I use a hot wok.
Just need lots of heat? Nothing fancy?
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lots of shoyu
and ginger
somehow it's always more than you think is reasonable
Ginger is a new one, but I don’t see how that brings the smokiness.
true.
unrelated to the smokiness
This is what I worry about: allow the flame to kiss the food? This is not in my woking repertoire.
me neither man
i toss
but no kissing is happening
😂
Typically the soy 'burning' gives it that flavor. It is more of a carmelizing
Ok that I can do.
Just hit the soy early and hot.
Any kind of soy?
Yeah. I use whatever I have on hand typically. I'm no soy snob.
Thanks for the tips!
