stir-fry

[stur-frahy]

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.

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

/ 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

noun

1. a dish cooked in this way

Word History and Origins

Origin of stir-fry¹

First recorded in 1955–60

Example Sentences

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

Once, in a fit of what I can only describe as kitchen-stage fright, I added rosemary to a stir-fry.

From Salon

In China, there’s the beloved tomato-egg stir-fry, which is quick, soft-scrambled and just sweet enough to make the dish feel round-edged and soothing.

From Salon

While poking around, I found an essay from the Yale Daily News — an ode to the cafeteria’s surprisingly good tomato-egg stir-fry.

From Salon