Frying of smaller cuts of seafood and meats at high heat while constantly stirring.

To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.

quickly sauté vegetables and meat in oil.

fry very quickly over high heat; "stir-fry the vegetables in a wok"

To cook even sized pieces of food in a little oil in a frying pan or wok over a high heat while stirring frequently.

quickly to fry chopped meats or vegetables over high heat. The food is stirred to prevent burning and sticking.

To cook small pieces of food in negligible fat, constantly tossing over high heat. The food is usually cooked in a wok.

To cook quickly in a little hot oil, stirring constantly

A method of cooking small pieces of meat in a small amount of cooking oil over intense heat, usually in a wok. The meat is stirred constantly during cooking and is cooked for a brief time.

To rapidly saute or fry while stirring chopped meat, poultry or fresh vegetables over high heat.

To cook food in a large pan over very high heat while constantly stirring the food. Traditionally the pan used is a wok.

To toss, cook or saute in English, Chow in Chinese. Slices of vegetables, meats, or a combination are cooked quickly in the wok with a small amount of oil. Liquid may be added to make a sauce and cornstarch is used for thickening. Foods retain more food value, color and texture.

A cooking method developed by the Chinese which consists of quickly moving food around in a small amount of oil, in a wok or frying pan. The food is lightly coated with the oil, while being constantly stirred in the pan.