+Ray Mack's Kitchen and Grill --- Wow, another one. Lot of people wanna come ( after viewing my videos ). Only if i won a lotto, that i will have large place and cook for my dedicated subscribers. Thanks for watching.
Thank you SO SO much for all these wonderful cooking lessons, I have stopped eating American food an am only eating Asian food, I feel so much better and I have lost weight-Fat! I enjoy all the sounds :)
That is awesome. By cooking chinese cuisine yourself, you be able to control what ingredients goes to wok, cut more fatty , sugary , salty stuffs. And make it healthy one. Thanks for watching.
Sorry about that. I should have deleted this video. Our video camera have no audio adjustment ( My first cheap borrowed camera for my early cooking video making ) It was so sensitive that it can record people talking next room. Thanks for watching.
+Joe Carter ---- Just like i do. leave over Char Siu, put inside to be frozen. And when time come, make fried rice. Minimal food waste. Thanks and thank you for watching.
Just made this tonight, it was my first time eating bok choy (family is Uruguayan, it doesn't really exist there hahaha) and it was awesome! Thanks for the video chef 😊😊
Bok Choy is delicious !!! you are a great chef. If you have a cook book out i will buy immediately and if you have a restaurant near my house i would be there everyday !!
+76Lonnie --- Yes, delicious specially crunchy white stalks and soft green leaves. Lot of my relatives and friends have suggested that ( cook book / resto ) but no thanks. I enjoying my retirement days, with my grand kids and adult kids. Thanks for watching.
Happy Wok thank you for sharing! Looks delicious!!! I have never purchased a camcorder, would like to. Need to get my pets on video for memories....I would like nice clear image like yours. What camera brand you recomend, I would appreciate if you can please let me know your camera brand and model...Thank you!
+Mari Santiago --- Thanks for liking my video. Yes, after researching what will be my next camcorder, I finally decided to get this Canon VIXIA HF R600. high definition, easy to operate. And most important is , it auto focus from 2 inches ( close up ) to infinity ( landscape). Thanks for asking.
I don't understand why your garlic and ginger never burns!! What level of heat are you cooking with? If I did this, it would be little bits of charcoal. LOL Even when finished the garlic and ginger never turn into little black crisps. I thought this was done on high heat. Please help!!
The electric stove was set at medium high. And I got the shrimp at my left hand and spatula on my right hand. I watch the minced garlic/ginger being stir fry for 5 to 10 second. Before they turn dark brown ( not black ) I immediately drop the raw shrimp and give it a quick stir & tossing. A little practice your be able to master this technique. Later, you can try at high heat with the same technique. Quick and easy. Thanks for asking and also thanks for watching.
+PinkeeLee ----I think watching my cooking videos built appetite? just kidding. Oh ! yes, we have good sources of fresh vegetables from central washington state ( yakima valley ) Thanks for watching.
No, after the entire dish was ready, you had to add water-corn starch solution to make it thicker and every ingredient glisten. Check your final photo.
Your right..sorry about that. I did not add water-starch mixture in this particular recipe. That is why in my list of ingredients, I didn't wrote water-starch. But you may add those to thicken the sauce, if you like. Thanks for your suggestion.
+Kody Wilcox --- Oh! thanks. I needed that correction. I am having problems, learning perfect english grammer. I having a hard time for this. English is my second language. Thanks again.
+CowTaurog --- LOL... you just make my day. I almost fall out from my chair of laughter. Yes, my wife is much louder ( specially she nagging ). That is good idea and look for another one. ( I hope my wife , will not kill me -- if she seen this posting, LOL...) ( that was really funny, i like your sense of humor ) Thanks for watching.
+valdezorbust --- I used canola or corn oil most of the time ( from Costco or Sam's club ) but i preferred peanut oil, where smoke point is higher than those. So we can stir fry at higher Wok temperature. Thanks for asking .
I’m making this tonight, thanks!
Hope you enjoy and like it too. thank you for watching.
Oh yeah...I could eat at your house anytime. Awesome
+Ray Mack's Kitchen and Grill --- Wow, another one. Lot of people wanna come ( after viewing my videos ). Only if i won a lotto, that i will have large place and cook for my dedicated subscribers. Thanks for watching.
Delicious & nice looking dishes and they always makes me very hungry...lol
+Mister Caribbean Roots --- Thanks. Maybe you should plan ahead and make your own? LOL... Thanks for watching.
HAPPY WOK
LOL...^^
+Mister Caribbean Roots --- Happy cooking.
Тhank you very much for this recipe, it is just wonderful. And thank you for your great sense of humor. You are very special...
Thank you very kindly. Laughter is the best medicine, they said. thanks for watching.
Thank you SO SO much for all these wonderful cooking lessons, I have stopped eating American food an am only eating Asian food, I feel so much better and I have lost weight-Fat!
I enjoy all the sounds :)
That is awesome. By cooking chinese cuisine yourself, you be able to control what ingredients goes to wok, cut more fatty , sugary , salty stuffs. And make it healthy one. Thanks for watching.
Wow, I am going to try it tonight.
That is a good plan. Let me know if you like it. Thanks for watching.
This looks wonderful. I've been trying similar recipes and soup as well. 🦐 🥬
Hope you enjoy
so simple and delish.. I am making it today. thanks Happy Wok..
+zulfana zia --- Thanks . Yes, make some today. Thanks for watching.
looks so good
+Pam's Life --- Thanks & Thanks for watching.
Just watched this video as I am cooking bok choy with prawns. Only setback is the sharp noises caused by the thumping of bottles on the counter.
Sorry about that. I should have deleted this video. Our video camera have no audio adjustment ( My first cheap borrowed camera for my early cooking video making ) It was so sensitive that it can record people talking next room. Thanks for watching.
Oh MY!!!! This looks so good!
+Trevette Chambers -- yes, it was tasty. Thanks . and also thank you for watching.
why do I torture myself hearing this man eat that amazing food?
I suggest , make some and enjoy this delicious cooking. Thanks for watching.
made this last night with some your recipe char siu fried rice, (using char siu made with your recipe and frozen). Fantastic
Thank You
+Joe Carter ---- Just like i do. leave over Char Siu, put inside to be frozen. And when time come, make fried rice. Minimal food waste. Thanks and thank you for watching.
oh man this looks good! keep um' coming devine chef! ;)!
+anirtap19 --- yes more to come. Thanks for watching.
EXCELLENT A FAVE THANKS
Glad you enjoyed it
Love it!
+Kerry Scott Thanks and thank you for watching.
Just made this tonight, it was my first time eating bok choy (family is Uruguayan, it doesn't really exist there hahaha) and it was awesome! Thanks for the video chef 😊😊
That is wonderful. First time bok choy and you guys like it already. That is great. Thanks for watching.
That looks good thank you :-)
+HeliMicky --- Thanks so much and also Thanks for watching.
Very nice simple and delicious looking recipe. Thanks. By the way, you're not the first chef who ever set off a smoke alarm. Me too.
Thanks. Yup annoying smoke alarm, that now, i used a plastic bag and a rubber band to seal it. LOL...Thanks for watching.
Look yummy
+L Sulasno --- Thanks and Thanks for watching.
Bok Choy is delicious !!! you are a great chef. If you have a cook book out i will buy immediately and if you have a restaurant near my house i would be there everyday !!
+76Lonnie --- Yes, delicious specially crunchy white stalks and soft green leaves. Lot of my relatives and friends have suggested that ( cook book / resto ) but no thanks. I enjoying my retirement days, with my grand kids and adult kids. Thanks for watching.
Happy Wok thank you for sharing! Looks delicious!!! I have never purchased a camcorder, would like to. Need to get my pets on video for memories....I would like nice clear image like yours. What camera brand you recomend, I would appreciate if you can please let me know your camera brand and model...Thank you!
+Mari Santiago --- Thanks for liking my video. Yes, after researching what will be my next camcorder, I finally decided to get this Canon VIXIA HF R600. high definition, easy to operate. And most important is , it auto focus from 2 inches ( close up ) to infinity ( landscape). Thanks for asking.
Thank you!!!
+Mari Santiago --- your welcome.
I don't understand why your garlic and ginger never burns!! What level of heat are you cooking with? If I did this, it would be little bits of charcoal. LOL Even when finished the garlic and ginger never turn into little black crisps. I thought this was done on high heat. Please help!!
The electric stove was set at medium high. And I got the shrimp at my left hand and spatula on my right hand. I watch the minced garlic/ginger being stir fry for 5 to 10 second. Before they turn dark brown ( not black ) I immediately drop the raw shrimp and give it a quick stir & tossing. A little practice your be able to master this technique. Later, you can try at high heat with the same technique. Quick and easy. Thanks for asking and also thanks for watching.
@@HAPPYWOK I will try tonight! I think my heat is too high, but this will be a good dish to practice on. Thank you!
i must stop watching your videos right before dinner. that is beautiful bok choy. you must have a good market or two for your ingredients.
+PinkeeLee ----I think watching my cooking videos built appetite? just kidding. Oh ! yes, we have good sources of fresh vegetables from central washington state ( yakima valley ) Thanks for watching.
Luuuuuuuv bok choy mmmmmh
+Maria Tweets . Yes, crunchy bok choy. Thanks for watching.
❤❤❤❤
Thanks.
@@HAPPYWOKYou’re welcome! Thank you for sharing all the wonderful recipes with us.😉
You forgot to mention that corn starch was added.
was added to the marinating shrimp?
No, after the entire dish was ready, you had to add water-corn starch solution to make it thicker and every ingredient glisten. Check your final photo.
Your right..sorry about that. I did not add water-starch mixture in this particular recipe. That is why in my list of ingredients, I didn't wrote water-starch. But you may add those to thicken the sauce, if you like. Thanks for your suggestion.
Hi Chef Lee, shrimp is singular and plural... No need to add an "s." :)
+Kody Wilcox --- Oh! thanks. I needed that correction. I am having problems, learning perfect english grammer. I having a hard time for this. English is my second language. Thanks again.
Ha just throw the smoke alarm out the window. And maybe the wife too, depending on which one is louder.
+CowTaurog --- LOL... you just make my day. I almost fall out from my chair of laughter. Yes, my wife is much louder ( specially she nagging ). That is good idea and look for another one. ( I hope my wife , will not kill me -- if she seen this posting, LOL...) ( that was really funny, i like your sense of humor ) Thanks for watching.
I bet you wondering why these weirdos wanna see you eat what u made
+GaMeZaHoY ----- That is funny. But i have no definite plan to face the video camera. thank you for watching.
What is your cooking oil?
+valdezorbust --- I used canola or corn oil most of the time ( from Costco or Sam's club ) but i preferred peanut oil, where smoke point is higher than those. So we can stir fry at higher Wok temperature. Thanks for asking .