| 释义 |
ˈstir-fry, v. orig. U.S.
[stir v.]
a. trans. Chiefly in Chinese cookery: to fry (meat, vegetables, etc.) rapidly on a high heat, while stirring and tossing them in the pan. Also absol.
1959C. B. T. Lee Chinese Cooking for Amer. Kitchens 82 Add all ingredients except egg roll skin and beaten egg. Stir-fry for 3 minutes. Ibid. 102 Stir-fry onions for 2 minutes. 1969Guardian 16 July 16/4 Stir-fry the vegetables. 1972K. 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. 1982Daily Tel. 14 Jan. 15/4 Draw in prepared beef and stir/fry for 10 mins.
b. The vbl. phr. used attrib.
1959House Beautiful June 146/1 The nub of stir-fry cooking is the chopping, so that all ingredients are in uniformly small pieces. 1976Publishers Weekly 19 Apr. 76/1 Soufflés, stir fry cookery, casseroles. 1981J. Mann Funeral Sites xii. 77 Ian..had spent some time making a Chinese stir-fry dinner.
Also ˈstir-fried ppl. a.; stir-ˈfrying vbl. n.
1959C. 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. Ibid. 65 Do not try to attempt more than two stir-fried dishes at one meal. 1972K. 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. 1980Redbook Oct. 136/2 To save time and money in the kitchen, Denise does a lot of stir-frying and uses a slow cooker. 1981Sunday Tel. 6 Dec. 13/5 Stir-fried shredded beef with bean sprouts and celery. |