Stir-Frying

Definition

Stir-frying is a quick cooking method where food is fried briskly in a small amount of oil over high heat while being stirred continuously.

Scientific / Technical Definition

Stir-frying is a technique originating from Chinese cuisine that involves cooking food quickly at high temperatures using a small amount of oil in a wok or pan. The food is stirred rapidly to ensure even cooking and to prevent sticking or burning. This method allows for the retention of nutrients, flavors, and textures in the ingredients.

Benefits

• Preserves nutrients in vegetables due to the short cooking time.
• Allows for a lower oil usage compared to deep-frying, making meals healthier.
• Enhances the flavor of ingredients, increasing both taste and appeal.

Examples

• Stir-fried chicken with vegetables.
• Beef stir-fry with broccoli and soy sauce.
• Tofu stir-fry with bell peppers.

Additional Information

• Known issues: Stir-frying requires constant attention and stirring to prevent food from sticking or burning.

Related Terms

• Sauteing
• Deep-frying
• Wok cooking
• Pan-frying

References

• Stir-Fry Cooking Techniques
• The Science of Stir-Fried Food