What countries used stir fry technique?

The stir-fry cooking technique is commonly associated with several Asian cuisines, particularly those of China, Thailand, Vietnam, Cambodia, and Indonesia. These countries have a rich culinary history that includes the use of stir-frying as a primary method of cooking.

Here's a brief overview of stir-fry cooking in these countries:

1. China: Stir-frying is one of the most important cooking methods in Chinese cuisine. It is used in various dishes, including Sichuanese, Hunanese, and Cantonese cuisines. Chinese stir-fries typically involve high heat, quick cooking, and the use of various sauces, such as soy sauce, oyster sauce, and Shaoxing wine.

2. Thailand: Stir-frying is also a prominent technique in Thai cuisine. Thai stir-fries often feature a combination of vegetables, meat, and seafood, cooked with spices like garlic, ginger, chili peppers, and basil. Popular Thai stir-fry dishes include pad thai and pad see ew.

3. Vietnam: Vietnamese cuisine utilizes stir-frying in many dishes, such as pho xao (stir-fried beef with noodles) and bun cha (vermicelli noodles with grilled pork). Stir-fries in Vietnam often include aromatics like lemongrass, shallots, and herbs like mint and cilantro.

4. Cambodia: Stir-frying plays an important role in Cambodian cuisine. Common ingredients used in Cambodian stir-fries include beef, pork, chicken, fish, vegetables like eggplant and green beans, and spices such as lemongrass, turmeric, and garlic.

5. Indonesia: Stir-frying is prevalent in Indonesian cuisine, especially in the regions of Java and Bali. Indonesian stir-fries often feature a mix of vegetables, meat, and tofu or tempeh (soybean products), with bold flavors from ingredients like chili peppers, garlic, ginger, and coconut milk.

It's important to note that while stir-frying is widely used in these Asian countries, there are variations in techniques, ingredients, and seasonings based on regional preferences and cultural influences.