stir-fry

[ stur-frahy ]

verb (used with object)

, stir-fried, stir-fry·ing.

1. to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cooking:

   Stir-fry the shrimp until it is cooked, then add the rice and egg mixture.

noun

1. a dish of meat, vegetables, etc., that have been cooked over a high heat in a lightly oiled wok or frying pan:

   A stir-fry with chicken and vegetables is an easy weeknight meal.

adjective

1. cooked in a lightly oiled wok or frying pan over high heat; stir-fried:

   This spice blend is made to taste great on all kinds of stir-fry dishes.

stir-fry

/ ˈstɜːˈfraɪ /

verb

1. to cook (small pieces of meat, vegetables, etc) rapidly by stirring them in a wok or frying pan over a high heat: used esp for Chinese food

noun

1. a dish cooked in this way

Word History and Origins

Origin of stir-fry¹

First recorded in 1955–60