Stir-fries
High-heat, quick-cook dishes tossed continuously in a hot wok or skillet. Every element must be prepped before the heat goes on — the cooking itself takes minutes. Dry ingredients and a very hot pan are the two keys to a proper sear instead of a steam.
Used for
- jasmine rice
- soy sauce
- noodles
In the kitchen
- mise en place first
- highest heat possible
- toss constantly
Related terms
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