Stir-fry
Stir-fry
Stir-fry (/stɜːrˈfraɪ/) is a cooking technique that originated from China. The term "stir-fry" is derived from the Chinese word "chǎo" (炒), which means "to sauté" or "to stir-fry".
Etymology
The term "stir-fry" is a direct translation of the Chinese term "chǎo" (炒). The word "chǎo" is derived from the Old Chinese word "*trau", which means "to stir, mix, blend, or to roast in a pan or pot". The term was first used in English in the mid-20th century.
Description
Stir-frying is a quick cooking method that involves the use of high heat and continuous stirring. It often involves the use of a wok, but a frying pan can also be used. The food is usually cut into small, even pieces to ensure quick and even cooking. Common ingredients used in stir-frying include meat, vegetables, and noodles, often seasoned with soy sauce, garlic, and other spices and herbs.
Related Terms
- Wok: A versatile round-bottomed cooking pan, originating from China.
- Sauté: A method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat.
- Soy Sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
- Garlic: A species in the onion genus, Allium, widely used in many cuisines for its strong flavor.
External links
- Medical encyclopedia article on Stir-fry
- Wikipedia's article - Stir-fry
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