Published On Sep 16, 2020
More science and the recipe here: https://www.nytimes.com/2020/09/04/di...
This video is based on an article and recipe I wrote for the NYT about wok hei, the smoky flavor common in many stir-fries (especially Cantonese). Read up on the elements that create it and how to replicate them at home with the link above.
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