Wok Hei: Gas Cooktop Secrets
A foundational stir-fry recipe designed to help you practice your wok skills and achieve the coveted wok hei, featuring common vegetables and protein. This recipe focuses on technique to maximize flavor and texture.
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken breast cut into thin strips
- 2 cups broccoli florets
- 1 bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup chicken broth
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and chicken broth until well combined; set aside.
- Heat 1 tablespoon of vegetable oil in a well-seasoned carbon steel wok or large skillet over high heat until it begins to smoke lightly. This indicates the wok is hot enough.
- Add the chicken strips to the hot wok and stir-fry until they are browned and cooked through, approximately 3-4 minutes. Remove the cooked chicken from the wok and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Immediately add the broccoli florets, sliced bell pepper, and sliced onion. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the wok; stir-fry for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce mixture.
- Stir constantly, tossing all ingredients to coat evenly, until the sauce thickens and coats everything, about 1-2 minutes. The high heat will create the 'wok hei' effect.
- Serve immediately with steamed rice or noodles. Remember to maintain adequate kitchen ventilation throughout the entire cooking process for safety and comfort.
Notes
Ensure all ingredients are prepped and ready before you start cooking; wok cooking is incredibly fast. Adjust vegetables and protein to your preference, ensuring they are cut into similar-sized pieces for even cooking. Proper kitchen ventilation is crucial due to the high heat and oil atomization involved in achieving wok hei.