Stir-Fry- Chao
Stir-frying is the classic Chinese cooking method; quick cook over high heat in a small amount of oil, toss and turn the food when it cooks. In stir-frying, the food should always be in motion. Spread it around the pan or up the sides of the wok, then toss it together again in the center and repeat. This method allows meats to stay juicy and flavorful, vegetables to come out tender-crisp.
Deep-frying
Some of the most delectable Chinese horsd'oeuvres are deep- fried. Certain main dishes also call for meats to be deep-fried for a crunchy coating, then stir-fried to combine them with vegetables and flavorings .
Shallow frying (chien)
hallow frying requires medium heat and a longer cooking time than deep frying. After heating sufficient oil to cover the entire bottom of the pan, ingredients are spread evenly in the pan and allowed to fry slowly for a few minutes, turned over once or twice, browning both sides. This tech nique seals in juices in meats and is particularly useful for the final cooking of prefried or preboiled foods.
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