Cooking, to me, has never been about following a recipe. It is about understanding flavor, respecting the ingredients, and knowing when something is truly ready to be served.

I have one simple rule: If I wouldn’t proudly serve it to my own family, I won’t serve it to yours.

Flavor is about balance. Sweetness alone is not enough. Salt alone is not enough. Heat alone is not enough. I look for the point where different tastes meet — where spicy, sour, bitter, savory and even a little astringency can work together without any one of them taking over.

And then there is fire.

Fire changes everything. It brings out aroma, creates texture, deepens flavor and gives a dish its character. But fire has to be respected. Too little, and the food never comes alive. Too much, and you destroy what you were trying to create.

The recipe tells you what to put in the wok. Experience tells you when the wok is ready.