Stir-fry

Similar to sautéing, the key essence to this cooking method is in its name – the stirring of your meats and ingredients in a wok on high heat. Think of this as a faster, and hotter way of cooking your food as compared to sautéing.

Small amounts of hot oil is used in stir-frying, and a rounded wok is used instead of a shallow pan to ensure easier movement of the food during cooking. Meats in smaller and thinner slices are great for stir frying, such as Meat Pang’s Japanese wagyu yakiniku or shabu-shabu slices