gānchǎo
dry-fry
干炒 (乾炒) gānchǎo
- dry-fry adjective
- a cooking technique where ingredients are stir-fried quickly without adding water or excessive sauce, often to achieve a charred or 'wok hei' aroma
- dry-fried adjective
- a cooking method where ingredients are stir-fried without adding water or starch to thicken the sauce, often at high heat
Sources
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