Stir-frying

This is the most famous of all Chinese cooking techniques and it is possibly the most tricky, since success with it depends upon having all the required ingredients prepared, measured out and immediately on hand, and on having a good source of fierce heat. Its advantage is that, properly executed, stir-fried foods can be cooked in minutes in very little oil so they retain their natural flavours and textures. It is important that stir-fried foods are not overcooked or greasy.

Once you have mastered this technique, you will find that it becomes almost second nature. Using a wok is definitely an advantage when stir-frying, as its shape not only conducts the heat well but its high sides enable you to toss and stir ingredients rapidly, keeping them moving while cooking.