Thank you for showing Stir-fry being done properly to integrate the flame of the gas stove into the food in the iron wok. I missed the taste, commonly being referred to as wok-hay (鑊氣). I recalled from childhood my first taste of such cooking in a street eatery kiosk (大牌檔) when dinning out in a rare occasion with my parents. My mother couldn't stand the grease on the table and the floor so we only tried it once. The food from that eatery was flavoursome. As an adult and having studied a paramedical science, I suspect the oil in the wok caught fire in naked flame from beneath the wok as the chef skillfully tosses the food up in the air while sliding the wok in fast shaking motions. The naked flame and fat interaction is analagous in cooking meat over flame on a BBQ. There may be traces of carcinogens in food cooked with wok-hay method. Such food tastes heavenly, perhaps, one should consume sparingly.
I’m in Australia I wish I can use this burner again ! My burner now will not able to produce same taste and smell. The burner he is using is cover inner firebricks and that able to produce much more power heat and maintaining the temperature of the wok.
