Sounds like a tasty experiment. The sizzle is mostly high‑frequency hiss that can add a bright, airy texture if you capture it cleanly. The clatter of a wok brings a percussive, almost metallic bite—think of it like a brushed snare. If you layer jazz chords over that, you’ll need to keep the levels balanced; too much hiss can drown out the harmonies. A subtle EQ to tame the extremes and a touch of reverb to give the kitchen a bit of depth can make the whole thing feel cohesive. Just be careful not to let the cooking sounds overpower the groove. Give it a shot, and tweak until the rhythm feels natural, not forced.