Based in Sydney, Australia, Foundry is a blog by Rebecca Thao. Her posts explore modern architecture through photos and quotes by influential architects, engineers, and artists.

炒 ∙ Chäo ∙ Stir Fry

炒 ∙ Chäo ∙ Stir Fry


Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly

A quick and easy dinner that I prepared for myself recently. The term stir frying is of Chinese origin and means cooking rapidly over high heat. Mind you, there are different types of stir frying techniques: Chäo technique (similar to the western technique of sautéing), Wok Hei (wok thermal radiation) and Bao technique (stir frying on a high flame - purpose is to highlight natural tastes)

So your stir fry can literally be just veggies, or meat, or a combination of both. My stir fry happens to consist of chicken and different veggies I had laying around in my fridge. I chose to lay it on a bed a rice to give myself more food…and because ya girl loves rice and needs it in her life always.


| What you need |

Chicken Breast (pre sliced)





Red Bell Pepper

Garlic Powder

All Purpose Seasoning

Chicken Seasoning

Fresh Ground Black Pepper

White Wine

Lemon & Lime Juice

Garlic Butter

VH: Honey Garlic

*can you tell I like garlic?

| What do you do |

I started of by cooking my rice. I have a rice cooker (of course). So I just rinsed the rice a few times and let it cook away. 

I then pre chopped all of my veggies. and threw it into a bowl to set a side.

I then sliced my (pre sliced) chicken breast into smaller pieces and immediately started to cook it. In the pan I had a little bit of oil and the garlic butter for flavour.

Once the chicken was almost done cooking, I added in my veggies and the white wine, lemon and lime juice. Then I sprinkled in my different seasonings: garlic powder, all purpose and chicken seasoning, and black pepper.  

Sautéing the veggies didn’t take long at all. I just wanted to make sure my chicken was cooked all the way first before I added in my honey garlic sauce.

Once the sauce is added, I just let it simmer for a little bit to warm up the sauce. Once it’s warm, it’s ready for plating and enjoyment!

P.S. If you’re proper, eat stir fry with chop sticks

Chicken Linguine

Chicken Linguine

TARTE ∙ Rainforest of the Sea

TARTE ∙ Rainforest of the Sea