Statements (45)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cooking technique
|
| gptkbp:cookingMethod |
stir-frying
quick preparation wok high heat stirring utensil usually under 30 minutes can_be_found_in_Hunan_cuisine can_be_found_in_Szechuan_cuisine commonly_associated_with_Cantonese_cuisine |
| gptkbp:cuisine |
can include chili sauce
can include hoisin sauce can include oyster sauce |
| gptkbp:cultural_significance |
gptkb:Chinese_cuisine
|
| gptkbp:engineType |
can use sesame oil
commonly uses vegetable oil |
| gptkbp:exhibits |
often colorful
often served hot |
| gptkbp:flavorProfile |
savory
spicy umami |
| gptkbp:garnishedWith |
often garnished with green onions
often garnished with sesame seeds |
| gptkbp:healthcare |
can be made vegetarian
can include tofu |
| https://www.w3.org/2000/01/rdf-schema#label |
Chinese Stir-Fry
|
| gptkbp:influence |
popular worldwide
adapted in various cuisines |
| gptkbp:ingredients |
meat
vegetables soy sauce garlic ginger |
| gptkbp:notable_feature |
gptkb:Chow_Mein
Chop Suey Kung Pao Chicken |
| gptkbp:nutritionalValue |
can be high in protein
can be low in fat high in vegetables |
| gptkbp:origin |
gptkb:China
|
| gptkbp:servingTemperature |
often served with noodles
often served with rice |
| gptkbp:technique |
adding ingredients in stages
constant stirring prepping ingredients in advance |