Description
High-heat stir-frying creates complex flavor compounds through pyrolysis.
Technical
Thermal degradation of carbohydrates (caramelization) and amino acid reactions (Maillard) occur above 150°C, producing 2-acetyl-1-pyrroline and other heterocyclic compounds. Wok hei specifically involves brief exposure to flame temperatures exceeding 300°C.
Culinary Significance
The technique transforms leftover rice into a dish with smoky depth, while preventing mushiness through rapid water evaporation.
Science
Primary Reaction
Pyrolysis
Parameters
Temperature
300°C optimal
250°C to 350°C range
Time
90 seconds
30 seconds – 2 minutes
Equipment
Carbon steel wokHigh-BTU burner (15,000+ BTU)Wok spatula