My neighborhood Chinese restaurant closed down about a month ago and I’ve been left high and dry, craving Kung Pao chicken almost daily... now my suffering is at an end! I’m on my way to the market as we speak. Thanks Bri!
Love the weeknighting series. No fancy equipment needed and it doesn't take a pro chef to whip up some tasty dishes quickly. Thanks for these as always!
Thanks for suffering for our entertainment. I love the segments where you eat things and then seeing your reaction! So good! Thanks for the great videos!!
Bri, I really love the Let’s Eat This Thing segment of your vids. Obviously it’s funny, but I feel like it also has a really nice message. Food is something to be celebrated, and making a dish at home that tastes just as good as you were hoping for is something that really does make you happy, and certainly Is worth celebrating with a silly dance. Happy new year!
Thank you for your videos. I watch them every week. What I love about your video are followings; 1) meal prep or batch cooking- saving time, money and what to do with left over. I LOVE LOVE THEM!! Perfect for busy working Mom 2) your failure becomes another lesson for me so thanks for sharing your mistakes! 3) quick and easy week nights diners - my favorite now as a Mom!! very very useful for my two children in univeristy to replicate your meal by watching your videos. Speaking of dormitory nights meal- can you do more for this audience who are cooking for the first time & want to eat right on a low budget? - make cookbook for college kids???
I know this was a year ago, but my wife ate the dish I made for dinner, for her lunch. So of course she wanted something different. I found this on Brian's website and substituted some fresh okra for the snowpeas and some 0 calorie yam noodles and she loved it. Thanks @brianlagerstrom for making dishes that amateur cooks can do without heating up the house or making a mess.
Appreciate the monk fruit sweetener plug. Sugar is an under used flavoring balancer along with salt but the health impact can be brutal if you're not careful. I like Swerve brand or similar off brand
I honestly don't think the levels of sugar that would be used to season a dish like this are anything to worry about health wise. Where people get in trouble is with the processed food that's full of way too much sugar, fast food, candy and baked goods and soda etc. If people are worried about their sugar intake those are the places to start and once you cut those out of your life you'll be at a point where a teaspoon or so used to season a home cooked dish isn't going to be any concern at all.
Bryan you said during the video don't use this nonstick surface MadeIn 12-inch above 450°F; yet when you did the ad for Made In nonstick pan you said 500°F, so which is it. Because 50°F is a lot of temperature especially on the mid to high temperature end of cooking. Just an observation. Nevertheless the recipes were great. I like cooking stir-fry it quick and delicious food.
You are one of two channels that I have notifications turned on and I dont regret it for a second. Been lovin the killer vids! We have been crushing stir-frys lately and these are some great ones to throw in the weekly mix. Thanks Bri!
Made the first two dishes this week for work, so good. And customizable with veggie/protein options if needed. Perfect for meal prep and just so yummy. Brian never disappoints.
Wow, all that colour is inspiring, especially when you could even buy those vegetable already cut up, if you needed to. Demonstrations like this make it easier and easier to cook at home and, develop your own palate, especially if you're a single person who has preconceived ideas that it's too much trouble. Clearly, it's not. It's delicious! And, I can't wait to try them all. Thank you Chef!
Thanks for helping me not feel disgusting since grubbing everything I could shove in my mouth during the holidays with these weeknight meals, Bri! Just what I needed… fast AND pretty healthy dinners 💪
Thanks for another great video. I’ve found myself using your videos for most of my cooking. Your delivery and instruction is really easy to follow. And the food always comes out delicious. Great job Brian!
@@johnnywest5445 I'm aware of that. However most of the dinners Brian has done include meat as the main protein. It's nice to see a vegetarian friendly video.
Even on a weeknight I'd say if you have a wok, use it. The smokiness Brian mentioned from using a wok is a feature, not a bug. That's called wok-hay, and it's a major component of what gives Asian stir fry's their unique flavor. There's no such thing as nonstick-pan-hay. And while his foil circle will go some way towards mimicking the higher heat a wok can take, it won't change the fact that the surface of the pan is not going to be as hot as you can get a wok, so the food is not going to get as nice of a crust/sear/maillard reaction as it should. Good looking recipes that would be much better if cooked in a wok.
I used to be a complete idiot when it came to cooking. My ex wife was not any better. So every time I messed up some perfectly good ingredients... then had to heat up some Chilli (YAK) or canned soup ... after all I had to eat to stay alive... Now I am retired and found Brian's videos. Brian does not mess around, the videos are short and concise in order not to exhaust my attention span. Christmas was a blast, I was cooking, my relatives were skeptic but we had leg of lamb and potato salad with self baked ciabatta bread. I am not claiming that cooking is easy, but just learn one dish at a time and very quickly it becomes obvious what to do and what not. Thanks and happy new year.
Sweet and sour shrimp was on my menu for tonight and it was delicious! So easy to put together. Shrimp came out perfect by using your method. I had green peppers, broccoli, mushrooms and scallions in mine. Sauce was the bomb. No leftovers here. 🥰
I've spent so much money on takeout and other asian restaurants in my life, and times are rough rn, so I gotta learn to make my own. Gotta tell you it's worth it!!! Hits all the umami cravings, I can cook things to my liking when it comes to texture, and I can tweak it for all my family members too! It seems expensive at first when you buy all the sauces and the like but they keep for awhile and you can just use the stuff in your fridge. I personally love a bunch of suff in mine: Cashews, chicken, broccoli, carrots, zucchini, baby corn, water chestnuts, you name it! Also yumyum/white sauce is heavenly on top!!
Hey Brian, best channel on RU-vid. However, recipes usually take me about twice as long as you, curious if you'd make a video about optimising your kitchen workflow. Thanks!
as a person learning how to cook for last 2 years, first question i found myself asking is where is the time going. for example, is it going into just cutting time, grabbing ure ingredients, mixing, double checking recipe was my worst offender. it helps to know where your time goes first to see where you personally need to optimize. my friend found he was spending 2 hours doing a 20 min recipe cuz he couldnt stand dirty hands so hed wash them in between each ingredient. cooking gloves was a better alternative for him/ see where you stand
My hubby is always asking for stir-fry, and that's NOT my wheelhouse (pastas are my thing), so I'm always looking for easy and flavorful stir-fry dishes to serve. Thank yoU!
I also do a lot of weeknight stir fry, and while I love spicy foods to the max, my family does not. So, I often just fry some chili de arbol in the wok with cooking oil to perfume the oil, then pull the chilis and cook as usual. The oil pulls enough spice to get the flavor, but doesn't cook the chili into the protein or veg. and blow out milder palates.
This is subtle, but I think Brian stepped his production game up. Maybe I'm wrong, but when he zoomed in on his frying pan and showed the veggies getting jostled around in slow motion... I don't think I've seen that in one of his videos in the past. Our boy is evolving.
my whole adult life I've had electric cooktops but my wife and I just bought a house and now have a gas range and I'm so excited to get a wok and try some of these recipes!
I just made the veggie teriyaki stir fry and it was SO GOOD. I did add tofu for some protein. Amazed at how well the foil trick worked, thanks for this!
I like this brand. I use it to back sweeten my home brewed mead. The yeast eats the honey and apple juice sugars, which produces alcohol, however it's still very dry because all the sugar is gone. The monkfruit sweetener is not fermentable, so it sweetens without worry of waking up the yeast, which can cause a bottle to explode. No need to pasteurize or spike with sulphites this way. All natural.
I didn't make these recipes, but this did inspire me to do a stir fry for the family the other night. I couldn't find the ingredients needed to make my own sauce, but I did take one thing away from this: cook the shrooms first, and alone for a good bit. I make a big stir fry, though, since I was cooking for a very hungry family. We had one pound of boneless, skinless chicken and, no kidding, 1.234 kg total of 11 different vegetables. With rice, it was still less than 700 calories each.
3 in 1! Guessing the two-stage cooking of the vegetables in the first dish is to ensure they all get some color and don't just steam? If you expect to have leftovers after making the kung pao, I would advise not putting peanuts into the sauce. Yeah, it's nice to have them all coated in the sauce and well integrated, but they get mushy when you reheat them later. Just add them when you plate it up. Don't leave them out, peanuts are what make kung pao so awesome!
This video got me to subscribe. I tried the vegetable stir fry. It's low-key a fantastic recipe. Very well balanced texture and flavor-wise. The weights in metric helped a ton, even for an American like me. This one is a keeper. Definitely planning on trying the other 2 recipes soon.
Yo B. I've got a good one for you to try. I'd love to see you do a Philly soft pretzel. When I was a kid you could buy them off almost any street corner usually 6 or 8 in a paper bag for just a few bucks. Sadly there is only a few spots to get a really good one these days and most pretzels you see are commercialized garbage. Anyway what makes a good Philly pretzel in my mind is the distinct shape, a chewy crust, and a soft but dense inner crumb. It's similar to a New York bagel in a way.
@@mredwin3e That's how you know you made it right, kung pao chicken is SUPPOSED to be so hot that you cry and sweat but also so delicious that it's worth it.
Made the quicker kung pao chicken for lunch today, it was delicious! can't wait to try the other two. I have most of those ingredients in my pantry/freezer anytime so I loved having three new recipe ideas to use them, thanks Bri!
Great recipes. One note, though. If you use coarse salt on a non stick pan without liquid, then scrape it around, it's like using sand paper on it. I use coarse salt to get rid of burnt bits in cast iron pans. Immagine what that does to your delicate coating. Just a thought. Greetings. Appreciate your content.
Sauce was super delicious - I actually subbed sweet vermouth for the Mirin - and it was wonderful. I also used the "cook each vegetable separately" and it was totally worth the trouble. To be fair - I am not sure that a "lid" really is a "trick", also if your non stick is supposed get nasty at a certain temp - it is probably putting out chemicals when you are two degrees under...
Need to dial the heat elements down a bit for my personal taste. Subbed Chinese Black Vinegar for white and cashews for peanuts based on what I had at hand. Came out superb.
All looks delish...gonna give the Kung Pao Bird a go. Great stuff Big B! BTW, different recipe but, your "Make French Baguettes At Home" recipe is king here in this house. I've tried others, but have consistent & great results with yours...Keep 'em coming.
Thank you, Brian! I received a gorgeous Made In wok for Christmas and will be using your recipes ... if you have not done a chow mein recipe it's my Dad's fave and would be much appreciated at some point.
Wazzup Brian. Just wanted to thank you again for your easy, well explained and well edited homemade bread recipe. I know its years old and you probably don't care but you are the one who, I will FOREVER be grateful because i'm making incredibly tasty homemade bread on a regular basis now. Other tutorial were not very clear and missed steps, which ended in many failure from me. I succeeded on first try with your tutorials. Soon attacking the sourdough breads, can't wait.
I made the veggie teriyaki the other day. Over cooked the veggies a bit, but still very good. Tonight I am making the sweet and sour shrimp. I can't wait to try it.
Excellent job. I worked in/managed an Asian restaurant for years. They wouldn't teach me their recipes, but I wanted from the side and pretty much got them. The one I'm looking for is a good Phad Thai recipe. Do you have one of those?
If you've never tried cocktail peanuts (fried peanuts), they're night and day different from roasted peanuts. They taste like peanut butter but are still shaped like peanuts. It's a game changer for pad thai or anything really that uses peanuts
Hey Bri, the Kung Pao is delicious. Subbed scallions for celery. Veggie Teriyaki hits the spot, too. Both are in the rotation now. We aren't fans of anything sweet & sour so we skipped that one. Love the channel. You're keeping our dinner time fresh. Thank you!
Good call on the sub, celery in kung pao chicken sounds really, really weird. Can never go wrong with scallions in any Asian inspired stir fry, they basically work with everything.
Another absolute banger of a video! I'm looking forward to trying these recipes. On that note, I usually find it pretty tough to estimate the amount of portions a recipe makes, could you mention that in the video or in the description perhaps?
Hey Bri, Love your cooking and your style - so much energy and happy vibes! Thanks very much for your tip about the monkfruit sweetener - very helpful! Take care and best to you and Lauren. :)
Is there a benefit to using the tin foil vs. a lid?? Also pineapple (fresh or frozen, small diced and seared) is a great sweetener or even a spoonful of cashew butter (stirred in towards the end) is sweet and gives stir fry an Indian feel if you’re into that!
