🥢
Stir-Frying
Dry Heat CookingAsian technique of cooking small pieces of food in very hot oil while stirring constantly. Creates wok hei (breath of the wok) flavor.
🔬 工作原理
Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.
📝 分步说明
- 1
Prep all ingredients before starting
- 2
Heat wok until smoking
- 3
Add oil and swirl to coat
- 4
Add aromatics (garlic, ginger) briefly
- 5
Add ingredients in order of cooking time
- 6
Toss constantly, don't let food sit
- 7
Add sauce at the end
💡 专业技巧
- ✓Cut all ingredients to similar size for even cooking
- ✓Cook in small batches for best results
- ✓Have sauce pre-mixed and ready
- ✓Work fast - the whole process takes minutes
⚠️ 常见错误及避免方法
- ✗Wok not hot enough
- ✗Adding too much food at once
- ✗Not prepping ingredients ahead of time
- ✗Letting food sit instead of constantly moving
📖 使用 Stir-Frying 的食谱
Emirati Chicken Samosas
United Arab Emirates
50 minutes
Chả Giò
Vietnam
1 hour 10 minutes
Poulet à la Citronnelle
Mauritius
55 minutes
Khao Pad Gai
Thailand
35 minutes
Niu Rou Mian
Taiwan
4 hours 15 minutes
Banza na Nyama
Central African Republic
45 minutes
Mauritian Sweet Potato Cakes
Mauritius
50 minutes (plus cooling time for sweet potatoes)
Omurice
Japan
40 minutes