In the order of their tenderness, the ingredients are added to a skillet containing a little hot oil. As they fry, they are stirred so that the hot oil covers every part and seals in the natural juices. We call this method stir-frying. Dishes made this way are best served immediately. For this a deep fryer or a deep saucepan with a wire basket which fits inside it, is most convenient.
Chinese cooks use two temperatures of oil for deep frying.
In general when the oil begins to smoke, it is ready to fry pork and beef, the tougher meats. When the oil begins to bubble, which is at a temperature slightly lower, it is suitable for chicken and kidneys. To secure the most tender results, it is important to observe the oil temperature as given in the recipe. Chinese cooks use vegetable oil and lard. Steaming Steaming is another favorite Chinese cooking method.