This cooking technique entails quickly sauting substances 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 substances being propelled to the very limits of the cooking vessel. An instance could be getting ready thinly sliced beef and vibrant greens, tossed vigorously to attain a slight char whereas retaining their crispness and recent flavors.
The benefits of this intense cooking course of are multifaceted. The excessive temperature permits for the event of a novel smoky taste, also known as “wok hei,” which is very 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 system developed out of necessity, utilizing restricted gas effectively and maximizing the flavors derived from available substances.
