Stirfrying

Stir-frying is a cooking technique in which small, uniform pieces of food are cooked quickly over high heat in a wok or similar wide pan. The method emphasizes rapid tossing to keep foods moving and promote browning while preserving texture and color. Originating in Chinese cuisine, stir-frying spread with the wok’s popularity and is a central element of Cantonese cooking, influencing many regional and international dishes.

Technique and equipment: A carbon-steel wok is ideal; if unavailable, a large skillet can suffice. Preheat until very hot, add a small amount of high-heat oil, then aromatics such as garlic and ginger. Add proteins in a single layer to sear, then vegetables, ordered by density. Finish with a light sauce and a cornstarch slurry to thicken. Toss rapidly and avoid overcrowding to maintain heat and achieve a glossy finish.

Ingredients and flavors: Common elements include beef, chicken, pork, shrimp, tofu, and a variety of vegetables, often served with noodles. Sauces typically combine light and dark soy, oyster sauce, hoisin, Shaoxing wine, and a touch of sugar or vinegar. Variations range from simple soy-glazed dishes to more complex, multi-sauce preparations.

Health and context: Quick cooking preserves nutrients and color; using moderate oil and plenty of vegetables is common. High heat requires caution to avoid oil splatter. Achieving wok hei, the smoky aroma, is a hallmark of skilled technique. Stir-frying remains a staple of Asian cuisines and a foundation for many fusion dishes.