stir-fry

American  

[stur-frahy] / ˈstɜrˌfraɪ /

verb (used with object)

stir-fried, stir-frying

1. to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cooking.

   Stir-fry the shrimp until it is cooked, then add the rice and egg mixture.

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noun

1. a dish of meat, vegetables, etc., that have been cooked over a high heat in a lightly oiled wok or frying pan.

   A stir-fry with chicken and vegetables is an easy weeknight meal.

adjective

1. cooked in a lightly oiled wok or frying pan over high heat; stir-fried.

   This spice blend is made to taste great on all kinds of stir-fry dishes.

stir-fry British  

/ ˈstɜːˈfraɪ /

verb

1. to cook (small pieces of meat, vegetables, etc) rapidly by stirring them in a wok or frying pan over a high heat: used esp for Chinese food

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noun

1. a dish cooked in this way

Etymology

Origin of stir-fry

First recorded in 1955–60

Example Sentences

Stir-fry quickly with a little soy sauce and serve warm.

From Washington Post • Sep. 6, 2021

Stir-fry for about 90 seconds, and then add the soy sauce, Shaoxing wine and water.

From Seattle Times • Dec. 29, 2020

Stir-fry vigorously for 3 to 5 minutes, making sure the meat gets evenly seared but is not overcooked.

From Washington Post • Sep. 25, 2015

Stir-fry for two to three minutes, remove from the heat, stir in the sesame seeds and serve.

From The Guardian • Jul. 4, 2014

Stir-fry 3 minutes until carrots just begin to soften.

From The Perdue Chicken Cookbook by Perdue, Mitzi