The Dry Heat Cooking Techniques

This technique used to be strictly Chinese but not so anymore; we are all stir-frying because this is the best way we know to cook vegetables quickly, retaining most of their vitamin content and their beautiful colors.

The technique is clear enough from the name: You fry as you stir. Some Chinese cooks call this technique toss cooking, which is pretty much the same thing; you toss the vegetables in hot oil and cook them at the same time.