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Chinese Stir Fry!

Stir Fry is always associated with Chinese cooking and rightly so. It is the Chinese cuisine that incorporates this cooking method in preparing most of its dishes. Stir Fry or Chao, a classic Chinese cooking method involve quick cooking of food on high heat. The food should be tossed, turned and stirred throughout the cooking process, thus the name Stir Fry.

 

 

There are two types of Chinese stir fry methods, Chao and Bao. The methods differ simply in terms of the speed of cooking, the heat used and the amount of tossing the food is subjected to. The delicious crispiness of vegetables and juiciness of meat in Chinese dishes is one of the desired results of the stir frying method.

Benefits of Stir Frying

  • Easy – Stir Frying is simple and as long as you have your meat and vegetable cut and your sauce prepared, all you have to do is wait till the wok heats up and add and stir the ingredients according to the recipe.
  • Quick– Stir frying is a cooking method which takes very little time and which also results in healthy food.
  • Nutrition and Health – The required high heat and speedy cooking guarantees that very little oil is used and that the vegetables retain their vitamins and minerals.
  • Variety - The number of Stir Fry recipes available proves that this method entertains a variety of flavors and textures.
  • Color – Stir Frying also retains the color of the cooked vegetables making the dish visually appealing

This article was contributed by content editors at ifood.tv.

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Last Modified: 11/28/11.