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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

stir-fry pan, stirfry pan,

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A type of vegetable that is a member of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.