Stir-Frying

The Chinese technique of stir-frying is very much like sautéing, except that in sautéing, the food items are often tossed by flipping the pan, while in stir-frying, the pan is left stationary and the foods are tossed with spatulas or other tools. Although true Chinese stir-frying is done in a round-bottomed pan, called a wok, set over a special burner, you can use the same technique with a standard sauté pan.

A procedure for stir-frying.