炒 (chǎo)

Definition

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.

Related terms

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.