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Stir-Frying (chao cooking) Ingredients are fried in a small amount of oil over very high heat with constant stirring until cooking is complete, usually within a few minutes. The only oil (peanut oil) needed is that required to coat completely the bottom of the wok. Stir-frying resembles sautéing and is one of the most common methods of Chinese cooking. Chao cooking is best done in a wok. All ingredients should be on hand before stir-frying is begun. Meat and vegetables should be thinly sliced or cut into small cubes. Before the oil is introduced the pan should be heated sufficiently so that the oil is free-flowing, and then the ingredients added, and stirred vigorously and continuously during the entire cooking period. The highest heat obtainable must be used, while constantly stirring, since chao dishes can be ruined in a matter of seconds. Burned spots in the pan should be wiped with a paper towel and the pan re-oiled for further use. This rapid form of cooking leaves comparatively little sauce. Stir-frying preserves color, texture, and taste as well as nutritional values. (Another method, pon, is identical to chao cooking except that the basic sauce is used instead of oil).
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