Shelf · Fire & pan · High heat
Stir-frying
Cooking bite-sized pieces in a screaming-hot wok, tossing constantly, in a couple of minutes flat.
- The temperature band
- The pan · 220 to 280 °C
Why it works
The wok holds far more stored heat than the food can steal; that reserve keeps the surface above browning temperature even as ingredients go in, which is what gives the smoky note cooks call wok hei.
The tell
Everything hisses the instant it lands and never stops; ingredients gild at the edges while staying crisp.
How it fails
Wet ingredients or too much in the wok at once drops the heat and you get a grey braise. Dry everything, prep every ingredient before lighting the burner, and cook in two batches rather than one crowded one.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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