To toss, cook or saute in English, Chow in Chinese. Slices of vegetables, meats, or a combination are cooked quickly in the wok with a small amount of oil. Liquid may be added to make a sauce and cornstarch is used for thickening. Foods retain more food value, color and texture.
A cooking method developed by the Chinese which consists of quickly moving food around in a small amount of oil, in a wok or frying pan. The food is lightly coated with the oil, while being constantly stirred in the pan.