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[[File:Ginger_chicken_(3168342551).jpg|thumb|right|253px|A ginger chicken stir fry in a [[wok]]]] |
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[[Image:Wok Cooking.jpg|thumb|right|250px|Stir frying (爆 bào) in the wok]]'''Stir frying''' is a pair of [[Chinese cooking techniques]] for preparing food in a [[wok]]: chǎo ([[wiktionary:炒|炒]]) and bào ([[wiktionary:爆|爆]]). The term stir-fry was introduced into the English language by [[Buwei Yang Chao]], in her book ''How to Cook and Eat in Chinese'', to describe the chǎo technique.<ref>{{Harvnb|Chao|1945|pp=viii–ix}} “With the help of her daughter and her husband, who is an artist with the written word, she has created a new terminology, a new vocabulary, without which the art of Chinese cooking cannot be adequately introduced to the Western world. Some of the new terms like … ‘Stir-frying,’ … I venture to predict, will come to stay as the Chaos' contributions to the English language.” (from the Foreword by [[Hu Shih]])</ref><ref>{{Harvnb|Chao|1945|p=43}} “Roughly speaking, ''ch'ao'' may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short. The nearest to this in western cooking is ''sauté''. … Because stir-frying has such critical timing and is done so quickly, it can be called ‘blitz-cooking.’”</ref> The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the [[wok]]. [[Cantonese cuisine|Cantonese]] restaurant patrons judge a chef's ability to perform stir frying by the "[[Wok#Wok hei|wok hei]]" produced in the food. This in turn is believed to display their ability to bring out the aroma of the wok and essence of the food cooking {{Citation needed|date=June 2013}}. |
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{{Contains Chinese text}} |
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{{Cuisine of China}} |
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'''Stir frying''' ({{zh-cp|c=炒|p=chǎo}}) is a [[Chinese cooking techniques|Chinese cooking technique]] in which ingredients are fried in a small amount of very hot oil while being stirred in a [[wok]]. The technique originated in [[China]] and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.<ref name="Complete-stir">{{cite web | url=http://books.google.ca/books?id=lXxw4qM_hecC&pg=PA11&dq=popularity+of+stir+frying&hl=en&sa=X&ei=QAq8U-PPJaPKiwKz4YCICA&ved=0CDIQ6AEwAg#v=onepage&q=popularity%20of%20stir%20frying&f=false | title=The Complete Book of Asian Stir-fries | publisher=Tuttle | work=The Complete Book of Asian Stir-fries | date=2007 | accessdate=July 8, 2014 | author=Liley, Vicki | pages=11}}</ref> |
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Scholars think that wok (or pan) frying may have been used as early as the [[Han dynasty]] (206 B.C.E. – 220 C.E.) for drying grain, not meats and vegetables, but it was not until the [[Ming dynasty]] (1368-1644) that the wok reached its modern shape and allowed quick cooking in hot oil. {{sfnb|Wilkinson|2012|p=459}} Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. {{sfnb|Anderson|1988|p= 138, 188}} |
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Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not over rich, provided calories are kept at a reasonable level. <ref>Foreword, [[Paul Dudley White]] in {{harvnb|Chen|1962|p= }}</ref> |
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The term "stir–fry" was introduced into the English language in [[Buwei Yang Chao]]'s book ''How to Cook and Eat in Chinese'' (1945), to describe the ''chǎo'' technique.<ref>{{harvnb|Chao|1945|pp=viii–ix}}</ref> |
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==History== |
==History== |
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===In China=== |
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Stir frying originates from the [[Han Dynasty]], but did not fully develop until the [[Song Dynasty]].<ref name="Newman">{{cite book|author=Jacqueline M. Newman|title=Food Culture in China|date=1 January 2004|publisher=Greenwood Publishing Group|isbn=978-0-313-32581-6|pages=90–91}}</ref> Although there are no surviving records of Han Dynasty stir frying, archaeological evidence of [[wok]]s and the tendency to slice food thinly indicate that the technique was likely used for cooking.<ref name="Anderson">{{cite book|author=E. N. Anderson|title=The Food of China|year=1988|publisher=Yale University Press|isbn=978-0-300-04739-4|page=52}}</ref> It was not until the [[Ming Dynasty]] that stir frying was popularized as primary cooking method of Chinese cuisine.<ref>{{Harvnb|Newman|1945|p=5}}</ref> Stir frying was brought to America by early [[Chinese American|Chinese immigrants]], and has been used for non-Asian cuisines.<ref name="Smith">{{cite book|author=Merril D. Smith|title=History of American Cooking|date=9 January 2013|publisher=ABC-CLIO|isbn=978-0-313-38712-8|pages=65}}</ref> |
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{{further|History of Chinese cuisine}} |
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[[File:Stir frying Xi Hu Longjing.png|thumb|left|During the [[Tang dynasty]] (618–907) ''chao'' referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the [[Ming dynasty]] (1368–1644).]] |
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The [[Chinese characters|Chinese character]] "chao" (炒) is attested in [[Chinese bronze inscriptions|inscriptions on bronze vessels]] from the [[Eastern Zhou]] period (771–256 BC), but not in the sense of stir frying.{{sfn|Institut Ricci|2001|p=257}} Dry stirring was used in the [[Han dynasty]] (206 BC{{spaced ndash}} 221 AD) to parch grain.{{sfn|Wilkinson|2012|p=459}} Although there are no surviving records of Han dynasty stir frying, archaeological evidence of [[wok]]s and the tendency to slice food thinly indicate that the technique was likely used for cooking.{{sfnb|Anderson|1988|p=[http://books.google.ca/books?id=BAcknxN_S8QC&pg=PA182&dq=e.n.+anderson+chinese+cooking+is+cooking+of+scarcity&hl=en&sa=X&ei=Koy6U7GuEo6EogTn_ICgDA&ved=0CDUQ6AEwAQ#v=onepage&q=e.n.%20anderson%20chinese%20cooking%20is%20cooking%20of%20scarcity&f=false 188], 52}} |
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The term ''chao'' appears for the first time in the sense of "stir frying" in the ''[[Qimin Yaoshu]]'', a sixth-century agricultural manual, including in a [[recipe]] for [[scrambled eggs]].<!---{{sfn|Wilkinson|2012|p=459}}---> In sources from the [[Tang dynasty]] (618–907), ''chao'' refers not to a cooking technique, but to a method for [[Tea processing|roasting tea leaves]]. It reappears as a cooking method in a dozen recipes from the [[Song dynasty]] (960–1279).<!---{{sfn|Wilkinson|2012|p=459}}---> The Song period is when the Chinese started to use [[vegetable oil]] for frying instead of [[animal fat]]s. Until then, vegetable oil had been used chiefly in lamps.{{sfn|Wilkinson|2012|p=459}} |
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[[File:Stir fry à la Gabi-showcasingbabycorn.jpg|thumb|A stir fry dish]] |
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The ''chao'' technique is similar to the Western technique of [[sautéing]].<ref>{{cite web|title=Chinese cooking method - Stir-Frying|url=http://www.hugchina.com/china/food/cooking-methods/chinese-cooking-method-stir-frying-2010-10-04.html|website=www.hugchina.com|accessdate=5 July 2014}}</ref> A traditional round-bottom cast iron or carbon steel pan called a [[wok]] is heated to a high [[temperature]]. A small amount of [[cooking oil]] is then poured down the side of the wok (a traditional expression in [[China]] regarding this is "hot wok, cold oil"), followed by dry [[seasoning]]s (including [[ginger]] and [[garlic]]), then at the first moment the seasonings can be smelled, [[meat]]s or other proteins such as [[tofu]] are added and agitated. Once the protein is [[Searing|seared]], [[vegetable]]s along with liquid ingredients (for example often including premixed combinations of soy sauce, vinegar, [[Chinese alcoholic beverage|wine]], salt, sugar and cornstarch) may be added. The wok then may be covered for a moment so the water in the liquid ingredients can warm up the new ingredients as it steams off. To keep the meat juicy, usually a cook would take the seared meat out before vegetables are added, and put the meat back right before vegetables are done. In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish (if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct). |
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Historically, stir frying was not as important a technique as [[Boiling#In_cooking|boiling]] or [[steaming]], since the oil needed for stir frying was expensive. The technique became increasingly popular in the late [[Ming dynasty]] (1368–1644),{{sfn|Newman|2004|p=5}} in part because the wood and charcoal used to fire stoves were becoming increasingly expensive near urban centers, and stir-frying could cook food quickly without wasting fuel.{{sfnb|Anderson|1988|p=[http://books.google.ca/books?id=BAcknxN_S8QC&pg=PA182&dq=e.n.+anderson+chinese+cooking+is+cooking+of+scarcity&hl=en&sa=X&ei=Koy6U7GuEo6EogTn_ICgDA&ved=0CDUQ6AEwAQ#v=onepage&q=e.n.%20anderson%20chinese%20cooking%20is%20cooking%20of%20scarcity&f=false 188]}} "The increasingly commercial nature of city life" in the late Ming and [[Qing dynasty|Qing]] (1644–1912) periods also favored speedy methods.{{sfn|Wilkinson|2012|p=459}} But even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques. For instance, "only five or six of over 100 recipes recorded in the sixteenth-century novel ''[[Jin Ping Mei]]'' are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the ''[[Suiyuan shidan]]''".{{sfn|Wilkinson|2012|p=459}} |
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The food is stirred and tossed out very quickly using wooden or metal [[cooking utensil]]s. When experienced chefs stir-fry, the wok is commonly seen to set alight in flames briefly; this is achieved when the combination of tossing of the wok and fine particles of splattering oil causes the oil to catch fire from the burner. The flames are an evident illustration that [[Wok#Wok hei|wok hei]] is present. Some chefs may lift the wok to the side to let the flame light the oil or add a dash of [[Chinese alcoholic beverage|wine]] spirit to give the food extra flavor.{{Citation needed|date=November 2013}} Using this method, many dishes can be cooked extremely quickly (within a minute). |
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By the late Qing, most Chinese kitchens were equipped with a [[Wok#Wok_stoves|wok range]] (''chaozao'' 炒灶 or ''paotai zao'' 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.{{sfn|Wilkinson|2012|p=459}} |
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Some dishes that require more time are cooked by adding a few dashes of water after the stirring. Then the wok is covered with a lid. As soon as steam starts to come out from under the lid, the dish is ready. In this case, the food is stir fried on high heat for [[flavor]] and then steamed to ensure that it is fully cooked. |
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===In the West=== |
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Stir frying was brought to America by early [[Chinese American|Chinese immigrants]], and has been used in non-Asian cuisine.<ref name="Smith">{{cite book|author=Merril D. Smith|title=History of American Cooking|date=9 January 2013|publisher=ABC-CLIO|isbn=978-0-313-38712-8|pages=65}}</ref> |
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The wok is heated to a dull red glow. With the wok hot, the oil, seasonings, and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings, broths, or vegetables. When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat. |
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The term "stir fry" as a translation for "chao" was introduced in the 1945 book ''How To Cook and Eat in Chinese''. It was designed by the author's husband, the linguist [[Yuen Ren Chao]].<ref name="Hsu">{{cite web|last=Hsu|first=Madeline|date=February 10, 2014|title=Domesticating Ethnic Foods and Becoming American|publisher=NOT EVEN PAST|url=https://notevenpast.org/domesticating-ethnic-foods-and-becoming-american-test/|accessdate=7 July 2014}}</ref> The book told the reader |
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The main ingredients are usually cut into smaller pieces to aid in cooking. As well, a larger amount of cooking fat with a high [[smoke point]], such as refined plant oils, is often used in bao. |
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::Roughly speaking, ''ch'ao'' may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short. The nearest to this in western cooking is ''sauté''. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'"<ref>{{Harvnb|Chao|1945|p=43}}</ref> |
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In the West, stir fry spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family [[dinner]] into their crowded schedules but found that stir fry could be prepared in as little as fifteen minutes. <ref>{{cite web | url=http://books.google.ca/books?id=BQSksBCjyVcC&pg=PR7&dq=stir+frying+history&hl=en&sa=X&ei=74m6U57tD8fsoASZ4ICIBg&ved=0CE4Q6AEwCA#v=onepage&q=stir%20frying%20history&f=false | title=The Everything Stir-Fry Cookbook | publisher=Adams Media | work=The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole | date=2007 | accessdate=July 7, 2014 | author=Parkinson, Rhonda Lauret | pages=vii}}</ref> |
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==Technique== |
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Broadly speaking, there are two primary techniques: ''chao'' and ''bao''. Both techniques use high heat, but ''chao'' adds a liquid and the ingredients are softer, where as ''bao'' stir fries are more [[Crispiness|crispy]] because of the [[Maillard reaction]]. <ref name="GASTRO">{{cite web | url=http://books.google.ca/books?id=YSYtAgAAQBAJ&pg=PA131&dq=stir+frying+bao+technique&hl=en&sa=X&ei=Sfi_U7WsHuf7igKBqoAY&ved=0CCYQ6AEwAA#v=onepage&q=stir%20frying%20bao%20technique&f=false | title=The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages | publisher=CRC | work=The Essence of Gastronomy | date=2010 | accessdate=July 11, 2014 | author=Klosse, Peter | pages=131-132}}</ref> |
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[[File:Stir fry à la Gabi-showcasingbabycorn.jpg|thumb|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 before others, such as vinegar and [[soy sauce]].]] |
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The ''chao'' (炒) technique is similar to the Western technique of [[sautéing]].<ref>{{cite web|title=Chinese cooking method — Stir-Frying|url=http://www.hugchina.com/china/food/cooking-methods/chinese-cooking-method-stir-frying-2010-10-04.html|website=www.hugchina.com|accessdate=5 July 2014}}</ref> There are regional variations in the amount and type of oil, the ratio of oil to other liquids, the combinations of ingredients, the use of hot peppers, and such, but the same basic procedure is followed in all parts of the country. |
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First the [[wok]] is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is "hot wok, cold oil"), followed by dry seasonings such as [[ginger]], [[garlic]], [[scallions]], or [[shallots]]. The seasonings are tossed with a spatula until they are [[fragrant]], then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or [[tofu]]. When the meat and vegetables are nearly cooked, combinations of [[soy sauce]], vinegar, wine, salt, or sugar may be added, and thickeners such as cornstarch, water chestnut flour, or arrowroot may be added.{{sfnb|Newman| 2004|p=73, 90, 93, 95}} |
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A single ingredient, especially a vegetable, may be stir-fried without the step of adding another ingredient, or two or more ingredients may be stir-fried to make a single dish. Although large leaf vegetables, such as cabbage or spinach, do not need to be cut into pieces, for dishes which combine ingredients, they should all be cut to roughly the same size. |
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====''Wok hei''==== |
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{{main|Wok#Wok hei}} |
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''Wok hei'' ({{zh|t=鑊氣|s=镬气|links=no|j=wok<sup>6</sup> hei<sup>3</sup>}}; [[romanization]] based on the [[Cantonese Chinese]] pronunciation of the phrase;when literally translated into English, it can be translated as "wok [[thermal radiation]]"<ref name="YOU">Young, Grace, and Richardson, Alan, ''The Breath of a Wok'', New York: Simon & Schuster, ISBN 0-7432-3827-3, ISBN 978-0-7432-3827-4 (2004), pp. 4, 38, 40</ref><ref name="WOKH">{{cite web|url=http://www.wokhei.com/about.html#whatWokhei|title=What does Wokhei mean?|publisher=Wokhei|accessdate=4 March 2012}}</ref> or, metaphorically. as the "breath of the wok". The second character is transliterated as ''[[qi]]'' (''chi'') according to its [[Mandarin Chinese]] pronunciation, so ''wok hei'' is sometimes rendered as ''wok chi'' in Western cookbooks) is the [[flavour]], [[taste]]s, and "essence" imparted by a hot wok on food during stir frying.<ref name="YOU"/><ref>{{cite book |author=Harpham, Zoė |title=Essential Wok Cookbook |year=2002 |publisher=Murdoch Books |isbn=978-1-74045-413-1}}</ref> Out of the Eight Culinary Traditions of China, wok hei is encountered the most in [[Cantonese cuisine]], whereas it may not even be an accepted underlying principle in some of the other [[Chinese cuisine]]s. |
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To impart ''wok hei'' the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly.<ref name="YOU"/> The distinct taste of wok hei is partially imbued into the metal of the wok itself from former cooking sessions and brought out again when cooking over high heat. In practical terms, the flavour imparted by chemical compounds results from [[caramelization]], [[Maillard reaction]]s, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of {{convert|200|C}}.<ref name="WOKH"/> Aside from flavour, ''wok hei'' also manifests itself in the texture and smell of the cooked items. |
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===''Bao'' technique=== |
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[[Image:Wok Cooking.jpg|thumb|right|250px|''Bao'' stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.]] |
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In the eighteenth and nineteenth centuries, the ''bao'' technique (Chinese: [[wikt:爆|爆]], trans. pop or explosion) of stir-frying on a high flame was typical of cuisine from the northern Chinese province of [[Shandong]].{{sfn|Wilkinson|2012|p=459}} The wok is first heated to a dull red glow over a high fire. The oil, seasonings, and meats are then added in rapid succession. The food is continually tossed, stopping only to add other ingredients such as broths, vegetables, or more seasonings. Because of the high heat, ''bao'' is ideal for small amounts of food that cook quickly, so the juices do not flow out of the items. <ref name="GASTRO">{{cite web | url=http://books.google.ca/books?id=YSYtAgAAQBAJ&pg=PA131&dq=stir+frying+bao+technique&hl=en&sa=X&ei=Sfi_U7WsHuf7igKBqoAY&ved=0CCYQ6AEwAA#v=onepage&q=stir%20frying%20bao%20technique&f=false | title=The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages | publisher=CRC | work=The Essence of Gastronomy | date=2010 | accessdate=July 11, 2014 | author=Klosse, Peter | pages=131}}</ref> When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat. |
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A larger amount of cooking fat with a high [[smoke point]], such as refined plant oils, is often used in ''bao''. The main ingredients are usually cut into smaller pieces to aid in cooking. |
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==Effects on nutrional value== |
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[[File:Cantonese stir-fried kai-lan.jpg|thumb|Stir frying can affect the nutritional value of vegetables. Fat content is increased because of the additional oil, but [[antioxidative|anti-oxidants]] are preserved better than by boiling.]] |
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Stir frying has been promoted as healthy and nutritious. Writers extolled the quick cooking at high heat for retaining color, texture, and nutritional value. <!-- I will find a bright reference and insert unless someone does so first--> However, a study by researchers at the Department of Food Science and Nutrition at [[Zhejiang University]] compared the effects of boiling, steaming, and stir frying on [[bamboo shoot]]s. Boiling and stir-frying decreased the amount of [[Protein (nutrient)|protein]], soluble sugar, ash, and total free [[Amino acid|amino acids]] by more than one third. Stir-fried bamboo shoots increased the fat content by 528.57% because of the addition of oil but retained more of the [[antioxidative|anti-oxidant capacities]]. With 78.9%, stir frying preserved significantly more [[vitamin C]] than boiling. Taking into consideration the total retention of antioxidants, the study concluded that stir frying is the method best suited for bamboo shoots. <ref name="BAMBOO">{{cite journal|last1=Zhang|first1=Jin-jie|last2=Ji|first2=Rong|last3=Hu|first3=Ya-qin|last4=Chen|first4=Jian-chu|last5=Ye|first5=Xing-qian|title=Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)|journal=Journal of Zhejiang University SCIENCE B|date=4 September 2011|volume=12|issue=9|pages=752–759|doi=10.1631/jzus.B1000251}}</ref> Similar results were found for stir frying red peppers.<ref name="PEPPER">{{cite journal|last1=Hwang|first1=IG|last2=Shin|first2=YJ|last3=Lee|first3=S|last4=Lee|first4=J|last5=Yoo|first5=SM|title=Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)|journal=Prev Nutr Food Sci|date=December 2012volume=17|issue=4|pages=286-92. |doi=10.3746/pnf.2012.17.4.286}}</ref> |
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Another study from Zhejiang University examined the nutritional value of broccoli after five common cooking techniques; steaming, boiling, microwaving, stir-frying and stir-frying followed by boiling. The study found that the two most common methods of home cooking in China, stir-frying and stir-frying and boiling in [[soybean oil]], resulted in a much greater loss of [[chlorophyll]], soluble protein, soluble sugar and vitamin C. The method which affected these values the least was steaming. Stir frying for five minutes and stir frying combined with boiling caused the highest loss of [[glucosinolate]]s which according to this study are best preserved by steaming. <ref name="NURTI">{{cite web | url=http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/ | title=Effects of different cooking methods on health-promoting compounds of broccoli | publisher=NCBI | work=Effects of different cooking methods on health-promoting compounds of broccoli | date=August 2009 | accessdate=July 10, 2014 | author=Yuan, Gao-feng; Sun, Bo; Yuan, Jing; and Wang, Qiao-mei | pages=Abstract}}</ref> A study performed by the Spanish National Research Counsel stir fried the broccoli for only 3 minutes 30 seconds and found that nutritional value of these broccoli samples varied depending on which cooking oil was used. Comparing these results to an uncooked sample, the study found that phenolics and vitamin C were reduced more than glucosinolates and minerals. Stir-frying with soybean, peanut, safflower or extra virgin olive did not reduce glucosinolates, and broccoli stir-fried with extra virgin olive oil or sunflower oil had vitamin C levels similar to uncooked broccoli. These levels were significantly lower with other edible oils. <ref name="EFFBROC">{{cite web | url=http://www.researchgate.net/publication/5850788_Effects_of_stir-fry_cooking_with_different_edible_oils_on_the_phytochemical_composition_of_broccoli | title=Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. | publisher=Researchgate.com | work=Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. | date=June 1, 2014 | accessdate=July 10, 2014 | author=Moreno, Diego A. | pages=Abstract}}</ref> |
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==Medicine== |
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The process of stir-frying is used in the preparation of some [[Chinese herbology|Chinese herbal medicine]]s under the term 'dry-frying'. Stir frying a medical herb with honey is commonly used to increase its sweetness and therefore its spleen and stomach [[qi]] tonic effects. Stir frying in [[vinegar]] is typically used whenever one wants to direct the properties of an herb more to the liver based on the principle that the sour taste belongs to the liver.<ref>{{cite web|last1=Tierra L.Ac., O.M.D.|first1=Dr. Michael|title=PROCESSING CHINESE HERBS|url=http://ip.aaas.org/tekindex.nsf/2a9c4e44835b04ea85256a7200577a64/25c0eecac8a81cf385256ae700755f2d/Body/M1?OpenElement|accessdate=7 July 2014}}</ref> |
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==Stir fried dishes== |
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<center><gallery caption="" widths="200px" heights="165px"> |
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File:Italian_stir_fry-3.jpg|Italian stir fry with [[snow pea]]s, red peppers and chicken<br> |
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File:Mango_Vegetarian_Stir_Fry.jpg|A vegetarian stir fry with mango<br> |
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File:Stir_fried_pea_sprouts.jpg|Stir-fried pea [[Edible sprouts|sprout]]s<br> |
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File:Nakji-bokkeum,_Stir-Fried_Octopus.jpg|Stir-fried ocotopus<br> |
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File:Baingan Patiala.JPG|Stir-fried eggplant<br> |
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File:Stired-fried Razor Clams with Black Beans and Pepper.jpg|Stir fried [[razor clam]]s{{dn|date=July 2014}}<br> |
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File:Pla duk phat phet 01.jpg|Catfish stir fried in a spicy [[curry]] paste<br> |
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File:Korean cuisine-Kkomjangeo bokkeum-01.jpg|Korean stir fry with inshore [[hagfish]]<br> |
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</gallery></center> |
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==See also== |
==See also== |
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* [[Pan frying]] |
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* [[Sautéing]] |
* [[Sautéing]] |
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==Notes== |
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{{Reflist|2}} |
{{Reflist|2}} |
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==References and further reading== |
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* {{cite book |last = Anderson|first = Eugene N. |year = 1988 |title = The Food of China |publisher = Yale University Press| location = New Haven |isbn = 0300047398|ref = harv}} |
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* {{cite book |last = Chao |first = Buwei Yang |year = 1945 |title = How to Cook and Eat in Chinese |publisher = John Day| location = New York |isbn = |ref = harv}}. Several reprints. |
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* {{cite book |last = Chen|first = Joyce |year = 1962 |title = Joyce Chen Cook Book |publisher = Lippincott| location = Philadelphia, |isbn = |ref = harv}} |
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* {{cite book |last = Newman |first = Jacqueline M.|year = 2004 |title = Food Culture in China |publisher = Greenwood Press| location = Westport, Conn. |isbn = 0313325812 |ref = harv}} |
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*{{citation|last=Institut Ricci|first=|year=2001|title=Grand dictionnaire Ricci de la langue chinoise|language=French|location=Paris and Taipei|publisher=Institut Ricci (Paris–Taipei), Desclée de Brouwer (Paris)|isbn=2-220-04667-2|postscript=.}} |
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*{{citation|last=Wilkinson|first=Endymion|year=2012|title=[[Chinese History: A New Manual]]|location=Cambridge (MA)|publisher=Harvard University Asia Center, distributed by Harvard University Press|isbn=978-0-674-06715-8|postscript=.}} |
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==External links== |
==External links== |