煸炒是炒的一种，为中餐的一种常见烹调方法。

煸炒的操作是先将炒锅内放少量底油，烧热，加入原料快速翻炒至熟透，调味而成。特点是鲜嫩汁薄。另外，一些菜肴经煸炒初步烹调原料后，再进一步加工。

使用已经烹制到熟或半熟的原料煸炒者，称熟炒。

例子：回锅肉、生炒鸡。

Sautéing (/ˈsoʊteɪ.ɪŋ/ or US /soʊˈteɪ.ɪŋ/, /sɔːˈteɪ.ɪŋ/; from the French sauté [sote], lit. "jumped, bounced" in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.