For those who grew up in a Cantonese family, it’s almost impossible to go to a Chinese restaurant without hearing someone comment on the quality of the “wok hei,” or “breath of the wok ...

For flipping foods as they cook, you will need a wok chvan. This 16-inch heavy gauge shovel-like spatula is contoured to fit into the curved wok. A pot for all seasons Naked carbon steel rusts.

Whenever we went to a place that he really loved, he would always describe it as having that good smoky flavor. And so, to me, that smoky flavor is what wok hei is. When I talk to other recipe book ...

Wok hei, loosely translated from Cantonese as the "breath of the wok," represents the pinnacle of the stir-fry cooking technique most commonly associated with southern China.

To capture wok hei, or the spirit or breath of the wok, fresh ingredients are swiftly and expertly stirred and tossed over extremely high heat. This is Lu’s specialty.

Smoked Cocktails! Wok Hei! Crème Brûlée! Why I Love My Butane Torch Grace Kelly Tue, November 12, 2024 at 6:00 PM UTC ...

The wide, domed pot of the wok is all abouthigh heat and expansive surface area. Its wicked fast heat conductivity makes smoking a breeze, imparting a charred flavor to your dishes.

Stir-Frying Without a Wok Genevieve Ko wrote about achieving wok hei in her recipe for stir-fried brussels sprouts. Share full article By Sam Sifton Oct. 20, 2021 ...