To cook food quickly in a pan with oil while continuously mixing or stirring, typically resulting in a tender texture and enhanced flavor, often used for vegetables or meats.

To prepare ingredients by applying heat in a manner that involves constant movement in a pan or skillet, allowing for even cooking and preventing burning, commonly seen in various Asian cuisines.

To heat and combine ingredients in a way that quickly renders them cooked, often with added oil to enhance their taste and mouthfeel, while also allowing for the development of a dish's aroma.