Wok hei is the smoky, slightly charred flavour that comes from cooking over very high heat in a well-seasoned wok, the signature taste of good Cantonese stir-fries. The name translates roughly to “breath of the wok”, referring to the brief moment the food catches flame and smoke.
How to get closer to it at home
FAQ
Can a home stove produce real wok hei?
Not fully, since most home burners run cooler than a restaurant wok ring, but preheating properly and not overcrowding the pan gets you much closer.
Is a carbon steel wok necessary?
It helps a lot. Carbon steel takes and holds higher heat than nonstick, which is central to getting any char at all.
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- Carbon steel wok. A wok that can take the high heat wok hei needs.
