Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is a bit slower where the ingredients almost undergo a mini-braise session. This dish seems like the chǎo type to me, but nonetheless still delicious.