• This term is usually associated with Chinese cookery.
  • A method of cooking favoured by the Chinese, in which finely chopped ingredients are quickly stirred and tossed in a little oil or lard over high heat.
  • Generally, shallow, steel woks are used as the rounded shape distributes the heat evenly and a lot of food can be fried in very little fat.
  • Ingredients which take longest to cook are added first and those which require very little cooking time (such as bean shoots) are added last.
  • The food must be cut small, and be of uniform size to aid quick, even cooking.
  • Food is usually cooked in small batches and stirred continuously which keeps the vegetables bright and crunchy.

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