The wide rim of a wok factors into another key element of wok hei. Could this concept of a seared sauce also be a factor in wok hei flavor? For the first, I finished by splashing two tablespoons of soy sauce around the perimeter of the wok, while simultaneously splashing two tablespoons of water into the center of the wok. Adding soy sauce to the center of the wok left the noodles with a raw soy sauce flavor, while drizzling it around the hot edges of the wok created smoky flavors reminiscent of grilled meat. I’ve since found that adding a small splash of oil to the perimeter of the wok before adding the soy sauce will prevent the soy sauce from ending up caked onto the side of the wok.

Source: New York Times September 04, 2020 16:30 UTC