How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1
First edition
Stir frying
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Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries ha
How to Cook and Eat in Chinese
…with her husband, Yuen Ren Chao, and daughter, Rulan Chao Pian, and coined the commonly used English terms for Chinese cooking techniques such as "stir fry" and "pot stickers". Pearl S. Buck, at that time the most widely read American author on the subject of China, wrote in her Preface to the book that…
Broccoli, mushrooms, bean sprouts and other ingredients being stir-fried in a wok
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 first.
Bao stir-frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.
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.