

The good news is that is super easy to remedy.
I have to learn the basics of stir-fry first! :) I’m a pretty basic cook, but haven’t really tried my hand at stir-fry.
I really appreciate you sharing your knowledge on the wok cooking though, and I didn’t know about the specifics behind wok hei, though I always love that flavor from restaurants.
However, sautéed green beans in cast iron on an induction stove is one of my go-to dishes at home. What I make is NOT 四季荳! I have to go to a restaurant for that lovely dish! There was another thread here on Lemmy we were talking about induction cooking and I had taken some picture that last time I made my green beans. You’re absolutely right on my overcrowding:

And after looking up your comment about wok hei temperatures starting at about 260°C and going as high as 371°C, you’re also absolutely right my regular methods are nowhere near that (but until your post I didn’t know about wok hei specifics). I used a FLIR camera when I was in middle of cooking and you can see I was only at about 150°C. This was the induction element set at 6 or 7 I think:





I have some fantastic mom & pop shops in my area that I patronize regularly. However, just being a mom & pop pizza shop doesn’t make their pizza good. I’ve spend a lot of money on bad mom & pop shop pizza.