I noticed in one of your episodes, you had green onions in an airtight container in the fridge. I started putting mine in water in a pint glass on the windowsill. They’ve not only kept their freshness for weeks but are growing more stalks. Passing this along since you use them so often :-).
I do that in fall, winter and spring or when it is cool enough here in California. I keep quite a few vegetables in water on the partly glass enclosed NE exposure porch in the cool season, including celery and Napa or Savoy cabbage, which I use leaf by leaf (wet paper towel wadded up at the stem end, keep in the plastic bag). The heat just kills things in the summer. You can just plant your green onions in pot w/potting soil. I have planted the ends and the yellowed semi withered ones in the garden, too. They bolt in the late spring so you want to aggressively cut and use. It's hard when you don't need the whole bundle from the store. Also when you grow them, you get to use the whole green onion to the green tips which is a big bonus. I love the bigger tougher ones for stir fry.
Mike, thanks for sharing, there's some cool ideas in this video! One thing I do is to start stir frying my veggies in a bit of oil, then keep adding splashes of water so they steam as well as fry at the same time, and one less pan to wash up. ❤
If you can't quite re-create Thai stir fried menu that you'd eat. A (not so) secret is Oyster sauce and MSG and touch of salted, even seasoning are full of sodium already. And for the trick ,which a bit hard to do if you didn't use wok, Don't pour sauce over veggies, Pour at side of pan around the pan, and use veggies to wipe the sauce after fragrance. You could try this with Ka lam tod nam pla(cabbage stired fried seasoned with fish sauce), 1Fried garlic 2.Get cabbage into the pan 3.pour fish sauce to the pan, not on the cabbage, Not use too much just let it slid off to middle. 4.wait till it fragrance 5.use cabbage to wipe the fish sauce. 6Taste, if it salty enough it's finished , If not repeat the step 3 You will get perfect side dish that require minimum effort, but everyone will love it .
for crispy eggs, you can up your game and made it into yum(spicy salad?) Onion/shallot , Lime juice,fish sauce, chili. Mix it together, You can added some aromatic herb like (Thai)Celery, coriander. To it if you're like
@@ZielonookaOptymistka the sides of the wok (near the base) tend to be the hottest, so you can caramelize some of the sugars in the sauce by quickly pouring the sauce around the sides. If you just pour it on the vegetables, they won't be able to caramelize as well, so you get less of that deep savory smoky flavor.
I just made your banana nut muffin recipe only I made it a cake, I cooked the cake in my air fryer pouring it direct in my tub in my Cosori air fryer I got recently and OMG it turned out beautiful and so yummy. I did change a couple of ingredients, I used sour cream in place of yogurt, I used olive oil in place of coconut oil, I used maple syrup in place for all the sugars you suggested, oh and I used just spelt flour in place of the other flours you suggested. It came out YUM and texture perfect!
I love your cooking technique and explanations for home cooking. I’m a home cook and it’s definitely good to experiment and keep an open mind with trying new recipes instead of eating the same thing over and over again. Thank you so much for these tips.
Everyone is saying it, but don’t buy Hexclad. It’s worse than stainless steel and it’s worse than nonstick. It does nothing well. Get a D3 All-Clad stainless steel pan and an All-Clad nonstick pan. Round it out with a classic Lodge cast iron and almost any carbon steel wok. The stainless steel, cast iron, and carbon steel pans will last longer than your grandkids will live. You’ll only need to replace the nonstick after 6-7 years with proper care.
It is these kind of decisions that will keep pro home cooks as lite entertainment and not be respected or trusted. Meanwhile, Kenji has a large loyal following because he doesn't take free junk from ripoff companies.
@@huitrecoutureHe knows that hexclad is just overpriced, overhyped nonsense and here he is lying about how amazing they are. Obviously he need to have sponsers, but lying and saying good things about a product he doesn't believe in himself just makes him a sellout.
After seeing America's Test Kitchen's review of Hexclad, no thanks. Everything stuck like crazy unless coated in oil....which defeats the purpose of a non-stick. I'll just stick with my stainless steel.
he is also clearly using a ton of oil! He really does not show that the wok is a "game changer". I's say - if thats really such a good, game-changing non stick pan, show us how it works without huge amount of fat!
i was wondering how good they were. he said theyll last, but ive had my cuisineart stainless steel set that i thrifted almost new and 5 years in they are still good as new. cant beat the steel!
I have Hexclad and it's great. You do season it just like cast iron at first. Also, I clean it occasionally with Barkeeper's Friend (Hexclad says it recommends it) and it looks like new; then I season again. I use a thin slice of butter or minimal oil (like 1/2 to 1 teaspoon) or more if the recipe calls for it, and nothing ever sticks.
I LOVED THIS VIDEO! Next week, I’m going to an Asian market to get the sauces you used and I am going to buy a wok too. Asian food is my favorite, but it’s a style I don’t have much experience with. I welcome more of these wok videos please!!
Have you tried making fermented black beans? Besides the sauce, they can be added as toppers to stir fry, ramen, and salads. I just made a batch with red beans and used both miso and a teaspoon of just soured milk as a starter. Sour and starchy, these really bring a pop to fat and sauce heavy dishes.
14:38 Regarding substitutions for sake, I cook a lot of Japanese food at home and the best substitute is chinese cooking wine. 2nd best is sherry. If you only have white wine, then use it but the grape flavor and dryness may affect the overall taste.
Interesting. I've never actually tried sake but I've always used Soju as a replacement since it's also a rice wine. Are Soju and sake comparable? All the things you mentioned are too expensive where I live but Soju is very cheap.
@@leeanderson8773 I don't have much experience with soju but it might work ok in small amounts. I think soju is normally higher in alcohol than sake and has a more neutral flavor (closer to vodka than to wine), so that would have an effect on the flavors of a dish, but probably worth a try!
I think if you have mirin in the mix you can just use a bit more of it as it has somewhat similar flavor profile to sake. Just make sure to balance the sauce with salty stuff that it doesn’t get too sweet. I don’t think soju would work very well as it’s very neutral. Agreed on Chinese cooking wine and dry sherry. Regular white wine would bring too much acidity so I’d avoid it
Do you know any alcohol free substitutes for sake/mirin? I've seen some substitutes being sold in Australia and stuff but they aren't available where I live lol
I began pre-cooking my mushrooms this past year (albeit by microwave) and getting much better results out of the wok; will have to try the carrots, peppers, and even cabbage in the future.
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
@@CarlosMdz72 Thanks for the clarification. The texture change (crunchy) could certainly be worth it alone, but could you clarify the 'cooks faster' part? I'm sure blanched vegetables cook faster than ones that haven't been blanched, so if I'm meal prepping in advance it makes sense to do so... but if I'm at the point of actually making dinner is it really faster to bring a pot to boil and blanch them, then finish cooking them in the stir fry compared to just stir frying them from raw?
All purpose stir fry sauce 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp miso or black bean paste 2 tbsp black vinegar 2 tbsp Chinese cooking wine 1 tbsp sweetener of choice 1 tbsp chili paste 4 tbsp stock of choice or water 1 tbsp cornstarch
No way those eggs were cooked to your liking, that’s why you don’t flip the eggs but spoon some hot oil from the pan on top instead, so that all of the whites are cooked and yolk is still runny. That’s the beauty of Thai fried eggs - the contrast of crispy bottom and runny yolk. Cool technique on the veggies though, will definitely try. Andy Ricker is legit
Being gluten intolerant, I made candied ginger one year for Christmas treats. They surprising by product was the sweet ginger syrup which was amazing in asian sauces and citrus based drinks virgin and otherwise. I did find I that I needed to keep it in the refrigerator and use it up fairly quickly. It would probably last pretty well for a little while in a really cold fridge (clean off your compressor coils if your fridge is not cold enough).
I always de-string the snow peas or sugar snap peas. I’m surprised that no one else seems to do this. I also do the same for celery. An Italian I dated taught me this. He was a former chef. With celery, just make a shallow cut on the inside of a stalk near the end, snap it to the outside and pull - most of the strings will come away. Anyone with digestive issues will thank you. 😎
Ive just done this with celery! I cut into the top of a stalk but stop before it goes all the way through so i can pull the strings off with my thumb holding the strings against the knife. It doesnt get everything at once but i find its a very methodical but good method
@@jessgulwell1274 Have you tried it at the bottom of a stalk? I don’t remember if I did it that way too. It’s amazing that all those tough strings would normally be ingested! Ouch! BTW, I treat celery like any other vegetable - cut up, cook till soft - add butter, salt & pepper. Pretty good that way. 😁 It’s also a way to use up all the celery since most recipes only call for a stalk or two.
0:00: 🍲 Exploring new stir fry recipes from Thailand, China, and Japan to add variety to weeknight meals. 2:56: 🍲 Innovative stir fry preparation with blanching and aromatic spices. 5:15: 🍲 Creative sauce for vegetable stir fry. 8:21: 🍳 Innovative cookware combines benefits of stainless steel and non-stick for a new cooking experience. 11:00: 🍲 Pork shoulder marinated with ginger, onion, soy sauce, and sake for tenderization. 13:18: 🍲 Creative stir fry with pork, onion, and cabbage in a flavorful sauce. 16:07: 🥦 Creative stir fry recipe using tofu, bok choy, and green onions with a versatile sauce.
@@chromberries7329 He seems to already be pretty independently wealthy, with over 4 million subs and good view numbers this is just dumpstering his integrity for a quick buck. I would rather he only take deals from actually good products instead. Look at kenji, that guy hasn't taken a single sponsorship/brand deal and he does just fine financially. He bought his own restaurant in SF for crying out loud. I'm very disappointed in Michael.
That first stir fry needed some wok hay. Wok way too small, under heated and overcrowded. You don’t need a fancy hex clad wok. A well seasoned carbon steel wok will take stir fry’s to the next level. I don’t get the pre-blanching of the veg either. Just cut the veg smaller, use the right tool and use a screaming hot wok. Also don’t throw all the veg in at once and cool the wok right down. Asian restaurant kitchens have extremely powerful gas burners so at home you have to be careful to manage your wok temp.
Agree - that wok is so bad, I have a carbon steel wok, it’s a good size, is lightweight and gets super hot. Tho’ I do blanch my denser veg first - no need to blanch cabbage, it cooks really quick.
I would say stir fry is my favorite meal for myself as a work from home mom because I can whip one up for myself and it’s delicious and I can get lots of vegetables in. But transitioning that to a family meal is always an issue. Do you have e any tips for making a big family sized stir fry without having to make it in several different batches? Or a recipe that works okay in a larger quantity where you just can’t get as much pan contact and intense heat?
Stir Fry veggies you can do a -Simple Cabbage, Garlic, Spring Green Onions and slice carrots with a dash of soy sauce and oyster sauce..add salt and pepper to taste and add Some corn starch water to the juice .if you want that Nice Gravy like consistency stir fry veggie.. -Baby bok choy with sliced garlic and add salt to taste(toss the baby bok choy in hot oil pan to crips) -SnowPeas, Mushrooms, Red Peppers, Bean sprout , Garlic and Green spring onions with a splash of oyster, dark soy, sweet soy sauce and sesame oil. add salt and fresh black pepper to taste..
Thai people eat many foods with a fork and spoon, specifically because the sauces are very thin. The fork is used to push the solid food into the sauce-filled spoon.
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
Stir frying is high heat, fast cooking - if you don’t blanch the veggies first, they won’t cook properly. Short blanch only so veg retains some crunch.
I learned about WOLL nonstick from Chef Jean Pierre and will be buying one. Yes, expensive, because their process uses diamond flake. When I see him using metal utensils on it I cringe, but he stated he’s been doing that on the same pans for years, something like 10 years.
Could you do a video on what is gluten free in Asian noodles and soy sauces? My husband is super sensitive and I’m at a complete loss as to what is safe.
I use stir fry as one of my so-called kitchen sink recipes, because you can toss in everything but the kitchen sink and it'll still be good. No reason to try to pick specific recipes for stir fry unless you really like eating it daily, just use what you have leftover, it keeps it original.
so I totally agree and that's what I've historically done all my cooking career. For me a video like this is about taking specific recipes and using them to extract new techniques and flavors from so we can ultimately see the kitchen sink.
I'm sorry but hexclad pans are just not good at all. They are insanely overpriced, and they can't be used at high heat (above 500 F) without degrading the nonstick part of the surface, which makes them useless for stir frying. And most importantly food sticks HORRIBLY to these pans - i had a set of these and returned immediately after cooking a few different dishes with them. Try carbon steel if you want a somewhat nonstick surface that is actually durable and safe at high heats, or stainless if you don't mind a bit of sticking. Even a cheap nonstick pan will work just as well if not better than a hexclad for a fraction of the cost
Prohomecooks seems ethical enough with the sustainable farming, and nutritious cooking for the family. That all goes out the window when he takes dodgy ptfe/teflon sponsors like hexclad. It’s unfortunate and I expect more from this channel.
I tired this and it was a big failure. I balanced it and got it in cold water. I used a big cast iron pan as I do t have a wok. I did put the veggies in a strainer before I put in in my pan. It was very watery and didn’t cook the veggies enough. I am wondering what I did wrong. 😊
Great video! I don’t understand people in the comments hating on the pans because they can’t afford them? Im sure you have other videos recommending other options, but at the end of the day, people can use whatever they have or can afford. These pans are not mandatory, but for those who can afford them the recommendation is welcomed.
From all the reviews I've seen on Hexclad, they are basically the best non stick you can get, but they are NOT a replacement for carbon/cast or stainless steel as they can't get as hot so you won't get as good of a sear.
I found no white paper on PTFE that determined it was toxic in normal uses. If you don’t like using non-stick then don’t use it. PTFE might be dangerous, but there is no solid evidence at this time to prove it is or isn’t harmful.
They actually make vegetarian oyster sauce. Just pick up the one that says vegetarian on it and you should be good to go! As for flavor differences I am not sure because I’ve never tried it, or at least to my knowledge I haven’t, so I can’t speak on tastiness.
I don’t have Hexclad, but I’ve watched many reviews and no one thinks the pans do a good job with eggs. Maybe you’ve got to change the non stick pans more than you’d like but sometimes there aren’t good substitutes
Just wondering about your heat source. We got a butane burner similar to what you are using. This one said Do not use indoors. Is yours a different gas?
You have definitely put your stamp on stir frying. Great job! Oh, the variety of food, not just Asian food Hmart carries puts most other grocery chains to same.
I have a large Hexclad wok and a large frying pan as well and I love them. I use the frying pan 7 days a week and after a year it's still in like-new condition. As Mike pointed out, the non-stick pans that I had been using previously always wore out after a year or so, and they cost @$25. The Hexclad costs more to begin with but it's such a high quality, heavy pan that I expect it to last at least 5 years, and probably a whole lot longer.
I KickStarted all of the Bare Cookware products, and their knife set is the most balanced knives I've felt. I do recommend sealing the wood handles with butcher block oil.
7:25 if hexclad was so non stick why did you have to put so much oil in the pan? These channels lose me with their so blatant product placement advertising. Clearly selling out over providing information.
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
Not all peas have strings. Some varieties are bred to not have tough fibers. If they are homegrown they’re usually picked young enough before the fibers get tough. I grow them and have not yet had to string a snap pea or a snow pea.
From an unbiased buyer: Hexclad cookware is overpriced junk than won't last a year. If you want affordable non-stick, less toxic cookware, then I recommend Carote. I respect that this is his job, but that doesn't mean that we all need to go out and buy junk.
i swear i wrote this like a decade ago but its still true: we have the exact same taste in food every recipe or technique is interesting love your channel grats for 4M and still putting out stuff with no fear and supreme confidence\!
I love snow peas, but I literally gag when one of those little strings gets caught in my throat. But what a pain in the neck is having to take the string out of every single snow pee.
i really like the variation of cuisines in your channel but you are missing on so much delicious and nutritious foods from Algerian cuisine 🇩🇿, i suggest you check their soupes like Hrira and chorba frik these dishes are perfect for meal preping the longer they stay in the fridge the better they get, also Hmiss and couscous omg thes fire they all complete meals made one pot so healthy yet so flavorful also it was classified as the save nth best cuisine in the world and the first arabic cuisine,
Hexclad is a joke, over priced cookware that is both "non-stick" except all the high points.. which is stainless steel. unless you are floating in oil like this video it is not non-stick, and it can not be used like a stainless pad due to the PTFE (Teflon).
I'm one of the 10% of the population who cannot abide the flavor of cilantro. When I heard you say the first stir fry was going to be Thai. Ought Oh I said to myself, that's gonna have cilantro. But, so, I just leave it out. Otherwise your ideas are super.
Cabbage is so underrated and way too easily overlooked. It's cheap, versatile, keeps a long time in the fridge... Man I'm so hungry now!
Only weird thing is, cabbage gives me gas. Brussel sprouts do not
Plus u can find something to make with cabbages from every cuisine and they're usually very tasty recipes!
I noticed in one of your episodes, you had green onions in an airtight container in the fridge. I started putting mine in water in a pint glass on the windowsill. They’ve not only kept their freshness for weeks but are growing more stalks.
Passing this along since you use them so often :-).
I do that in fall, winter and spring or when it is cool enough here in California. I keep quite a few vegetables in water on the partly glass enclosed NE exposure porch in the cool season, including celery and Napa or Savoy cabbage, which I use leaf by leaf (wet paper towel wadded up at the stem end, keep in the plastic bag). The heat just kills things in the summer. You can just plant your green onions in pot w/potting soil. I have planted the ends and the yellowed semi withered ones in the garden, too. They bolt in the late spring so you want to aggressively cut and use. It's hard when you don't need the whole bundle from the store. Also when you grow them, you get to use the whole green onion to the green tips which is a big bonus. I love the bigger tougher ones for stir fry.
I just plant the ends in my garden - never ending supply!
Mike, thanks for sharing, there's some cool ideas in this video!
One thing I do is to start stir frying my veggies in a bit of oil, then keep adding splashes of water so they steam as well as fry at the same time, and one less pan to wash up. ❤
If you can't quite re-create Thai stir fried menu that you'd eat. A (not so) secret is Oyster sauce and MSG and touch of salted, even seasoning are full of sodium already.
And for the trick ,which a bit hard to do if you didn't use wok, Don't pour sauce over veggies, Pour at side of pan around the pan, and use veggies to wipe the sauce after fragrance.
You could try this with Ka lam tod nam pla(cabbage stired fried seasoned with fish sauce),
1Fried garlic
2.Get cabbage into the pan
3.pour fish sauce to the pan, not on the cabbage, Not use too much just let it slid off to middle.
4.wait till it fragrance
5.use cabbage to wipe the fish sauce.
6Taste, if it salty enough it's finished , If not repeat the step 3
You will get perfect side dish that require minimum effort, but everyone will love it .
for crispy eggs, you can up your game and made it into yum(spicy salad?)
Onion/shallot , Lime juice,fish sauce, chili. Mix it together, You can added some aromatic herb like (Thai)Celery, coriander. To it if you're like
What does this trick do (why pouring sauce on the side of the pan is better that over the veggies)? I am very curious about it!
@@ZielonookaOptymistka the sides of the wok (near the base) tend to be the hottest, so you can caramelize some of the sugars in the sauce by quickly pouring the sauce around the sides. If you just pour it on the vegetables, they won't be able to caramelize as well, so you get less of that deep savory smoky flavor.
@@chromberries7329 Thank you for explaination! 💞
@@nightroad5810 hi Oyster sauce,msg .what is third seasoning you mentioned please?
I just made your banana nut muffin recipe only I made it a cake, I cooked the cake in my air fryer pouring it direct in my tub in my Cosori air fryer I got recently and OMG it turned out beautiful and so yummy. I did change a couple of ingredients, I used sour cream in place of yogurt, I used olive oil in place of coconut oil, I used maple syrup in place for all the sugars you suggested, oh and I used just spelt flour in place of the other flours you suggested. It came out YUM and texture perfect!
I love your cooking technique and explanations for home cooking. I’m a home cook and it’s definitely good to experiment and keep an open mind with trying new recipes instead of eating the same thing over and over again. Thank you so much for these tips.
Everyone is saying it, but don’t buy Hexclad. It’s worse than stainless steel and it’s worse than nonstick. It does nothing well.
Get a D3 All-Clad stainless steel pan and an All-Clad nonstick pan.
Round it out with a classic Lodge cast iron and almost any carbon steel wok.
The stainless steel, cast iron, and carbon steel pans will last longer than your grandkids will live. You’ll only need to replace the nonstick after 6-7 years with proper care.
I agree with the comments that it’s disappointing to see hexclad being recommended especially when put so much work into these recipes and videos
I always skip the commercials. Fast forward.
What do you care? How about you PAY for the videos if sponsors make you butthurt.
It is these kind of decisions that will keep pro home cooks as lite entertainment and not be respected or trusted. Meanwhile, Kenji has a large loyal following because he doesn't take free junk from ripoff companies.
@@huitrecouturecreators should care about the products they recommend their fans, fyi lol
@@huitrecoutureHe knows that hexclad is just overpriced, overhyped nonsense and here he is lying about how amazing they are.
Obviously he need to have sponsers, but lying and saying good things about a product he doesn't believe in himself just makes him a sellout.
After seeing America's Test Kitchen's review of Hexclad, no thanks. Everything stuck like crazy unless coated in oil....which defeats the purpose of a non-stick. I'll just stick with my stainless steel.
I agree, I was honestly shocked to see him recommend it. 😕
he is also clearly using a ton of oil! He really does not show that the wok is a "game changer". I's say - if thats really such a good, game-changing non stick pan, show us how it works without huge amount of fat!
i was wondering how good they were. he said theyll last, but ive had my cuisineart stainless steel set that i thrifted almost new and 5 years in they are still good as new. cant beat the steel!
I have Hexclad and it's great. You do season it just like cast iron at first. Also, I clean it occasionally with Barkeeper's Friend (Hexclad says it recommends it) and it looks like new; then I season again. I use a thin slice of butter or minimal oil (like 1/2 to 1 teaspoon) or more if the recipe calls for it, and nothing ever sticks.
@@doughope761 if you have to use a fat and clean with barkeeper's friend, how is it different than using a regular stainless steel pan?
I always learn so much from watching your videos! I can't wait to try these recipes.
I LOVED THIS VIDEO!
Next week, I’m going to an Asian market to get the sauces you used and I am going to buy a wok too. Asian food is my favorite, but it’s a style I don’t have much experience with. I welcome more of these wok videos please!!
Have you tried making fermented black beans?
Besides the sauce, they can be added as toppers to stir fry, ramen, and salads. I just made a batch with red beans and used both miso and a teaspoon of just soured milk as a starter. Sour and starchy, these really bring a pop to fat and sauce heavy dishes.
14:38 Regarding substitutions for sake, I cook a lot of Japanese food at home and the best substitute is chinese cooking wine. 2nd best is sherry. If you only have white wine, then use it but the grape flavor and dryness may affect the overall taste.
Interesting. I've never actually tried sake but I've always used Soju as a replacement since it's also a rice wine. Are Soju and sake comparable? All the things you mentioned are too expensive where I live but Soju is very cheap.
@@leeanderson8773 I don't have much experience with soju but it might work ok in small amounts. I think soju is normally higher in alcohol than sake and has a more neutral flavor (closer to vodka than to wine), so that would have an effect on the flavors of a dish, but probably worth a try!
I think if you have mirin in the mix you can just use a bit more of it as it has somewhat similar flavor profile to sake. Just make sure to balance the sauce with salty stuff that it doesn’t get too sweet. I don’t think soju would work very well as it’s very neutral. Agreed on Chinese cooking wine and dry sherry. Regular white wine would bring too much acidity so I’d avoid it
Do you know any alcohol free substitutes for sake/mirin? I've seen some substitutes being sold in Australia and stuff but they aren't available where I live lol
@@user-Dinnar true but how is this relevant
I began pre-cooking my mushrooms this past year (albeit by microwave) and getting much better results out of the wok; will have to try the carrots, peppers, and even cabbage in the future.
Don't forget garlic and onions ;)
You get better results because this helps get rid of a lot of the water in the mushrooms which will prevent any frying from taking place.
I agree with the blanching. It is the key.
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
@@John_Fisher it helps because it cooks faster and your vegetables get more crunchy.
@@CarlosMdz72 Thanks for the clarification. The texture change (crunchy) could certainly be worth it alone, but could you clarify the 'cooks faster' part?
I'm sure blanched vegetables cook faster than ones that haven't been blanched, so if I'm meal prepping in advance it makes sense to do so... but if I'm at the point of actually making dinner is it really faster to bring a pot to boil and blanch them, then finish cooking them in the stir fry compared to just stir frying them from raw?
All purpose stir fry sauce
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp miso or black bean paste
2 tbsp black vinegar
2 tbsp Chinese cooking wine
1 tbsp sweetener of choice
1 tbsp chili paste
4 tbsp stock of choice or water
1 tbsp cornstarch
Best stir fry I ever had- my cousin made the sauce using root beer and orange zest. I don’t remember the rest but omg it was so good
No way those eggs were cooked to your liking, that’s why you don’t flip the eggs but spoon some hot oil from the pan on top instead, so that all of the whites are cooked and yolk is still runny. That’s the beauty of Thai fried eggs - the contrast of crispy bottom and runny yolk. Cool technique on the veggies though, will definitely try. Andy Ricker is legit
I just made the Thai stir fry and it was truly delicious! The veggies were flavorful and had just the right texture.
Being gluten intolerant, I made candied ginger one year for Christmas treats. They surprising by product was the sweet ginger syrup which was amazing in asian sauces and citrus based drinks virgin and otherwise. I did find I that I needed to keep it in the refrigerator and use it up fairly quickly. It would probably last pretty well for a little while in a really cold fridge (clean off your compressor coils if your fridge is not cold enough).
I always de-string the snow peas or sugar snap peas. I’m surprised that no one else seems to do this. I also do the same for celery. An Italian I dated taught me this. He was a former chef. With celery, just make a shallow cut on the inside of a stalk near the end, snap it to the outside and pull - most of the strings will come away. Anyone with digestive issues will thank you. 😎
I do that too!
Ive just done this with celery! I cut into the top of a stalk but stop before it goes all the way through so i can pull the strings off with my thumb holding the strings against the knife. It doesnt get everything at once but i find its a very methodical but good method
@@jessgulwell1274 Have you tried it at the bottom of a stalk? I don’t remember if I did it that way too. It’s amazing that all those tough strings would normally be ingested! Ouch! BTW, I treat celery like any other vegetable - cut up, cook till soft - add butter, salt & pepper. Pretty good that way. 😁
It’s also a way to use up all the celery since most recipes only call for a stalk or two.
I always de-string snow and snap peas … I can’t believe everyone doesn’t do this….
My mum does this so I grew up eating them de-strung. But when I moved out I forgot to do this, and have never really noticed the difference in taste?
Thanks Mike, great job as always. Excellent video quality, excellent presentation. Way to go.
This is why I love your channel. Thank you for the inspiration!
Thanks for sharing all your delicious recipes
0:00: 🍲 Exploring new stir fry recipes from Thailand, China, and Japan to add variety to weeknight meals.
2:56: 🍲 Innovative stir fry preparation with blanching and aromatic spices.
5:15: 🍲 Creative sauce for vegetable stir fry.
8:21: 🍳 Innovative cookware combines benefits of stainless steel and non-stick for a new cooking experience.
11:00: 🍲 Pork shoulder marinated with ginger, onion, soy sauce, and sake for tenderization.
13:18: 🍲 Creative stir fry with pork, onion, and cabbage in a flavorful sauce.
16:07: 🥦 Creative stir fry recipe using tofu, bok choy, and green onions with a versatile sauce.
miss back when he was sponsored by real cookware that were genuinely good products
He has a family to feed
@@chromberries7329
Almost 5M subscribers with ads and sponsors. Pretty sure his kids are eating just fine.
@@chromberries7329 He seems to already be pretty independently wealthy, with over 4 million subs and good view numbers this is just dumpstering his integrity for a quick buck. I would rather he only take deals from actually good products instead. Look at kenji, that guy hasn't taken a single sponsorship/brand deal and he does just fine financially. He bought his own restaurant in SF for crying out loud. I'm very disappointed in Michael.
My hexclad pan is fine, so I don’t understand the problem.
Beautiful video, as always, i wanted to offer another alternative to sake, i found that sherry is a better substitute than white wine is!!
That first stir fry needed some wok hay. Wok way too small, under heated and overcrowded. You don’t need a fancy hex clad wok. A well seasoned carbon steel wok will take stir fry’s to the next level.
I don’t get the pre-blanching of the veg either. Just cut the veg smaller, use the right tool and use a screaming hot wok. Also don’t throw all the veg in at once and cool the wok right down.
Asian restaurant kitchens have extremely powerful gas burners so at home you have to be careful to manage your wok temp.
Agree - that wok is so bad, I have a carbon steel wok, it’s a good size, is lightweight and gets super hot.
Tho’ I do blanch my denser veg first - no need to blanch cabbage, it cooks really quick.
I was lucky enough to eat at Pok Pok so good. It is sad that it is gone. But you just reminded me to go in my cabinet and pull out that cookbook.
I wish I lived somewhere where I could find the king oyster mushrooms! They look so good! I’m lucky if I can even find shiitake mushrooms!
Lol I live in Alabama. we don't even have an Asian market. I feel you 😢
Reckon you can buy em online. Nice to see what you’re buying though.
These recipes look amazing! I have a set of hexclad - best pans ever! Can't wait to try all these recipes in them. Yum!
I would say stir fry is my favorite meal for myself as a work from home mom because I can whip one up for myself and it’s delicious and I can get lots of vegetables in. But transitioning that to a family meal is always an issue. Do you have e any tips for making a big family sized stir fry without having to make it in several different batches? Or a recipe that works okay in a larger quantity where you just can’t get as much pan contact and intense heat?
One tip is to make the sauce ahead of time...whether the one mentioned or a peanut sauce. The stir fry evolves to your mood after that.
Stir Fry veggies you can do a
-Simple Cabbage, Garlic, Spring Green Onions and slice carrots with a dash of soy sauce and oyster sauce..add salt and pepper to taste and add Some corn starch water to the juice .if you want that Nice Gravy like consistency stir fry veggie..
-Baby bok choy with sliced garlic and add salt to taste(toss the baby bok choy in hot oil pan to crips)
-SnowPeas, Mushrooms, Red Peppers, Bean sprout , Garlic and Green spring onions with a splash of oyster, dark soy, sweet soy sauce and sesame oil. add salt and fresh black pepper to taste..
Thai people eat many foods with a fork and spoon, specifically because the sauces are very thin. The fork is used to push the solid food into the sauce-filled spoon.
Ex Philly boy (Delaware County) living in TH the past 20+ years, and yes, your Thai stir fry sauce is spot on here.
As a person with an advertising/marketing degree, I had a good giggle with the black/white scene. You nailed it! :)
Fuck Hexclad.
Use stainless steel pan for a fraction of the cost.
I’m gonna have to cook these bad boys these dishes look amazing. Thanks for sharing.
Brilliant move, my new thing will be blanching the veggies. I can't wait to try awesome video 😊
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
Stir frying is high heat, fast cooking - if you don’t blanch the veggies first, they won’t cook properly. Short blanch only so veg retains some crunch.
I like the crispness but I want my carrots and cabbage a bit softer plus I'm thinking there really clean now will see how it turns out
I learned about WOLL nonstick from Chef Jean Pierre and will be buying one. Yes, expensive, because their process uses diamond flake. When I see him using metal utensils on it I cringe, but he stated he’s been doing that on the same pans for years, something like 10 years.
Could you do a video on what is gluten free in Asian noodles and soy sauces? My husband is super sensitive and I’m at a complete loss as to what is safe.
I got a hexclad for Christmas and I'm enjoying it quite a bit.
I really like the design of your pots and pans rack, where would I be able to find this design or did you make it yourself?
Just bought a block of firm Tofu ... gonna try frying it!!! Mahalo for the idea
I don't even need to try those. I KNOW they will taste delicious just by watching how you cooked them.
Have you tried baking soda on the tough beef to tenderize it!? I just did and it was a game changer!!!
Yummy! What is the brand of butane burner you are using? We have induction and need an alternative for stir frying
I use stir fry as one of my so-called kitchen sink recipes, because you can toss in everything but the kitchen sink and it'll still be good. No reason to try to pick specific recipes for stir fry unless you really like eating it daily, just use what you have leftover, it keeps it original.
so I totally agree and that's what I've historically done all my cooking career. For me a video like this is about taking specific recipes and using them to extract new techniques and flavors from so we can ultimately see the kitchen sink.
Drooling! These look great
which stir fry are you making for dinner?
#1 - looks so good.
Link not working for the hexclad
Meat only stir fry lol
The one where you blanched the vegetables. lol
The first one!
Thank you for including tofu in this video ❤
I'm sorry but hexclad pans are just not good at all. They are insanely overpriced, and they can't be used at high heat (above 500 F) without degrading the nonstick part of the surface, which makes them useless for stir frying. And most importantly food sticks HORRIBLY to these pans - i had a set of these and returned immediately after cooking a few different dishes with them. Try carbon steel if you want a somewhat nonstick surface that is actually durable and safe at high heats, or stainless if you don't mind a bit of sticking. Even a cheap nonstick pan will work just as well if not better than a hexclad for a fraction of the cost
I agree. That hex clad wok didn’t look up to the job of a serious stir fry.
i wonder if this is why he basically cooked/blanched instead of frying the veggies...
Lol the caption did you dirty!!! "I was really close to ending my relationship with non-stick pants"
Definitely gonna be trying the pork dish!
Prohomecooks seems ethical enough with the sustainable farming, and nutritious cooking for the family. That all goes out the window when he takes dodgy ptfe/teflon sponsors like hexclad. It’s unfortunate and I expect more from this channel.
If you buy a product without researching it first, that's on you. Let the comments say what he can't, he has a family to feed after all.
@@chromberries7329That’s simply terrible reasoning. It’s not okay to knowingly mislead a group of people just because “you have a family.”
my stir fry for the last 4 years: celery and onion with rice noodles and soy sauce and random leftover meat
Wok With Tak is a good youtube channel about stir fry, good ideas. Might try a collab with him for stir fry
Yum! Thanks. Love your content. Happy 2024!!!
I tired this and it was a big failure. I balanced it and got it in cold water. I used a big cast iron pan as I do t have a wok. I did put the veggies in a strainer before I put in in my pan. It was very watery and didn’t cook the veggies enough. I am wondering what I did wrong. 😊
Great video! I don’t understand people in the comments hating on the pans because they can’t afford them? Im sure you have other videos recommending other options, but at the end of the day, people can use whatever they have or can afford. These pans are not mandatory, but for those who can afford them the recommendation is welcomed.
They're hating on the pans because the pans are shit.
From all the reviews I've seen on Hexclad, they are basically the best non stick you can get, but they are NOT a replacement for carbon/cast or stainless steel as they can't get as hot so you won't get as good of a sear.
I know you need all those special bottled flavours, but I would never use them up before they would expire.
Lovely tips for the wok, though, thanks!
Love the cooking but heads up on the Hex clad pans that black coating is PTFE once you learn about it i quit using it and eating off it!
I found no white paper on PTFE that determined it was toxic in normal uses.
If you don’t like using non-stick then don’t use it.
PTFE might be dangerous, but there is no solid evidence at this time to prove it is or isn’t harmful.
Can you give vegeterian alternatives for Oyster sauce please? Thanks!
They actually make vegetarian oyster sauce. Just pick up the one that says vegetarian on it and you should be good to go! As for flavor differences I am not sure because I’ve never tried it, or at least to my knowledge I haven’t, so I can’t speak on tastiness.
hexclade isn't scuffing with that blender stick?
also does it not also have the heat fume issue?
I don’t have Hexclad, but I’ve watched many reviews and no one thinks the pans do a good job with eggs. Maybe you’ve got to change the non stick pans more than you’d like but sometimes there aren’t good substitutes
I have to know what bowls you use! They look beautiful
This might be a little off topic, but how much volume does the air fryer you use have?
what make and model is the stand alone gas wok stove are you using? is that. natual gas or propane? thanks in advance
I tried your teriyaki sauce. NICE!
@ProHomeCooks what is the knife you are using in the greenhouse?!?! I need one for my leafy greens!!
Just wondering about your heat source. We got a butane burner similar to what you are using. This one said Do not use indoors. Is yours a different gas?
I'm asking that same question.
Do you have a review of those pots & pans?
I would like some information on the single burner you use.
You have definitely put your stamp on stir frying. Great job! Oh, the variety of food, not just Asian food Hmart carries puts most other grocery chains to same.
I have a large Hexclad wok and a large frying pan as well and I love them. I use the frying pan 7 days a week and after a year it's still in like-new condition. As Mike pointed out, the non-stick pans that I had been using previously always wore out after a year or so, and they cost @$25. The Hexclad costs more to begin with but it's such a high quality, heavy pan that I expect it to last at least 5 years, and probably a whole lot longer.
Could just get a normal wok, season it, and its insanely non stick and wont flake cancer particles into your food.
After a while the hexaclad surface will fade. Then you have to throw away your
expensive pans.
Love your content man! So yummy 🎉🎉🎉🎉🎉
Excelentes opciones, Mike, Gracias!! Necesito salsa de pescado, mirin y sake en mi refrigerador😂
My mouth flooded with YumYum I Want Some watching this 😍😛 Thanks for the spin on boring ole stir fry!
Why use the gas portable stove when you’ve already got the induction stove behind you? Legitimate question as I currently only have a gas stove.
The sounds are amazing, tempted to join into those ooooohhh and aaaaahhhhs :D
Do you have a recommendation for some good knives?
@@GlockPeace well, mine are 11 years old and start to fall apart.. it's time to get new ones for the next 10+ years.
I KickStarted all of the Bare Cookware products, and their knife set is the most balanced knives I've felt. I do recommend sealing the wood handles with butcher block oil.
thanks for sharing this!
A Vietnamese friend showed me recently how pea pods can be used for flavoring meat. I had no idea it is a thing!
7:25 if hexclad was so non stick why did you have to put so much oil in the pan? These channels lose me with their so blatant product placement advertising. Clearly selling out over providing information.
Thanks for making 2 of them veg-friendly. :)
Can you explain the reason for the blanching? I get doing it for stuff you're going to freeze or to peel tomatoes, but what is the benefit(s) here over just cooking the vegetables in the stir fry?
He said it in the video, to preserve color and texture.
what kind of "neutral" oil do you use?
Where do you get black vinegar?
Hexclad delivered only to US and Mexico.. 😢
Why didn't you pull the string on the peas?
Not all peas have strings. Some varieties are bred to not have tough fibers. If they are homegrown they’re usually picked young enough before the fibers get tough. I grow them and have not yet had to string a snap pea or a snow pea.
From an unbiased buyer: Hexclad cookware is overpriced junk than won't last a year. If you want affordable non-stick, less toxic cookware, then I recommend Carote.
I respect that this is his job, but that doesn't mean that we all need to go out and buy junk.
i swear i wrote this like a decade ago but its still true: we have the exact same taste in food every recipe or technique is interesting love your channel grats for 4M and still putting out stuff with no fear and supreme confidence\!
Mmmmm, the crispy egg! Gonna try that😀
I love snow peas, but I literally gag when one of those little strings gets caught in my throat. But what a pain in the neck is having to take the string out of every single snow pee.
i don't like tofu but that last one looked pretty good i would try it with chicken
i really like the variation of cuisines in your channel but you are missing on so much delicious and nutritious foods from Algerian cuisine 🇩🇿, i suggest you check their soupes like Hrira and chorba frik these dishes are perfect for meal preping the longer they stay in the fridge the better they get, also Hmiss and couscous omg thes fire they all complete meals made one pot so healthy yet so flavorful also it was classified as the save
nth best cuisine in the world and the first arabic cuisine,
Hexclad is a joke, over priced cookware that is both "non-stick" except all the high points.. which is stainless steel. unless you are floating in oil like this video it is not non-stick, and it can not be used like a stainless pad due to the PTFE (Teflon).
I don't trust him or see him the same way after that "paid air fryer " content
The Hexclad is a total waste of money. I know from experience. My stainless steel pan I wayy better and cheaper😅
I ordered it and now want to get it cancelled.
Any good recommendations that are worth buying?
I came to the comments to say the same thing - hexclad pans are such a scam and are outrageously overpriced for what you're getting
Yeah I fell for the copper pan scam. It’s definitely not nonstick and cleaning the pan after cooking meat is a pain in the @ss!
I'm one of the 10% of the population who cannot abide the flavor of cilantro. When I heard you say the first stir fry was going to be Thai. Ought Oh I said to myself, that's gonna have cilantro. But, so, I just leave it out. Otherwise your ideas are super.
"Cilantro as grossness" gang rise up! I always just leave it out, maybe throw in fresh parsley instead.
When blanching the veggies, doesn’t the mushroom soak up the water?
They release their water when cooked in water, I know it doesn't sound like it makes sense but it does
@@Epicdps thanks!