I sometimes like to add egg to it (when chicken isn't available), along with some kind of sauce that's usually used for stir-fry; and yes, it definitely tastes really good with rice!
You're probably not gonna read this but I really wanna say a huge THANK YOU! I grew up in a very neglectful and abusive family and never really learned how to look after myself. In the beginning I didn't even know how to tell if I was hungry or not, I didn't know how to take care my hygiene, I wore clothing that was either too large or too small and tried to wing it every day. I often had cookies or something processed for dinner because I didn't know how to cook and handle food. I was really sad about not being able to make myself feel safe and nurtured and I felt very overwhelmed and helpless about finding out how to do it. Your videos really inspire me and most of all they make me really enjoy and celebrate healthy food and cooking. Thank you so much ❤
This is so sweet, I'm so proud of you! I also have a pretty rough house life myself, and just a lot of insecurities about myself and my capabilities at my age. They say young adults tend to underestimate themselves but shorts like these made me realize how easy cooking really can be! Best of luck to you and your life :)
noodles also work quite well, when I make stir fry I cook top ramen for like 2 minutes in a microwave (instead of the recommended 3) and then when everything's almost done stir-frying I throw them in :) I use sriracha, chili oil, salt, pepper, and garlic powder as basic seasonings also creole seasoning though if you have it (I'm only 14 so this might not go as well as your hoping)
@@mingledingle1556 Thats why you have to use a generous amount of oil and not let it stick, constant movement. But yeah don't recommend non stick. Stainless steel is best for stirfry.
Useful tip: ALWAYS, and I mean ALWAYS sizzle the soy sauce. This basically means when pouring the soy sauce, make sure it contacts the pan first and sizzles a bit before mixing in with the rest of the dish. In a stir fry, just make some space by moving the ingredients to one side and then pour the soy sauce on the space.
And this is the reason his "Only a couple of minutes" claim is cap. The shit that happens before the ingredients go in the pan still take time, and cutting everything into thin even pieces takes a LOT of time.
Word, the mise en place takes like 10 minutes and the frying also takes like 10 minutes if you really want good color and don't happen to have a decommissioned jet engine in your kitchen. PS. Don't move the stirfry around as aggressively if the latter doesn't apply to you. @@Merlewhitefire
@@IstyManame it's a wok but a non-stick one. You should really be using carbon steel to stir fry. Non-stick will break down quickly at the temps you need to stir fry at.
Wrong, garlic always goes in first, you need to keep in check and add the vegetables before the garlic burns. The veggies will bring down the temp of the oil and prevent the garlic from burning
As a professional Asian, you definitely can put garlic first. I think yours burnt becoz you added too little oil. You just need to add oil, no oil anything would burn quickly
If you’re going to use cornstarch and water make sure your cornstarch is fully dissolved otherwise you’ll get chewy clumps in your food and also be careful not to get any on your clothes because it might stiffen up like that crusty sock under your bed
You should make one video with a bunch of these shorts links in the description and playlist it so people can find your cooking tips in the future without having to search through a bunch of normal cooking videos
@@Nick-vu1ib you might want to try cooking a Filipino dish called 'Sarciado'. It's often served with fish but you can make do with only the tomatoes and an egg! (it's technically a Chinese egg and tomato stir fry without the fish lol) You fry the onions until you smell them or translucent(would be better with garlic), then put the tomatoes(diced or quartered), cook that until they're soft. Season it with anything you think would taste good(a bit of fish sauce would be good if you have it), you might want to put a bit of sugar if your tomatoes are too sour/acidic. Whisk an egg or two, slather it on the mixture(still on heat). Let the eggs firm up a bit then mix and done!
I actually made this today because I was inspired by you and it turned out really good. I'm so happy I found this channel, it makes me want to start cooking. Thank you so much for teaching me to make my first home cooked meal KWOOWK. My dad and I loved it!
And to the people who don’t want to do a bunch of meal prep, this works just as well with frozen veggies and chicken, as well as using condiments as your stir fry sauce.
nice learning that in fifth grade, but I typically cook the noodles a little less then needed then throw them in with stir-fry when I'm about to take it out to make them a better consistency (also noodles just go great as part of the stir-fry) and for seasonings i only recommend using all of these if you love spicy stuff, sriracha, chili oil, garlic powder, pepper, salt, and if you have it creole seasoning ( I thought i learned to cook when I was like ten but I found a video of me making steamed broccoli in a pan when I was 4 XD)
My recommendation: Add the garlic at the end. It burns easily and you will have your whole meal covered with that bitter taste instead of the full flavor of garlic. So similar to ginger, since ginger gets spicier the longer it cooks. If you add it in the beginning, you end up with very hot and spicy food, in particular, if you used a bigger amount of ginger.
For everyone's information: woks are great but you shouldn't get a nonstick one. Super high heat causes nonstick coatings to release their chemicals into the food and eventually chip off. Carbon steel is the way to go.
@@Poptanic The properties of teflon cannot handle the high heat. Also carbon steel is natural material. Not chemical. Also cooking in carbon steel/iron adds flavor to the food. Especially iron adds health benefits. Teflon does not do that.
Год назад
Pro Tipp to avoid cancer: don't heat these kind of pan up without any content.
Other thing to add is ginger, you can get powdered ginger or better yet ginger paste. Sesame oil is another good one for flavor, especially if you like some spice.
I recommend using oyster sauce if it's in your budget as well. It really builds the umami flavor. Also for students, using dry spices like garlic powder and onion powder is fine as well if you don't have garlic or onion bulbs. Chinese 5 spice blend is good to use as well if you want more flavor in your dish, just don't go overboard with it. Also frozen veggies are fine as well, but may become mushy if overcooked. ^^; Also to make fried rice, plop in some cooked rice (leftover is better tbh) when all the veg and protein are cooked and mix it up, add a little soy sauce or oyster sauce and mix until blended. Super easy.
I have an incredible passion for cooking and baking and plan on majoring in culinary and I'm learning so many amazing recipe from you and it's so helpful!! They are turn out so good and easy and make me feel good when I eat them! I'm honestly so thankful for you and this channel, every recipe makes me more confident to reach my goal
Pro tip: since you probably don't have a very strong flame at home (or at the dorms, if you're a student) you should probably use a pan with high walls rather than a wok so it can heat up more easily
A story how i got to love your channel I was randomly scrolling trough yt shorts and than i found a video from you. I liked it so i went to your channel to watch some more. After i found out about the national dish series, i wanted to tell you to do the Serbian dish so i subscribed. After that i started enjoying your videos so much and watching your channel grow to 2 milion is a wholesome thing for me thanks you so much♥️
@@Provixityit is. It's called Capcai. Capcai is an chinese-indonesian dish that were made with the ingredients you want. Sometimes with 10 veggies and 1-2 variant of meat, usually pork, chicken, and shrimp (not prawn)
you know not all asians use wok lmao, pan is an universal thing and a wok is considered a pan. i know its probably a joke but a lot of people in the comments seem like they genuinely dont know anything about this cooking
Add some noodles to it... Walla, youhave noodle dish... Addsome rice.. You have fried rice.. Cut the viggies smaller and pour some water and boil..with curry powder.. Youhave curry.. Cutthe veggies smaller and add water and blend... Soup. Add tomatoe puree and break some eggs.. Shakshuka Put some raw rice, wholespices in it and boil with water and cover... Pulao
The usual meals mom makes is one meat dish, one veggie stir fry/stew dish and rice(I'm Asian) Admittably, mom's stir fry make me like veggies more than most kids and now that I'm in uni and a dorm, it's killing me that I can't stir fry my veggies like mom did since my dorm had no stove
Honestly, the only people I found hating veggies are usually white people lol Nobody likes the boiled and mashed stuff or a bland salad their working mom quickly cobbles together for lunch Asians, blacks and Latinos usually have moms who spend more time in the kitchen and make fantastic veggies
When i was still in high school i used to watch these student videos saying yeah definitely imma need to learn these cuz when i start college imma be in a whole another continent away from my parents, and here i am in france
American: getting instant epileptic, knowing that you can get a very healthy and delicious food without mushing an unidentified Meat into a stale Bread
If you want a glossy finish, don't use cornstarch, it makes everything taste gummy. Marinade your chicken in a mix of of honey, lemon juice, oyster sauce and chili paste along with any spices you want. At that high a heat the chicken will come out sticky, crispy and tender on the inside. Save some of the honey mix for after you've saute'd the veg, it will absorb the oil and give everything a nice glossy finish.
Sir, your way make everything gummy and weird, cornstarch was using in finish dish for thousand of year and no one complain until you sir..., oh, the name, never mind,...
When I think people in countries have to do with just salt and pepper for the dish, god it feels like its bland af, I'm just accustomed to complex spices.
Do you want to learn to cook go to school or stared from the bottom don’t try to learn on RU-vid or at home it’s ridiculous it’s not posible cooking takes a lot a practice and dedication.
Hey home boy, you're real close to doing something like a Filipino chicken adobo. Look up a recipe, I guarantee you will LOVE it. I like to have mine with Sinangag but Filipino adobo can go deliciously with anything in my opinion.
Fun fact: if you don't like your veggies super crunchy, you can add the veggies first with some water (don't add too much) and let it boil away, then proceed to stir fry.
