Wok Hei in a Bottle

Ingredientes

400 g sweet onions

200 g scallions

100 g garlic cloves

200 g neutral oil

30 g toasted sesame oil

90 g light soy sauce

5 g liquid smoke

Instrucciones

Char the alliums until deeply browned.

Caramelize the soy sauce around the wok.

30g oil added to first portion of alliums

30 g oil added to second portion of alliums

15 g oil added to first portion of alliums 3 separate times

110 g oil added at end to cool mixture down

cool metal lid condenses and traps volatile smoke vapors.

blacken most of the alliums to maximize the roasty, burnt notes-then

toss a fresh batch in at the end to lock in delicate, volatile top aromas.

Pass a high-powered blowtorch over the pan to ignite aerosolized fat droplets

Steep everything in oil.

Pulse, strain, and bottle.

Notas

Restaurant-style wok hei.

No restaurant burner required. This smoky, savory condiment captures the flavor of wok hei in a jar. Charred onions, scallions, and garlic are infused into oil, then boosted with soy sauce and a touch of liquid smoke.

Drizzle it over rice, vegetables, noodles, or anywhere you want a pantry shortcut to wok hei.

We blacken most of the alliums to maximize the roasty, burnt notes-then toss a fresh batch in at the end to lock in delicate, volatile top aromas.

Passing a high-powered blowtorch over the pan ignites aerosolized fat droplets, perfectly reproducing restaurant-style combustion on a standard home range.