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Stir frying (爆 bào) in a wok

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.

A product of the chǎo (炒) technique

A traditionally round-bottom iron pan called a wok is heated to a high temperature. A small amount of cooking oil is then poured down the side of the wok (a traditional expression in China regarding this is "hot wok, cold oil"), followed by dry seasonings (including ginger and garlic), then at the first moment the seasonings can be smelled, meats are added and agitated. Once the meat is seared, vegetables along with liquid ingredients (for example often including premixed combinations of some of soy sauce, vinegar, wine, salt, sugar, and cornstarch) are added. The wok then may be covered for a moment so the water in the liquid ingredients can warm up the new ingredients as it steams off. To keep the meat juicy, usually a cook would take the seared meat out before vegetables are added, and put the meat back right before vegetables are done. In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish (if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct).

The food is stirred and tossed out very quickly using wooden or metal cooking utensils. Some chefs will lift the wok to the side to let the flame light the oil or add a dash of wine spirit to give the food extra flavor. Using this method, many dishes can be cooked extremely quickly (within a minute).

Some dishes that require more time are cooked by adding a few dashes of water after the stirring. Then the wok is covered with a lid. As soon as steam starts to come out from under the lid, the dish is ready. In this case, the food is stir fried on high heat for flavor and then steamed to ensure that it is fully cooked.

The wok is heated to a dull red glow. With the wok hot, the oil, seasonings and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings, broths or vegetables. When the food is deemed to be cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.

The main ingredients are usually cut to smaller pieces to aid in cooking. As well, a larger amount of cooking oil with a high smoke point, such as lard and/or peanut oil, is often used in bao.

Most home kitchens in the West are poorly equipped to stir fry properly. The average kitchen is not designed to handle the large amount of oil vapour produced as a byproduct of proper stir frying. Those stir frying at home cannot achieve the same flavor as in restaurants because the wok is neither hot enough nor big enough to allow fast tossing. By contrast, most Chinese home kitchens are designed with stir frying in mind. The kitchen itself is either in a separate building or in a room with access to the outside. The stove is usually separated from the rest of the kitchen and near a large window to allow proper ventilation. The kitchen itself usually is lined with tile or brick for easy cleaning. In the western world, remedies can be purchased such as specially designed vents to better direct the oil vapour out of the house.

Western-marketed woks with non-stick coating are not considered appropriate for proper stir-frying because the Teflon coating usually disintegrates after exposure to high heat. By contrast, according to Cantonese cooking standards, low heat non-stick stir-frying is not stir-frying at all. Teflon woks also require the use of Teflon-safe utensils made of plastic or wood, which some traditional Chinese stir fryers deem are not as effective as metal utensils. Western woks are also usually flat-bottomed to accommodate for western stove tops that are flat, where a round-bottomed wok would roll around.

Many Western cooks on TV demonstrate stir frying on low heat with a small wok and a stirring motion comparable to tossing a salad. This is a western adaptation of stir frying, and is different from the traditional Chinese method.

• Sautéing

• Chao, Buwei Yang (1972). How to Cook and Eat in Chinese. Random House. ISBN 0394717031. 
• Young, Grace (2004). The Breath of a Wok. Simon & Schuster. ISBN 0-7432-3827-3. 

Wikibooks Cookbook has an article on

Stir-fry

• How to Stir-fry: Illustrated Step-by-step
• Stir-fry Recipes