Chao and Bao Stir Fry Techniques

Chao and Bao style Image: en.wikipedia.org
Chao and Bao style
Image: en.wikipedia.org

 

Daniel Reardon is a banking expert currently serving as the co-CEO and a trustee of the Otto Bremer Trust. Apart from his work overseeing the administration of the Trust’s grants, Daniel Reardon enjoys spending time in the outdoors and eating Asian cuisine.

Asian cuisine is a diverse style of cooking found in regions of East Asia, Southeast Asia, South Asia, Central Asia, and the Middle East. Stir frying is a style that is common throughout Asian cuisine but can be found most often in East Asian foods from China, Japan, and Korea.

The technique of stir frying involves cooking food over very high heat in a pan known as a wok and has two primary styles, chao and bao. While both rely on very high heat and a small amount of oil or fat, the chao technique adds a liquid along with a thickener at the end of the cooking process, such as soy sauce and cornstarch. This means that the chao technique results in more of a wet final product and includes a sauce, while the bao technique results in a drier and crisper final product.

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