 To impart "wok hei" the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly.The distinct taste of "wok hei" is partially imbued into the metal of the wok itself from previous cooking sessions and brought out again when cooking over high heat.In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of .