In our time, nutrition experts and gourmets alike have become interested in stir-frying as a means of conserving both vital nutrients and flavor nuances. The basic utensil required is a WOK, a deeply-dished basin of steel. A few spoonfuls of vegetable oil are poured into the base of the WOK and brought to a very high heat. Sliced, chopped, cubed or shredded ingredients are added slowly and stirred constantly until they are barely crispy. Then they may be brought to the dry sides of the WOK for any further cooking required.
Excess oil drains away and the fullest flavor and color of each food is maintained to the maximum.
If you would like to know more about Chinese cuisine, please check out that section of our Delicious Low Fat Recipes page for many traditional dishes. Most of the Vegetable plant seeds that follow have long been used in Stir-Fry cooking in Asia. Some are just gaining in popularity. They have unique qualities that make them wildly flavorful, and perfectly suited for this type of cooking. A very hot pepper used in Vietnamese cooking that can be grown inside or outside.