Stir frying in a wok (爆 bào)
Stir frying is a when food is cooked in a Wok (a traditional Asian pan for cooking). This method usually makes food cook faster.
Images for kids
A ginger chicken stir fry in a wok
During the Tang dynasty (618–907) chao referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the Ming dynasty (1368–1644).
Ingredients are typically added in succession after cooking oil has been applied onto a hot pan. The ingredients that take longest to cook, like meat or tofu, are added before others, such as vinegar and soy sauce.
Stir frying can affect the nutritional value of vegetables. Fat content is increased because of the additional oil, and anti-oxidants are preserved better than by boiling.