❓How do I get that 'wok hei' sizzle and savory depth in vegetarian cooking?
My homemade vegetable stir-fries always taste bland, but the vegetarian dishes at restaurants are so flavorful. Is there some kind of trick to it?
2 Answers
A big part of 'wok hei' comes from the aroma created when food edges lightly char during a fast, high-heat stir-fry (the Maillard reaction). If your home stove isn't powerful enough, you can heat the wok until it's smoking before adding oil, drain ingredients as thoroughly as possible before they go in, and cook in batches so it stays a 'stir-fry' rather than turning into a 'braise.' For umami, shiitake mushrooms (especially dried ones — use the soaking water too once rehydrated), tomatoes, doubanjiang, miso, and fermented black beans are all great natural flavor boosters. A small drizzle of sesame oil or a sprinkle of freshly ground white pepper right before you take it off the heat also helps a lot. For things like mock meatballs or kaofu (wheat gluten), marinating briefly beforehand in light soy sauce and ginger slices, or pan-frying them first to set and brown the surface, makes the flavor noticeably richer.
I always keep a small jar of vegetarian 'oyster sauce' (the kind made from shiitake and other mushrooms) in my kitchen. For stir-fried vegetables or braised tofu, I do a light cornstarch slurry right before taking it off the heat and drizzle a bit in — it instantly tastes like something from a restaurant, way richer than just salt and light soy sauce. Also, a sprinkle of freshly ground white pepper or a few drops of sesame oil right before turning off the heat takes the whole dish's aroma up a notch. It doesn't cost much and is well worth keeping on hand.