What characterizes the stir-frying method?

Stir-frying is characterized by quickly frying small pieces of food in a wok or a similarly shaped pan over high heat. This method allows for the rapid cooking of ingredients, which ensures that they retain their color, texture, and nutritional value. The technique involves constant stirring and tossing, which helps to cook the food evenly and prevents it from sticking or burning. The high heat used in stir-frying also enhances the flavors and promotes the Maillard reaction, contributing to a distinctive taste and appealing browning on the surface of the food.

In contrast, cooking in a large pot of boiling water is a method typically used for boiling or blanching, which does not involve direct heat from frying or the quick cooking associated with stir-frying. Similarly, slowly cooking food at low temperatures is characteristic of techniques such as braising or simmering, which differ significantly from the quick and high-temperature nature of stir-frying. Lastly, roasting food in an oven is a dry heat method that does not involve the use of a wok or the quick cooking techniques associated with stir-frying.