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Stir fry is a pair of Chinese cooking techniques for preparing food in a wok: chǎo and bào. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chao technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef’s ability to perform stir frying by the “wok hei” produced in the food. This in turn is believed to display their ability to bring out the aroma of the wok and essence of the food cooking.
The History Of Stir Fry
Stir fry originates from the Han Dynasty, but did not fully develop until the Song Dynasty. Although there are no surviving records of Han Dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. It was not until the Ming Dynasty that stir frying was popularized as primary cooking method of Chinese cuisine. Stir fry was brought to America by early Chinese immigrants, and has been used for non-Asian cuisines.
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Video Rating: 4 / 5
This isn’t stir frying. it’s sauteing. That pan is not nearly hot enough.
The pan is barely sizzling! It should be blazing hot, and you’d have to
circulate the food rapidly to keep it from burning. Tha’ts how real stir
frying is done! The whole process shoudl take five minutes tops.
Very easy, I’ll try it.
i think the easiest tutorial ive seen for stir fry so far
Im loving cooking videos more & more, day after day :D
thx for sharing your experience with us :)
hmm….nice, easy and cool to prepare :D
nice, very easy to understand :)
oh Patricia Levine, all your vids are magnificent… down to earth and well
explained!
Thanks for this amazing recipe
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