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The 34 pages that link to Stir-frying, each with the reason it gives.

• Chinese cuisineBroader topic: High heat and quick movement make it a defining technique in many Chinese kitchens.

• Thai cuisineRelated: It gives Thai noodle and vegetable dishes quick cooking and lightly browned flavor.

• SautéingCompared with: It shares sautéing’s speed but typically uses more vigorous movement and a wok.

• Sichuan cuisineRelated: Fast, high-heat cooking preserves texture while releasing aromatics into the oil.

• FryingBroader topic: It adapts frying to high heat, continuous movement, and small portions.

• SearingRelated: Its intense heat can brown exposed surfaces while rapid movement limits prolonged cooking.

• Wok heiRelated: Wok hei is most associated with this fast, high-heat cooking technique.

• Rice vermicelliRelated: Hydrated strands can be cooked quickly with sauces and other ingredients.

• Hunan cuisineRelated: High-heat stir-frying helps preserve the vivid flavors of chiles and aromatics.

• Napa cabbageRelated: Napa cabbage’s crisp ribs and tender leaves cook at different rates in a hot wok.

• Southeast Asian cuisineRelated: It shapes dishes such as pad thai and many Chinese-influenced Southeast Asian meals.

• Oyster sauceRelated: Oyster sauce is commonly added during stir-frying to coat ingredients with savory flavor.

• Wheat noodlesRelated: Wheat noodles can be tossed with ingredients and sauce in a hot pan.

• WokRelated: The wok’s sloping sides make it easy to toss food and move it between hotter and cooler areas.

• Cellophane noodlesRelated: Pre-soaked noodles can be tossed with sauces and other ingredients in the pan.

• Glass noodlesRelated: Glass noodles are often stir-fried after hydration, where they absorb sauces readily.

• Fried riceNarrower topic: Its intense heat and constant movement define the cooking method used for fried rice.

• Pad thaiNarrower topic: Pad thai uses this fast, high-heat method to cook its ingredients together.

• Bok choyRelated: Brief, high-heat cooking keeps bok choy’s stalks crisp and leaves tender.

• Char kway teowNarrower topic: The noodles and accompaniments cook quickly together in the wok.

• Frying panRelated: A frying pan can stir-fry small portions, though a wok is shaped for the task.

• Green beanRelated: Quick, high-heat cooking keeps green beans crisp and bright.

• Snow peaRelated: Brief high-heat cooking keeps snow pea pods crisp.

• Flank steakRelated: Thinly cut flank cooks quickly in stir-fries and benefits from slicing across the grain.

• Gai lanRelated: High heat cooks gai lan stems and leaves rapidly while retaining their firm texture.

• KohlrabiRelated: Sliced kohlrabi softens quickly while retaining some of its crunch.

• Snap peaRelated: Brief high-heat cooking keeps snap peas crisp and bright.

• Choy sumRelated: Quick cooking preserves choy sum’s tender stems and bright leaves.

• Savoy cabbageRelated: Thinly sliced leaves cook quickly while retaining some texture.

• YakisobaNarrower topic: Quick, high-heat cooking keeps the noodles and vegetables distinct rather than stewed.

• Ipomoea aquaticaRelated: Quick cooking preserves the tender texture of water spinach stems and leaves.

• Shahe fenRelated: The noodles are tossed briefly to heat them without breaking their soft sheets.

• Sweet soy sauceRelated: A small amount adds sweetness and color to rapidly cooked ingredients.

• ZhajiangmianRelated: Frying the paste and pork releases aroma before liquid is added.