Stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the qi of the wok and essence of the food cooking.
Read more about Stir Frying: Chao Technique, Bao Technique
Famous quotes containing the words stir and/or frying:
“... education fails in so far as it does not stir in students a sharp awareness of their obligations to society and furnish at least a few guideposts pointing toward the implementation of these obligations.”
—Mary Barnett Gilson (1877–?)
“A pleasant smell of frying sausages
Attacks the sense, along with an old, mostly invisible
Photograph of what seems to be girls lounging around
An old fighter bomber, circa 1942 vintage.”
—John Ashbery (b. 1927)