1558:
1570:
1582:
1512:
1600:
1647:
1543:
648:
1049:
1482:
636:
672:
1376:, which according to this study are best preserved by steaming. A study performed by the Spanish National Research Counsel stir-fried the broccoli for only three minutes and thirty seconds and found that nutritional value of these broccoli samples varied depending on which cooking oil was used. Comparing these results to an uncooked sample, the study found that phenolics and vitamin C were reduced more than glucosinolates and minerals. Stir-frying with soybean, peanut, safflower or extra virgin olive oil did not reduce
1527:
3389:
1328:
1467:
834:
29:
3398:
660:
1497:
3414:
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1557:
1363:
Another study examined the nutritional value of broccoli after five common cooking techniques: steaming, boiling, microwaving, stir-frying and stir-frying followed by deep frying. The study found that the two most common methods of home cooking in China, stir-frying and stir-frying combined with deep
1307:
is ideal for small amounts of food that cook quickly, so the juices do not flow out of the items. Meat is coated with egg white or starch in order to contain the juices. When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from
1000:
Although using the term "stir-fry" as a noun is commonplace in
English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only. In the West, stir frying spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s"
1115:
A single ingredient, especially a vegetable, may be stir-fried without the step of adding another ingredient, or two or more ingredients may be stir-fried to make a single dish. Although large leaf vegetables, such as cabbage or spinach, do not need to be cut into small pieces, for dishes which
1177:
varies from cook to cook and how difficult it is to translate the term. Some define it as the "taste of the wok," a "harmony of taste," etc.: "I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma."
1299:. The wok is first heated to a dull red glow over a high fire. The oil, seasonings, and meats are then added in rapid succession. The food is continually tossed, stopping only to add other ingredients such as broths, vegetables, or more seasonings. The purpose of
929:(1368–1644), in part because the wood and charcoal used to fire stoves were becoming increasingly expensive near urban centers, and stir-frying could cook food quickly without wasting fuel. "The increasingly commercial nature of city life" in the late Ming and
933:(1644–1912) periods also favored speedy methods. But even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques. For instance, "only five or six of over 100 recipes recorded in the sixteenth-century novel
1068:. There are regional variations in the amount and type of oil, the ratio of oil to other liquids, the combinations of ingredients, the use of hot peppers, and such, but the same basic procedure is followed in all parts of the country.
1454:
is typically used whenever one wants to direct the properties of an herb more to the liver based on the principle that the sour taste belongs to the liver. There is no scientific evidence for any of these medicinal claims.
1075:
is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is 热锅冷油 "hot wok, cold oil") followed by dry seasonings such as
1359:
than boiling. Taking into consideration the total retention of nutrients, the study concluded that stir frying is the method best suited for bamboo shoots. Similar results were found for stir frying red peppers.
1230:
is partially imbued into the metal of the wok itself from previous cooking sessions and brought out again when cooking over high heat. In practical terms, the flavour imparted by chemical compounds results from
1372:, soluble protein, soluble sugar and vitamin C. The method which affected these values the least was steaming. Stir frying for five minutes and stir frying combined with boiling caused the highest loss of
989:
may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short. The nearest to this in western cooking is
785:(1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the
2568:
1569:
1355:
by more than one-third. Stir-frying bamboo shoots increased their fat content by 528.57% due to the addition of oil. With 78.9% retention, stir frying preserved significantly more
56:
1581:
1343:
Writers extol the quick cooking at high heat for retaining color, texture, and nutritional value. One study compared the effects of boiling, steaming, and stir frying on
1239:, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F). Aside from flavour,
793:. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.
1876:
1916:
1926:
1886:
1001:
suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family
1052:
Ingredients are typically added in succession after cooking oil has been applied onto a hot pan. The ingredients that take longest to cook, like meat or
2572:
1446:
under the term 'dry-frying'. Stir frying a medical herb with honey is commonly used to increase its sweetness and therefore its spleen and stomach
2353:"Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)"
1261:
stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.
869:(206 BC – 220 AD) to parch grain. Although there are no surviving records of Han dynasty stir frying, archaeological evidence of
1161:" or, metaphorically, as the "breath of the wok". The phrase "breath of a wok" is a poetic translation Grace Young first coined in her cookbook
2813:
1226:
the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. The distinct taste of
2042:
939:
are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the
1511:
702:
2329:
1542:
1295:'pop', ' explosion') of stir-frying on a high flame was typical of cuisine from the northern Chinese province of
600:
2659:
1599:
2764:
2736:
2224:
2171:
2100:
1948:
3425:
2545:
3444:
2116:
1526:
960:炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.
1977:
1762:
2715:
2669:
2648:
2608:
2313:
2163:
2092:
1987:
2806:
1415:
3299:
1005:
into their crowded schedules but found that stir-fried dishes could be prepared in as little as fifteen minutes.
2619:
1481:
802:
749:
454:
3464:
2726:
845:
referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the
695:
994:. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'
925:, since the oil needed for stir frying was expensive. The technique became increasingly popular in the late
620:
464:
361:
3459:
3449:
3355:
2799:
858:
615:
481:
1466:
1096:, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or
3340:
3289:
2832:
2402:"Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)"
1660:
828:
759:
565:
444:
404:
292:
2781:
1847:"What is 炒 in English Translation? Mandarin Chinese-English Dictionary & Thesaurus - YellowBridge"
2500:"Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli"
1846:
486:
476:
429:
419:
2698:
2016:
762:
in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a
3454:
3409:
2240:
688:
605:
514:
496:
449:
434:
424:
287:
65:
1157:
pronunciation of the phrase; when literally translated into
English, it can be translated as "wok
3345:
1818:
1212:
519:
491:
414:
409:
2265:
1381:
873:
and the tendency to slice food thinly indicate that the technique was likely used for cooking.
610:
542:
471:
439:
1496:
1048:
2786:
3469:
3101:
3028:
2731:, Cambridge (MA): Harvard University Asia Center, distributed by Harvard University Press,
770:
and in recent centuries has spread into other parts of Asia and the West. It is similar to
2643:(in French), Paris and Taipei: Institut Ricci (Paris–Taipei), Desclée de Brouwer (Paris),
8:
3197:
2982:
2957:
1411:
1303:
is to highlight natural tastes, so minimal seasoning is added. Because of the high heat,
253:
238:
3413:
2351:
Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian (4 September 2011).
1104:, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornstarch,
3157:
3106:
3013:
3003:
2977:
2686:
2475:
2450:
2426:
2401:
2377:
2352:
2213:
2004:
1348:
865:
period (771–256 BC), but not in the sense of stir frying. Dry stirring was used in the
854:
1748:
789:(960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD
3360:
3212:
3177:
3096:
2889:
2760:
2732:
2711:
2665:
2644:
2604:
2519:
2515:
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2431:
2382:
2309:
2220:
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2159:
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1983:
1944:
1787:
1443:
1332:
1236:
1216:
1158:
1154:
1034:
376:
341:
89:
3401:
3243:
2511:
2499:
2470:
2462:
2421:
2413:
2372:
2364:
2193:
1589:
1270:
969:
719:
664:
547:
386:
351:
263:
248:
196:
150:
127:
94:
84:
3350:
3258:
3248:
3064:
2858:
2303:
1723:
1549:
1204:
797:
635:
577:
552:
381:
371:
346:
321:
316:
311:
297:
282:
258:
214:
173:
145:
79:
47:
20:
3417:
2451:"Effects of different cooking methods on health-promoting compounds of broccoli"
1173:. An essay called "Wok Hay: The Breath of a Wok" explains how the definition of
1116:
combine ingredients, they should all be cut to roughly the same size and shape.
3319:
3238:
3192:
3126:
1624:
1473:
1377:
1327:
1232:
1105:
941:
899:
887:
781:(206 BC – 220 AD) for drying grain, not for cooking. It was not until the
739:
366:
356:
331:
326:
268:
219:
117:
2417:
2120:
1319:. The main ingredients are usually cut into smaller pieces to aid in cooking.
810:炒. Although using "stir-fry" as a noun is commonplace in English, in Chinese,
3438:
3152:
2448:
1385:
1373:
1336:
1211:, and "essence" imparted by a hot wok on food during stir frying. Out of the
907:
833:
676:
336:
243:
233:
191:
168:
122:
112:
2962:
2197:
975:
The term "stir fry" as a translation for "chao" was coined in the 1945 book
918:
3393:
3274:
3023:
2930:
2853:
2523:
2484:
2435:
2386:
1652:
1344:
1335:
of vegetables. Fat content is increased because of the additional oil, and
1150:
935:
930:
926:
903:
891:
878:
862:
846:
838:
790:
786:
782:
652:
2661:
The
Essence of Gastronomy: Understanding the Flavor of Foods and Beverages
2466:
2368:
3383:
3365:
3294:
3253:
3116:
2910:
1638:
1423:
1369:
1365:
1312:
866:
778:
640:
582:
524:
3136:
2449:
Yuan, Gao-feng; Sun, Bo; Yuan, Jing & Wang, Qiao-mei (August 2009).
1677:
1219:, whereas it may not even be an accepted concept in some of the others.
1065:
28:
3121:
3054:
2972:
2925:
1672:
1518:
1352:
1192:
1030:
911:
33:
1275:
724:
3233:
3207:
3059:
3018:
2967:
2791:
1389:
1356:
1109:
1101:
3202:
1243:
also manifests itself in the texture and smell of the cooked items.
949:
3309:
3187:
3182:
3069:
3033:
3008:
2998:
2920:
2915:
2894:
2884:
1503:
1393:
1296:
1093:
1085:
922:
3314:
1100:. When the meat and vegetables are nearly cooked, combinations of
796:
The
English-language term "stir-fry" was coined and introduced in
771:
55:
3324:
3304:
3279:
2863:
2822:
1666:
1488:
1451:
1308:
charring and burning to the wok bottom because of residual heat.
1181:
When read in
Mandarin, the second character is transliterated as
1127:
1089:
2060:
1899:
876:
The term initially appears in the sense of "stir frying" in the
3284:
3111:
2879:
2546:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk"
1431:
1404:
1280:
1081:
1077:
1002:
906:(960–1279). The Song period is when the Chinese started to use
902:. It reappears as a cooking method in a dozen recipes from the
883:
729:
2400:
Hwang, IG; Shin, YJ; Lee, S; Lee, J; Yoo, SM (December 2012).
1442:
The process of stir-frying is used in the preparation of some
1254:
917:
Historically, stir frying was not as important a technique as
1533:
1208:
948:
By the late Qing, most
Chinese kitchens were equipped with a
767:
459:
3378:
1898:《齊民要術．卷第六．養雞第五十九·炒雞子法》：「打破，著鐺中，攪令黃白相雜。細擘蔥白，下鹽米、渾豉，麻油炒之，甚香美。」
1864:
1632:
914:. Until then, vegetable oil had been used chiefly in lamps.
882:(齊民要術), a sixth-century agricultural manual, including in a
3038:
1419:
1407:
1097:
1053:
1705:
1703:
1701:
1699:
1697:
1695:
1693:
1396:. These levels were significantly lower with other edible
1092:. The seasonings are tossed with a spatula until they are
2543:
2023:
1427:
1397:
1072:
870:
763:
1975:
1690:
1447:
1183:
898:
refers not to a cooking technique, but to a method for
1025:
adds a liquid and the ingredients are softer, whereas
2283:
2184:
Young, Grace (2004). "Wok Hay: The Breath of a Wok".
1064:(炒) technique is similar to the Western technique of
1614:
1013:
Broadly speaking, there are two primary techniques:
1904:
1169:, Young further explores the ideas and concepts of
2212:
2186:Gastronomica: The Journal of Critical Food Studies
1724:"Ancient utensils were not just for cooking food"
1430:changes that may contribute to increased risk of
3436:
2566:
2497:
2145:, New York: Simon & Schuster, (1999), pp. 20
1265:In the eighteenth and nineteenth centuries, the
979:, by Buwei Yang Chao. The book told the reader:
2399:
1938:
1437:
1347:. Boiling and steaming decreased the amount of
1322:
1315:, such as refined plant oils, is often used in
2641:Grand dictionnaire Ricci de la langue chinoise
2638:
2330:"VARY YOUR VEGGIES: How to Prepare Vegetables"
2305:Understanding Food: Principles and Preparation
1870:
777:Wok frying may have been used as early as the
2807:
2544:National Cancer Institute (19 October 2015).
2350:
2332:. North Dakota State University. October 2019
696:
2210:
1900:https://zh.m.wikisource.org/zh-hant/齊民要術/卷第六
968:Stir frying was brought to America by early
2043:"Chinese cooking method — Stir-Frying"
1311:A larger amount of cooking fat with a high
1290:
2814:
2800:
1563:Chinese-style stir-fried spinach with tofu
972:, and has been used in non-Asian cuisine.
703:
689:
2782:How to Stir-fry: Illustrated Step-by-step
2724:
2474:
2425:
2376:
2301:
1709:
2598:
2455:Journal of Zhejiang University Science B
2357:Journal of Zhejiang University Science B
1922:
1882:
1575:Chinese stir-fried ginger and onion beef
1326:
1253:
1145:
1047:
832:
27:
2491:
2111:
2109:
744:
3437:
2821:
2705:
2657:
2393:
2344:
2289:
2079:
2077:
2075:
2066:
2029:
1910:
814:is used as a verb or adjective only.
2795:
2754:
2442:
2260:
2258:
2183:
1932:
1721:
1368:, resulted in a much greater loss of
1351:, soluble sugar, ash, and total free
1339:are preserved better than by boiling.
1215:, wok hei is encountered the most in
1021:. Both techniques use high heat, but
806:(1945) to translate the Chinese term
3405:
2710:. Westport, Conn.: Greenwood Press.
2629:
2617:
2603:. New Haven: Yale University Press.
2154:Young, Grace, and Richardson, Alan,
2106:
2083:Young, Grace, and Richardson, Alan,
1963:
1841:
1839:
1813:
1811:
1802:
1791:
1715:
1458:
3421:
3217:
2567:Tierra L.Ac., O.M.D., Dr. Michael.
2072:
13:
2759:, New York: Simon & Schuster,
2747:
2255:
2158:, New York: Simon & Schuster,
2087:, New York: Simon & Schuster,
1939:Merril D. Smith (9 January 2013).
1213:Eight Culinary Traditions of China
14:
3481:
2775:
2308:. Cengage Learning. p. 264.
2243:. Michelin Guide. 12 October 2016
2143:The Wisdom of the Chinese Kitchen
1976:Parkinson, Rhonda Lauret (2007).
1836:
1808:
1163:The Wisdom of the Chinese Kitchen
1040:
3420:
3412:
3404:
3397:
3396:
3387:
3377:
2516:10.1111/j.1750-3841.2006.00213.x
2498:Moreno, Diego A. (1 June 2014).
1979:The Everything Stir-Fry Cookbook
1645:
1631:
1617:
1598:
1580:
1568:
1556:
1541:
1525:
1510:
1495:
1480:
1465:
1416:polycyclic aromatic hydrocarbons
1246:
670:
658:
646:
634:
54:
3213:Indirect grilling/Plank cooking
2560:
2537:
2322:
2295:
2233:
2204:
2177:
2148:
2135:
2035:
1969:
1957:
1892:
1722:Anlan, Li (14 September 2018).
1450:tonic effects. Stir frying in
1380:, and broccoli stir-fried with
754:
2706:Newman, Jacqueline M. (2004).
2621:How to Cook and Eat in Chinese
1796:
1780:
1755:
1741:
1587:Stir-fried water convolvulus (
1532:Catfish stir fried in a spicy
1285:
1140:
1136:
977:How To Cook and Eat in Chinese
963:
859:inscriptions on bronze vessels
803:How to Cook and Eat in Chinese
774:in Western cooking technique.
766:. The technique originated in
734:
1:
2757:Stir-Frying to the Sky's Edge
2728:Chinese History: A New Manual
2591:
1982:. Adams Media. pp. vii.
1605:Stir-fried spinach and garlic
1203:in Western cookbooks) is the
537:Ingredients and types of food
2725:Wilkinson, Endymion (2012),
2599:Anderson, Eugene N. (1988).
2266:"Chinese Cooking Techniques"
1438:Uses in traditional medicine
1426:. These chemicals may cause
1323:Effects on nutritional value
1008:
621:List of restaurants in China
7:
3055:Bain-marie (Double boiling)
2634:. Philadelphia: Lippincott.
2548:. National Cancer Institute
1941:History of American Cooking
1610:
1410:. Recent studies show that
1403:Stir frying is not without
1392:levels similar to uncooked
1331:Stir frying can affect the
1139:; traditional Chinese:
822:
616:List of Chinese restaurants
19:For the song by Migos, see
10:
3486:
3445:Chinese cooking techniques
3341:List of cooking appliances
2833:List of cooking techniques
2569:"PROCESSING CHINESE HERBS"
1661:List of cooking techniques
1418:are formed by stir frying
1125:
1119:
829:History of Chinese cuisine
826:
817:
227:New Eight Great Traditions
18:
3374:
3333:
3267:
3226:
3170:
3145:
3089:
3082:
3047:
2991:
2950:
2943:
2903:
2872:
2846:
2839:
2830:
2618:Chao, Buwei Yang (1945).
2418:10.3746/pnf.2012.17.4.286
2069:, p. 73, 90, 93, 95.
1819:"辭典檢視 - 教育部《國語辭典簡編本》2021"
1274:
1199:is sometimes rendered as
1135:(simplified Chinese:
723:
181:Fourteen Great Traditions
2270:www.flavorandfortune.com
2119:. Wokhei. Archived from
2117:"What does Wokhei mean?"
1943:. ABC-CLIO. p. 65.
1823:dict.concised.moe.edu.tw
1763:"齊民要術/卷第六 - 維基文庫，自由的圖書館"
1683:
1444:Chinese herbal medicines
606:List of Chinese desserts
276:Beijing and the vicinity
204:Sixteen Great Traditions
3346:List of cooking vessels
2916:Grilling (charbroiling)
2639:Institut Ricci (2001),
2504:Journal of Food Science
2198:10.1525/gfc.2004.4.3.26
566:Preparation and cooking
158:Twelve Great Traditions
2921:Roasting (traditional)
2658:Klosse, Peter (2010).
2215:Essential Wok Cookbook
1382:extra virgin olive oil
1340:
1262:
1057:
910:for frying instead of
890:. In sources from the
850:
611:List of Chinese dishes
102:Eight Great Traditions
36:
2755:Young, Grace (2014),
2708:Food Culture in China
2624:. New York: John Day.
2467:10.1631/jzus.B0920051
2369:10.1631/jzus.B1000251
2211:Harpham, Zoė (2002).
2103:(2004), pp. 4, 38, 40
1330:
1257:
1051:
836:
827:Further information:
601:Customs and etiquette
305:Other regional styles
73:Four Great Traditions
31:
3465:Culinary terminology
2632:Joyce Chen Cook Book
2630:Chen, Joyce (1962).
2461:(8). NCBI: 580–588.
2241:"What is...wok hei?"
1851:www.yellowbridge.com
1029:stir fries are more
665:Hong Kong portal
135:Ten Great Traditions
2626:. Several reprints.
2156:The Breath of a Wok
2085:The Breath of a Wok
2032:, pp. 131–132.
1871:Institut Ricci 2001
1412:heterocyclic amines
1167:The Breath of a Wok
900:roasting tea leaves
42:Part of a series on
3460:Chinese inventions
3450:Cooking techniques
3218:Stir frying (chao)
2406:Prev Nutr Food Sci
2302:Amy Brown (2007).
2123:on 21 October 2011
1751:. 8 December 2019.
1548:Korean stir-fried
1341:
1263:
1237:Maillard reactions
1128:Wok § Wok hei
1058:
1056:, are added first.
985:Roughly speaking,
970:Chinese immigrants
851:
509:Religious cuisines
95:Huaiyang (Jiangsu)
37:
3432:
3431:
3361:Food preservation
3285:Burying in ground
3178:Carryover cooking
3166:
3165:
3078:
3077:
2939:
2938:
2885:Roasting (modern)
2766:978-1-4165-8057-7
2738:978-0-674-06715-8
2601:The Food of China
2226:978-1-74045-413-1
2219:. Murdoch Books.
2172:978-0-7432-3827-4
2101:978-0-7432-3827-4
1950:978-0-313-38712-8
1788:Paul Dudley White
1767:zh.wikisource.org
1749:"叫外賣、逛夜市 宋朝人一日三餐"
1459:Stir-fried dishes
1333:nutritional value
1293:
1217:Cantonese cuisine
1195:romanization, so
1191:according to its
1159:thermal radiation
1155:Cantonese Chinese
1035:Maillard reaction
857:炒 is attested in
855:Chinese character
760:cooking technique
713:
712:
677:Taiwan portal
209:
186:
163:
140:
107:
66:Regional cuisines
16:Cooking technique
3477:
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3408:
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3394:Drink portal
3392:
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3356:Food preparation
3244:Pressure cooking
3087:
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2947:
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2843:
2816:
2809:
2802:
2793:
2792:
2787:Stir-fry Recipes
2770:
2742:
2721:
2702:
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2692:
2690:
2682:
2680:
2678:
2654:
2635:
2625:
2614:
2585:
2584:
2582:
2580:
2571:. Archived from
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2557:
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2541:
2535:
2534:
2532:
2530:
2495:
2489:
2488:
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2130:
2128:
2113:
2104:
2081:
2070:
2064:
2058:
2057:
2055:
2053:
2047:www.hugchina.com
2039:
2033:
2027:
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2014:
2010:
2008:
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1973:
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1859:
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1843:
1834:
1833:
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1815:
1806:
1805:, pp. 43–44
1800:
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1777:
1775:
1773:
1759:
1753:
1752:
1745:
1739:
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1655:
1650:
1649:
1648:
1641:
1636:
1635:
1627:
1622:
1621:
1620:
1602:
1590:Ipomoea aquatica
1584:
1572:
1560:
1545:
1529:
1514:
1499:
1484:
1469:
1294:
1291:
1287:
1278:
1153:is based on the
1147:
1143:; Jyutping:
1142:
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756:
746:
736:
727:
705:
698:
691:
675:
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673:
663:
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653:China portal
651:
650:
649:
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399:Overseas cuisine
367:Putian (Henghwa)
207:
184:
161:
138:
105:
58:
39:
38:
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3455:Chinese cuisine
3435:
3434:
3433:
3428:
3388:
3386:
3384:Food portal
3376:
3370:
3351:Outdoor cooking
3329:
3263:
3259:Thermal cooking
3249:Pressure frying
3222:
3162:
3141:
3074:
3065:Double steaming
3043:
2987:
2935:
2899:
2868:
2859:Hot salt frying
2835:
2826:
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2773:
2767:
2750:
2748:Further reading
2745:
2739:
2718:
2694:
2693:
2684:
2683:
2676:
2674:
2672:
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2611:
2594:
2589:
2588:
2578:
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2575:on 14 July 2014
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2012:
2011:
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1962:
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1923:Anderson (1988)
1921:
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1883:Anderson (1988)
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1594:
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1564:
1561:
1552:
1550:inshore hagfish
1546:
1537:
1530:
1521:
1515:
1506:
1500:
1491:
1485:
1476:
1472:Stir-fried pea
1470:
1461:
1440:
1325:
1252:
1165:. In her book,
1130:
1124:
1046:
1033:because of the
1011:
966:
831:
825:
820:
798:Buwei Yang Chao
709:
671:
669:
659:
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645:
641:Asia portal
633:
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578:Double steaming
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90:Yue (Guangdong)
80:Chuan (Sichuan)
68:
48:Chinese cuisine
24:
21:Stir Fry (song)
17:
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5:
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3195:
3193:Caramelization
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3127:Shallow frying
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2776:External links
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2363:(9): 752–759.
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2314:
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2292:, p. 131.
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2176:
2174:(2004), pp. 60
2147:
2141:Young, Grace,
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1712:, p. 459.
1710:Wilkinson 2012
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1378:glucosinolates
1374:glucosinolates
1324:
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1233:caramelization
1126:Main article:
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1106:water chestnut
1045:
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942:Suiyuan shidan
888:scrambled eggs
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3153:Gentle frying
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3048:Indirect heat
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2717:0-313-32581-2
2713:
2709:
2704:
2700:
2688:
2673:
2671:9781482216769
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2650:2-220-04667-2
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2510:(1): S064-8.
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2460:
2456:
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2412:(4): 286–92.
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2098:
2094:
2093:0-7432-3827-3
2090:
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2067:Newman (2004)
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1422:at very high
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2854:Dry roasting
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2675:. Retrieved
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2577:. Retrieved
2573:the original
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2125:. Retrieved
2121:the original
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2046:
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1993:. Retrieved
1978:
1971:
1966:, p. 43
1959:
1940:
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1913:, p. 5.
1906:
1894:
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1854:. Retrieved
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1766:
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1727:
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892:Tang dynasty
879:Qimin Yaoshu
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863:Eastern Zhou
852:
849:(1368–1644).
847:Ming dynasty
842:
839:Tang dynasty
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807:
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791:Qimin Yaoshu
787:Song dynasty
783:Ming dynasty
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362:Northeastern
304:
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208:(+all above)
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162:(+all above)
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106:(+all above)
101:
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3470:Fried foods
3426:WikiProject
3366:Food safety
3254:Slow cooker
3239:Microwaving
3132:Stir frying
3117:Deep frying
2911:Charbroiler
2695:|work=
2336:17 November
2290:Klosse 2010
2275:23 February
2247:17 November
2030:Klosse 2010
2013:|work=
1911:Newman 2004
1856:31 December
1828:31 December
1733:21 November
1639:Food portal
1519:razor clams
1517:Stir fried
1502:Stir-fried
1487:Stir-fried
1370:chlorophyll
1366:soybean oil
1353:amino acids
1313:smoke point
1269:technique (
964:In the West
912:animal fats
894:(618–907),
867:Han dynasty
837:During the
779:Han dynasty
716:Stir frying
583:Red cooking
573:Stir frying
543:Main dishes
482:New Zealand
465:Puerto Rico
435:Philippines
32:Stir-fried
3439:Categories
3300:Fermenting
3234:Air frying
3183:Barbecuing
3122:Pan frying
3102:Blackening
3029:Smothering
2973:Parboiling
2926:Rotisserie
2873:Convection
2847:Conduction
2825:techniques
2592:References
2552:21 October
1925:, p.
1885:, p.
1786:Foreword,
1673:Pan frying
1364:frying in
1222:To impart
1193:Wade-Giles
1108:flour, or
1071:First the
958:paotai zao
841:(618–907)
740:Wade–Giles
293:Aristocrat
34:watercress
3208:Fricassee
3198:Deglazing
3090:High heat
3083:Fat-based
3060:Sous-vide
3019:Simmering
2983:Reduction
2968:Decoction
2958:Blanching
2951:High heat
2904:Radiation
2697:ignored (
2687:cite book
2015:ignored (
2005:cite book
1964:Chao 1945
1803:Chao 1945
1792:Chen 1962
1390:vitamin C
1357:vitamin C
1250:technique
1110:arrowroot
1102:soy sauce
1086:scallions
1044:technique
1009:Technique
950:wok range
861:from the
492:Singapore
445:Indonesia
430:Caribbean
405:Australia
342:Hong Kong
3418:Cookbook
3402:Category
3334:See also
3310:Pickling
3268:Non-heat
3188:Braising
3158:Sweating
3146:Low heat
3137:Sautéing
3107:Browning
3070:Steaming
3034:Steeping
3014:Poaching
3009:Infusion
3004:Creaming
2999:Coddling
2992:Low heat
2978:Shocking
2931:Toasting
2895:Barbecue
2524:17995900
2485:19650196
2436:24471098
2387:21887851
1772:11 March
1678:Sautéing
1611:See also
1504:eggplant
1394:broccoli
1297:Shandong
1094:fragrant
1090:shallots
1066:sautéing
923:steaming
823:In China
772:sautéing
595:See also
548:Desserts
515:Buddhist
487:Pakistan
477:Malaysia
420:Cambodia
387:Xinjiang
352:Macanese
288:Imperial
264:Shanghai
249:Liaoning
239:Hangzhou
197:Liaoning
151:Shanghai
128:Zhejiang
3410:Commons
3325:Souring
3320:Salting
3305:Juicing
3280:Brining
3097:Basting
3039:Stewing
2963:Boiling
2890:Smoking
2864:Searing
2823:Cooking
2677:11 July
2664:. CRC.
2529:10 July
2476:2722699
2427:3866734
2378:3167909
2127:4 March
1667:Bokkeum
1489:octopus
1474:sprouts
1452:vinegar
1349:protein
1271:Chinese
1241:wok hei
1228:wok hei
1224:wok hei
1205:flavour
1201:wok chi
1197:wok hei
1175:wok hei
1171:wok hei
1146:wok hei
1133:Wok hei
1121:Wok hei
954:chaozao
919:boiling
818:History
758:) is a
720:Chinese
553:Noodles
520:Islamic
410:Britain
382:Tibetan
372:Qinghai
347:Jiangxi
322:Guizhou
317:Guangxi
312:Teochew
298:Tianjin
283:Beijing
259:Shaanxi
215:Tianjin
174:Shaanxi
146:Beijing
3295:Drying
3290:Curing
3203:Flambé
3112:Frying
2880:Baking
2763:
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1995:7 July
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1432:cancer
1405:health
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1281:pinyin
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1209:tastes
1082:garlic
1078:ginger
1031:crispy
1003:dinner
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884:recipe
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730:pinyin
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525:Taoist
425:Canada
377:Taiwan
357:Manchu
332:Haipai
327:Hainan
269:Shanxi
254:Ningbo
220:Yunnan
118:Fujian
3315:Purée
3275:Aging
1889:, 52.
1728:SHINE
1684:Notes
1536:paste
1534:curry
1408:risks
1088:, or
992:sauté
987:ch'ao
768:China
755:cháau
745:ch'ao
472:Korea
450:Japan
440:India
415:Burma
337:Hakka
244:Jilin
234:Gansu
192:Hubei
169:Henan
123:Hunan
113:Anhui
2761:ISBN
2733:ISBN
2712:ISBN
2699:help
2679:2014
2666:ISBN
2645:ISBN
2605:ISBN
2581:2014
2554:2015
2531:2014
2520:PMID
2481:PMID
2432:PMID
2383:PMID
2338:2019
2310:ISBN
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2249:2019
2221:ISBN
2168:ISBN
2160:ISBN
2129:2012
2097:ISBN
2089:ISBN
2054:2014
2017:help
1997:2014
1984:ISBN
1945:ISBN
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1830:2021
1774:2023
1735:2023
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