Stir frying
Stir frying is a when food is cooked in a Wok (a traditional Asian pan for cooking). This method usually makes food cook faster.
Stir Frying Media
A dish of stir-fried watercress with garlic. Another dish (stir-fried bean sprouts) is visible in the background.
During the Tang dynasty (618–907) chao referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the Ming dynasty (1368–1644).
Ingredients are typically added in succession after cooking oil has been applied onto a hot pan. The ingredients that take longest to cook, like meat or tofu, are added first.
Stir frying can affect the nutritional value of vegetables. Fat content is increased because of the additional oil, and anti-oxidants are preserved better than by boiling.
Stir-fried pea sprouts
Octopus, onion and carrot, stir-fried in a red chili sauce
Stir Fried Aubergine, Stir Fried Egg plant, Stir Fried Brinjal,پٹیالہ بینگن
Stir fried razor clams
Catfish stir fried in a spicy curry paste
