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Summary Of: Stir frying

Encyclodia Page On: Stir frying

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Stir frying (爆 bào) in the wok | | umbrella term | Chinese cooking | Buwei Yang Chao | wok | Cantonese | wok hei | qi | A product of the chǎo (炒) technique | | braising | temperature | cooking oil | China | seasonings | ginger | garlic | meats | seared | vegetables | wine | cooking utensils | wine | flavor | lard | peanut oil | v | d | Cooking techniques | Baking | Barbecuing | Broiling | Grilling | Hot salt frying | Hot sand frying | Roasting | Searing | Toasting | Blanching | Boiling | Braising | Brining | Coddling | Creaming | Double steaming | Infusion | Parboiling | Poaching | Simmering | Steaming | Steeping | Stewing | Browning | Deep frying | Frying | Pan frying | Sautéing | Advantium | Bain-marie | Clay pot cooking | Crock Pot | Microwaving | Pressure cooking | Pressure frying | Rotisserie | Sous-vide | Trivection | Vacuum flask cooking | Sautéing | ISBN 0394717031 | ISBN 0-7432-3827-3 | Wikibooks | Wikibooks | Categories | Chinese cooking techniques |
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Stir frying".