If I’m hosting relatives or close friends, Chinese beef stir-fry (小炒牛肉) is always my go-to. The word 小炒 literally means “small stir-fry,” but it’s not about portion size—it’s about simplicity, often referring to home-style dishes that are simple in ingredients and easy to prepare. The focus isn’t on fancy complexity, but on capturing that signature wok hei—the smoky aroma and flavor that only comes from high heat. | Souped Up Recipes

2.1K views | Nothing beats the wok hei from KL Hokkien Mee! Save this...

Wok hei is a term that foodies often use to describe the flavour of a perfect stir-fried dish. The Chinese words, meaning “breath of the wok”, refer to a distinct feature of Cantonese cooking. Post reporter Lisa Cam spoke with two chefs in Hong Kong to learn about the sometimes elusive art and science behind wok hei and why it has become so beloved with Cantonese food fans around the world. | South China Morning Post

Learn how to achieve "Wok Hei" with an induction cooker! Watch the whole episode of "Papa Chong Cooks" here! : https://youtu.be/BvnHgxMQFAE | Michelle Chong

Hard work, sacrifice and wok hei: the three ingredients to #TeamSingapore’s success at the Culinary Olympics. More on #TalkingPoint here: http://bit.ly/2f7IBCk (Watch from 15:10) | CNA Insider