Wok Hei: The Secret Behind Great Restaurant Stir-Fry

Wok hei, often translated as the breath of the wok, is the slightly smoky, seared flavor that makes restaurant stir-fry taste so different from the home version. It comes from very high heat and fast, constant movement.

How to get closer at home

1. Use a carbon steel wok. It heats quickly and responds fast when you move the pan.
2. Heat it until it just starts to smoke before the oil goes in.
3. Cook in small batches. Crowding the pan drops the temperature and steams the food.
4. Prepare everything first. The cooking takes a few minutes, so slice, measure and mix your sauce before you start.
5. Keep it moving and let the food touch the hot metal for a few seconds between tosses.

Do not worry if your stove is not as powerful as a restaurant burner. Even a modest flame gives great results when the wok is properly hot and the ingredients are dry.