About Frying, Roasting, Baking and Fermenting
STIR-FRYING
The Chinese sauté vegetables quickly in a wok using some oil, high heat, and continuous stirring. A cast-iron wok works best, though stainless steel, enamel-coated or a frying pan is also good.
PAN FRYING
Another variation of sautéing is pan-frying, in which the vegetables are cooked in a little oil for a long time over low heat, with little stirring or mixing. The vegetables are usually cut in large slices and turned over midway through cooking. Large slices of tofu are often cooked in this way.
DEEP-FRYING
Deep-frying creates vegetables that are delicious and crispy and that provide quick energy. Greens, beans, sea vegetables, and most vegetables can be prepared in this way.
BROILING-ROASTING-GRILLING
Broiling gives vegetables a distinctive, slightly burnt or bitter flavor. Broiling allows soft vegetables to keep their shape without becoming mushy.
Dry roast whole grains in a cast iron or stainless steel frying pan or pot over a medium-low heat until golden brown and the grain releases a nutty fragrance
Lightly roasting nuts and seeds
BAKING
Baking is a method commonly used to prepare vegetables and casseroles. Baking requires longer cooking but gives extra strength and flavor.
FERMENTING
The right amount of fermented food will aid in the digestion of the rest of the meal, especially when it is high in protein, fats, or grain.