Wok hei, means ‘the breath of the wok,’ it is the smoky flavours, aroma and texture the dish picks up whilst being stir-fried in a hot wok. It is particularly prevalent in Cantonese cooking. To impart wok hei the traditional way, the food is cooked in a seasoned traditional cast iron wok over a very high flame while being stirred and tossed quickly. The heat needs to be extremely high to stop the food being boiling in its own juices and being stewed. When you see professional Chinese chefs cooking over gas stoves or an open flame, they toss the food at an angle allowing for the splattering of fine oil particles to catch the flame into the wok adding more Wok hei.