Understanding 'wok hei', the breath of the wok
Eat Drink Asia
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The Wisdom of the Chinese Kitchen
Grace Lee was the first person to translate wok into English. She wrote her first cookbook in 1999, The Wisdom of the Chinese Kitchen. Her father would describe how red-hot and fiery the woks were when they went out for dinner. "I imagined wok-kay as the fiery breath of the wok," she says.
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