stir-fryn.
/ˈstəːfrʌɪ/, U.S. /ˈstərˌfraɪ/ Food or a dish prepared by stir-frying.
ΚΠ
1945 B. Y. Chao How to cook & eat in Chinese i. vi. 43 Ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We call it ‘stir-fry’ or ‘stir’ for short.
1955 Chicago Tribune 13 May ii. 4/1 The Chinese call such cooking ‘stir fry’.
1978 Washington Post (Nexis) 24 Sept. (Mag. section) 69 Gone are the days when a suburban Chinese restaurant could easily get away with..a gluey celery stir-fry called chow mein.
1986 Financial Times 18 Jan. (Weekend FT section) p. xi/4 Country cabbage..is a gently cooked dish, not a stir-fry.
1997 B. Witt Pan-Asian Express 12 This is a soy sauce flavored with straw mushrooms and is..delightful sprinkled over any stir-fry.
2013 Self Apr. 56 (caption) Head off soreness by chowing on stir-fry with a few teaspoons of ginger.
This is a new entry (OED Third Edition, June 2015; most recently modified version published online March 2022).
stir-fryv.
Originally U.S.
1. transitive. Chiefly in Chinese cookery: to fry (meat, vegetables, etc.) rapidly on a high heat, while stirring and tossing them in the pan. Also intransitive.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > cooking > cook [verb (transitive)] > fry > fry in specific way
sauté1868
sauter1869
jump1870
pan-fry1916
stir-fry1959
blacken1984
1959 C. B. T. Lee Chinese Cooking for Amer. Kitchens 82 Add all ingredients except egg roll skin and beaten egg. Stir-fry for 3 minutes.
1959 C. B. T. Lee Chinese Cooking for Amer. Kitchens 102 Stir-fry onions for 2 minutes.
1969 Guardian 16 July 16/4 Stir-fry the vegetables.
1972 K. Lo Chinese Food i. 11 After the vegetables have been stir-fried for a minute or two the meat is returned to the pan and stir-fried together with the vegetables.
1976 ‘M. Delving’ China Expert viii. 93 ‘You were in trouble with police,’ she said, stir-frying thin strips of beef and vegetables.
1982 Daily Tel. 14 Jan. 15/4 Draw in prepared beef and stir/fry for 10 mins.
2. The verbal phrase used attributively.
ΚΠ
1959 House Beautiful June 146/1 The nub of stir-fry cooking is the chopping, so that all ingredients are in uniformly small pieces.
1976 Publishers Weekly 19 Apr. 76/1 Soufflés, stir fry cookery, casseroles.
1981 J. Mann Funeral Sites xii. 77 Ian..had spent some time making a Chinese stir-fry dinner.
Derivatives
ˈstir-fried adj.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > cooking > [adjective] > frying or fried > fried in specific way
sauté1869
jumped1871
southern-fried1877
pan-fried1894
sautéed1896
chicken-fried1914
stir-fried1959
blackened1981
1959 C. B. T. Lee Chinese Cooking for Amer. Kitchens 65 Do not try to attempt more than two stir-fried dishes at one meal.
1981 Sunday Tel. 6 Dec. 13/5 Stir-fried shredded beef with bean sprouts and celery.
stir-ˈfrying n.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > cooking > [noun] > frying
fryingc1290
frizzle1894
pan-frying1914
stir-frying1959
1959 C. B. T. Lee Chinese Cooking for Amer. Kitchens 64 Chow (stir-frying). This is the most popular method of Chinese cooking and is called either stir-frying or sautéing at high heat.
1972 K. Lo Chinese Food i. 45 All that quick-fried dishes require is a very short period of stir-frying over high heat with a couple of tablespoons of oil.
1980 Redbook Oct. 136/2 To save time and money in the kitchen, Denise does a lot of stir-frying and uses a slow cooker.
This entry has not yet been fully updated (first published 1986; most recently modified version published online December 2019).
<
n.1945v.1959