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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A high‑heat stir‑fry technique that creates a smoky, seared flavor known as wok‑hei.
Origin: Cantonese Chinese (Late 19th century) — Guangdong Province, China
See full technique reference →Rapid heating of a carbon‑steel or cast‑iron wok to 260–300 °C initiates Maillard browning and caramelization, while a brief water splash generates a steam burst that momentarily lowers surface temperature, allowing volatile aroma compounds to volatilize without over‑cooking. The concave shape concentrates heat and redistributes steam, producing uniform sear and the characteristic smoky aroma.
Primary Reaction
Maillard browning
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Key Variables