Stir-Frying

Stir-frying (Chinese 炒, chǎo) is a technique of quickly frying finely cut products over strong heat in a small amount of fat with constant, vigorous stirring or tossing. The English term “stir fry” was coined in 1945 by Buwei Yang Chao as a translation of the Chinese chǎo.

This technique is a cornerstone of Asian cuisine, where it is performed in a deep pan, the wok. The main principles of stir-frying are very strong heat, a fine and even cut of the products, and speed. Thanks to the intense heat and constant motion, small pieces of vegetables, meat, or seafood cook in a matter of minutes, frying evenly on all sides. This allows them to keep their bright colour, pleasant crispness, succulence, fresh flavour, and the maximum of nutrients, which would be destroyed by long cooking. Often at the end an aromatic sauce is added, which instantly coats all the ingredients. The key to successful stir-frying is to prepare everything in advance (mise en place), since during the process itself there is not a second for thought. This quick, healthy, and spectacular technique gives light, fresh, and vividly flavoured dishes.