干炒（又称干煸）。干炒是将不挂糊的小形原料，经调味品拌腌后，放入八成热的油锅中迅速翻炒，炒到外面焦黄时，再加配料及调味品（大多包括带有辣味的豆瓣酱、花椒粉、胡椒粉等）同炒几下，待全部卤汁被主料吸收后，即可出锅。干炒菜肴的一般特点是干香、酥脆、略带麻辣。 要点：炒菜时菜的全部卤汁被主料吸收后，才可出锅。
干炒牛河 Beef Chow Fun ; stir-fried rice noodles with beef ; fried rice noodles ; Fried rice-noodle with beef
干炒牛肉丝 Fried Sliced beef ; stir-fried beef shreds ; stir-fried beef with hot pepper
干炒鸡牛柳 Fried chicken and beef fillet
干炒四季豆 stir-fried string beans
豆干炒风肉 dried meat speculation ; Speculation in dried meat
干炒四时豆 stir-fried string beans
干炒白菜鱿鱼 Fried Chinese Cabbage & Squid
香干炒肉 The dry fried meat
干炒冬粉 Fried Tang Hoon
烧热炒锅，放入孜然干炒1分钟直到其出香味，这时孜然会在锅里蹦开。
Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic.
培根切丁，不粘锅里不放油，干炒，或上火烤到脆（别烤焦了，有毒哦）。
Dry-fry bacon bits in a non-stick frying pan or grill until crisp.
用沙河粉作为主食，广东人最接受的就是这道干炒牛河，这也是对广东厨师基本功的一大测试。
This dish is a test of a Cantonese chef's basic skills. To make this dish perfect, chefs have to fry the noodles on vigorous fire.
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