Stir frying is an umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the qi of the wok.

Make sure your vegetables are cut and ready before you start to stir-fry. This way you can be sure not to over cook them. By slicing your carrots thin and cutting broccoli into small florets they can cook el dente without needing to be blanched first. Also, the cabbage will start to release water and dilute the flavor of your dish

Stir-Fried Ribbon Noodles (Thai Cuisine)- Thai cooking recipesIngredients For Stir-Fried Ribbon Noodles...

Pad Kaprow Koong Recipe. Somchai Somkarchati, chef at London Restaurant Thai on the River, will show you how to make this deliciously spicy dish of stir-fried prawns with French beans, chilli and basil leaves. Enjoy our Pad Kaprow Koong recipe.

To keep meals healthy, try to stir-fry, broil or roast the meat. As for chicken and turkey, try buying them skinless or remove the skin before cooking. Vegetables and fish are usually eaten with butter, try using lemon/lime as seasoning instead.

Quick veggie stir-fry recipe