Editing Stir frying (section)

=== In the West ===
Stir frying was brought to America by early [[Chinese American|Chinese immigrants]], and has been used in non-Asian cuisine.<ref name="Smith">{{cite book|author=Merril D. Smith|title=History of American Cooking|date=9 January 2013|publisher=ABC-CLIO|isbn=978-0-313-38712-8|pages=65}}</ref>

The term "stir fry" as a translation for "chao" was coined in the 1945 book ''How To Cook and Eat in Chinese'', by Buwei Yang Chao. The book told the reader:
{{blockquote|Roughly speaking, ''ch'ao'' may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short. The nearest to this in western cooking is ''sauté''. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'<ref>{{Harvnb|Chao|1945|p=43}}</ref>}}

Although using the term "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective only.<ref name=":1" /><ref name=":2" /> In the West, stir frying spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family [[dinner]] into their crowded schedules but found that stir-fried dishes could be prepared in as little as fifteen minutes.<ref>{{cite book | url=https://books.google.com/books?id=BQSksBCjyVcC&q=stir+frying+history&pg=PR7 | title=The Everything Stir-Fry Cookbook | publisher=Adams Media | work=The Everything Stir-Fry Cookbook: 300 Fresh and Flavorful Recipes the Whole | date=2007 | access-date=7 July 2014 | author=Parkinson, Rhonda Lauret | pages=vii| isbn=9781605502786 }}</ref>