This cooking methodology entails quickly sauting components over exceptionally excessive warmth in a wok, pushing them upwards and outwards in the direction of the wok’s sloping sides. The time period evokes a picture of components 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 contemporary flavors.
Some great benefits of this intense cooking course of are multifaceted. The excessive temperature permits for the event of a singular smoky taste, also known as “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 system developed out of necessity, utilizing restricted gasoline effectively and maximizing the flavors derived from available components.