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Chinese · IV The Method

Chinese Stir-Frying (Chao): Principles and Sequence

‹ The Method

I

Origin

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II

Description

Stir-frying (chao — literally 'to stir-fry over high heat') is the fundamental Chinese high-heat wok technique — rapid cooking of small pieces of food in a small amount of oil over the highest available heat, with continuous movement to ensure even contact with the hot wok surface. It is not merely rapid sautéing: the combination of very high heat, the wok's specific thermal properties, the small pieces of food, and the continuous movement produces flavour and texture results that cannot be replicated at lower temperatures or in other vessels. Dunlop's treatment in *Every Grain of Rice* and *The Food of Sichuan* is meticulous — the sequence of ingredient additions, the specific oil temperature, the pre-preparation requirements, and the seasoning timing are all addressed with precision.

III

The Thread

—Thai wok cooking applies identical principles — maximum heat, pre-prepared ingredients, small batches
—Japanese teppanyaki uses the same immediate-sear-and-move sequence on a flat iron surface
—Korean bulgogi (direct-heat grilled beef) uses the same maximum-heat, brief-contact principle on a different surface
IV

Flavour Context

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