Fuchsia Dunlop on the Story of Chinese Food
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Challenges of Stir-Frying
Stir-frying is considered one of the most difficult cooking methods due to its speed and lack of room for error. It requires precise timing and seasoning as there is no chance for adjustments once the process begins. The sensitivity of ingredients like finely cut scallops exacerbates the challenge of stir-frying. It demands quick and accurate cooking with a deep sense of instinct, similar to martial arts. Experienced chefs display remarkable speed and intuition while stir-frying, relying on instinct rather than measured thought. Older Chinese chefs may prefer a management role over cooking due to the demanding and instinctual nature of stir-frying, which requires a level of fluidity and sharp instinct often associated with younger chefs.
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