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

Sichynsky suggested making cabbage parm, winter minestrone with cabbage pesto and tofu and cabbage stir-fry with basil, just to name a few recipes.

From Salon

Tossed into a quick stir-fry with whatever protein you’ve got.

From Salon

Or a stir-fry streaked with carrots, peas, more red cabbage and glossy peppers catching the light.

From Salon

Notably, the outdoor kitchen, located on the other side of the indoor kitchen, is a feature the couple uses daily for their stir-fry recipes.

From Los Angeles Times

Even the buffet had its moments, especially the made-to-order stir-fry station, which became a personal favorite.

From Salon