After visiting the local butcher for some boneless skinless chicken breast, I put the breast in the freezer. An hour or so later the chicken is quite firm but not frozen solid. The firmness allows me to cut long strips of chicken that are paper thin.  om nom nom

If the wok is created by hammering, the hammer dents on the inside of the wok will allow the cook to push food farther up the side of the wok than on a smooth walled walk.  

Loved the episode by the way.  :)