To move the wok around, you're going to need hand protection.
Get yourself an all-metal wok, preferably carbon steel-aluminum can melt at the temperatures this can achieve. I've scorched the wooden helper-handle on my indoor wok and nearly set the handle on fire trying to use it on a coal setup. Final touches, like fresh herbs, sliced scallions, toasted/fried nuts, or seeds. In either case, they are added right at the end and should start boiling as soon as they hit the wok Westernized Chinese dishes will often contain a lot more sauce, as we have a habit of stirring it into our rice. Most traditional Chinese sauces are added sparingly-just enough to barely coat the morsels in the pan. They need only the briefest of cook time to release their aroma before everything gets tossed together again and you add your. These are finely chopped ingredients like garlic, ginger, scallions, pickled vegetables, or herbs. After allowing them to sear briefly in the bottom of the wok, the proteins are pushed back down, everything is tossed together, and the center is cleared again to make room for. Like proteins, vegetables require extreme heat to sear properly without losing their crunch.
As soon as they've just started to sear, they get pushed up to the cooler regions on the side of the wok to make room in the hot base for. They are stir-fried briefly to achieve searing and smokiness. Marinated or brined (or both) proteins generally cut into bite-sized pieces go in next. These are the only elements that will be removed from the wok once they are added. They are briefly cooked in the hot oil, then removed and discarded or saved for garnish. These ingredients include things like hot chiles and spices like Sichuan peppercorns.
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