Yeah but they use a lot of oil in those woks, and they get them really hot. Any Chinese street vendor with an open fire and cheap steel wok can do shit I can't dream of doing in my fancy ass American kitchen.
J Kenji Lopez-Alt has a lot of great wok content for American kitchens. In [0], he uses a butane torch to get the smoky wok flavor (wok hei) in a standard kitchen. He also reviews outdoor wok setups for those who want something close to Chinese street vendor-type vibe.
