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Wok Stir-Fry (Wok Hei) — 1200°F / 650°C Temperature Guide

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Temperature: 1200°F / 650°C

Time: 2-5 minutes total

Overview

Wok Stir-Fry (Wok Hei): 1200°F (650°C) for 2-5 minutes total using high-BTU gas burner, carbon steel wok. Wok hei ("breath of the wok") requires extreme heat that home stoves cannot fully achieve. Use the highest BTU burner. Heat wok until smoking before adding oil. Cook in very small batches — overcrowding kills the sear.

Key Details

  • Temperature: 1200°F / 650°C
  • Time: 2-5 minutes total
  • Method: high-BTU gas burner, carbon steel wok
  • Wok hei ("breath of the wok") requires extreme heat that home stoves cannot fully achieve. Use the highest BTU burner. Heat wok until smoking before adding oil. Cook in very small batches — overcrowding kills the sear.
  • Season your carbon steel wok before first use — a well-seasoned wok is naturally non-stick

Why This Matters

  • Wok cooking relies on extreme heat for flavor development
  • Different wok techniques require very different temperatures
  • The right heat creates proper sear without overcooking ingredients

How To

  1. 1Heat wok to appropriate temperature for wok stir-fry (wok hei)
  2. 2Method: high-BTU gas burner, carbon steel wok
  3. 3Cook for 2-5 minutes total
  4. 4Wok hei ("breath of the wok") requires extreme heat that home stoves cannot fully achieve. Use the highest BTU burner. Heat wok until smoking before adding oil. Cook in very small batches — overcrowding kills the sear.
  5. 5Have all ingredients prepped and within arm's reach before heating the wok

Tags

cooking-tempswokasian-cookingwok-stir-fry-wok-heistir-fry

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Frequently Asked Questions

1200°F (650°C). Wok hei ("breath of the wok") requires extreme heat that home stoves cannot fully achieve. Use the highest BTU burner. Heat wok until smoking before adding oil. Cook in very small batches — overcrowding kills the sear.