Stir-Frying

Books have been written about the technique of stir-frying. Briefly, it is a method of cooking small-chopped ingredients on the hot oiled surface of a wok by keeping them moving so they do not burn but instead cook evenly and quickly. In Burma cooks use a modified wok-like pan, like a curved deep frying pan, for making vegetable dishes. I use a wok or a wide cast-iron skillet for quickly fried Burmese dishes. See also wok.