炒 is a cooking technique where ingredients are quickly stir-fried in a hot wok with oil and high heat. It results in dishes that are vibrant, crispy, and full of flavor.
Imagine 炒 as the sizzling dance moves on a hot frying pan. Just like how dancers move swiftly and energetically on stage, ingredients in a stir-fry dish are tossed and cooked rapidly over high heat.
拌炒 (bàn chǎo): This term refers to stir-frying ingredients without adding excessive sauce or gravy.
干煸 (gān biān): This term refers to dry-frying ingredients without much oil or sauce until they become crispy.
醋溜 (cù liū): This term refers to stir-frying ingredients with vinegar-based sauce for a tangy flavor.
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