Hell, you don't even need a wok to make a great stir fry or fried rice.

I am not Chinese, I’m Vietnamese, so maybe I don’t know this EXACT struggle, BUT the amount of good and authentic Vietnamese food I’ve seen banged out on old electric ovens with shitty frying pans makes me feel this in my SOUL. Gatekeepers of anything-but food ESPECIALLY, can GET OUT. 😤

In China wok hei is a restaurant thing anyways. They don't care about getting it when cooking at home, just like western home cooks might not care about ultra smooth mashed potatoes or perfectly even cut onions. Folks at Chinese Cooking Demystified has said that it's more important (and feasible) to get the singed flavor from pouring your soy sauce down the sides of the wok, so it has a chance to caramelize a bit. Without a wok I just make a little hole in the middle of the stir fry and pour my soy sauce there and watch it bubble a bit before mixing.

I love the hxh OST in the background. It brings me joy

People watch uncle Roger once and think they know Asian cuisine

Hunter x hunter as background music💗

Sometimes people make me tired 🫠- people cook their food at home with whatever they have, and the food is still damn delicious and good. I would love my very own personal rocket engine to fire up a wok, the years of technique and training to learn how to use it properly and a space to do it in safely, but that's not going to stop me from making fried rice like my mom did in her T-fal non stick electric wok in the 80's 😂

I really needed to hear this encouragement - I think I definitely got discouraged about not being able to achieve wok hei (in an apartment with electric hobs, not even gas) but I won’t let that stop me from (learning about) making good food. 😊

Those people complaining would chit their pants if they stood in front of a wok that achieves dragon breath.

But Uncle Roger said 'Where your wok hei??' I blame him

This is so true ❤

Why the hate guys?! This man is wonderful! And he shares so much with everyone. Shame on those who want to make him feel anything but loved and appreciated

Induction is underrated on how powerful it is. It doesn’t seem as strong because it is so focused. The hard part is finding a compatible burner

_The older I get, the more I understand that is all about the artist, not the tool they use._

You can *SMIIIIIILE AGAAIIIIIIINNN!!!!!!!!* You can *FLYYYYY AWAAAAAYYYY!!!!!!!!*

This is giving me "car bros when they see an electric car" vibe

You could try Kenji’s trick where he uses a butane torch

Always felt weirdly bad about using a wok on my shitty electric burner, like I was failing the pan. This helps

Looks yummy! Making me hungry. You always have creative dishes.

You're the breath of fresh air we need

I blame uncle Roger for perpetuating that gate keeping ngl.

Hunter Hunter piano going off

Was bummed when our new house had an electric range, but now I'm pretty happy after all the gas info. With that said, our "power boil" burner is hotter than any gas burner I've used, burn shit all the time with it, and I've gotten some delicious wokhei-adjacent flavors with that ludicrous heat mode. So I'm not sold on the actual flame-oil interaction being the sole source of wok hei, I think there's a significant amount of that authentic flavor people miss out on because of little details like underheating the pan or pouring sauces onto the food vs the rim of the wok. I think it plays very well into the American tradition of blaming your shortcomings on an external factor that cannot be fixed 👍

Watching your videos is actually the reason I wanted to get an induction wok. A gas stove is impractical for my living situation and the induction gives me what I want in the way that I need it. You’re doing good work, please keep it up.

Wok hei is great, it adds to the taste, but it is absolutely not necessary when cooking at home. It’s an addition to the dish in its preparation but it is not a necessity. Personally tho I have an outdoor propane burner for my wok that hits 50,000 BTU but it’s honestly a hassle to use it. Gotta bring all my ingredients outside and its kinda short so I either have to sit or put it on top of a table and it’s just more work. I’m definitely thinking of getting one of these induction ones.

I have several induction burners. my carbon steel wok plloves all of them.

Thanks for encouraging people to cook.

broooo departure music box version in the background got me feeling things while you talk about a damn walk burner

Man, thanks for this.

You can get a similar flavor by using a well seasoned cast iron pan right? At least it seems like you could to me.

Lol, I didn't realise wok hei was such a big deal to Americans doing stir fry. In Hong Kong or China we take for granted you can't fully replicate it at home and it's not a big deal, your fried rice will still be good even without wok hei. I've never thought to do a stir fry or fried rice on induction but I'll give it a try. Thanks Chef.

My first job was front-of-house at a mom-n-pop, take out only Chinese place. Those burners were awe-inspiring!

Needed to be said. People have been tripping about gas stoves for too long and the fumes are getting to their heads I swear.

That hunter x hunter theme got me humming along. ❤ Chef Jon

And in case you want to learn how to make this garlic fried rice: kzfaq.info/get/bejne/q7qBfryclrqtkXU.html

Another common Jon W

I still don't get what 'wok hei' is. Yes I've googled it, and the 'artistry of char and dancing flames' didn't really clear things up for me. Is it something like a maillard reaction? Is it that nice charred smell? Is it the whole process?

I like the hunter hunter song in the background it's really cute

Departure playing in the background. Someone has great taste.

Always want an induction wok burner. Lucas Sin also says don't bother with wok hei at home lol

What is wok hei

Now I need to research how to get a 150K BTU stove in my house now. 😅

I’d blame the uncle roger craze for this one. I take the kenji Lopez approach where I use a torch as I use my wok if I REALLY want that flavor. But honestly I usually don’t bother as I know it’s gonna be delicious anyways 😁

Yum, but how much is that Induction Wok burner?

Keep on doing you and enjoy every moment. Appreciate your helpful content If your able to get your Wok Hei at home more the better however if you can't your food will still taste good.. WokHei is like having a well seasoned cast iron skillet. Think About it...

I love induction cooking and I love your love of induction cooking ❤

How do I know this isn’t secretly a Nuwave ad?

Induction is just better. It's better for the environment and more efficient. Induction cooks the fastest and safest, but gas lovers refuse to give up their polluting, dangerous, and inefficient cooking method

This came at the perfect time as in soon moving into a house with induction rather than the gas I'm used to

Awee im in love with that egg!! ❤❤❤

An induction wok is so great. The only other time I can get the heat I need for my wok is with a repurposed outdoor turkey deepfryer carbine stove, so hell yeah I'm glad the tech is there.

im really learning a lot about induction cooking from u thank u

I'm Chinese, and both my parents immigrated to Hawaii, and I bang out some great food like fried rice, chow mein or chow fun, stir-fry, etc... I use a good old-fashioned induction stove and let the wok get ripping hot. You can do tips and tricks to mimic the taste of wok hei at home without having to spend money for a gas stove. If I get one day awesome, but a normal induction stove is fine. A home cook doesn't care, but only if it's in a restaurant setting. They care and have the ability to have these powerful gas stoves in their kitchen to get that wok hei. Imagine cooking for hundreds of people in a restaurant, and you can make a dish in minutes with a 100,000 butane gas stove, you can bang out so much quantity but for a regular home cook, you're feeding less people and theirs less expectation. As long as it is delicious, that's all that matters in the end right. Wok hei is great and all, but that's what I'm expecting at restaurants, not at home. If we all cooked like that, Why the fuck are we eating out lmao we keeping the economy moving with restaurants. 😂 My mom always told me that if it was on her, all restaurants would close bc she doesn't eat out at all lol 😂 they would have no business. Some people think they know so much about cooking but they don't even cook. This reminds me about omurice from worth it that became the version of omurice that people expect to eat when regular Japanese people make omurice in a basic and simple way for themselves. The guy is putting on a show and makes a more extravagant version of omurice for $26! I can make an omurice for less than that and feed more people 🙄 even with his recipe. It's butter, chicken pieces, edamame, onion, rice, eggs, salt and pepper and a demi glaze and parsley. Reviews I've seen is the chef is entertaining, but food is subpar and wasn't what they expected. There are so many versions of the same dishes, but when social media is fixated that there is only 1 true way is when I have a problem with it. There are variations on dishes, and their are differences between restaurants and home cooks, making the same dish and respecting all of them. They all have the same elements, but the way they are presented is different.

Over cherry red coals at a campfire is my favorite way to make stir-fried rice. Takes longer, generally, but gives you a nice 2 for 1. Fire tending skills and a strong appreciation for modern tech 😂

Wok hei my ass. I'm cooking at my very cheap pan

I remember trying a few really simple fried rice recipes from a fried rice video Lucas Sin made using nothing but a frying pan and what came out of it tasted just as good as any restaurant fried rice.

Love the HxH background music!

Now I just want an induction wok burner because I never knew they existed and I'm tired of using the crappy flat stove burners to fail to achieve the same thing.

Lol, Then there's me 😅 over here woking over a camp fire like, Hei! Hei! Hei!

That's amazing information... I didn't even know they made induction wok plates... awesomeness

I love those chive flowers. Gotta be my favorite vegetable of all time

i didn't think i'd ever see stir fry gatekeeping, of all things

I haven't heard you say food slaps in a long time. I'm proud of you. remember kids food Smacks

My friend is Chilean/Chinese, his mom brought an entire Chinese cooking range. Some of the best food of my life. Miss you miss Fang!♥️

Great that background track. HxH!

i’m here for the cooking controversy i didn’t even know existed

You don't even need rice to make an amazing stir fry

Induction.... AWESOME 👍👍👍👍👍👍👍

I have the same induction wok burner from NuWave. it puts out probably around 5,000 BTU/hr. it is very weak and unable to produce wok hei with even one portion of food. But wok hei is not a prerequisite for a good stir fry. It is still capable of making great dishes but it will fail to achieve wok hei with any portion size.

For some wok hei at home, hit the rice directly with a gas hand torch while tossing.

I just got an induction wok and it's been amazing. Even blasting my largest gas burner on high was heating up my room more than my wok.

Love the music choice

I love the HxH theme song in the background!

You are correct. I have made some great stir fry on my flat bottom gas stove (house came with gas) and wok...I want to try to get wok hei so I'm getting a 16pK btu power flamer 160. I hope I can. I'm not against induction wok burner though.

True that, I use a non stick then tried a stainless wok the bought a cast iron wok then later a forged thin chinese iron wok. They make the same food but definitely better do it with a chinese wok. Opted for an iron than a carbon steel . I believe after having 4 types of metal make, I will keep them all for different purpose. Jaimie Oliver 😂 non stick, a salad master , a cast iron with enameled coating and lastly an authentic forged wok to use as my daily. As home cook, for fried rice its a no contest. For big occasions I use them all and they come out extra nice show case of collections. Wok is ❤️. Use a butane and does great job better than resto as I can remove MSG not to trigger my migraines.

Can confirm, made good fried rice on my basic glass top induction stove and wok. Yes a restaurant burner would have done it faster and better. No one has that in their kitchen. Thanks for not being an annoying gatekeeper.

I’m glad for your kind words and how are you displayed doing all of that great job

Heat is heat.

That calming HxH music in the background was nice

Flat bottom wok with induction top seems to work okay!

Go at it with a torch or Searzall…boom u got Walk Hey!

I legit memorized this guy's speech about woks in a different video to look smart about cooking in front of my mother in law AND IT F*N WORKED.

Love the hunter hunter background tunes 👍👍

The closest you'll get at home is the propane burner used to fry Turkey

Honestly I am happy to use my normal induction stove top with normal pan to make any stir fry or fried rice. People just use what you have!

I just switched to an induction range and honestly I love it, everything good about gas but better, it’s a lot stronger too imo. I used to always be frustrated with gas being on the weak side, also not everyone lives in an area where gas stoves are a big thing. I’d have to pay thousands to get a gas line in my house.

Amen and thank you!

I didn't know that such a thing existed before today. 😮 The more you know!

It's about quality ingredients h skill over one small optional technique.

Kenji uses a culinary blowtorch while tossing the fried rice to get some of that wok hei flavour

Wok hei is just the taste of oil that had been caught n fire

If everyone could get over authenticity that would be great. Does the food taste good? Because that's all that matters.

I have a cheap carbon steel wok and a regular glass cooktop - not even induction. I can get a wok hei when I stir fry, but it's tricky and fickle. I also have a flat-bottomed wok, which helps. I will heat the oil to aggressively smoking, and then start to swirl the hot oil around the pan for a good 3-5 minutes to get the sides as hot as I possibly can from the oil, and then I remove any excess oil. If I don't remove the excess oil, I don't get any wok hei. Then I let the bottom get screaming goddamn hot again. The whole goal, in my mind here, is to get as much heat energy into the steel as possible. Then if i'm making a basic fried rice, the onion and garlic go in, for a little longer than I usually see cooks do with a more traditional wok setup. Then I will push that stuff up the side to lower heat so it doesn't carbonize. Then I sit there for a minute until it starts smoking again. Then the egg goes in, and I cook that as fast as possible, then it goes up the side or remove it. If I have a meat, that will go before the egg usually. Then in goes the rice/noodle and sesame oil. I wait 30s. Then in goes soy or fish sauce and other seasonings. I wait 30s. I don't keep it moving. THEN I start to break stuff up and incorporate other ingredients. I have no idea how other people do it. This is just what's worked for me as a home cook with a cheap wok and a basic glass cooktop. The wok hei probably isn't as much or as good as on a real setup, but it's there, and I personally feel like what I make at home is as good as I get in a restaurant (Except I like extra garlic and onion), and I'm really critical of my own cooking.

So, as a christmas gift, my mom got me a Cast Iron Wok as a christmas gift but it has a base that conducts well on an induction stovetop. It completely shocked me. I accidentally set fire to my high smoke point oil the first time I used it because I wasn't expecting it to get up to heat so fast and keep that heat so well. I was shocked and I'd recommend it any day. Best thing I've ever used for stir frys and fried rice dishes

While you were learning how wok cooking was being gatekept, I was vibing to the One Piece opening. We are not the same.

Protip: use a ladle of cooking wine and ignite it by tilting the burner enough to reach the inside. Instant wok hei 😎

Induction is infinitely superior

I'm planning to get this when my current induction cooktop breaks.

*Wok HEY* , somebody walking, HEY! - slow down ya twist

My viking puts out 15K per burner, 6 burners and sets off a solid 5 fire alarms while doing so, I’ll keep it thanks