Stir fry

Stir fry is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

History

The stir fry cooking technique originated in China. As early as the Tang Dynasty (618–907), the Chinese used the stir fry technique to cook with a wok. The method was brought to America by early Chinese immigrants, and has been used in Western cooking.

Technique

Stir frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce. Ingredients are usually cut into small, thin pieces to allow for fast cooking. Traditionally, stir fries are cooked in a wok using a small amount of oil. The use of a wok lends itself to the stir fry method, as the shape of the wok allows the cook to control the cooking temperatures. The bottom of the wok is used for concentrated heating, while the sloping sides of the wok are used for lower temperature cooking.

Ingredients

Common ingredients in a stir fry include a source of protein (such as tofu, chicken, beef, or shrimp), vegetables (like bell pepper, broccoli, mushroom, or bok choy), and a sauce (often soy sauce, hoisin sauce, or oyster sauce). Other possible additions include garlic, ginger, or scallions. The ingredients are all typically cut into bite-sized pieces to ensure even cooking.

Variations

There are many variations of stir fry, both within China and in other parts of the world. For example, in Szechuan cuisine, stir fries often include the ingredient Szechuan pepper, which has a unique, numbing flavor. In Thai cuisine, stir fries are often made with Thai basil and fish sauce. In the West, stir fries may include a variety of non-traditional ingredients, such as zucchini, tomato, or pineapple.

See also

• List of cooking techniques
• Chinese cuisine
• Wok

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