Canola oil contains more monounsaturated fat than any other oil except olive. It is best for stir-frying because the flavor is bland and it can withstand high heat.

菜籽油含有比除橄榄油之外的其他油脂多的单不饱和脂肪酸。因为它味道较淡且耐高温，所以最好用旺火炒。

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She often realizes a minute into stir-frying a dish that she has overcooked it by 30 seconds.

她常常会在爆炒了一分钟之后意识到自己已经多炒了30秒。

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Stir-frying the leaves in this way breaks down their cell walls, just as vegetables soften over high heat.

茶叶的细胞壁在这剧烈的翻炒中开始破裂，就像高温下锅子里发软的菜叶。

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We ate pretty majestically, stir frying with abandon, and trying not to think over much about the milk and other perishables, as they turned into a middle-school science project in the fridge.

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Meat remains the staple of most dishes, cooked in various ways including deep-fat frying, roasting, instant-boiling, stir-frying, steaming and stewing.

BBC: The melting pot of Chinese cuisine

Enter the all-purpose tou, the butchers and venders who mastered that practical but scary implement, and the substantial savings in fuel that the quick stir-frying of tou-cut food provided.

NEWYORKER: A Fork of One��s Own