Stir-Frying

Definition

Stir-frying is a cooking technique where ingredients are fried quickly in a small amount of hot oil while being stirred in a wok or pan.

Scientific / Technical Definition

Stir-frying is a traditional Chinese cooking method that involves cooking food rapidly at a high temperature while continuously stirring it. The technique ensures that vegetables and meats are evenly heated and retain their color, texture, and nutritional value. The high heat allows sugars and amino acids to interact and develop complex flavors through Maillard reactions.

Benefits

• Preserves the nutritional value of vegetables due to quick cooking time.
• Enhances flavor without adding excess fats.
• Allows for a variety of ingredient combinations, making meals balanced and nutritious.

Examples

• Vegetables like bell peppers, broccoli, and snap peas stir-fried with tofu.
• Chicken stir-fried with soy sauce, garlic, and ginger.

Additional Information

• Importance: Stir-frying is important for those seeking quick, healthy meals that maintain the integrity and nutrients of ingredients.

Related Terms

• Sauteing
• Deep-Frying
• Roasting
• Grilling

References

• Stir-frying as a healthy cooking method
• Health benefits of stir-frying and how to maximize them