A little History..

Stir-Frying is a cooking term who brings two different fast cooking techniques: chǎo and bào. The 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. The chǎo and bào both differ in the amount of heat used, and the amount of tossing done to cook the food in the wok. The wok is a round-bottom cooking vessel used to cook the stir-fry

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