Part 2/9:
Huang begins by illuminating why stir-frying developed in China: due to historically limited fuel resources, quick culinary techniques were vital. The traditional wok, a thin metal pan designed for high heat and rapid cooking, embodies this necessity, allowing ingredients to cook swiftly in a matter of minutes. The key to excellent stir-frying lies in balance, heat, movement, and timing—ensuring that flavors meld beautifully and ingredients retain their texture.
The technique's popularity stems from its efficiency, versatility, and economical nature. Ingredients are cut into small, bite-sized pieces to expedite cooking and to maximize flavor absorption. Typically served over rice, stir-fries are best enjoyed piping hot, immediately after the quick tossing and cooking process.