Stir frying is the fast cooking of small, uniform pieces of food in a little very hot oil with constant stirring and tossing, typically in a wok over fierce heat. The intense heat sears surfaces while keeping interiors crisp-tender, and the continuous motion ensures even cooking in minutes. It demands high heat, fully prepared ingredients cut to even size, and oils with a high smoke point that will not break down. Nutritionally it uses little fat while preserving colour, crunch, and vitamins, which is why it is both a cornerstone of Chinese cooking and a favourite of health-conscious cooks everywhere.