Stir frying (English Wikipedia)

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Hwang, IG; Shin, YJ; Lee, S; Lee, J; Yoo, SM (December 2012). "Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)". Prev Nutr Food Sci. 17 (4): 286–92. doi:10.3746/pnf.2012.17.4.286. PMC 3866734. PMID 24471098.
Yuan, Gao-feng; Sun, Bo; Yuan, Jing & Wang, Qiao-mei (August 2009). "Effects of different cooking methods on health-promoting compounds of broccoli". Journal of Zhejiang University Science B. 10 (8). NCBI: 580–588. doi:10.1631/jzus.B0920051. PMC 2722699. PMID 19650196.
Moreno, Diego A. (1 June 2014). "Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli". Journal of Food Science. 72 (1): S064-8. doi:10.1111/j.1750-3841.2006.00213.x. PMID 17995900. Retrieved 10 July 2014.

flavorandfortune.com (Global: low place; English: low place)

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Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian (4 September 2011). "Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)". Journal of Zhejiang University Science B. 12 (9): 752–759. doi:10.1631/jzus.B1000251. PMC 3167909. PMID 21887851.
Hwang, IG; Shin, YJ; Lee, S; Lee, J; Yoo, SM (December 2012). "Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)". Prev Nutr Food Sci. 17 (4): 286–92. doi:10.3746/pnf.2012.17.4.286. PMC 3866734. PMID 24471098.
Yuan, Gao-feng; Sun, Bo; Yuan, Jing & Wang, Qiao-mei (August 2009). "Effects of different cooking methods on health-promoting compounds of broccoli". Journal of Zhejiang University Science B. 10 (8). NCBI: 580–588. doi:10.1631/jzus.B0920051. PMC 2722699. PMID 19650196.
Moreno, Diego A. (1 June 2014). "Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli". Journal of Food Science. 72 (1): S064-8. doi:10.1111/j.1750-3841.2006.00213.x. PMID 17995900. Retrieved 10 July 2014.

ncbi.nlm.nih.gov

Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian (4 September 2011). "Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)". Journal of Zhejiang University Science B. 12 (9): 752–759. doi:10.1631/jzus.B1000251. PMC 3167909. PMID 21887851.
Hwang, IG; Shin, YJ; Lee, S; Lee, J; Yoo, SM (December 2012). "Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)". Prev Nutr Food Sci. 17 (4): 286–92. doi:10.3746/pnf.2012.17.4.286. PMC 3866734. PMID 24471098.
Yuan, Gao-feng; Sun, Bo; Yuan, Jing & Wang, Qiao-mei (August 2009). "Effects of different cooking methods on health-promoting compounds of broccoli". Journal of Zhejiang University Science B. 10 (8). NCBI: 580–588. doi:10.1631/jzus.B0920051. PMC 2722699. PMID 19650196.

researchgate.net (Global: 120^th place; English: 125^th place)

Moreno, Diego A. (1 June 2014). "Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli". Journal of Food Science. 72 (1): S064-8. doi:10.1111/j.1750-3841.2006.00213.x. PMID 17995900. Retrieved 10 July 2014.

shine.cn (Global: low place; English: 9,871^st place)

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Tierra L.Ac., O.M.D., Dr. Michael. "PROCESSING CHINESE HERBS". Archived from the original on 14 July 2014. Retrieved 7 July 2014.

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zh.wikisource.org

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《齊民要術．卷第六．養雞第五十九·炒雞子法》：「打破，著鐺中，攪令黃白相雜。細擘蔥白，下鹽米、渾豉，麻油炒之，甚香美。」https://zh.m.wikisource.org/zh-hant/齊民要術/卷第六

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"What does Wokhei mean?". Wokhei. Archived from the original on 21 October 2011. Retrieved 4 March 2012.

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"What is 炒 in English Translation? Mandarin Chinese-English Dictionary & Thesaurus - YellowBridge". www.yellowbridge.com. Retrieved 31 December 2021.

Stir frying (English Wikipedia)

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