Wok hei

Wok hei is the smoky, seared aroma and flavor associated with food cooked rapidly in a very hot wok. It is especially prized in Cantonese cooking.

Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that produce browned foods and complex aromas. Rapid browning at high heat contributes roasted, savory notes to wok-cooked food.
Wok: A round-bottomed or flat-bottomed cooking vessel used widely in East and Southeast Asian cuisines. Its shape and material allow intense heating and rapid movement of food.
Chow mein: A Chinese dish of stir-fried wheat noodles, often combined with vegetables, meat, or seafood. Fast noodle frying can develop the seared aroma associated with wok hei.
Smoke flavor: The taste and aroma imparted to food by exposure to smoke or smoke-derived ingredients. Wok hei can smell smoky without relying on prolonged smoking.
Pyrolysis: The thermal decomposition of organic material in the absence of sufficient oxygen for complete combustion. Extreme heat can break down food residues and oil into volatile compounds associated with smoky aroma.
Stir-frying: A cooking technique that rapidly fries small pieces of food in a little hot oil while stirring or tossing. Wok hei is most associated with this fast, high-heat cooking technique.
Beef chow fun: A Cantonese stir-fry of wide rice noodles with beef, bean sprouts, and scallions. Its noodles are often cooked in batches over high heat to develop wok hei.
Char (food): Darkened or blackened areas formed when food is exposed to intense heat. Visible charring can accompany wok hei, but char alone does not capture its full aroma.
Combustion: A chemical reaction in which a fuel reacts rapidly with an oxidant, releasing heat and often light. Flames licking a wok can ignite vaporized oil and impart brief smoky notes.
Seasoning (cookware): A layer of polymerized oil built on cookware through heating and repeated use. A seasoned wok surface supports cooking and accumulates residues that can affect aroma.

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