Which Asian cooking techniques are used more frequently to satisfy consumer demand for authentic experiences?

Stir-frying and steaming are the stars when it comes to the Asian culinary scene. On a crowded street in Thailand, I watched a local chef skillfully toss ingredients into a flaming wok. He created a noodle dish dancing with flavors. That's stir-frying — quick, high-heat cooking that locks in freshness and taste, making it a go-to for that crunch and zest. Then there's steaming, a technique I experienced in a cozy Nepali home. Delicate fish, perfectly steamed, preserving its moisture and nutrients, served with a side of homely hospitality. It's a gentle method that brings out the subtle elegance of ingredients.