Hi Marion, I follow each and every tip that you give and your recipes are a success each and every time! You are such an excellent teacher and I have learned so much from you! You are a gift!❤️ Thank you.
Oh my goodness, so easy and so delicious. I have a non stick pan and made sure it was hot hot hot. Thanks for the tips, my stir frying skills just get better with your help❤.
What a coincidence that I also made stir fry tonight and it came out great!! I'm not exaggerating when I say I had never made a stir fry before I started following your channel a little over a year ago. I love Thai/Asian style stir fries and even though I don't always have all the ingredients on hand, the tips you have provided over time in your videos are like little nuggets of gold. Looking back, I can't appreciate you enough for how much your teaching has improved my stir-fry game (as well as noodles and fried rice) and it's a skill/knowledge that's going to stay with me for the rest of my life. P.S. I also appreciate you for introducing all the different types of veggies/leaves you use in your cooking, I used Lemongrass for the first time today and what a delight!! Never could have bothered to use it if not for you showing how easy it is to use Lemongrass.
Marion, can you do a video on how to season and take care of a wok please? Love your videos as you always make it so easy to understand and follow. Thanks
So much easier than I thought it would be, wow (I'm a college student, and I love your recipes because they're super in line w the stuff I can easily get a hold of!)
Back thirty years ago, when my parents gave me the wok that came with a high end cookware set they had just purchased, a co-worker gave me the exact same advice you just gave in this video, plus the "order of cooking" for vegetables. Thanks to her, I have always had well cooked stir fry. Thanks to you, I now have a wealth of different stir fry recipes! And it's good to hear I've been doing things right all these years! Lol
I have so many compliments to give you, I've been watching for a while now and gotta say you're incredible easy to follow and make something that would otherwise be complex quite easy. My cooking skills have improved ten-fold BUT ALSO my general kitchen and cooking knowledge has drastically changed, I'm better at learning how to pair things and techniques to make everything come together and I frequently apply this knowledge to even dishes that I didn't learn from you so I'm very grateful to this channel! (Also you "reintroduced" me to ketchup, I was never a fan of it but I've seen you add it to many things as an ingredient rather than a condiment and I love it and what it adds to a dish). Thanks for everything Marion!
Would love one where you just use the flat one on a glass/induction hob, just to see the implementation of the tips. Keep the videos coming, love it ❤️
Hahaha... I was thinking, "Wha? 😳 It'll get moldy?!" And then had a real laugh-out-loud moment. Been a rough Monday here for me. I appreciate the smiles and amazing recipe~ and wok rec! I need to buy a new one.
Your recipes and process never fail to inspire. You boil it down to its essence and make it easy to follow for great results. As for Chili chicken, you might know that there is a distinct cuisine called Indo-Chinese in India. And chili chicken is probably the most popular among the very popular restaurant dishes as part of that cuisine. I am Indian and absolutely love Indo-Chinese creations. I have looked at recipes of chili chicken from great Chinese chefs, as well as Indian chefs too. All very impressive, but this I declare : your recipe demonstration is the best!!
Hi! I follow each and every recipe. U r super simple and prepare super delicious food. Thank u for all the Tip❤. The Chinese five spice powder which u taught is such a life saver and brings super delicious food in my kitchen. Thanks again
Hello Marion, love the real talk here. I used to think I’m doing it wrong with giving my stir fry some time to cook but that’s absolutely because the heat we have from our stove is not as hot as in the restaurant! Also Ketchup in Sweet and Sour sauce is definitely restaurant style. It’s not the same without it! 😆
Carbon steel works are amazing. I've had one 20 + years, at the time I worked next door to a Chinese restaurant who was a client of mine and he gave me one to use at home but he instructed me to season properly and use it regularly otherwise it will rust away, such knowledge was priceless at the time because seasoning pans wasn't much talked about those days.....
I noticed that here as well even canned goods. Cold weather climate can store for years. Hope I don't get in trouble look a little Thai. Wow I can do this tonite. Mmmmm looks good.🤠
I have two woks. One for noodles (husband loves them and it's the gluten wok) and a large one that pretty much lives on the stove. Vegetables, eggs, soup...I love it.
When I saw a new upload from Ma'am Marion I was like "Hoping its not deep fried chicken before the stir fry" and oh yes! im one of the silent fan of ms.marion . thank you for this recipe
You are a Amazing Teacher! I have chicken thawing for tomorrow, this is what I am making. (No one will miss my chicken fingers, I make your sweet and sour sauce for dipping - its fine - dinner plans change) Thanks for sharing🥂
I tried your recipes and they are so good. I own a carbon steel wok the only problem is i dont know how to season a carbon steel wok so what i did was i have an alternative i used a non stick wok pan another great option too.
i use a wok from an asian kitchen house in kansas city Kansas warehouse stainless steel inside the wok is a cast iron bowl and its light and love the zillions out of it in cooking
Just to make you aware that you can get round bottomed woks for induction - but you will need an induction wok hob. Mine is a De Dietrich which I've had about 8 years now and the wok came with the hob. Love the channel and the recipes, which I've recreated loads of. The wife thinks it's all my own work - so don't let on! ;-)
You are the best!!! I have tried cooking your way and the end result is very good and I also use ketchup in my cooking you have become my best cook you just make everything so simple I have seen your for a few years now and didn't pay that much attention to you well pay attention goes a long way i love your style of cooking and you are so clean you put all the rest in shame I hope you and your family are all well and safe in this time we are all in
I have used a carbon steel wok for over 30 years and was once told to wipe the wok in a very thin coating of oil and put in a plastic carrier bag before putting away after use. Never rusted so I guess it was a good tip.
Hi watching u from South Africa Marion u are so refreshing with ur lovely smile & the way u enjoy what you make we just want to try it😊 I love 💕 all ur recipes & definitely going to try this one how do u make ur version of Manchurian chicken or fish?
Love this info on woks, love your videos.. Have cooked a few of your dishes..so yummy..question ..how do you time a few dishes without guests having to wait🥰
I love many things about your channel but I think I love most is your honesty and second is your ability to talk to us in plain speak so we can make all of your wonderful recipes. thank you so much for that :)
Hi Marion. Thank you so much for the great tips and recipe. I am trying to buy the sweet dark soy sauce. Can you please let us know the name (brand) of the one you use? Thank you.
Hi Marion! I decided to follow you and subscribed to you:) I tried this recipe and it is very delicious. Thank you Marion! God bless you and your family and love ones!
Hi! Marion, I've been searching a lot of carbon steel wok and I get overwhelmed! too many in to choose from, what brand are you using? or any recommendation what to get? Thank you so much!
Marion, I was in Thailand years ago and after eating a meal at a restaurant I spoke with the chef and he used Ketchup also in the stir fry he served me.
the problem with non stick woks - which is what I have - is that non-stick coatings don't like too high a heat, so the coating ends up coming off over time
