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v. t. e. Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao3; Cantonese Yale: cháau) 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 has spread into other parts of Asia and the West.
Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives. Sapaketti phat khi mao สปาเกตตีผัดขี้เมา A Thai fusion dish where the name literally means spaghetti fried "shit-drunk" (khi mao = extremely drunk). An explanation is that ...
Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until ...
Banchan (/ ˈbɑːntʃɑːn / BAHN-chahn; [1] Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae.
Want to make Stir-Fried Vegetables with Lemongrass? Learn the ingredients and steps to follow to properly make the the best Stir-Fried Vegetables with Lemongrass? recipe for your family and friends.
Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables such as water spinach). It is often eaten directly as a condiment with rice or congee.