Stir frying is a pair of Chinese cooking techniques for preparing food in a wok: 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
Stir-fries cook quickly so act like a scout and be prepared. Cut all vegetables small enough that they’ll cook fast, and line up all ingredients next to the stove in the order they’ll go into the pan. Always dilute soy sauce in a ratio of 1 part soy to 1 part water—when it hits the hot pan it will reduce, gaining back its strength.This recipes I founded at http://www.easy-food-recipes.com
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