炒菜, pronounced "chǎo cài," is a popular Chinese cooking method that involves stir-frying ingredients in a hot wok. This technique allows for quick cooking while preserving the flavors and nutrients of the food. Common ingredients include vegetables, meats, and sauces, which are often combined to create a balanced dish. The key to successful 炒菜 is high heat and constant stirring, ensuring even cooking and preventing burning. Essential tools for this method include a wok and a spatula. This cooking style is not only efficient but also promotes a vibrant presentation, making it a favorite in many Chinese households and restaurants.