Description
A high‑heat stir‑fry technique that creates a smoky, seared flavor known as wok‑hei.
Technical
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.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharrednuttyroastedumamitoasted sesamecaramelized onionhickory-likeburnt sugarsavory depth