Stirfries

Stir-frying is a cooking technique in which small, uniformly cut pieces of food are cooked quickly over high heat in a wok or large skillet, with constant stirring. The method emphasizes fast searing, preservation of color and texture, and the development of aroma from aromatics and sauces. The technique originated in Chinese cuisine and has since become common in many culinary traditions around the world.

In practice, cooks heat a small amount of oil until shimmering, briefly sauté aromatics such as garlic and ginger, then add protein to sear and set aside. Vegetables are added next in order of density and cooked briefly, then the protein is returned to the pan along with a sauce mixture, often containing soy sauce, Shaoxing wine or rice wine, oyster or hoisin sauce, and a touch of sesame oil. A cornstarch slurry may be added to emulsify and thicken the sauce. Dishes are cooked very quickly, usually within minutes, and served immediately with rice or noodles.

Common variants include beef, chicken, pork, shrimp, fish, tofu, and a wide range of vegetables. Flavor profiles range from savory and umami to sweet and spicy, often reflecting regional preferences. Ingredients are typically cut into bite-sized pieces to ensure even cooking. Health considerations include the quick cooking time, which helps retain nutrients, and the ability to control oil usage and sodium levels through ingredient choices and sauces.