Tips on how to achieve WOK HEI in stir-frying.

[@Chef_PC]

4:07. That veg stir fry is absolutely BEAUTIFUL.

[@ryanjackson5463]

This is the relaxation and inspiration I needed today...

[@abhinav697]

Wonderful video. The dish looks absolutely delicious. I've being trying to have the perfect noodles and I'm going to try your technique.

[@indi5547]

I enjoy the videos of the outdoors.

[@guycoburn1633]

Another great video. Thank you! I'm looking forward to trying this technique. You got me started on my FAST cooking journey. So far, I have made two meals using your system, and both were good. Your system makes a great way to have easy weeknight meals quickly cooked. The clean-up is easy, too.

[@slavnyc]

Tak, this is definitely one of your best videos! Very educational and entertaining. Thank you!

[@bgrainger3477]

Thank you for a great video!

[@SuvinRK]

Excellent video! Thank you for the ideas!

[@the4outdoor649]

Well done. I learned a new aspect of wok hei. Never considered using ginger toward the end. I always used it in the sauces before. Thank you!

[@westernrider100]

About 07:50; if one wants charring, use as little as possible Add liquids at the end, as adding liquid to the wok stops the charring effect.

[@kenstar1862]

Informative video,which commercial sauces do you recommend, I need a sauce without fish sauce and oyster sauce,,,,any suggestions?

[@wokwithtak]

Have you try hoisin sauce? Do you like fermented black soybean sauce? This could be an option that you could try.

[@kenstar1862]

@@wokwithtak ,,,thanks I will give it a try ,is it sweet and sour sauce?

[@jphamzz]

How high do you set your electric counter top for stir frying?

[@indi5547]

I am afraid to do wok hei. Afraid I will catch my kitchen on fire. Thank you for this video.

[@y3tti627]

Hey just wondering if a bigger fire that can give a smokier taste or smaller gas stove is better for more control over the heat source

[@SuvinRK]

Doesn't matter. It's the amount of oil in the pan and how hot the oil is what matters. Heat of the oil is important to achieve charring/Maillard Reaction so make sure your oil temp is in that range. As for quantity of oil, the less you use the more charring you'll have because the oil acts as a barrier to protect the meat/veg from charring. It'll take some practice to dial it but you'll get it. Hope this helps and all the best!

[@L1102]

​@@SuvinRKWhen making garlic fried rice. Should i add the garlic in the beginning or after i added the other vegetables like carrots or beans. I found sometimes the garlic burns fast when i add it in the beginning