After blanching vegetables for Kung Pao, how long should you heat the wok?

Heating the wok for a short duration, specifically 5 seconds over HIGH flame after blanching the vegetables for Kung Pao, allows the pan to reach the optimal cooking temperature without becoming overly hot. This brief heating period helps ensure that when you begin stir-frying, the ingredients cook evenly and quickly, retaining their freshness and crispness. The high heat is essential for achieving that ideal sear and for the quick cooking process that is characteristic of dishes like Kung Pao. If the wok is heated for too long, it may become excessively hot, leading to the risk of burning the ingredients or creating an uneven cooking experience. This principle is crucial in maintaining the balance of flavors and textures in the dish.