Getting your wok scorching hot and preparing your ingredients in advance is the best way to make a tasty stir-fry, says Sam Wong
29 April 2020
STIR-FRYING sounds like a simple way to cook food, but it is so easy to do it badly. Each ingredient should be cooked to the point of being done and no more. Meat is browned on the outside, but still tender. Vegetables retain a fresh flavour and crunchy texture, but their exteriors have developed that slightly smoky flavour that comes from high heat, without any parts being burnt.
Cantonese chefs call the flavour imparted by stir-frying in a wok “wok hei“. This means wok energy or, more poetically, wok breath. The exact source of wok hei …