
The science behind 'the breath of a wok,' an essential ingredient in the perfect bowl of fried rice
CNN
For those who grew up in a Cantonese family, it's almost impossible to go to a Chinese restaurant without hearing someone comment on the quality of the "wok hei," or "breath of the wok." We ask the experts to explain why it's so essential to Cantonese dishes -- fried rice included.
(CNN) — Chef Kwok Keung Tung tosses the wok with one hand, using the other to stir with a metal spatula. Both hands occupied, he uses his knee to nudge the gas stove's lever up and down to control the fire fan, sporadically engulfing a third of the wok in flames. It takes only three minutes for the lump of white rice to transform into the bowl of golden fried rice he places on the serving counter.
In Venezuela, daily routines seem undisturbed: children attending school, adults going to work, vendors opening their businesses. But beneath this facade lurks anxiety, fear, and frustration, with some even taking preventative measures against a possible attack amid the tension between the United States and Venezuela.

The alleged drug traffickers killed by the US military in a strike on September 2 were heading to link up with another, larger vessel that was bound for Suriname — a small South American country east of Venezuela – the admiral who oversaw the operation told lawmakers on Thursday according to two sources with direct knowledge of his remarks.











