The technique of cooking small, uniformly cut pieces of food quickly in a preheated wok or skillet over high heat, using a small amount of oil and constant stirring and tossing to ensure even cooking. Ingredients are typically added in stages, starting with those that take longest to cook, such as meat or dense vegetables, and kept moving so the outside sears while the inside stays tender and juicy. It is a foundational technique across Chinese, Thai, Vietnamese, and Korean cooking, usually finished over rice or noodles and seasoned with sauces, spices, and aromatics, and has become popular worldwide for its speed, low oil use, and ability to preserve the color and texture of fresh ingredients.