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
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.
Bokkeum
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Bokkeum is a category of stir-fried dishes in Korean cuisine.
Stir frying
…List of cooking techniques Bokkeum Pan frying…
Ojingeo-bokkeum (stir-fried squid)
Aehobak-bokkeum (stir-fried Korean zucchini)
Eomuk-bokkeum (stir-fried fishcakes)
Goguma-julgi-bokkeum (stir-fried sweet potato stems)