His movements are swift, with his wrist flicking rapidly, leaving behind afterimages, as various ingredients in the wok flutter up and down amidst roaring flames.
Accompanied by rising steam and oil smoke, the distinctive seafood sour and spicy flavors of Tom Yum sauce and XO sauce permeate the air, instantly creating a Thai ambiance.
After quickly stir-frying a dozen times, Lin Chen adds pineapple chunks and a few small bird's eye chilies into the wok.
The moment the golden pineapple chunks go on top, the flames in the wok 'whoosh' out, leaving only the billowing steam still rising.
Continue stir-frying on high heat twenty to thirty times; there's no need to fry for too long, just ensure the pineapple is thoroughly heated before taking it out of the wok.
First turn off the heat, then throw in a handful of fresh basil leaves, also known as nine-layer tower.
Fresh basil has a unique aroma that can imbue food with a qualitative change.
