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