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Originally Posted by ktspktsp
Moreover, when doing a stir fry or frying some meat, I'm wondering if instead of heating oil in the pan before putting the meat in, is it enough to rub the meat in oil before dropping it in the hot oil-less pan? It seems that I could use less oil that way.
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I don't think anyone has answered this so here goes - I think for things like stir fry, the amount of oil you put in the wok is pretty small anyway and you usually fry other things before the meat (garlic, onion, ginger etc) and/or you marinate the meat. If you are worried about the amount of oil, just add less at the beginning (if following a recipe, you can usually halve the oil without really affecting the end result).
Make sure your pan is hot before adding your meat anyway (a lot of asian cookbooks suggest waiting until the oil is smoking in the wok before adding anything..). This goes for frying meat on a pan - depending on the type of pan I'll add a tiny dash to no oil at all (for example on my bbq plate, I rarely add oil, because it is well seasoned and things rarely stick to it...).
Hope that helps.