biān
煸
to stir-fry (in hot oil)
Tone colorsmāmámǎmàma
Meanings
1 sense · 3 examplesverb
to stir-fry (quickly in hot oil to sear and flavor)
Typically used for stir-frying aromatics (ginger, garlic, scallions) or small pieces of meat at the beginning of cooking to release their flavor and create a base for sauces. It is a common initial step in many Chinese stir-fry dishes.
Xiān先
bǎ把
cōng葱
jiāng姜
suàn蒜
biān煸
xiāng香
，
zài再
fàng放
ròu肉
sī丝
。
First stir-fry the scallions, ginger, and garlic until fragrant, then add the shredded pork.
Zuò做
má麻
pó婆
dòu豆
fu腐
qián前
yào要
biān煸
yī一
diǎn点
ròu肉
mò末
。
Before making Mapo Tofu, you need to stir-fry some minced meat.
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Wǒ我
mā妈
ma妈
jiāo教
wǒ我
biān煸
niú牛
ròu肉
sī丝
de的
shí时
hou候
yóu油
wēn温
yào要
gòu够
gāo高
。
My mother taught me that the oil needs to be hot enough when stir-frying beef shreds.