"Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok."
Learn about the cooking techniques used in Asian cuisine, including stir-frying, steaming, and fermenting.
Wok cooking: The wok is a versatile tool used for stir-frying, deep-frying, steaming, and more in Asian cuisine.
Rice cooking: Rice is a staple food in many Asian cultures, and different methods are used to cook it, such as steaming or boiling.
Fermentation: Fermentation is commonly used in Asian cooking to create unique flavors in dishes and preserve ingredients. Examples include miso, soy sauce, kimchi, and sake.
Knife techniques: Knife skills are essential for Asian cooking, involving precise cuts and techniques such as cleavers, santokus, and nakiris.
Seasonings and spices: Seasonings are used to enhance the flavor of dishes, and a variety of spices and herbs are used in Asian cuisine, such as ginger, garlic, lemongrass, and chili peppers.
Dim sum and dumplings: These small, bite-sized dishes are common in many Asian cuisines and involve techniques such as wrapping and steaming.
Fermented soy products: Tofu and tempeh are examples of fermented soy products commonly used in Asian cuisine, providing a high protein source for vegetarian and vegan dishes.
Noodles and pasta: Noodle dishes vary by region and can be made from flour, rice, or vegetables.
Tea culture: Tea is an important part of Asian culture, and different types are used in cuisine, such as Chinese green tea or Japanese matcha.
Pickling and preserving: Pickling and preserving are techniques used to extend the shelf life of ingredients, such as cucumbers, radishes, and daikon.
Sushi and sashimi: Raw fish dishes are staples in Japanese cuisine and require precise knife skills and techniques for preparation.
Curries and spices: Indian and Thai curries rely heavily on spices such as coriander, cumin, turmeric, and chili peppers.
Sweet treats: Asian desserts often involve rice flour, condensed milk, and tropical fruits such as mango and lychee.
Herbal medicine: Many Asian cultures use herbs for medicinal purposes, and certain herbs and spices can also be used in cooking for their health benefits.
Street food: Street food is a popular part of Asian cuisine, with vendors selling dishes like Korean fried chicken, Malaysian satay, and Thai pad thai.
Stir-frying: Cooking ingredients rapidly in a wok with minimal oil over high heat to retain their natural flavors and texture.
Steaming: Cooking food on a rack or basket above boiling water.
Grilling: Cooking meat, fish or vegetables over an open flame or charcoal grill.
Barbecuing: Slow-cooking meat, fish or vegetables over low to medium heat with dry rubs, marinades or sauces.
Boiling: Cooking food in a pot of boiling water until it is tender.
Simmering: Cooking food in liquid that is just below boiling point for a long time to enhance flavors.
Braising: Cooking food in a small amount of liquid that is gently simmered for a long time to tenderize the meat.
Roasting: Cooking food in an oven on a dry heat setting without liquid, often basting with a marinade or sauce.
Deep-frying: Frying food in hot oil until it is crispy on the outside and tender on the inside.
Smoking: Cooking meat or fish over low heat with smoke from wood chips, which enhances the food's flavor and aroma.
Curing: Preserving meat or fish in salt, sugar or vinegar to enhance its flavor and texture.
Pickling: Preserving vegetables or fruits in vinegar, salt, and/or sugar to enhance their flavor and texture.
Fermenting: Transforming food through lacto-fermentation, creating probiotics and enhancing its flavor and texture.
Salting: Preserving food through the use of salt, which enhances flavor and texture.
Sous-vide: A cooking method characterized by the use of vacuum-sealed plastic bags, immersion in a water bath, and controlled temperature.
"The technique originated in China."
"In recent centuries, it has spread into other parts of Asia and the West."
"It is similar to sautéing in Western cooking technique."
"Some scholars think that wok frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain."
"It was not until the Ming dynasty (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 Song dynasty (960 – 1279)."
"The English-language term 'stir-fry' was coined by Yuen Ren Chao in Buwei Yang Chao's book How to Cook and Eat in Chinese (1945)."
"Although using 'stir-fry' as a noun is commonplace in English..."
"...in Chinese, the word 炒 (chǎo) is used as a verb or adjective only."
"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."
"Some scholars think that wok frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking..."
"Stir-frying as a cooking technique is mentioned in the 6th-century A.D. Qimin Yaoshu."
"Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish..."
"...in Chinese, the word 炒 (chǎo) is used as a verb or adjective only."
"It is a cooking technique in which ingredients are fried in a small amount of very hot oil..."
"...while being stirred or tossed in a wok."
"It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil."
"In recent centuries, it has spread into other parts of Asia and the West."