Wokfried

Wokfried is a term used to describe foods prepared in a wok by rapid, high-heat frying, typically with a small amount of oil and constant tossing. It is a form of stir-frying but emphasizes the quick, high-heat technique that yields crisp-tender textures and vivid color.

Technique: Preheat the wok until very hot, often smoking. Add a small amount of oil to coat the surface. Stir-fry aromatics briefly, then add proteins to sear. Move ingredients up the wok’s sloping sides to cook quickly and minimize steaming; sauce is added at the end to coat. The aim is wok hei, the smoky aroma indicative of skilled wok frying. Success depends on timing, heat control, and prep.

Typical ingredients include quick-cooking proteins such as chicken, beef, pork, shrimp, or tofu, and vegetables like bell peppers, broccoli, snow peas, or bok choy. Sauces are usually soy-based, such as soy sauce, oyster sauce, or hoisin, often with a touch of sugar or cornstarch to glaze. Dishes are commonly served with rice or noodles and are central to Chinese and East Asian cuisines, as well as many Western menus.

Context: Wok frying is a longstanding technique in Chinese cooking and is widely used across East and Southeast Asia. Outside Asia, "wok-fried" labels describe this method on menus. Achieving authentic wok hei requires an extremely hot pan and quick timing, which can be challenging for home cooks. The technique is valued for speed and for preserving color and texture.