What is the technique called when food is cooked quickly over high heat?

The technique referred to is stir-frying, which involves cooking food quickly over high heat while continuously stirring or tossing it in a small amount of oil. This method is commonly used in Asian cuisine and is effective for maintaining the texture and nutritional value of the ingredients. By cooking at high temperatures, stir-frying allows for rapid cooking that helps to develop flavors while preventing the food from becoming overly soft or mushy. The use of a wok, which allows for even heat distribution and facilitates the tossing of ingredients, is typical in this technique. This method contrasts sharply with deep frying, which involves submerging food in hot oil; boiling, which cooks food in water or broth; and baking, which uses dry heat in an oven, making stir-frying a unique and essential culinary skill for quick, flavorful meals.