Putting in the wo(r)k

Stir-frying

This high-heat quick cooking method is popular for its simplicity. No matter which Chinese region you visit, you are bound to encounter at least one beloved stir-fried dish. Sichuanese Kung Pao Chicken, Cantonese-style fried rice and sweet and sour pork, Fujian’s oyster omelettes, and the ubiquitous tomato scrambled eggs… the list goes on.

Wok hei or ‘wok’s breath’ is the unmistakable slight char and smokiness that many say is a sign of a good stir-fry. Contrary to popular belief, it is not difficult to develop dishes with wok hei in a home kitchen, and you do not need a culinary master’s seasoned wok either. Simply follow the rule of ‘hot wok, cold oil’ – dry-heat the wok to about 300-350°C, so as to ensure that when oil is added in, it instantly smokes up. That smoke is what imparts food with copius wok hei. Ensure that the sides of the wok are heated as well rather than just the base. The increased heated surface area allows for more development of char when