This cooking method involves rapidly sauting ingredients over exceptionally high heat in a wok, pushing them upwards and outwards towards the wok’s sloping sides. The term evokes an image of ingredients being propelled to the very limits of the cooking vessel. An example would be preparing thinly sliced beef and vibrant vegetables, tossed vigorously to achieve a slight char while retaining their crispness and fresh flavors.
The advantages of this intense cooking process are multifaceted. The high temperature allows for the development of a unique smoky flavor, often referred to as “wok hei,” which is highly valued in certain cuisines. The speed of the cooking process ensures that vegetables retain their nutrients and textures, and that proteins cook quickly and evenly. Historically, this technique developed out of necessity, using limited fuel efficiently and maximizing the flavors derived from readily available ingredients.
