Stir frying

Stir-frying is a prominent Chinese culinary technique that involves quickly frying ingredients in a small amount of hot oil while continuously stirring them in a wok. This method originated in China and has since spread throughout Asia and the West.

Historians believe that wok frying may have been used as early as the Han dynasty for drying grain. However, it evolved into a cooking technique during the Ming dynasty. As oil and fuel became more accessible, stir-frying gained popularity over the centuries.

Chinese cuisine, especially stir-frying, is often lauded for its health benefits. It skillfully combines vegetables, meats, and fish with moderate fat content, avoiding overly rich sauces. The term "stir-fry" was introduced in 1945 by Y.R. Chao in Buwei Yang Chao's book "How to Cook and Eat in Chinese" to describe the chǎo technique.

There are two primary techniques in stir-frying: chao and bao. The chao technique is akin to sautéing and involves adding a liquid to achieve softer textures. Conversely, the bao technique employs high heat to create crispier ingredients. The term "wok hei" refers to the unique flavor imparted by a well-seasoned wok during stir-frying.

Stir-frying is often considered a healthy cooking method as it preserves the color, texture, and nutritional value of the ingredients. Studies show that stir-frying can retain more antioxidants and vitamins compared to boiling or steaming. However, cooking meat at very high temperatures can lead to the formation of harmful chemicals, posing some health risks.

In traditional Chinese medicine, stir-frying is also utilized to prepare herbal medicines. The process of "dry-frying" herbs with substances like honey or vinegar is believed to enhance their medicinal properties and direct their effects to specific organs in the body.