Go to the Recipe: Instant Wok Hei
I got this wok at my local Chinatown, but here is a wok that has similar specs and handles just about the same.
Have fun!
That wok is sexy as hell. Please tell me where I can get it.
This recipe is genius. It opens so many options to a creative cook.
A wok burner is ideal for this specific application. But yes, you can do this on an induction burner, provided you have a high-intensity blowtorch like the Bernzomatic TS8000. A high-intensity blowtorch is critical to initiate combustion/flare-ups in the pan, which is crucial for generating some of the aromas in wok hei.
In truth, induction+blowtorch will get you about 80% of the result compared to a true wok burner setup. This is just the practical reality of my recipe as written. But in my opinion, the finished product here is still worth pursuing despite the limitation.
Hope this helps!
Can this be made on an induction burner?
Hey Keith,
Not sure I get the criticism here, but I can clear up a couple things:
I love these types of recipes, and it appears Tim is the only one producing content anymore, but the write up kind of ignores the 5-day fridge shelf life. "The premise is simple: Smoke out your kitchen once, so you don’t have to smoke it out again for a while." So, you smoke it up for the meal you plan on making that week. But if you wanted a meal the next week, well you have to smoke it up again. It seems to me that it is almost now an extra step instead of just making the dish with the wok hei to begin with. Kind of like how the instant bullion cubes are always ready. This isn't a "hey let's have Chinese for dinner; good thing we have that bomb ingredient" but more of a "hey we have to make that recipe tonight or else our bomb ingredient will go to waste" I guess it really shows the disconnect from the chef and the person doing the write up. Marketing needs to talk with Engineering.
