Stir-fry
Cooking small pieces of food quickly in a little hot oil while stirring or tossing them all the time.
Also: stir-frying, chao
Stir-frying is a Chinese technique now used around the world. Food is cut into small, even pieces so it cooks in a few minutes. A wok or wide pan is heated until very hot, a little oil goes in, and the ingredients are added in order, hardest first. They are kept moving so they sear without burning. Because cooking is so fast, everything is cut and measured before the heat is turned on. Vegetables stay bright and crisp.