Understanding 'wok hei', the breath of the wok

1

Introduction

00:00 • 2min

2

How to Cook in a Wok-Hay Stove

01:41 • 2min

3

How to Cook Wok-Hay in Cantonese

03:27 • 2min

4

How to Cook a Stir-Fried Beef Noodle

05:04 • 2min

5

How to Make Wok-Hey

06:48 • 2min

6

The History of the Wok

08:28 • 2min

7

The Wisdom of the Chinese Kitchen

10:17 • 1min

8

How to Achieve Wok-Kay Without a Large Stove Burner

11:44 • 2min

9

Grace's Wok-Ay Occasion in Lake Tahoe, California

13:48 • 2min

10

The Importance of Stir-Fries in Hong Kong

15:59 • 2min

11

The Importance of Dipi-Dongs in Hong Kong

17:30 • 2min

12

How to Eat in Shamshui Po

19:03 • 3min

13

How to Cook Wokke-Fai Vegetables

21:35 • 2min

14

How to Make Stir-Fry King

23:39 • 3min

15

How to Cook With a Wok

26:30 • 2min

16

How to Cook Wok-H

28:46 • 2min

17

The Wok Olympics Journey

30:40 • 3min