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RE: Blasted Eggplant and Beef from the Green egg with noodles in a soy, garlic, honey sauce stirfry.
The "heat" you are talking about is called "wok hei"; the breath of the "wok".
You need really intense heat for this with exceptional handling of the wok with constant tossing the "goods" around.
The searing heat then caramelizes the surface of the goods, giving it an extraordinary smoky taste.
Where I live, chiefs will cook this out in the open, very unusual sight and probably unhygienic too. But the taste is godly.
Man, I have never heard of wok hei! Thank you so much for telling me! I researched it on google and it's not easy to achieve. It takes years to learn. wow.