any specific equipment and is forgiving with ingredient swaps, according to Petitpain.

So, for instance, say you put a couple hours of smoke on a bowl of neutral oil of the sort you'd use for stir-frying?

The workhorse of the kitchen is the humble cast iron skillet, which lends its strong heat retention to baking, searing, stir-frying, and other cooking tasks.

CHOP CHOP It was Danica who got us into stir-frying, so Giovanni and I walk to Whole Foods, where we shop for food for the week.

Stir-frying or sautéing retains more nutrients than boiling, but if you want to retain the nutrients, steaming and microwaving vegetables may be the optimal cooking methods.

They were learning survival techniques from veteran trader Shen Shikang, who predicted "a burst of stir-frying" -- quick buying and selling of stocks -- when trading starts on Monday.

They were learning survival techniques from veteran trader Shen Shikang, who predicted "a burst of stir-frying" — quick buying and selling of stocks — when trading starts on Monday.

Voila, you've got thin curls of veggie deliciousness that are perfect for stir-frying, soups, salads, pasta dishes, bowl lunches, or just about anything else you can cook.

Jade, who tests recipes for my cookbooks and also does food styling for NYT Cooking photos, told me about the dish while we were talking about stir-frying techniques.

And the texture's incredible thanks to Melissa's use of a more patient form of stir-frying the rice than perhaps you're used to, with more frying and less stirring.

"It's a double-edged sword," said Fan Lei, economist at Sealand Securities, who said the moves implied regulators were becoming more tolerant toward market speculation, often dubbed "stir frying".

There's a really quick shot of Mom stir-frying the pork in the wok, and we made sure it was glistening and oily because we wanted that nice, shiny fat.

Still, I like to do a lot of high-heat stir-frying, partly because it's fun, but partly because it works well with the types of food I generally cook.

The catering chefs had been hard at work all day, flicking through sheets of dehydrated pork skin like some ancient book before adding water, chopping, and stir-frying them with vegetables.

There are tips for stir-frying on a "wimpy stove," and shortcuts like using a microwave to make the dough for ciba, orbs of sticky-rice paste coated in crushed peanuts.

Nodding toward Saigon, Ms. Wong makes a rendition of shaking beef by stir-frying tender and chewy marinated hanger steak with potatoes and then throwing a fistful of watercress at it.

At her Taste of Surabaya stall, she begins her oseng tempeh by stir-frying the dense cake with garlic, ginger, makrut lime leaves and lemongrass, then adds a glaze of molasses-like sweet soy sauce.

Although Indian cuisine does not use stir-frying, Mr. Pandya said it might be the best shorthand to explain his preparation of the testicles, which will be served as a snack, tossed with dry curry.

I like using certain types of pots and pans for specific purposes — nonstick aluminum for making omelets, stainless steel for boiling liquids and sautéing hash browns, and cast iron for searing steaks and stir-frying vegetables.

When I first started making this stir-fry, I used ground pork as the base, stir-frying the meat with aromatics (ginger and garlic), lots of chiles and an umami-rich combination of fish sauce and soy sauce.

Yet the macrobiotic fringe seeped into the mainstream, introducing Americans to Asian flavors (soy sauce) and methods (stir frying) as well as to eating seasonally and organically, while helping to stigmatize processed foods like refined grains and sugar.

A veteran of the Pink Pearl, Vancouver's pioneer of uncompromising Hong Kong-style Cantonese dining, Mr. Zhou now cooks in the Chiuchow tradition, where the emphasis is put on letting fish and vegetables express their natural flavors through poaching, steaming and light stir-frying.

If you're looking for a quick and tasty way to use up a whole bunch of eggplant you might have lying around (looking at you, CSA-having procrastinator cooks), get comfortable stir frying with a little soy sauce and rice vinegar for a quick weeknight dinner you can throw on top of rice in 20 minutes.

Taking into consideration the total retention of antioxidants, the study concluded that stir frying is the method best suited for bamboo shoots. Similar results were found for stir frying red peppers. Another study from Zhejiang University examined the nutritional value of broccoli after five common cooking techniques; steaming, boiling, microwaving, stir-frying and stir-frying followed by deep frying. The study found that the two most common methods of home cooking in China, stir-frying and stir-frying combined with deep frying in soybean oil, resulted in a much greater loss of chlorophyll, soluble protein, soluble sugar and vitamin C. The method which affected these values the least was steaming.

The process of stir-frying is used in the preparation of some Chinese herbal medicines under the term 'dry-frying'. Stir frying a medical herb with honey is commonly used to increase its sweetness and therefore its spleen and stomach qi tonic effects. Stir frying in vinegar is typically used whenever one wants to direct the properties of an herb more to the liver based on the principle that the sour taste belongs to the liver.

A study by researchers at the Department of Food Science and Nutrition at Zhejiang University compared the effects of boiling, steaming, and stir frying on bamboo shoots. Boiling and steaming decreased the amount of protein, soluble sugar, ash, and total free amino acids by more than one third. Stir-frying bamboo shoots increased their fat content by 528.57% due to the addition of oil, but retained more of the anti-oxidant capacities. With 78.9% retention, stir frying preserved significantly more vitamin C than boiling.

Stir frying can affect the nutritional value of vegetables. Fat content is increased because of the additional oil, and anti-oxidants are preserved better than by boiling. Stir frying has been promoted as generally healthy and nutritious. Writers extolled the quick cooking at high heat for retaining color, texture, and nutritional value.

These levels were significantly lower with other edible oils. Stir frying is not without health risks. Recent studies show that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed by stir frying meat at very high temperatures. These chemicals may cause DNA changes that may contribute to increased risk of cancer.

The Song period is when the Chinese started to use vegetable oil for frying instead of animal fats. Until then, vegetable oil had been used chiefly in lamps. Historically, stir frying was not as important a technique as boiling or steaming, since the oil needed for stir frying was expensive. The technique became increasingly popular in the late Ming dynasty (1368–1644), in part because the wood and charcoal used to fire stoves were becoming increasingly expensive near urban centers, and stir-frying could cook food quickly without wasting fuel.

It is crisp, moist, and mildly flavored, and typically prepared by slicing and then stir frying with more strongly flavored ingredients.

Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour. The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok. In China, the stir frying technique became increasingly popular during Ming dynasty (1368–1644 CE). The introduction of stir frying technique, Chinese wok, and also soy sauce probably took place around or after this period, circa 17th century.

A Mala Xiang Guo in China fuzhu and fensi Mala Xiang Guo () is a Chinese dish prepared by stir frying. It often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir frying and adding seasoning. In restaurants, customers usually choose the ingredients (meat and vegetables) by themselves before the chef prepares the dish.

Bao stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy. In the eighteenth and nineteenth centuries, the bao technique () of stir-frying on a high flame was typical of cuisine from the northern Chinese province of Shandong. The wok is first heated to a dull red glow over a high fire.

Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.

During the Tang dynasty (618–907) chao referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the Ming dynasty (1368–1644). The Chinese character "炒" is attested in inscriptions on bronze vessels from the Eastern Zhou period (771–256 BC), but not in the sense of stir frying. Dry stirring was used in the Han dynasty (206 BC 221 AD) to parch grain.

The nearest to this in western cooking is sauté. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'" In the West, stir fry spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick.

Bokkeum () is a verbal noun derived from the Korean verb bokkda (), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat".

Due to its low fat content (1-2%), kangaroo meat cannot be cooked in the same way as other red meats. Slow cooking is recommended for kangaroo, or quickly stir-frying.

Stir frying for five minutes and stir frying combined with boiling caused the highest loss of glucosinolates which according to this study are best preserved by steaming. A study performed by the Spanish National Research Counsel stir fried the broccoli for only 3 minutes 30 seconds and found that nutritional value of these broccoli samples varied depending on which cooking oil was used. Comparing these results to an uncooked sample, the study found that phenolics and vitamin C were reduced more than glucosinolates and minerals. Stir-frying with soybean, peanut, safflower or extra virgin olive oil did not reduce glucosinolates, and broccoli stir-fried with extra virgin olive oil or sunflower oil had vitamin C levels similar to uncooked broccoli.

According to Pang Xijing, who is the owner of a Wuhan-based duck's head eating establishment, the snack is prepared by first leaving frozen duck heads under running water for some three hundred and sixty minutes, before stir-frying the heads with some herbs and spices. The Shanghai-based Jiu Jiu Ya makes duck's head by stewing the heads "in a potent mix of 30 Chinese herbs and barley rice". Duck's head is described to have a crispy taste – a result of the stir-frying.

This dish maintains tenderness of the meat by poaching it instead of stir frying. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Sichuan pepper.

Woks, be they round or flat bottomed, do not generally work well for stir-frying or other quick cooking methods when used on an electric cooker. These stoves do not produce the large amounts of quick even heat required for stir-frying. It is possible, however, to find round-shaped electric stove elements that will fit the curve of a wok, which allows the wok to be heated at its bottom along with part of its sides. A flat-bottomed wok may also work better on an electric stove.

Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. The term chao appears for the first time in the sense of "stir frying" in the Qimin Yaoshu, a sixth-century agricultural manual, including in a recipe for scrambled eggs. In sources from the Tang dynasty (618–907), chao refers not to a cooking technique, but to a method for roasting tea leaves. It reappears as a cooking method in a dozen recipes from the Song dynasty (960–1279).

Frozen bean meal by Findus The Italian Findus range includes 4 Salti in Padella (literally "four jumps in a pan", Italian for "stir frying"), a microwavable or easy cooking version of classic Italian dishes, such as carbonara, amatriciana and tagliatelle al ragù.

Dak-ttongjip (), literally "chicken gizzard", is a Korean dish made by stir- frying chicken gizzard with spices. It is a popular anju (accompaniment to alcoholic drinks). The dish can also be called dak-ttongjip-bokkeum (), as it is a bokkeum (stir-fried dish).

Traditionally Chinese were using wood or straw as the fuel to cook food. A Chinese chef had to master flaming and heat radiation to reliably prepare traditional recipes. Chinese cooking will use a pot or wok for pan frying, stir frying, deep frying or boiling.

They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables. Garlic powder has a different taste from fresh garlic.

Cauliflower contains several non- nutrient phytochemicals common in the cabbage family that are under preliminary research for their potential properties, including isothiocyanates and glucosinolates. Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.

Chinese stir-frying cooking technique at a street food joint in Kerala, India. Chinese cooking techniques () are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

Bokkeum-bap () or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap (kimchi fried rice).

Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. It makes heavy use of strong and complex flavours. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. The main cooking methods are steaming, frying and stir-frying.

Jiangxi cuisine favors overtly spicy flavors, an important feature of many southern cuisines. Chili peppers are directly treated as vegetable instead of as a flavoring and sometimes they are also used in some traditionally non-spicy dishes. Stir frying is one of key techniques in Jiangxi cooking and fish are common ingredients due to numerous rivers within Jiangxi.

Seasoned oily flour mush (in Chinese, 油茶, pinyin: yóuchá, literally, "oil tea") is a variety of seasoned flour mush made by stir-frying, or sometimes pan-frying, the flour with animal fat, typically beef fat. Beef bone marrow may also be added. After frying, it is served in the same manner as seasoned flour mush.

"The increasingly commercial nature of city life" in the late Ming and Qing (1644–1912) periods also favored speedy methods. But even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques. For instance, "only five or six of over 100 recipes recorded in the sixteenth-century novel Jin Ping Mei are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the Suiyuan shidan". By the late Qing, most Chinese kitchens were equipped with a wok range (chaozao 炒灶 or paotai zao 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.

Grilling, boiling, stewing, steaming, searing and mixing (as in salads) are all traditional cooking methods. Stir-frying is now common, but considered to be a Chinese influence. Stews are often green in color, because of the large proportion of vegetables used as well as ya nang leaf. Soups/stews are categorized as follows, tom, tom jeud, kaeng, and kaeng soua.

Jalfrezi recipes appeared in cookbooks of British India as a way of using up leftovers by frying them with chilli and onion. This English-language usage derived from the colloquial Bengali term jhāl porhezī: jhāl means spicy food; porhezī means suitable for a diet. Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine.

Phat kaphrao mu sap with rice and a fried egg. By some accounts, phat kaphrao was included as part of Prime Minister Field Marshal Plaek Phibunsongkhram's Thai cultural mandates during WWII. Phat kaphrao, as well as pad thai, were one of the promoted dishes in local Thai food contests. Phat kaphrao was inspired by stir frying, the cooking process of Chinese people.

It is eaten raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying. Rapini, sometimes called "broccoli raab" among other names, forms similar but smaller heads, and is actually a type of turnip (Brassica rapa).

Commonly, cooking methods adopted in Sarawakian food are menumis (stir frying), menggoreng (frying), bakar (grilling) and rebus (boiling). Each ethnic group in Sarawak has different styles of preparing, cooking, preserving and eating style of food. The Orang Ulu, for instance, using garam barrio to preserve meat, fish and vegetables which is called “mengasam”. The Iban are cooking and eating the lulun, rice which is cooked in bamboo.

Dak-galbi (), or spicy stir-fried chicken, is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with sweet potatoes, cabbage, perilla leaves, scallions, tteok (rice cake), and other ingredients. In Korean, galbi means rib. But Dak-galbi is not actually chicken's rib. Many dak-galbi restaurants have round hot plates that are built into the tables.

The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, steaming, stir frying, grilling, baking, braising, and roasting, and can also be used in flambéing. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.

On the other hand, hangwa is a general term referring to all types of Korean traditional confectionery. The ingredients of hahngwa mainly consist of grain flour, honey, yeot, and sugar, or of fruit and edible roots. Hangwa is largely divided into yumilgwa (fried confectionery), suksilgwa, jeonggwa, gwapyeon, dasik (tea food) and yeot. Yumilgwa is made by stir frying or frying pieces of dough, such as maejakgwa and yakgwa.

In the Indian subcontinent, it is found in the Himalayan states of North and Northeast India. In the state of Tripura, it is known as Muikhonchok in the Kokborok language. As part of the Tripuri cuisine; fiddlehead fern is prepared by stir frying as bhaja served as a side dish. In the Kullu Valley in Himachal Pradesh, it is known locally as and is used to make a pickle .

Chinese influences in Burmese cuisine are shown in the use of ingredients like bean curd and soya sauce, various noodles as well as in stir frying techniques. As in neighbouring Thailand and Laos, fried insects are eaten as snacks. Southern Myanmar, particularly the area around Mawlamyine is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Mawlamyine for food, Yangon for boasting" (မန္တလေးစကား ရန်ကုန်အကြွား မော်လမြိုင်အစား).

Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers. Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Then, seasoning and other preservative ingredients are added.

Instead of stir-frying the chicken, as is normally done, he deep-fried the chicken chunks. He then covered them with the typical sauce made from chicken stock, soy sauce and oyster sauce, and added the handful of cashews. He also included chopped green onions as a twist and it became an immediate hit with the local crowd. As word spread about the dish, so did the recipe.

Choppers are suitable for chopping through thin soft bones such as fish and poultry. Slicers, referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying.

The Chinese settlers introduced stir-frying technique that required the use of Chinese wok and small amount of cooking oil. They also introduced some new Chinese cuisine—including soy sauce, noodles and soybean processing technique to make tofu. Subsequently, soybean processing led to the possibly accidental discovery of tempeh (fermented soybean cake). The earliest known reference to tempeh appeared in 1815 in the Javanese manuscript of Serat Centhini.

The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). Mee Siam is typically garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. In Malaysia a "dry" version is more commonly found, which is essentially stir frying the rice noodles with the same ingredients used in the Singaporean version. Mee Siam is a common dish as breakfast, brunch or lunch in Malaysia.

The abalone flesh is stir-fried on a pot over a mid-flame with sesame oil, with the soaked rice then added. After stir frying for a while, water is poured into the pot and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and let to simmer.

Sinangág, also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.

The term tongseng derived from Javanese term osengan which refer to "stir frying" to describes its cooking method. It also refer to the "seng" friction sounds of metal frying spoon against metal wok. The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, daun salam (Indonesian bay leaves), and lemongrass sauteed with palm oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked.

Dishes such as tempura, aburaage, and satsuma age are now part of established traditional Japanese cuisine. Words such as tempura or hiryōzu (synonymous with ganmodoki) are said to be of Portuguese origin. Also, certain rustic sorts of traditional Japanese foods such as kinpira, hijiki, and kiriboshi daikon usually involve stir-frying in oil before stewing in soy sauce. Some standard osōzai or obanzai dishes feature stir-fried Japanese greens with either age or , dried sardines.

Amok, a popular Cambodian dish Samlar kakou is considered one of Cambodia's national dishes Khmer cuisine is similar to that of its Southeast Asian neighbors. It shares many similarities with Thai cuisine, Vietnamese cuisine and Teochew cuisine. Cambodian cuisine also uses fish sauce in soups, stir-fried cuisine, and as dippings. The Chinese influence can be noted in the common chha (, Stir frying) and in the use of many variations of rice noodles.

To make the dish, the melon or replacement vegetable is seeded, thinly sliced, lightly salted, and squeeze- drained to remove moisture. Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried. Aromatics such as scallions and garlic may be added when stir-frying the ingredients. Thin bukkumi, made with glutinous rice flour into circles around in diameter, may be used either whole or julienned.

Most woks range from or more in diameter. Woks of (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as and as large as . Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.

Cooking methods in Indonesian kitchen are goreng (frying) either in a small amount of oil or deep frying with a lot of cooking oil, tumis (stir frying), sangrai (sautéing). Roasting methods are bakar (grilling) usually employing charcoal, firewood, or coconut shell, panggang (baked) usually refer to baking employing oven. Other methods are rebus (boiling) and kukus (steaming). The fire used in cooking can be either strong fire or small fire for slow cooking.

A Lao-style mortar and pestle The typical Lao stove, or brazier, is called a tao-lo and is fueled by charcoal. It is shaped like a bucket, with room for a single pot or pan to sit on top. The wok, maw khang in Lao, is used for frying and stir frying. Sticky rice is steamed inside of a bamboo basket, a huad, which sits on top of a pot, which is called the maw nung.

In Korean cuisine, beef tendon known as soesim () and is eaten raw as hoe, or stir-fried as namul. But eaten raw or stir frying the beef tendon is not very common(most people haven't seen it)in Korea. The most common way to eat beef tendon in Korea is steaming it with high pressure to serve it soft. They eat the steamed beef tendon with green onions and soy sauce, sometimes serve beef tendon in ox bone soup.

The dish is prepared by stir-frying fallopian tubes (sometimes the uterus) of pigs and serving chopped with vegetables and sauce such as kung pao sauce or soy sauce with ginger and onions; the meat is relatively flavorless but is a good vehicle for sauce. Other protein sources such as dried shrimp may be added. The texture of the meat has been described as combining crunch with springiness. Although traditional, the dish is not often served in Singapore.

Brussels sprouts prepared for cooking in a wood-fired pizza oven The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen.

Kale is a source of the carotenoids, lutein and zeaxanthin (tables). As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation of sulforaphane, a compound under preliminary research for its potential to affect human health. Boiling kale decreases the level of glucosinate compounds, whereas steaming, microwaving or stir frying does not cause significant loss. Kale is high in oxalic acid, the levels of which can be reduced by cooking.

An extra virgin avocado oil, characterized by a deep emerald green color, can be safely heated to a temperature of . Both unrefined and refined avocado oil can safely be used to conduct almost any high-heat cooking application, including baking, stir- frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. Each 30 mL of avocado oil contains 3.6 mg of Vitamin E and 146.1 mg of beta-Sitosterol.

The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, simmering, shallow frying, stir frying, pan frying, browning, blackening, grilling, baking, braising, and roasting, and can also be used for flambéing. In addition, pots and pans can be placed directly on the cook surface, giving more cooking flexibility. In most cases, the steel cooksurface seasons like cast iron cookware, providing a natural non-stick surface. Almost any type of food can be cooked on this type of appliance.

Woks are also now being introduced with clad or five-layer construction, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel. Clad woks can cost five to ten times the price of a traditional carbon steel or cast-iron wok, yet cook no better; for this reason they are not used in most professional restaurant kitchens. Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir- frying.

Stir fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables.

The earliest record of fried rice is found in the Sui dynasty (589–618 CE). Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 CE) that the technique became widely popular. Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables.

While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, reed, maize, banana, canna, shell ginger and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for zongzi vary from region to region, but the rice used is almost always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using.

Stir frying was brought to America by early Chinese immigrants, and has been used in non-Asian cuisine. The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by the linguist Yuen Ren Chao. The book told the reader ::Roughly speaking, ch'ao may be defined as a big-fire- shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.

In Karnataka in India, it is called harive soppu (ಹರಿವೆ ಸೊಪ್ಪು) . It is used to prepare curries such as hulee, palya, majjigay-hulee, and so on. In Kerala, it is called cheera and is consumed by stir-frying the leaves with spices and red chili peppers to make a dish called cheera thoran. In Tamil Nadu, it is called mulaikkira and is regularly consumed as a favourite dish, where the greens are steamed and mashed with light seasoning of salt, red chili pepper, and cumin.

The typical style of cooking throughout modern Cambodia is a legacy the stir frying techniques imported by Hokkien Cambodians throughout the ages. While other types of Chinese have never acquired a taste for the strong smelling fish paste Prahok, Hokkien Cambodians have embraced this as a staple ingredient in their cooking. The popular noodle dish for Lunar New Year almost certainly originates from Hokkien Mee which is also very prevalent in Malaysian and Singaporean cuisines. Both types of noodles share the same yellow appearance, tastes and ingredients of rice, eggs, and prawns.

Guangzhou (Canton) City, the provincial capital of Guangdong and the center of Cantonese culture, has long been a trading hub and many imported foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails. However, lamb and goat are less commonly used than in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity.

Bamar cuisine contains many regional elements, such as stir frying techniques and curries which can be hot but lightly spiced otherwise, almost always with fish paste as well as onions, garlic, ginger, dried chili and turmeric. Rice ( htamin) is the staple, although noodles ( hkauk swè), salads ( a thouk), and breads ( paung mont) are also eaten. Green tea is often the beverage of choice, but tea is also traditionally pickled and eaten as a salad called lahpet. The best-known dish of Bamar origin is mohinga, rice noodles in a fish broth.

Chili oil Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying. Dou ban sauce (là dòubànjiàng 辣豆瓣醬, là dòu jiàng là dòujiàng, dòubànjiàng 豆瓣醬), ("là" is "spice", "dou" is "bean", "bàn" is "piece", and "jiàng" is "sauce") originates from Szechuan cuisine in which chilis are used liberally. It is made from broad bean or soybean paste, and usually contain a fair amount of chili. Often referred to in English as chili bean sauce.

Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil. The ingredients are quite similar to sambal hot chili paste. However, unlike sambal—which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish.

As the origin of the flavor, the sauce is the key to making minced pork rice. The most popular way of preparation seen in Taiwan is stir-frying the ground meat with sliced shallot in oil, and then boiling it in soy sauce. In the frying process, one may customize the flavor by adding seasonings such as sugar, rice wine, pepper and other spices. When finished, the dark-brown meat sauce is called "bah-sò (肉燥)", and is also served with noodles, soup, vegetables and many homemade Taiwanese dishes.

The recipes covered a broad range of cuisines, including chapters on Chinese, European, Indian, Indonesian, and Malayan dishes, and Handy became well known in Malaysia and Singapore. While there had been earlier cookbooks printed by organizations for their membership, these usually were adaptations of European dishes with ingredients locally available in Singapore. Asian dishes were typically passed by word of mouth from mother to daughter. Handy was a home cook, who used Asian methods, like steaming and stir-frying, utensils, locally available produce and included those processes in her book.

A wok (from Cantonese: 鑊) is a round-bottomed cooking pot, originating in China. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as becoming popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called chahn (spatula) or hoak (ladle) whose long handles protect cooks from high heat.

Steel woks coated with non-stick coatings such as PFA and Teflon, a development originated in Western countries, are now popular in Asia as well. These woks cannot be used with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan. As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of "wok hei." The newest nonstick coatings will withstand temperatures of up to , sufficient for stir- frying.

Aligue fried rice (), also known as crab fat fried rice or aligue rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with crab fat (taba ng talangka or aligue), toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It is traditionally a vivid orange-yellow color due to the crab fat. It can be combined with seafood like shrimp and squid and eaten as is, or eaten paired with meat dishes. \- \- It is a variant of sinangag (garlic fried rice) and is similar to bagoong fried rice, which uses bagoong (shrimp paste).

The dish has a legend, when King Rama V visited the people by boat in the Talad Phlu area and smell the noodles that a Chinese immigrant named "Chin Li" (จีนหลี) stir-frying at that time. He stopped the boat, ate it, and very much liked it. This led to the dish receiving another name: Mi krop ror ha. There are two notable restaurants in Mi krop of Bangkok viz Talat Phlu in Thon Buri side and Phra Nakhon near the Giant Swing and Bangkok City Hall, both are old recipes from the reign of King Rama V.

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs. Chow fun, or stir-fried hor fun (shahe fen) noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the town of Shahe in Guangzhou.

Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein, and contain negligible fat. In a 100 gram reference amount, they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6 (USDA nutrient table, right); essential minerals and dietary fiber exist in moderate to low amounts (table). Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss.

Among the common differences is to treat vegetables as a side dish or garnish, while traditional cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Cuisine in China makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood. Chinese buffet restaurant in the United States Stir frying, pan frying, and deep frying tend to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features and which accommodates very high temperatures).

Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.Foreword, Paul Dudley White in The English language term "stir-fry" was coined by Y.R. Chao in Buwei Yang Chao's book How to Cook and Eat in Chinese (1945), to describe the chǎo technique.

Two types of cast iron woks can be found in the market. Chinese-made cast iron woks are very thin (), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker (), and very heavy. Because of the thickness of the cast iron, Western-style cast iron woks take much longer to bring up to cooking temperature, and their weight also makes stir-frying and bao techniques difficult. Cast iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan.

Stick handles are popular in northern China, where food in the wok is frequently turned with a tossing motion of the arm and wrist when stir-frying food. The classic stick handle is made of hollow hammered steel, but other materials may be used, including wood or plastic-covered hand grips. Because of their popularity in northern China, stick-handled woks are often referred to as "pao woks" or "Peking pans". Stick handles are normally not found on cast iron woks since the wok is either too heavy for the handle or the metal is too thin to handle the tensile stress exerted by the handle.

They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg, specialty Sambal, Otak (grilled fish cake made of ground fish meat mixed with tapioca starch and spices), and luncheon meat. In Thailand a very similar dish is known as mi kathi (noodles with coconut milk), a noodle dish popularly eaten as lunch in the Central Region. It is made by stir frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts, garlic chives, and tamarind.

The neighboring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chili paste ( cíbā làjiāo) of Guizhou cuisine. Like the Sichuan version, the dish features marinated cubes of chicken; while the Guizhou marinade is largely the same as the Sichuan version's, the chicken cubes are larger and typically skin-on. The dish is further distinguished in that rather than flash-frying whole peppers in oil before stir-frying, a large quantity of the ciba chili paste is fried in the wok until the oil is stained. The chicken is then stir- fried in the resulting sauce with garlic, ginger, and green garlic or green onion.

They introduced ingredients in Chinese cooking such as noodles, bean sprouts, tofu and soy sauce which is now widely used by every ethnic groups in the country. Apart from introducing, these earlier traders also discovering worth ingredients among the local population along the coast, such as the expensive edible bird's nest with the best nests are claimed to come from Borneo than in China. Since a vast majority of Chinese Malaysians today are descendants of immigrants from southern China, local Chinese cuisine roots is predominantly based from Fujian, Cantonese, Hakka and Teochew cuisines. Their technique of stir frying a portion of food ingredients in a little cooking oil over high heat in a wok (锅) are widely adopted.

Woks sold in Western countries are sometimes found with flat bottoms—this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Coupled with the lower heat retention of woks, meals stir-fried on electric stoves have a tendency to stew and boil when too much food is in the wok rather than "fry" as in traditional woks, thus not producing wok hei. A wok can, however, benefit from the slow steady heating of electric stoves when used for slower cooking methods such as stewing, braising, and steaming, and immersion cooking techniques such as frying and boiling. Many Chinese cooks use Western style cast-iron pans for stir-frying on electric stoves, since they hold enough heat for the required sustained high temperatures. A newer trend in woks is the electric wok, where no stove is needed.

By this time, Chinese metallurgists had discovered how to fine molten pig iron, stirring it in the open air until it lost its carbon and could be hammered (wrought). (In modern Mandarin-Chinese, this process is now called chao, literally stir frying; pig iron is known as 'raw iron', while wrought iron is known as 'cooked iron'.) By the 1st century BC, Chinese metallurgists had found that wrought iron and cast iron could be melted together to yield an alloy of intermediate carbon content, that is, steel.Needham, Volume 4, Part 3, 197.Needham, Volume 4, Part 3, 277.Needham, Volume 4, Part 3, 563 g According to legend, the sword of Liu Bang, the first Han emperor, was made in this fashion.

First, flours of sorghum and/or millet are cooked in advance, often by stir-frying. When a customer orders the dish, hot water is poured into a bowl containing the flour(s) to create a paste-like mush, which is served with white and/or brown sugar and sweet osmanthus sauce (桂花酱; pinyin: guìhuā jiàng). The sweet osmanthus plant is not native to northern China. Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that when a chopstick is inserted into the mush it remains vertical, while at the same time the mush remains fluid.

During the Han dynasty (202 BC-220 AD), the government established ironworking as a state monopoly (yet repealed during the latter half of the dynasty, returned to private entrepreneurship) and built a series of large blast furnaces in Henan province, each capable of producing several tons of iron per day. By this time, Chinese metallurgists had discovered how to puddle molten pig iron, stirring it in the open air until it lost its carbon and became wrought iron. (In Chinese, the process was called chao, literally, stir frying.) By the 1st century BC, Chinese metallurgists had found that wrought iron and cast iron could be melted together to yield an alloy of intermediate carbon content, that is, steel.Needham, Volume 4, Part 3, 197.

Bagoong fried rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with sauteed bagoong alamang (shrimp paste), toasted garlic, spring onions, shallots, julienned sour green mangoes (which balances the saltiness of the shrimp paste), and optionally other ingredients like chilis, cucumbers, jicamas, carrots, scrambled eggs, chicharon, and tomatoes. It is usually light pink in color due to the use of angkak (red yeast rice) coloring agent from the bagoong. It is eaten paired with meat and seafood dishes, or is cooked with chunks of meat and seafood and eaten as is. It is a variant of sinangag (garlic fried rice) and is similar to aligue fried rice, which uses taba ng talangka (crab fat paste).

The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include: green peppers in a skillet. ;Roasting :Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing ;Baking :Baking – Baking Blind – Flashbaking ;Boiling :Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking ;Frying :Fry – Air frying — Deep frying – Gentle frying - Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Shallow frying – Stir frying — Vacuum frying ;Steaming :Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.

A ginger chicken stir fry in a wok Stir frying () is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming.

20 In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei.Young, Grace, and Richardson, Alan, The Breath of a Wok, New York: Simon & Schuster, , (2004), pp. 60 An essay called “Wok Hay: The Breath of a Wok” explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term. Some define it as the “taste of the wok,” a “harmony of taste,” etc.: “I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.” When read in Mandarin, the second character is transliterated as qi (ch'i according to its Wade-Giles romanization, so wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying.