Wok-fried

Wok-fried describes food that has been cooked rapidly in a wok, a versatile round-bottomed cooking vessel originating from China. This cooking method typically involves high heat, quick stirring, and often the use of oil, resulting in dishes with a characteristic smoky flavor (wok hei) and a tender-crisp texture. The technique allows for efficient cooking of various ingredients, from vegetables and meats to noodles and rice, preserving their nutrients and enhancing their natural flavors through the Maillard reaction. The term emphasizes the use of the wok as a tool and the rapid, high-heat cooking style associated with it.

Wok-fried meaning with examples

• The chef prepared a vibrant dish of wok-fried vegetables with tofu and a spicy chili garlic sauce. The intense heat of the wok perfectly seared the tofu, giving it a delightful crispy edge while keeping the inside soft, and made the vegetables tender-crisp.
• We ordered the popular street food: wok-fried noodles with shrimp and oyster sauce. The smoky aroma and the perfect balance of sweet and savory flavors were immediately appealing, providing a satisfying meal.
• For dinner, I made a delicious wok-fried chicken with ginger and scallions. The tender chicken, along with the freshness of the aromatics, made this dish a family favorite. Wok frying is essential to the authentic flavors of this dish.
• The restaurant specialized in regional Chinese cuisine and offered a variety of wok-fried rice dishes, showcasing the versatility of the cooking technique. Each dish was bursting with fresh flavors due to the high heat and short cooking times of the wok.