**Stir-frying with infused oil** is a popular high-heat stir-fry method in Chinese cuisine. It involves sizzling dried chilies, Sichuan peppercorns, and other aromatics in hot oil to release their flavors, followed by quick cooking of ingredients to highlight a spicy, fragrant taste and crisp-tender texture. Below are detailed steps and tips:
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### **1. Key Features**
1. **Rich Aroma**: Hot oil activates the fragrance of Sichuan peppercorns and dried chilies.
2. **Crisp Texture**: High heat and short cooking time preserve the freshness and crunch of vegetables.
3. **Simple Seasoning**: Basic seasonings like salt, sugar, and light soy sauce let the ingredients shine.
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### **2. Classic Recipe: Stir-Fried Water Spinach**
#### **Ingredients**
- 300g water spinach (空心菜)
- 3–5 dried chilies (cut into segments)
- 1 tsp Sichuan peppercorns (花椒)
- 3 garlic cloves (sliced)
- Salt, sugar, light soy sauce (to taste)
- 2–3 tbsp cooking oil
#### **Steps**
1. **Prep**:
- Wash and drain the water spinach. Separate stems and leaves, then cut into sections.
- Slice garlic and cut dried chilies into segments.
2. **Infuse the Oil**:
- Heat oil in a wok over medium heat. Add Sichuan peppercorns and fry for 10 seconds until fragrant (remove peppercorns afterward to avoid bitterness).
- Increase to high heat. Add dried chilies and garlic, stir-fry for 5 seconds to release aroma.
3. **Quick Stir-Fry**:
- Add spinach stems first; stir-fry for 10 seconds.
- Add leaves and continue stir-frying until wilted (~1 minute).
- Season with salt, a pinch of sugar, and 1 tbsp light soy sauce. Toss evenly and serve.
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### **3. Essential Tips**
1. **High Heat**: Maintain maximum heat to lock in moisture and prevent sogginess.
2. **Dry Ingredients**: Ensure vegetables are thoroughly dried to avoid steaming.
3. **Cook Separately**: Fry stems and leaves in stages for even cooking.
4. **Aromatic Control**: Remove Sichuan peppercorns after infusing to keep flavor without overwhelming spice.
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### **4. Suitable Ingredients**
- **Leafy Greens**: Water spinach, Chinese lettuce (油麦菜), spinach
- **Root Vegetables**: Shredded potatoes, lotus root, cabbage
- **Others**: Bean sprouts, bamboo shoots, wood ear mushrooms
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### **5. FAQs**
**Q: What’s the difference between "Qiang Chao" and regular stir-frying?** → **A**: "Qiang Chao" focuses on infusing oil with spices (chilies, peppercorns), while regular stir-frying emphasizes ultra-high heat for rapid cooking.
**Q: How to prevent vegetables from becoming watery?** → **A**: Heat the wok until smoking before adding oil, use high heat, and cook in batches.
**Q: Can I skip Sichuan peppercorns?** → **A**: Yes, but the signature numbing aroma will be missing. Substitute with Sichuan pepper oil or remove peppercorns after infusing.
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Master this technique to whip up aromatic, restaurant-style dishes in minutes!
