Understanding 'wok hei', the breath of the wok
Eat Drink Asia
How to Cook in a Wok-Hay Stove
Wok-hay is created when food is cooked under intense heat. The myad reaction transforms carbohydrates and proteins, producing new flavors of aromas and color. It's what causes foods to brown or blacken if you burn them. Chef Zheng Chiu King has four decades of experience with Wok cooking.
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