Chinese · IV The Method
Stir-Frying: The Wok in Mekong Cooking
I
Origin
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II
Description
The wok in Mekong cooking appears primarily in Chinese-influenced preparations — in the Yunnan Province sections of the book and in Vietnamese Chinese-influenced dishes — and the technique mirrors what Dunlop describes in the Chinese database: extremely high heat, rapid movement, small quantities of protein and vegetable per batch, and the seasoning added at the edges of the wok rather than directly onto the food. The distinctive feature in the Vietnamese/Mekong context is the fish sauce addition: fish sauce hitting a near-dry hot wok produces an immediate intense caramelisation — the Maillard reaction on fish sauce's amino acids.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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