Stir Fries & Seared Foods

Stir fries and seared foods are the main direct heat recipe families in A & A Cooking. They make use of the Skillet and Wok systems, prepared ingredients, temperature ranges, and, for applicable Wok recipes, manual tossing.

This page records the current direct heat food families. Exact inputs, quantities, station requirements, processing times, and heat details are listed in the Complete Recipe Index.

Basic vegetable dishes

Confirmed early direct heat foods include:

sauteed_tomatoes (Sauteed Tomatoes)
vegetable_stir_fry (Vegetable Stir Fry)
mushroom_stir_fry (Mushroom Stir Fry)

These recipes demonstrate the difference between smaller Skillet style foods and larger Wok focused stir fries. Individual recipe pages provide the exact station requirement for each output.

Seared meats and seafood

The catalog includes a broad seared protein line:

Item ID	Display name
`beef_steak_seared`	Seared Beef Steak
`salmon_seared`	Seared Salmon
`porkchop_seared`	Seared Porkchop
`rabbit_seared`	Seared Rabbit
`mutton_seared`	Seared Mutton

The catalog also includes chicken_seared_herb (Herb Seared Chicken), which connects direct heat cooking with the herb and seasoning systems. Exact station times and broader protein dishes are documented on Meat & Fish Dishes.

Seasoned stir fries

Seasoned variants expand the Wok family beyond the basic Vegetable and Mushroom Stir Fries:

vegetable_stir_fry_seasoned (Seasoned Vegetable Stir Fry)
mushroom_stir_fry_seasoned (Seasoned Mushroom Stir Fry)
chicken_stir_fry_seasoned (Seasoned Chicken Stir Fry)
beef_stir_fry_seasoned (Seasoned Beef Stir Fry)
porkchop_stir_fry_seasoned (Seasoned Porkchop Stir Fry)
salmon_stir_fry_seasoned (Seasoned Salmon Stir Fry)
rabbit_stir_fry_seasoned (Seasoned Rabbit Stir Fry)
mutton_stir_fry_seasoned (Seasoned Mutton Stir Fry)

These foods are intended to use the broader seasoning and ingredient preparation systems rather than being simple renamed copies of the unseasoned dishes.

Soybean and preserved variants

The Rice and Soybean content adds more direct heat dishes, including:

soybean_stir_fry_mushroom (Mushroom Soybean Stir Fry)
soybean_stir_fry_chicken (Chicken Soybean Stir Fry)
soybean_tofu_stir_fry_pickled (Pickled Tofu Stir Fry)

Soy Sauce and preserved ingredient recipes also feed into several glazed, fried Rice, noodle, and rice bowl dishes. See Rice & Soybean and Fermentation & Preservation for those prerequisite chains.

Wok heat and tossing

The Wok has its own heat zone and toss systems. Applicable recipes can care about:

ingredient temperature
the active heat zone
manual toss actions
toss count or streak behavior
recipe progress while the correct conditions are maintained

The Wok page documents those shared mechanics. Exact toss counts and temperature requirements belong on the individual recipe pages.

Skillet cooking

The Skillet provides fast response direct heat cooking with four ingredient slots. It is used by applicable seared, sauteed, egg, and other pan cooked foods.

See Skillet for its thermal behavior and ingredient cooking state system.

Preparation dependencies

Direct heat foods frequently depend on earlier preparation steps:

produce may need washing and a specific cut
meats or seafood may need the correct raw ingredient state
herbs, seasonings, sauces, and oils can be prerequisites
Soy Sauce or pickled ingredients can introduce fermentation dependencies
noodle and Rice variants can require already cooked starches

This is why the Recipe Book exposes prerequisite chains instead of treating each finished dish as one flat recipe.

Documentation coverage

Exact ingredients, quantities, heat targets, durations, toss requirements, and station assignments are listed in the Complete Recipe Index.