Stir frying

A cooking technique originating from Chinese cuisine, involving cooking ingredients quickly in a hot wok or frying pan with oil while continuously stirring. This high-heat method cooks food rapidly, preserving its texture, color, and nutritional value. It’s commonly used for vegetables, meats, seafood, and tofu, often seasoned with sauces and spices for added flavor. Stir-frying results in delicious, vibrant dishes with crisp-tender vegetables and tender, juicy proteins.