Chinese cooks developed it, French cooks codified it and Roman cooks borrowed it. This simple technique can easily nestle into your cooking repertoire to become an indispensable ally. Whether you call it stir-fry/steam or sauté/braise or brown/simmer this technique can become your go-to when you’re called to prepare a quick dinner. The browning builds flavor and lends a satisfying smoky tang. The steam or braise concentrates tender, moist flavor.

Chinese cooks led the way millennia ago with a very hot fire, a thin steel wok and small cuts of food. With a modest amount of fat, cooks stir-fry handfuls of vegetables in succession until lightly charred. They combine the vegetables with seasonings like with ginger, green onion, possibly garlic or chilies back into the wok, pour in a bit of liq

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