Stir-frying gives you a host of advantages as a food preparation method. It’s essential to the powerful flavor explosion of Chinese food, where the quick bath in oil -- when done correctly in separate, sequential stages -- leaves meats tender and vegetables crisp. If you use excessive or stale oil, you do risk an unpleasant final result.
Benefits of Stir-Frying
Compared to deep-frying, stir-frying relies on very little oil, generally 1 or 2 tablespoons to lightly coat the wok interior. Stir-fried food displays an attractive sheen, smells divine and imparts distinctive flavor. This method preserves nutrients compared to cooking in liquid. It takes very little execution time, although a bit of prep time may be involved for beginners.
You need a modicum of skill and practice to succeed with stir-frying. Ingredients going into the dish need to be cut to uniform sizes to cook evenly -- typically small and thin slices so they don't burn on the outside while ending up raw in the interior. Small batches work best to avoid steaming the food instead of frying it. Focus intently on what you are doing, because overcooking can happen in a blink. Your masterpiece then needs to be brought to the table and consumed promptly.