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Stir fry is a pair of Chinese cooking techniques for preparing food in a wok: chǎo and bào. 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 Chao 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 aroma of the wok and essence of the food cooking.
The History Of Stir Fry
Stir fry originates from the Han Dynasty but did not fully develop until the Song Dynasty. Although there are no surviving records of the Han Dynasty stir-frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. It was not until the Ming Dynasty that stir-frying was popularized as the primary cooking method of Chinese cuisine. The stir fry was brought to America by early Chinese immigrants and has been used for non-Asian cuisines.
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