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The Inner Spice Press
Wok & Fire: Everyday High-Heat Cooking
Capturing Wok Hei, Vegetable Turgor & Express Saucing at Home
978-0-9988-7203-82026
Written by Chef Mei-Ling Chen
Wok & Fire: Everyday High-Heat Cooking
A pragmatic guide to demystifying Cantonese and Sichuan high-BTU wok cookery on standard residential stoves. Features step-by-step carbon-steel seasoning and express saucing formulas.
Volume Pages288 Pages
Chapters5 Volumes
Published2026
FormatDigital PDF
In Editorial Peer Review • Coming SoonSlated for Autumn 2026 archival publication.
Look Inside
Complete Table of Contents
1
The Steel Vessel: Seasoning Carbon Steel
Blueing iron and polymerizing oil into a mirror coat.
2
Wok Hei on a Home Burner
Tricks for concentrating BTUs and controlling vapor combustion.
3
Sample Recipe: Rice-Filled Wok Stir FryThe Architecture of Fried Rice
Moisture reduction, egg velvet coating, and tossing rhythm.
4
Sample Recipe: Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou)The Dry-Fry Technique (Gan Bian)
Blistering vegetables without deep frying.
5
Express Pantry Sauces
Pre-mixed sauce cups that glaze without stewing.