Broadly speaking, there are two primary techniques: chao and bao. Both techniques use high heat, but chao adds a liquid and the ingredients are softer, whereas bao stir fries are more crispy because of the Maillard reaction. The chao (炒) technique is similar to the Western technique of sautéing. There are regional variations in the amount and type of oil, the ratio of oil to other liquids, the combinations of ingredients, the use of hot peppers, and such, but the same basic procedure is followed in all parts of the country. First the wok is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is 热锅冷油 "hot wok, cold oil") followed by dry seasonings such as ginger, garlic, scallions, or shallots. The seasonings are tossed with a spatula until they are fragrant, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or tofu. When the meat and vegetables are nearly cooked, combinations of soy sauce, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornflour, water chestnut flour, or arrowroot. In the eighteenth and nineteenth centuries, the bao technique (Chinese: 爆; pinyin: bào; lit. 'pop', 'explosion') of stir-frying on a high flame was typical of cuisine from the northern Chinese province of Shandong. The wok is first heated to a dull red glow over a high fire. The oil, seasonings, and meats are then added in rapid succession. The food is continually tossed, stopping only to add other ingredients such as broths, vegetables, or more seasonings. The purpose of bao is to highlight natural tastes, so minimal seasoning is added. Because of the high heat, bao is ideal for small amounts of food that cook quickly, so the juices do not flow out of the items.[28] Meat is coated with egg white or starch in order to contain the juices. When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.

The alphabetical list of all the stir fry recipes on this site follows, (limited to 100 recipes per page). There are 70 recipes in total:

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Bang-Bang-Chicken (Bang Bang Chicken)      Origin: Fusion	Ginger Prawns with Oyster Mushrooms      Origin: China	Prawn, Mangetout and Cashew Nut Stir-fry      Origin: Australia
Beef Chop Suey      Origin: China	Githeri      Origin: Kenya	Sapasui (Samoan Chop Suey)      Origin: Samoa
Beef Noodles with Oyster Sauce      Origin: China	Gobi Manchurian (Cauliflower Manchurian)      Origin: Britain	Sapasui (Samoan Chop Suey)      Origin: American Samoa
Beef Strips in a Whisky Sauce      Origin: Scotland	Gong Bao Chicken      Origin: China	Sapasui Pisupo (Corned Beef Chop Suey)      Origin: Tokelau
Black Mustard Leaves, Tricorn Leek and Millet      Origin: Fusion	Ground Elder Rice      Origin: Britain	Sesame Pork Stir-fry      Origin: Australia
Budaatai Khuurga (Fried Rice, Meat and Vegetables)      Origin: Mongolia	Hoisin Pork with Garlic Noodles      Origin: China	Sichuan Beef Stir-fry      Origin: China
Buttered Rosebay Willowherb Greens      Origin: Britain	Hot Sesame Beef      Origin: China	Sichuan-style Chicken with Chilli Bean Sauce      Origin: China
Chicken and Wild Food Stir-fry      Origin: Fusion	Japanese Knotweed Noodles      Origin: Britain	Singapore Hokkien Mee      Origin: Singapore
Chicken Chow Mein      Origin: China	Javaanse Bami      Origin: Suriname	Sneezewort Arroz de Jambú      Origin: Britain
Chicken with Cashew Nuts      Origin: China	Knol Khol Poriyal (Spicy Fried Kholrabi)      Origin: India	Soft-wrapped Pork and Prawn Rolls      Origin: Fusion
Chinese Curried Chicken with Peppers      Origin: China	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Spam Fried Rice      Origin: Nauru
Crème Fraîche and Coriander Chicken      Origin: Britain	Leftovers Stir-fry with Green Papaya      Origin: American	Spicy Tofu      Origin: China
Crab Fried Rice      Origin: China	Lopo (Fried Summer Squash and Greens)      Origin: Lesotho	Spicy Tuna and Herb Fried Rice      Origin: Britain
Dandelion Greens      Origin: Britain	Macanese Choy Sum      Origin: Macau	Stir-fried Sago Caterpillars      Origin: Papua
Doraji Namul (Stir-fried Creeping Bellflower Root)      Origin: Korea	Mala Xiang Guo (Spicy Numbing Stir-fry Pot)      Origin: China	Stir-fried Scallops      Origin: Fusion
Dumplings in Cold Spicy Sauce      Origin: Fusion	Mho Kazun Ywet Kyaw (Stir-fried Water Spinach with Straw Mushrooms)      Origin: Myanmar	Stir-fried Scallops with Asparagus      Origin: Fusion
Egg Fu Yung      Origin: China	Miyeok Julgi Bokkeum (Korean Kelp Stem Accompaniment)      Origin: Korea	Stir-fried Squid with Herbs and Sea Aster      Origin: Fusion
Fried Bistort Greens      Origin: African Fusion	Mooli and Garlic Beef with Pine Nuts      Origin: Australia	Sweet and Sour Noodles with Chicken      Origin: China
Fried Dandelion 'Mushrooms'      Origin: Britain	Muriro weRape (Stir-fried Rape Greens)      Origin: Zimbabwe	Szechuan-style Pork and Pepper      Origin: China
Fried Kway Teow      Origin: Malaysia	Oxeye Daisy Chopsuey      Origin: Fusion	Tjauw Min (Chowmein)      Origin: China
Fried Kway Teow      Origin: Christmas Island	Pad See Ew (Stir-fried Pork with Noodles and Broccoli)      Origin: Thailand	Tofu and Vegetable Stir-fry      Origin: Australia
Fried Kway Teow      Origin: Cocos Islands	Paneer Manchurian      Origin: Britain	Vermicelli with Chicken and Wood Ear Mushrooms      Origin: China
Gai Pad King (Ginger and Chicken Stir Fry)      Origin: Thailand	Pork Ribs in a Sweet and Sour Sauce      Origin: Fusion
Ginger Chicken with Toasted Sesame Seeds      Origin: China	Poulet Bami Calédonien (New Caledonian Chicken Bami)      Origin: New Caledonia

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