हलचल-तलना इसके अंग्रेजी अर्थ का उदाहरण

The Italian Findus range includes 4 Salti in Padella (literally "four jumps in a pan", Italian for "stir frying"), a microwavable or easy cooking version of classic Italian dishes, such as carbonara, amatriciana and tagliatelle al ragù.

Bhaajis can be "dry" such as stir fry or "wet" as in the well-known curry.

Cha Mee Sor is a stir fry glass noodle dish that is a common dish in Cambodia.

The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok.

In China, the stir frying technique became increasingly popular during Ming dynasty (1368–1644 CE).

A typical preparation of nasi goreng may involve stir frying rice in a small amount of cooking oil or margarine; seasoned with an ample amount of kecap manis and ground shrimp paste, and cooked with other ingredients, particularly eggs and chicken.

Bao stir-frying, a high heat variant of the Chinese stir frying technique.

Adyes (dumplings), ajadinas (dry curries or stir fry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

Frying and stir frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions.