1569:
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659:
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1387:, 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
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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
1318:
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
1011:
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"
1126:
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
1188:
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."
1310:. 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
940:(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
944:(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
1079:. 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.
1580:
1465:
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.
1086:
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
1370:
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.
1241:
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
1383:, 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
1592:
1000:
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
796:(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
2579:
1366:
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
1354:
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
1250:, 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,
804:. 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.
1522:
2824:
1937:
1897:
1012:
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
1063:
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
2583:
713:
1553:
1457:
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
611:
2364:"Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)"
1610:
1272:
stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.
880:(206 BC – 220 AD) to parch grain. Although there are no surviving records of Han dynasty stir frying, archaeological evidence of
1172:" 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
2775:
2747:
2235:
2182:
2111:
1959:
3436:
1237:
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
3455:
2053:
950:
are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the
67:
1537:
2726:
2680:
2659:
2619:
2324:
2174:
2103:
1998:
2340:
2817:
1492:
1426:
1306:'pop', ' explosion') of stir-frying on a high flame was typical of cuisine from the northern Chinese province of
3310:
2670:
2630:
813:
760:
465:
3475:
2737:
2556:
706:
2127:
971: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.
631:
475:
372:
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1988:
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into their crowded schedules but found that stir-fried dishes could be prepared in as little as fifteen minutes.
497:
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440:
430:
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699:
616:
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referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the
3356:
1223:
1005:. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'
936:, since the oil needed for stir frying was expensive. The technique became increasingly popular in the late
530:
425:
420:
1507:
1392:
621:
553:
482:
450:
1107:, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or
2413:"Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)"
2792:
1858:"What is 炒 in English Translation? Mandarin Chinese-English Dictionary & Thesaurus - YellowBridge"
3480:
3112:
3039:
2511:"Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli"
1857:
773:
in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a
3424:
3420:
3208:
2993:
2968:
2251:
1422:
502:
1168:
pronunciation of the phrase; when literally translated into
English, it can be translated as "wok
646:
3168:
3117:
3024:
3014:
2988:
2697:
2015:
1829:
1359:
865:
2276:
1338:
884:
and the tendency to slice food thinly indicate that the technique was likely used for cooking.
3371:
3223:
3188:
3107:
2900:
2771:
2743:
2722:
2676:
2655:
2615:
2530:
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2393:
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2170:
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1994:
1955:
1798:
1454:
1343:
1247:
1227:
1169:
1165:
1045:
387:
352:
100:
3412:
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980:
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730:
675:
558:
397:
362:
274:
264:
259:
249:
207:
161:
138:
105:
95:
2742:, Cambridge (MA): Harvard University Asia Center, distributed by Harvard University Press,
781:
and in recent centuries has spread into other parts of Asia and the West. It is similar to
3361:
3269:
3259:
3075:
2869:
2709:
2654:(in French), Paris and Taipei: Institut Ricci (Paris–Taipei), Desclée de Brouwer (Paris),
2027:
1560:
1215:
808:
588:
563:
392:
382:
357:
332:
327:
322:
308:
293:
269:
225:
184:
156:
90:
58:
31:
1314:
is to highlight natural tastes, so minimal seasoning is added. Because of the high heat,
750:
2362:
Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian (4 September 2011).
1115:, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornstarch,
3330:
3249:
3203:
3137:
2486:
2461:
2437:
2412:
2388:
2363:
2224:
1635:
1484:
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1116:
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876:
period (771–256 BC), but not in the sense of stir frying. Dry stirring was used in the
377:
367:
342:
337:
279:
230:
128:
1759:
800:(960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD
39:
3449:
3163:
2526:
1396:
1384:
1347:
918:
687:
347:
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202:
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133:
123:
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663:
2314:
1734:
3428:
3394:
3376:
3305:
3264:
3147:
3127:
2921:
2462:"Effects of different cooking methods on health-promoting compounds of broccoli"
1688:
1649:
1434:
1380:
1376:
1323:
1184:. An essay called "Wok Hay: The Breath of a Wok" explains how the definition of
1127:
combine ingredients, they should all be cut to roughly the same size and shape.
1076:
877:
789:
651:
593:
535:
792:(206 BC – 220 AD) for drying grain, not for cooking. It was not until the
3132:
3065:
2983:
2936:
2428:
2131:
1683:
1625:
1529:
1363:
1330:. The main ingredients are usually cut into smaller pieces to aid in cooking.
1203:
1041:
922:
821:炒. Although using "stir-fry" as a noun is commonplace in English, in Chinese,
66:
44:
1222:, and "essence" imparted by a hot wok on food during stir frying. Out of the
3244:
3218:
3070:
3029:
2978:
2208:
1400:
1367:
1120:
1112:
986:
The term "stir fry" as a translation for "chao" was coined in the 1945 book
3213:
2534:
2495:
2446:
2397:
1346:
of vegetables. Fat content is increased because of the additional oil, and
2672:
The
Essence of Gastronomy: Understanding the Flavor of Foods and Beverages
2477:
2379:
3325:
3320:
3198:
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3019:
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1514:
1404:
1307:
1104:
1096:
933:
782:
2460:
Yuan, Gao-feng; Sun, Bo; Yuan, Jing & Wang, Qiao-mei (August 2009).
1265:
1230:, whereas it may not even be an accepted concept in some of the others.
17:
3335:
3315:
3290:
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2833:
1677:
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1100:
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735:
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3122:
2890:
2802:
1442:
1415:
1291:
1092:
1088:
1013:
894:
740:
1254:
also manifests itself in the texture and smell of the cooked items.
1544:
1337:
1264:
1219:
1111:. When the meat and vegetables are nearly cooked, combinations of
1058:
843:
807:
The
English-language term "stir-fry" was coined and introduced in
778:
470:
1319:
charring and burning to the wok bottom because of residual heat.
1192:
When read in
Mandarin, the second character is transliterated as
3049:
1910:
1430:
1418:
1108:
1064:
887:
The term initially appears in the sense of "stir frying" in the
2806:
2557:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk"
917:(960–1279). The Song period is when the Chinese started to use
913:. It reappears as a cooking method in a dozen recipes from the
2411:
Hwang, IG; Shin, YJ; Lee, S; Lee, J; Yoo, SM (December 2012).
1453:
The process of stir-frying is used in the preparation of some
1438:
1408:
1138:
1083:
960:
928:
Historically, stir frying was not as important a technique as
881:
774:
959:
By the late Qing, most
Chinese kitchens were equipped with a
1909:《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。」
925:. Until then, vegetable oil had been used chiefly in lamps.
893:(齊民要術), a sixth-century agricultural manual, including in a
1458:
1194:
1716:
1714:
1712:
1710:
1708:
1706:
1704:
1407:. These levels were significantly lower with other edible
1103:. The seasonings are tossed with a spatula until they are
909:
refers not to a cooking technique, but to a method for
1036:
adds a liquid and the ingredients are softer, whereas
2195:
Young, Grace (2004). "Wok Hay: The Breath of a Wok".
1075:(炒) technique is similar to the Western technique of
1024:
Broadly speaking, there are two primary techniques:
3344:
3278:
3237:
3181:
3156:
3100:
3093:
3058:
3002:
2961:
2954:
2914:
2883:
2857:
2850:
1180:, Young further explores the ideas and concepts of
2223:
2197:Gastronomica: The Journal of Critical Food Studies
1735:"Ancient utensils were not just for cooking food"
1441:changes that may contribute to increased risk of
2156:, New York: Simon & Schuster, (1999), pp. 20
1276:In the eighteenth and nineteenth centuries, the
990:, by Buwei Yang Chao. The book told the reader:
1358:. Boiling and steaming decreased the amount of
1326:, such as refined plant oils, is often used in
2652:Grand dictionnaire Ricci de la langue chinoise
2341:"VARY YOUR VEGGIES: How to Prepare Vegetables"
2316:Understanding Food: Principles and Preparation
1881:
788:Wok frying may have been used as early as the
2818:
2555:National Cancer Institute (19 October 2015).
2343:. North Dakota State University. October 2019
707:
8:
1911:https://zh.m.wikisource.org/zh-hant/齊民要術/卷第六
979:Stir frying was brought to America by early
2054:"Chinese cooking method — Stir-Frying"
1322:A larger amount of cooking fat with a high
1301:
3097:
2958:
2854:
2825:
2811:
2803:
1574:Chinese-style stir-fried spinach with tofu
983:, and has been used in non-Asian cuisine.
714:
700:
49:
2793:How to Stir-fry: Illustrated Step-by-step
2485:
2436:
2387:
1720:
2466:Journal of Zhejiang University Science B
2368:Journal of Zhejiang University Science B
1933:
1893:
1586:Chinese stir-fried ginger and onion beef
1156:
38:
2122:
2120:
1700:
1473:
755:
57:
2705:
2695:
2300:
2090:
2088:
2086:
2077:
2040:
2023:
2013:
1921:
825:is used as a verb or adjective only.
2271:
2269:
1379:, resulted in a much greater loss of
1362:, soluble sugar, ash, and total free
1350:are preserved better than by boiling.
1226:, wok hei is encountered the most in
1032:. Both techniques use high heat, but
817:(1945) to translate the Chinese term
7:
3416:
2721:. Westport, Conn.: Greenwood Press.
2614:. New Haven: Yale University Press.
2165:Young, Grace, and Richardson, Alan,
2094:Young, Grace, and Richardson, Alan,
1974:
1852:
1850:
1824:
1822:
1813:
1802:
3432:
3228:
2578:Tierra L.Ac., O.M.D., Dr. Michael.
2770:, New York: Simon & Schuster,
2169:, New York: Simon & Schuster,
2098:, New York: Simon & Schuster,
1950:Merril D. Smith (9 January 2013).
1224:Eight Culinary Traditions of China
25:
2319:. Cengage Learning. p. 264.
2254:. Michelin Guide. 12 October 2016
2154:The Wisdom of the Chinese Kitchen
1987:Parkinson, Rhonda Lauret (2007).
1174:The Wisdom of the Chinese Kitchen
3431:
3423:
3415:
3408:
3407:
3398:
3388:
2527:10.1111/j.1750-3841.2006.00213.x
2509:Moreno, Diego A. (1 June 2014).
1990:The Everything Stir-Fry Cookbook
1656:
1642:
1628:
1609:
1591:
1579:
1567:
1552:
1536:
1521:
1506:
1491:
1476:
1427:polycyclic aromatic hydrocarbons
681:
669:
657:
645:
65:
3224:Indirect grilling/Plank cooking
1733:Anlan, Li (14 September 2018).
1461:tonic effects. Stir frying in
1391:, and broccoli stir-fried with
765:
2717:Newman, Jacqueline M. (2004).
2632:How to Cook and Eat in Chinese
1598:Stir-fried water convolvulus (
1543:Catfish stir fried in a spicy
1296:
1151:
1147:
988:How To Cook and Eat in Chinese
870:inscriptions on bronze vessels
814:How to Cook and Eat in Chinese
785:in Western cooking technique.
777:. The technique originated in
745:
1:
2768:Stir-Frying to the Sky's Edge
2739:Chinese History: A New Manual
1993:. Adams Media. pp. vii.
1616:Stir-fried spinach and garlic
1214:in Western cookbooks) is the
548:Ingredients and types of food
2736:Wilkinson, Endymion (2012),
2610:Anderson, Eugene N. (1988).
2277:"Chinese Cooking Techniques"
1449:Uses in traditional medicine
1437:. These chemicals may cause
1334:Effects on nutritional value
632:List of restaurants in China
3066:Bain-marie (Double boiling)
2645:. Philadelphia: Lippincott.
2559:. National Cancer Institute
1952:History of American Cooking
1421:. Recent studies show that
1414:Stir frying is not without
1403:levels similar to uncooked
1342:Stir frying can affect the
1150:; traditional Chinese:
627:List of Chinese restaurants
30:For the song by Migos, see
3497:
3456:Chinese cooking techniques
3352:List of cooking appliances
2844:List of cooking techniques
2580:"PROCESSING CHINESE HERBS"
1672:List of cooking techniques
1429:are formed by stir frying
1136:
840:History of Chinese cuisine
837:
238:New Eight Great Traditions
29:
3385:
2841:
2629:Chao, Buwei Yang (1945).
2429:10.3746/pnf.2012.17.4.286
2080:, p. 73, 90, 93, 95.
1830:"辭典檢視 - 教育部《國語辭典簡編本》2021"
1285:
1210:is sometimes rendered as
1146:(simplified Chinese:
734:
192:Fourteen Great Traditions
2281:www.flavorandfortune.com
2130:. Wokhei. Archived from
2128:"What does Wokhei mean?"
1954:. ABC-CLIO. p. 65.
1834:dict.concised.moe.edu.tw
1774:"齊民要術/卷第六 - 維基文庫，自由的圖書館"
1455:Chinese herbal medicines
617:List of Chinese desserts
287:Beijing and the vicinity
215:Sixteen Great Traditions
3357:List of cooking vessels
2927:Grilling (charbroiling)
2650:Institut Ricci (2001),
2515:Journal of Food Science
2209:10.1525/gfc.2004.4.3.26
577:Preparation and cooking
169:Twelve Great Traditions
2932:Roasting (traditional)
2669:Klosse, Peter (2010).
2226:Essential Wok Cookbook
1393:extra virgin olive oil
1351:
1273:
1068:
921:for frying instead of
901:. In sources from the
861:
622:List of Chinese dishes
113:Eight Great Traditions
47:
2766:Young, Grace (2014),
2719:Food Culture in China
2635:. New York: John Day.
2478:10.1631/jzus.B0920051
2380:10.1631/jzus.B1000251
2222:Harpham, Zoė (2002).
2114:(2004), pp. 4, 38, 40
1341:
1268:
1062:
847:
838:Further information:
612:Customs and etiquette
316:Other regional styles
84:Four Great Traditions
42:
3476:Culinary terminology
2643:Joyce Chen Cook Book
2641:Chen, Joyce (1962).
2472:(8). NCBI: 580–588.
2252:"What is...wok hei?"
1862:www.yellowbridge.com
1040:stir fries are more
676:Hong Kong portal
146:Ten Great Traditions
2637:. Several reprints.
2167:The Breath of a Wok
2096:The Breath of a Wok
2043:, pp. 131–132.
1882:Institut Ricci 2001
1423:heterocyclic amines
1178:The Breath of a Wok
911:roasting tea leaves
53:Part of a series on
3471:Chinese inventions
3461:Cooking techniques
3229:Stir frying (chao)
2417:Prev Nutr Food Sci
2313:Amy Brown (2007).
2134:on 21 October 2011
1762:. 8 December 2019.
1559:Korean stir-fried
1352:
1274:
1248:Maillard reactions
1139:Wok § Wok hei
1069:
1067:, are added first.
996:Roughly speaking,
981:Chinese immigrants
862:
520:Religious cuisines
106:Huaiyang (Jiangsu)
48:
3443:
3442:
3372:Food preservation
3296:Burying in ground
3189:Carryover cooking
3177:
3176:
3089:
3088:
2950:
2949:
2896:Roasting (modern)
2777:978-1-4165-8057-7
2749:978-0-674-06715-8
2612:The Food of China
2237:978-1-74045-413-1
2230:. Murdoch Books.
2183:978-0-7432-3827-4
2112:978-0-7432-3827-4
1961:978-0-313-38712-8
1799:Paul Dudley White
1778:zh.wikisource.org
1760:"叫外賣、逛夜市 宋朝人一日三餐"
1470:Stir-fried dishes
1344:nutritional value
1304:
1228:Cantonese cuisine
1206:romanization, so
1202:according to its
1170:thermal radiation
1166:Cantonese Chinese
1046:Maillard reaction
868:炒 is attested in
866:Chinese character
771:cooking technique
724:
723:
688:Taiwan portal
220:
197:
174:
151:
118:
77:Regional cuisines
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3182:Mixed medium
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2865:Dry roasting
2767:
2738:
2718:
2686:. Retrieved
2671:
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2642:
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2611:
2588:. Retrieved
2584:the original
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2561:. Retrieved
2550:
2538:. Retrieved
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2345:. Retrieved
2335:
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2284:. Retrieved
2280:
2256:. Retrieved
2246:
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2217:
2203:(3): 26–30.
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2196:
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2136:. Retrieved
2132:the original
2095:
2073:
2061:. Retrieved
2057:
2048:
2036:
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1989:
1982:
1977:, p. 43
1970:
1951:
1945:
1929:
1924:, p. 5.
1917:
1905:
1889:
1877:
1865:. Retrieved
1861:
1837:. Retrieved
1833:
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1793:
1781:. Retrieved
1777:
1768:
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1742:. Retrieved
1738:
1728:
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1664:China portal
1599:
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1435:temperatures
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945:
938:Ming dynasty
927:
915:Song dynasty
906:
903:Tang dynasty
890:Qimin Yaoshu
888:
886:
874:Eastern Zhou
863:
860:(1368–1644).
858:Ming dynasty
853:
850:Tang dynasty
822:
818:
812:
806:
802:Qimin Yaoshu
798:Song dynasty
794:Ming dynasty
787:
764:
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725:
583:
373:Northeastern
315:
286:
237:
219:(+all above)
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196:(+all above)
191:
173:(+all above)
168:
150:(+all above)
145:
117:(+all above)
112:
83:
36:
3481:Fried foods
3437:WikiProject
3377:Food safety
3265:Slow cooker
3250:Microwaving
3143:Stir frying
3128:Deep frying
2922:Charbroiler
2706:|work=
2347:17 November
2301:Klosse 2010
2286:23 February
2258:17 November
2041:Klosse 2010
2024:|work=
1922:Newman 2004
1867:31 December
1839:31 December
1744:21 November
1650:Food portal
1530:razor clams
1528:Stir fried
1513:Stir-fried
1498:Stir-fried
1381:chlorophyll
1377:soybean oil
1364:amino acids
1324:smoke point
1280:technique (
975:In the West
923:animal fats
905:(618–907),
878:Han dynasty
848:During the
790:Han dynasty
727:Stir frying
594:Red cooking
584:Stir frying
554:Main dishes
493:New Zealand
476:Puerto Rico
446:Philippines
43:Stir-fried
3450:Categories
3311:Fermenting
3245:Air frying
3194:Barbecuing
3133:Pan frying
3113:Blackening
3040:Smothering
2984:Parboiling
2937:Rotisserie
2884:Convection
2858:Conduction
2836:techniques
2603:References
2563:21 October
1936:, p.
1896:, p.
1797:Foreword,
1684:Pan frying
1375:frying in
1233:To impart
1204:Wade-Giles
1119:flour, or
1082:First the
969:paotai zao
852:(618–907)
751:Wade–Giles
304:Aristocrat
45:watercress
3219:Fricassee
3209:Deglazing
3101:High heat
3094:Fat-based
3071:Sous-vide
3030:Simmering
2994:Reduction
2979:Decoction
2969:Blanching
2962:High heat
2915:Radiation
2708:ignored (
2698:cite book
2026:ignored (
2016:cite book
1975:Chao 1945
1814:Chao 1945
1803:Chen 1962
1401:vitamin C
1368:vitamin C
1261:technique
1121:arrowroot
1113:soy sauce
1097:scallions
1055:technique
1020:Technique
961:wok range
872:from the
503:Singapore
456:Indonesia
441:Caribbean
416:Australia
353:Hong Kong
3429:Cookbook
3413:Category
3345:See also
3321:Pickling
3279:Non-heat
3199:Braising
3169:Sweating
3157:Low heat
3148:Sautéing
3118:Browning
3081:Steaming
3045:Steeping
3025:Poaching
3020:Infusion
3015:Creaming
3010:Coddling
3003:Low heat
2989:Shocking
2942:Toasting
2906:Barbecue
2535:17995900
2496:19650196
2447:24471098
2398:21887851
1783:11 March
1689:Sautéing
1622:See also
1515:eggplant
1405:broccoli
1308:Shandong
1105:fragrant
1101:shallots
1077:sautéing
934:steaming
834:In China
783:sautéing
606:See also
559:Desserts
526:Buddhist
498:Pakistan
488:Malaysia
431:Cambodia
398:Xinjiang
363:Macanese
299:Imperial
275:Shanghai
260:Liaoning
250:Hangzhou
208:Liaoning
162:Shanghai
139:Zhejiang
18:Stir fry
3421:Commons
3336:Souring
3331:Salting
3316:Juicing
3291:Brining
3108:Basting
3050:Stewing
2974:Boiling
2901:Smoking
2875:Searing
2834:Cooking
2688:11 July
2675:. CRC.
2540:10 July
2487:2722699
2438:3866734
2389:3167909
2138:4 March
1678:Bokkeum
1500:octopus
1485:sprouts
1463:vinegar
1360:protein
1282:Chinese
1252:wok hei
1239:wok hei
1235:wok hei
1216:flavour
1212:wok chi
1208:wok hei
1186:wok hei
1182:wok hei
1157:wok hei
1144:Wok hei
1132:Wok hei
965:chaozao
930:boiling
829:History
769:) is a
731:Chinese
564:Noodles
531:Islamic
421:Britain
393:Tibetan
383:Qinghai
358:Jiangxi
333:Guizhou
328:Guangxi
323:Teochew
309:Tianjin
294:Beijing
270:Shaanxi
226:Tianjin
185:Shaanxi
157:Beijing
3306:Drying
3301:Curing
3214:Flambé
3123:Frying
2891:Baking
2774:
2746:
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2006:7 July
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1443:cancer
1416:health
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1089:ginger
1042:crispy
1014:dinner
967:炒灶 or
895:recipe
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741:pinyin
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536:Taoist
436:Canada
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368:Manchu
343:Haipai
338:Hainan
280:Shanxi
265:Ningbo
231:Yunnan
129:Fujian
3326:Purée
3286:Aging
1900:, 52.
1739:SHINE
1695:Notes
1547:paste
1545:curry
1419:risks
1099:, or
1003:sauté
998:ch'ao
779:China
766:cháau
756:ch'ao
483:Korea
461:Japan
451:India
426:Burma
348:Hakka
255:Jilin
245:Gansu
203:Hubei
180:Henan
134:Hunan
124:Anhui
2772:ISBN
2744:ISBN
2723:ISBN
2710:help
2690:2014
2677:ISBN
2656:ISBN
2616:ISBN
2592:2014
2565:2015
2542:2014
2531:PMID
2492:PMID
2443:PMID
2394:PMID
2349:2019
2321:ISBN
2288:2016
2260:2019
2232:ISBN
2179:ISBN
2171:ISBN
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2108:ISBN
2100:ISBN
2065:2014
2028:help
2008:2014
1995:ISBN
1956:ISBN
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1785:2023
1746:2023
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