This cooking methodology entails quickly sauting elements over exceptionally excessive warmth in a wok, pushing them upwards and outwards in direction of the wok’s sloping sides. The time period evokes a picture of elements being propelled to the very limits of the cooking vessel. An instance could be making ready thinly sliced beef and vibrant greens, tossed vigorously to attain a slight char whereas retaining their crispness and recent flavors.
Some great benefits of this intense cooking course of are multifaceted. The excessive temperature permits for the event of a singular smoky taste, sometimes called “wok hei,” which is extremely valued in sure cuisines. The velocity of the cooking course of ensures that greens retain their vitamins and textures, and that proteins cook dinner shortly and evenly. Traditionally, this method developed out of necessity, utilizing restricted gasoline effectively and maximizing the flavors derived from available elements.
