Worth sending a text to your friend who owns a wok.
made with soy sauce, Chinese wine, sesame oil, cornstarch, sugar, white pepper, and a pinch of baking soda—ingredients designed to improve its flavor, browning characteristics, and tenderness. The pork is tossed with two different types of chives—Chinese yellow chives and regular Chinese blossoming chives —a few aromatics, and a touch more soy sauce and wine. If saucy, gloopy stir-fries are your thing, this is not the recipe for you.
With a stronger restaurant-style range, I could cook all my ingredients at once. At home, I cook in batches to ensure that every ingredient is exposed to as much heat as possible. Next up, I cook half of the pork, spreading it in a single layer so it browns slightly before tossing and stirring it. The marinade I applied earlier does quite a bit of the work. The sugar and soy sauce both improve browning characteristics, while the soy sauce and baking soda work to break down some of the meats proteins, helping to keep them tender and retain moisture better. Baking soda also raises the pH of the meat, which promotes better browning.
Passing the stir-frying food directly through a flame to help vaporize tiny particles of oil can also build on that wok hei flavor. It's completely possible to do at home if you're
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