How to create sauces in stir-fry using corn starch 

Your videos are educational thank you! I love that you use water to cook instead of continuously adding oil. It’s a way of cooking that i’m looking for because i’m a little heavy and i really believe your cooking method can help me by satisfied with the food and lose some weight to become healthier ❤❤❤❤ Thank you Tak for sharing your wisdom.

Mr. Tak; I love your way of education !! It is all so clear. Thank you very much, kind regards from the Netherlands.

you are brilliant Tak

I love the story behind your cooking, very interesting , love every bit of your cooking, keep cooking :-)

Living in south Mississippi, we are used to gravy on EVERYTHING! So cooking with the FAST cooking system using a wok was quite a change for me cooking for a Southern husband and wondering if he would still find meals as delicious and satisfying. Knowing I can still make a light sauce that can be mixed with rice satisfies that desire for a gravy without overwhelming the vegetables. I also use wine as a liquid when steaming the vegetables, or sometimes my homemade chicken broth if chicken is the meat component of the dish. Having your basic seasoning mix in a shaker by the stove, and my Masala Dabba always handy, allows me to customize the flavor of each dish depending on its components. I am becoming an expert Flavor Chaser! Thank you, Tak!

😄, I am from Ireland so was raised on ‘boiled’ veg, which I HATED. I married a Malaysian whose mother ‘fried’ vegetables in sauces....OMGoodness, I quickly learned and now LOVE my veg....although I do like to learn new techniques, thank you for this video....my husband will appreciate you too, after all, he benefits 🥰

Thank you so much!! Going in 2022 I want to focus more on cooking vegetables with a twist, your video is perfect 🥰 I love your commentary of your life Events....Thanks for Sharing!

You are awesome Tak, I always am learning and enjoying myself watching these videos. How do I ask a question regarding one my favorite restaurants while in college called Siam in Missouri... the mother daughter owned Thai place was REALLY GOOD, but I've been trying to figure out how to make the dish I loved so much and I think its simple but not sure. I have a picture of the dish. It was called Sriracha Shrimp , green onion, cilantro, nice sized shrimp and sriracha sauce... The sauce reminds me of gravy, its red because of the sriracha, but I noticed it became a little translucent and the taste ways amazing because the green onion and cilantro made it taste very fresh tasting. I've been trying to duplicate it for 10 years, and kinda gave up. Id like to send you the picture of this dish but not sure how to do that. Thank You Tak for the guidance, videos, and fun.

You are so knowledgeable .

I had like the story you shared with us

Amazing content, Thank you!

Love that shirt.

I always use cornstarch to thicken my sauce, but i never tried putting it directly without dissolving in water first. Maybe i should try it and see the result.

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you are amazing

I wish Tak was my uncle.

@6:20 the corn starch part. You're welcome

Way too much talking to simply say sprinkle on some corn starch!

Hi not to be rude. I don't want to hear long stories. I want to see asian recipes. I was looking to see the spices, garlic, I like to learn how to make this from scratch not from a bottle. Can someone tell me the list of asian spices to buy and make the sauces ?