A simple method of cooking that is often associated with oriental cooking in which you quickly fry small amounts of food in a large pan over very high heat while constantly stirring. Often performed in a wok, but a large skillet or pan will work also.

Generally done by pre-heating the pan/wok with a tablespoon or two of cooking oil in it. After the pan is heated add some food (like mixed vegetables), stirring them constantly for several minutes (2-5) until they have become crisp and tender. For the cooking oil I’ve generally used vegetable oil or peanut oil, but I imagine others could be used

Usually several items are done this way individually then combined in the pan and finally served over rice.

Hot Oil Warning: You are cooking with hot oil. It Splatters! So for God’s sake, and more importantly your own, don’t stir-fry in the nude!

Don’t forget to wash your hands before cooking. (You didn’t cut off your fingers bias slicing your carrots did you? So I know you are still picking your nose.) Good luck and keep cookin’.


recipes:
Chau Ahn Huang: Stir-Fried Egg Yolks
Boh Tsoi Chau Thluon: Stir-Fried Spinach And Garlic
Stir Fried Vegetables with Cashew Nuts
Teriyaki Chicken Stir Fry
Stir Fried Ginger Chicken
Mongolian Stir Fry
chicken stir-fry
Stir-fried parsley
Szechuan Stir-Fry
Noodles With Fresh Herbs, Red-Cooked Mushrooms, Stir-Fried Fennel
Stir-fried Beef with Peppers and Onions
fish stir-fry
oil:
Homemade Stir-Fry Oil