What is 'Stir-Fry'? Stir-Fry according to Wikipedia
(I'll cut and paste ... save you the trouble of clicking to open up wikipedia page... and my post will not look so short... )
Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the qi of the wok.
And in Indian cooking~ The most common ingredients are garlic, ginger, chilli, tumeric... otherwise known as Four Spice.
I based my stir-fry on Indian cooking using the Four Spice (without chilli ~ as Miss You Know Who can't take chilli!!) and the 1 of the 2 spices that I love to use ~ Cumin seeds ...
salt1 teaspoon cumin seedsoil