炒是一种烹调方法。

在锅内加微量的食油(烹调用油)，以旺火加热至160℃-240℃左右的油温，放入原料后急速颠翻至熟而没有汁液。可分为清炒、爆炒、软炒（慢火温油）、溜炒 (滑炒)、煸炒 (熟炒)、干炒等。

Stir frying (Chinese:炒; pinyin:chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.