stir-fry

For example, take the flame retardants that are discussed in such fearful terms in the Atlantic piece “You simply do not want flame retardants anywhere near your stir-fry,” writes Zoë Schlanger, noting: “The health concerns associated with those chemicals are well established.”

Oftentimes sitting in a nondescript bottle on tables at sushi bars and Japanese restaurants, or sometimes kept in your refrigerator for drizzling over rice or adding to a stir-fry, the ubiquitous condiment is one that can most definitely be considered an unsung hero of the culinary world.

When you're out, this might look like choosing a vegetable-based entree, a stir-fry or ordering a side salad to have with your meal.

As a foodie and avid stir-fry consumer, I love everything involved in wok cooking — the artistry, the bursts of orange under the deep, round-bottomed pan, the incomparable taste.

So when I heard that an all-electric food hall on Microsoft's campus in Redmond, Washington, featured a pair of custom-made induction woks, I was eager to try out a climate-friendly stir-fry.