Stir-frying
Related Category: Food and Cooking
see cooking.
More on Stir-frying
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
Both the stir-frying and the braising were done as quickly as possible, so the vegetables maintained a great texture and color, had a light taste, and were very filling.
Authentic Chinese cooking by Berkoff, Nancy / Vegetarian Journal
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Stir-Frying Crabs
Stir-frying is the method of quickly cooking bite-sized pieces of meat and vegetables over high heat in a small amount of oil. Ingredients are stirred constantly to ensure even cooking.
stir-frying - It is a cooking technique that requires brisk cooking of small cuts of ingredients in hot oil over intense heat.
Stir-frying will also give you some practice with your cutting skills since each ingredient will be bite size (Have you ever seen a knife in a Chinese restaurant?) and have different cuts.
Stir-frying (chao or chow [ç‚']), which is the dominating cooking technique in Chinese restaurants of the Western Hemisphere (see ginger for an example) is but one of the numerous cooking techniques in China, ...
Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse.
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Unlike stir-frying where the food is continuously turned, sautéed food is turned only once in the pan in order to cook both sides.
The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance.
Wok (Photo) - The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming, and roasting.
Mexican food preparation may include stir-frying, deep frying or baking. It all depends on the dish and the cook. Dishes like tamales are popular in the U.S., but are also authentically Mexican.
The most important part of stir-frying is to use a very hot pan and a small amount of oil. Heat the pan and oil over medium high or high heat until hot. Quickly cook small pieces of food individually until perfectly cooked, stirring constantly.
They're crisp and nutty, and they're the best sprouts for stir-frying, though they can also be served raw. Select bean sprouts that are crisp and white with just a tinge of yellow.
[Asian] A Chinese cooking technique used in stir-frying. The chicken breast is coated in a mixture of egg white and cornstarch (rice wine or dry sherry and salt are frequently added), marinated for up to 30 minutes, ...
Deep-frying - Deep-frying, in which the food is completely covered in hot oil and cooked, is an important Chinese cooking technique along with stir-frying and steaming.
Pork is ideal for frying, stir-frying, grilling or barbecuing. Grilled pork chops are a simple pleasure, or try an indulgent escalope cut from the pork fillet.
Because it only needs a very light cooking, broccoli is usually added to recipes near the end of their cooking time, and it is ideal for stir-frying or steaming.
Wok - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Work - in cooking, this means to knead or mix gently with the fingers.
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Any dish that has been prepared by stir-frying. That is, the food is chopped into small pieces and cooked very quickly over high heat in a large pan for a short period of time while briskly stirring the food. Stock ...
Roasting Meat
Roasting Poultry
Stir-Frying Vegetables
Equivalents & Substitutions ...
Important protein source in oriental cooking. Made from cooked soya beans, it is quite bland in flavour and responds well to marinades. Good for stir-frying, barbecuing, grilling, it is also high in calcium and vitamin E and low in saturated fats.
Also known as bok choi, this leafy green Chinese vegetable belongs to the cabbage family. It is best suited to brief stir-frying or steaming to keep its mild flavour
Pancakes ...
A wok is a traditional Chinese cooking pan. It is similar to a large, very deep frying pan and has a rounded base. It is the traditional pan used for stir-frying. A non-stick wok has a thin, hard-wearing coating to prevent food from sticking.
The term pan-frying is the English equivalent of sautéing (which is a French word). Some people consider it a different technique, which uses more fat and takes longer. stir-frying uses higher temperatures and continual stirring.
Panfry: A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than saut6ing or stir-frying but less than deep-frying.
Woks: Available with rounded or flat bottoms, these pans offer deep, sloping sides that help keep food pieces in the pan when stir-frying.
About Nonstick Pans ...
Choy sum produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming. For more information about Chinese greens, see our article.
Keep in mind, though, that the process removes most of the flavor, color and nutrients from the oils, too. That's why refined oils are perfect for baking and stir-frying, where their high smoke point and neutral flavors are a plus.
Spring onions, carrot, mushrooms, celery, baby corns, green beans, mange tout-any or all of these are suitable for stir-frying. See what vegetables (not potatoes) you have available. They will need to be finely sliced.
cooked just until enough resistance is left in it to be felt "by the tooth." Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.
It is an excellent choice to cube for roasting, steaming or stir-frying because it can be cooked quickly at a higher heat setting more effectively than other varieties that do not cook as well when using faster cooking methods.
 See also: Frying, Stir, Stir-fry, Cooking, Vegetable
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