How to distinguish from the taste whether caramelization and/or Maillard reaction has taken place? please advice.
Thank you for bringing up caramelization/maillard reaction. I only came across these words a couple of times and never made any link to wok hei. By reading articles on Caramelization and Maillard_reaction on the internet, it seems that wok hei might be closely related to them. One difference I can tell is that wok hei might not involve sugar and certainly involve some cooking oil.