Heat Application
Starting with a warm wok — if you can hold your hand 15cm above the surface, it's not hot enough. Using a non-stick pan — the coating cannot survive the temperatures required and the surface is too smooth for proper contact searing. Overcrowding — if you can't see wok surface between the pieces of food, there's too much in there. Pull half out, reheat, do two batches. Stirring with a spoon instead of tossing — stirring presses food against the wok and steams the underside; tossing gives every surface its moment of direct contact. Adding sauce too early — liquid drops the wok temperature instantly. Sauce goes in during the last 10–15 seconds only, and it should evaporate on contact leaving a glaze, not a pool. Using day-of rice for fried rice — fresh rice has too much surface moisture. Yesterday's rice, refrigerated uncovered, is NON-NEGOTIABLE for fried rice. The grains must be dry, separate, and cold.
Starting with a warm wok — if you can hold your hand 15cm above the surface, it's not hot enough. Using a non-stick pan — the coating cannot survive the temperatures required and the surface is too smooth for proper contact searing. Overcrowding — if you can't see wok surface between the pieces of food, there's too much in there. Pull half out, reheat, do two batches. Stirring with a spoon instead of tossing — stirring presses food against the wok and steams the underside; tossing gives every su
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