Yo Ethan I gotta give you props, I've been on a diet for the last couple months and your videos have helped me eat well while having great success in the diet. Plenty of other food youtubers are great but you have the perfect blend of practicality(a lot miss this all together) and healthy dishes. A lot of people owe you and you deserve all the success you get and more.
@@bishoppope2921 Same actually, its a perfect recipe to make and portion out ahead of time. Its also really good with ground turkey and some extra lemon added.
I'm not an expert in stir fry by any means, but when I tried to learn more about them, one thing that I did learn and instantly made my food taste better is NOT using olive oil. Use high smoke point oils as you want the wok to be as hot as possible and that temperature will usually be too high for olive oil. It gives the food a bit of a slightly burnt/rancid taste. Now, you are by far a better cook than me, and you probably already know this and choose to use olive oil to fit the italian vibe of the dish, but I thought I'd still comment for other people to see. Great dish Ethan! Cheers all the way from Portugal!
I love how you focus on recipes that most people can reasonably do. Most cooking channels are too into the details that it becomes impractical with all the equipment and time put in. Love this channel.
Stir fry is one of the most useful and diverse techniques anybody can learn,not only is so easy to get the hang of it but also teaches other important techniques such as heat control and flavor layering which tend to be ignored. An awesome way to "clean the fridge" Great vid!
@A M you retain more color, texture and nutritional value as it spends less time on a pan. If you are using a well seasoned wok you can also reduce the amount of oil you need making it a bit healthier. It also teaches you adequate heat control, layering, cooking times, caramelization. Certain sauces or liquids react differently when they are cooked at high heat so their composition changes. You don't just throw things on a pan and call it a day; the way you cut the vegetables and the protein, the type of sauces you will use, wether yiu want to add egg, rice or noodles all have to be taken into consideration before even firing the wok. it takes a bit of practice to get the hang of a good stir fry so your cooking skills improve, it teaches you good mise en place practices, organization and speed. Is also rather quick and a good way to utilize a whole array of vegetables and proteins, so you can whip out meals in no time compares to other cooking methods
I agree many people just toss the ingredients to make stir fry, there is a certain technique, minimum level of heat to make it right! I don't prefer using olive oil though, something more neutral and with high smoking point may be a better choice?
Depends on the type of olive oil, more expensive green extra virgin stuff can get bitter and burnt tasting but the clear yellow cheap cooking olive oil sold in large containers (do they do that in the States? idk) is basically gonna work just fine at any temperature that doesn't burn your kitchen down anyway.
@@HungryManKitchen But it is. The reason they call it "extra virgin" is because most olive oil is the second kind, which is better in some ways and worse in others.
@@jaspervanheycop9722 Exactly my point, those yellow ones are refined and high temperatures and chemicals are used in the process. That process removes most of the aroma and its natural antioxidants and artificial substances need to be added to have a longer shelf life. I'm quite a bit interested in the topic and avoid using "refined" olive oil due to the above reasons and other frauds, and use only cold pressed or virgin olive oil for finishing or low temp cooking.
As someone with some Asian (Indonesian/Cantonese) roots, I find it hilarious how Westerners will often make stirfrying out to be some rocket science or secret Asian art or something. It's just tossing leftovers into a wok and frying them on high heat with some aromatics! One rule I would say is pretty much universal though, and Westerners do get wrong: make either a starch-forward or meat/vegetable forward dish. Then complement it with a side that fills the missing piece. So for example: Beef and broccoli? serve with plain rice. Fried rice or noodles? serve it with a nice stewed veg side or some meatballs or skewers. It keeps the wok from becoming crowded and making stuff gummy or undercooked.
As an ignorant westerner who is still learning thanks for this. Using a wok and stir-frying seems to be one of the most simplest and straightforward ways to eat a healthy and tasty meal. If we got everyone in America on board we could probably save our nations waistline.
Timing everything right takes some practice, as does ingredient ratios. The number one thing you see with amateurs who don't know how to stir fry is they swamp the pan or add too much liquid and poach the food instead of stir frying it, and the average home kitchen is generally not equipped with the heat to do it really properly (or uses electric coils, in many parts of the US). Contrast with the one-pot meal that has been popular in the US since the 80s and 90s, which is generally a lot more foolproof.
Ethan, I have to say, I absolutely love your abstraction of recipe construction that you put in your videos, like you did at the start here. I think it's one of the things that makes your channel incredibly high quality. Great stuff as always!
love your videos man. You teach us HOW to cook, rather than bogging us down with specifics and sending us on wild goose chases for obscure ingredients. Much appreciated.
I do this kind of thing with greens all the time. Greens wilt in awesome too, and a quick deglaze will actually emulsify pretty well and turn into a light coating sauce without adding anything else.
I encourage you to try! Ethan does a very good job of presenting complex cooking techniques as something accessible and worth trying. While long term I expanded my knowledge on wok frying and deep frying on other channels, actually Ethan's video made me realise I can try them for the first time. I cannot quite put the finger on what exactly, but there is something that makes his recipes feel simple and accessible.
@@dask7428 Everyone was beginner at some point, Ethan included. Also, fear is very subjective. I cannot imagine myself bungee jumping due to fear of heights whereas a friend of mine would not even think of going surfing over deep waters.
I love stir fries. The basic process works great for most stir fries. Some dishes require slightly different techniques, like dry fried green beans. That benefits from slow frying just the beans first to wrinkle and slightly char them before taking them out and cooking the aromatics and other ingredients. This looks really good! Nice all used wok you have there!
Dude!! You just changed my life!! I have been looking for healthier options and this hits the spot! Keep up the good work! Could you also please do more of original delicious healthy recipes, not so much low calorie versions? I would highly welcome that! Thanks!!
Great video as always, Ethan! My favorite go-to method of cooking trough a busy week! Thanks for the tips, this Italian styr fry goes to my "From Ethan" playlist to prepare! Awesome!
I tried this recipe for dinner and it came out great. I used shallots and chipotle peppers fir the aromatics. It gave the stir fry a nice flavor I’ve never really knew how to use asparagus beside boiling with butter. Would like other stir fry ideas in the future.
I started cooking for myself a couple of months ago and I absolutely agree, stir frying is easy, fast and versatile, the best technique to learn if you are just starting to learn how to make food.
Honestly, learning how to stir fry changed my cooking life! It's as close as it gets to a cheat code. I had some chicken breasts that were starting to smell bad and some veggies that didn't look too good. Threw in some spices and dark soy sauce, stir-fried and I accidentally made Chinese Chicken Curry and it was one of the best things I've made in my life! The only thing I didn't like about the whole dish was the overcooked rice I made in a pot- the rice cooker is in delivery and I desperately needed some cooked rice asap.
Thanks for your videos, I enjoy them and they are straight forward and easy to follow. In particular I enjoy the fact that you cover dishes from the south east Indian continent and add a western twist to them as I'm a Pakistani Canadian, so finding the right spices and or a balance between ease of preparation vs time is sometimes an issue. But you bridge those very well. Keep up the great work.
The thing I like about your videos over some one like Josh or Babish are that your are super simple and amazingly easy to make for a home chef! Keep it going!
I agree. They’re practical and Ethan mostly outlines food I should be eating right now. Josh and babish are cool and I’ll stay subscribed but how to make a calzone isn’t what I need right now personally. Not to mention some of their things are labor intensive, meaning many dishes and timing and work well with a bigger kitchen.
Ahhh i see you are getting into the modernist cuisine books, they are not cheap but i recommend them to everyone, some of the best books i have ever owned
Great video! New subscriber. This is one of my favorite ways to cook. Using whatever in your refrigerator, proteins, vegetables, herbs and leftovers. For Asian-inspired dishes, I always have Thai Basil on hand as it makes for authentic, fragrant dishes. If you have a local Asian supermarket, things like fish sauce, oyster sauce, soy sauce, sweet soy sauce, fried chili oil, wasabi, ginger, snap peas, chili peppers, etc., turns up the flavor, and there are five. Cauliflower rice for lower carbs. You can create any stir fry or hash this way.
Ha! I love that you recommend olive oil for stir fry. I use it all the time. Fried rice, thai curries, even chicken with cashew nut. No reason to go for unhealthy junk seed oils.
Ethan, please do a video explaining the various gastronomy and scientific effects that take place during cooking that you reference often in your recipes. I would love to learn more about this, but have been unable to find proper resources. Can you recommend anything if you won't do a video about it? I remember you've discussed doing a video about this previously, I would really like to see it. Thank you for all the effort you put in, you are easily my favorite of the RUclips cooks.
Great video! May I suggest talking about how to develop a sauce for a stir fry. Like how you talk about salad dressing. I think that would be super helpful
Great video; I would definitely find more - how can I cook using these technique videos - more useful than how do I make the correct general tso chicken stirfry video. Everyone's done them. No one bothers talking technique and how to adapt it because that's harder. So if you can bring more like this, I would definitely love to see them. Not all the time, as I understand they take time to make, and sometimes just filming a "hey look how do I make this but better" video is more of a show-off type of thing without adding value. And now I digress. Keep up the good work!
Love the intent of the video! While I appreciated the use of whatever you have on hand ingredients, I would have liked to have seen you touch more on the longer cooking time vs shorter cooking time veggies and what solid suggestions you might have for each. Also would have been cool to hear your input on certain textures you shoot for with each component in the dish. Love the vids man, keep em comin!
Half a jar of pickled onion, green peas from freezer, a handful of oddly well preserved dried out mushrooms, and I've got a whole meal. Oh, yes, and the last of the left over corned beast. I had planned soup, but I'm going to try this, thank you. I hate going to the store.
Haha he starts the video with “I see a rags to riches lunch story” then later he’s cutting teeny tiny vegetables with a huge cleaver for authenticity... so much effort spent in that tiny apartment kitchen.... Ethan you earned 100% of your views including mine
first thing I learned in cooking is Stir-fried dish ,have some cabbage left? stir fired it with nam pla(fish sauce) just cook cabbage till it start soft and put liitle fish sauce around pan and wipe it with cabbage do it till you liking taste, this dish is good for booze snack though, have to cook this everytimes have some beer with my friends pad ka pao? easy, meat(pork/chicken/meat whatever you like) holy basil, fish sauce/soy sauce/salt ,chili(optional),oyster sauce(optional) 1 cook meat 2 seasoning till you like 3 turn heat off 4 quick put holy basil in pan and quickly stir it just 3-4 times and done
Love the channel and all the breakdowns you do with these cooking techniques. Feels so much more approachable and usable for a day to day home cook haha
Really helpful and informative video, the only thing I'd disagree with is using olive oil to stir fry. There are a lot better options with a higher smoke point that are less likely to burn.
I work in a restaurant where we use a lot wok and learning the techniche is quite hard but once you got it becomes one of the best way to make anything really, but to me the main difference is the intensity of the heat because the food will burn unless you make it jump inside the wok
To get that smokey wok hei flavor w/o smoking up your house I bought a Bernzomatic torch at the hardware store. It’s a game/flavor changer. Most culinary torches aren’t powerful enough bc they are meant more for lower heat applications like creme brullee. It’s also great if u don’t have a grill for things that normally taste grilled like asados or thit nuoung.
Love it, just one little suggestion, don't fry any sausage that contains nitrates as dry-heating them will create cancerogenous nitrosamines as opposed to wet-heating them. And they probably generally aren't healthy either, but about 98% of processed or dried sausage contains them to enhance color and shelf-life. You may be lucky in organic food stores though. (Same with bacon BTW)
Oh my god. And everytime when I saw "stir fry" in a recipe, I thought than normal frying will be enough. Gotta test this tomorrow with stir fried tofu!
I am convinced stir fries of broccoli, chili peppers, bell peppers, garlic, carrots, green onion and mushrooms and whatever meat you want is one of the healthiest all around meals you can make
'once browned, move the vegetables to the side of the pan' Haha. Made me pause. ... I will try again to saute. I LOVE Chinese Japanese. fresh veggies and meat. I continually fail on trying to find the right sauce seasonings. But give me basic meat and vegetable, I'm happy Street tacos. Kung pao chicken. Szechuan chicken. Pad Thai. Fajitas. My own version of country pork ribs overtop zucchini and yellow squash and onion with garlic on a charcoal grill. Booyaa
I made this for my lunch just kinda looking for something quick and it is literally one of my favorite things I have ever cooked the asparagus and onion cooked like this is are amazing
Hi, how are you? Loved the video by the way. I’m curious to know what brand is that wok you are using? I looked in the description below but there is no information about it. Please, let me know. Thank you!
New fan, and first of all: that moustache is phenomenal. Secondly, would love to know what you're working on that you're not quite comfortable putting in a video yet. Love the content!
Brilliant channel! Keep it up! Learning a lot from your channel! May I ask what Wok you are using? Id like one of those, if it can be used on induction. :)
Yo Ethan I gotta give you props, I've been on a diet for the last couple months and your videos have helped me eat well while having great success in the diet. Plenty of other food youtubers are great but you have the perfect blend of practicality(a lot miss this all together) and healthy dishes. A lot of people owe you and you deserve all the success you get and more.
I 100% agree, his keema recipe has helped me on my diet
Much appreciated! Cooking has been amazing for me in so many ways, so the goal is to share that with all you. Congrats on the diet success as well ✊
@@bishoppope2921 Same actually, its a perfect recipe to make and portion out ahead of time. Its also really good with ground turkey and some extra lemon added.
@@EthanChlebowski How would you cook noodles in a stirfry like this? At the end?
@@emileriksen2481 surely pre cook and then add them almost last to just warm them? Only guessing,that’s what I’d do lol
I'm not an expert in stir fry by any means, but when I tried to learn more about them, one thing that I did learn and instantly made my food taste better is NOT using olive oil. Use high smoke point oils as you want the wok to be as hot as possible and that temperature will usually be too high for olive oil. It gives the food a bit of a slightly burnt/rancid taste. Now, you are by far a better cook than me, and you probably already know this and choose to use olive oil to fit the italian vibe of the dish, but I thought I'd still comment for other people to see. Great dish Ethan! Cheers all the way from Portugal!
Rip
Rip
Rip
I love how you focus on recipes that most people can reasonably do. Most cooking channels are too into the details that it becomes impractical with all the equipment and time put in. Love this channel.
Stir frying is absolutely the best technique for a quick meal, good for lunch or busy weeknights
Stir frying some bell peppers and onions with some meat (chicken or porkchop) was my go to whenever I needed to cook in college
Weeknight dinner yup
3:03 I really appreciate that you closely follow your german language course Ethan and take the german saying of "Wurst ist mein Gemüse." to heart xD
Looked up the phrase, chuckle achieved :)
Ein Land, ein Reich, ein Kommentarbereich
The Germans even have a version of "gekoloniseerd", go figure :D
@@alexnoman1498 Geanschluss'd
@@alexnoman1498 Anschluss Zeit
Stir fry is one of the most useful and diverse techniques anybody can learn,not only is so easy to get the hang of it but also teaches other important techniques such as heat control and flavor layering which tend to be ignored.
An awesome way to "clean the fridge"
Great vid!
@A M you retain more color, texture and nutritional value as it spends less time on a pan. If you are using a well seasoned wok you can also reduce the amount of oil you need making it a bit healthier.
It also teaches you adequate heat control, layering, cooking times, caramelization.
Certain sauces or liquids react differently when they are cooked at high heat so their composition changes.
You don't just throw things on a pan and call it a day; the way you cut the vegetables and the protein, the type of sauces you will use, wether yiu want to add egg, rice or noodles all have to be taken into consideration before even firing the wok.
it takes a bit of practice to get the hang of a good stir fry so your cooking skills improve, it teaches you good mise en place practices, organization and speed.
Is also rather quick and a good way to utilize a whole array of vegetables and proteins, so you can whip out meals in no time compares to other cooking methods
I positively twitched when he didn't say "First, longyao, get your wok piping hot." I must watch too much Chinese Cooking Demystified. :P
Love that channel
I agree many people just toss the ingredients to make stir fry, there is a certain technique, minimum level of heat to make it right!
I don't prefer using olive oil though, something more neutral and with high smoking point may be a better choice?
Olive oil is just fine for everything!
Depends on the type of olive oil, more expensive green extra virgin stuff can get bitter and burnt tasting but the clear yellow cheap cooking olive oil sold in large containers (do they do that in the States? idk) is basically gonna work just fine at any temperature that doesn't burn your kitchen down anyway.
@@jaspervanheycop9722 I wouldn't use or call that olive oil though ;)
@@HungryManKitchen But it is. The reason they call it "extra virgin" is because most olive oil is the second kind, which is better in some ways and worse in others.
@@jaspervanheycop9722 Exactly my point, those yellow ones are refined and high temperatures and chemicals are used in the process. That process removes most of the aroma and its natural antioxidants and artificial substances need to be added to have a longer shelf life. I'm quite a bit interested in the topic and avoid using "refined" olive oil due to the above reasons and other frauds, and use only cold pressed or virgin olive oil for finishing or low temp cooking.
As someone with some Asian (Indonesian/Cantonese) roots, I find it hilarious how Westerners will often make stirfrying out to be some rocket science or secret Asian art or something. It's just tossing leftovers into a wok and frying them on high heat with some aromatics!
One rule I would say is pretty much universal though, and Westerners do get wrong: make either a starch-forward or meat/vegetable forward dish. Then complement it with a side that fills the missing piece. So for example: Beef and broccoli? serve with plain rice. Fried rice or noodles? serve it with a nice stewed veg side or some meatballs or skewers. It keeps the wok from becoming crowded and making stuff gummy or undercooked.
yeah! i thought stir fry is something everyone knows
We call it salteado from where I'm from, it must be the wok, the rest is the same.
As an ignorant westerner who is still learning thanks for this. Using a wok and stir-frying seems to be one of the most simplest and straightforward ways to eat a healthy and tasty meal. If we got everyone in America on board we could probably save our nations waistline.
who does
Timing everything right takes some practice, as does ingredient ratios. The number one thing you see with amateurs who don't know how to stir fry is they swamp the pan or add too much liquid and poach the food instead of stir frying it, and the average home kitchen is generally not equipped with the heat to do it really properly (or uses electric coils, in many parts of the US).
Contrast with the one-pot meal that has been popular in the US since the 80s and 90s, which is generally a lot more foolproof.
Ethan, I have to say, I absolutely love your abstraction of recipe construction that you put in your videos, like you did at the start here. I think it's one of the things that makes your channel incredibly high quality.
Great stuff as always!
Ingredient report:
Mayo and pickled onions were not seen in this video.
This has been your ingredient report.
nooo
Anyway thanks
Is he feeling okay? Didn’t see him clean up either 🤯
You have a lot of time on your hands huh?
Huh thanks
As an engineer I love the way you use diagrams and structure your videos. Very impressed 👏 I have learnt alot through them. Thank you.
I just love how ethan adds the macros of the meals, and low key telling us he is another iron lifting brother
ETHAN! please do more videos of "why I always have" or "why everyone should know" they're the most helpful and added so much value to my life
love your videos man. You teach us HOW to cook, rather than bogging us down with specifics and sending us on wild goose chases for obscure ingredients. Much appreciated.
3:07 - “move the vegetables to the side and add the vegetables”
Italian sausage - “am I joke to you?”
🤣🤣🤣
Glad someone else caught it haha
It threw me for a loop and I had to watch it three times and turn on subtitles
Had to rewatch it but I got u.
One of the many things I love about stir fry is that the instructions are built right into the name.
I do this kind of thing with greens all the time. Greens wilt in awesome too, and a quick deglaze will actually emulsify pretty well and turn into a light coating sauce without adding anything else.
This guy can make anything look full of techniques. I probably will never make anything like he does but i still watch his every video.
Ye to indian sabzi bana raha hai.
Aaj pata chala ye stir frying hai.
You.... Won't stir fry? This is like one of the most common and easy cooking ideas/"techniques"
I encourage you to try! Ethan does a very good job of presenting complex cooking techniques as something accessible and worth trying. While long term I expanded my knowledge on wok frying and deep frying on other channels, actually Ethan's video made me realise I can try them for the first time. I cannot quite put the finger on what exactly, but there is something that makes his recipes feel simple and accessible.
Everything he did here is basic, not technical at all. have some ambitions man what the hell
@@dask7428 Everyone was beginner at some point, Ethan included. Also, fear is very subjective.
I cannot imagine myself bungee jumping due to fear of heights whereas a friend of mine would not even think of going surfing over deep waters.
I love stir fries. The basic process works great for most stir fries. Some dishes require slightly different techniques, like dry fried green beans. That benefits from slow frying just the beans first to wrinkle and slightly char them before taking them out and cooking the aromatics and other ingredients. This looks really good! Nice all used wok you have there!
Thanks Ethan. What I love about your content is that your passion for cooking always comes roaring through! Keep em coming!
Tip from kenji if you’ve got a gas stove - remove the diffuser at the top of your burner to get a nice big flame that’s better for stir frying
All of the Chinese stir frying techniques you mentioned in the beginning of the video really show much research you’ve done. STIR FRY TIL I DIE
Dude!! You just changed my life!! I have been looking for healthier options and this hits the spot! Keep up the good work! Could you also please do more of original delicious healthy recipes, not so much low calorie versions? I would highly welcome that! Thanks!!
You're timing is impeccable, I just got a wok.
Any technique to use up leftover food is amazing!
Dude your stuff is outstanding. Really educational and fun. You’re a beast
Great video as always, Ethan!
My favorite go-to method of cooking trough a busy week! Thanks for the tips, this Italian styr fry goes to my "From Ethan" playlist to prepare! Awesome!
just after watching a couple of videos, this is my favorite cooking channel, practicality at its best
Thank you Ethan. Can you please make a video on Wok pans. I like your woks. We need a guide to buying best ones.
I tried this recipe for dinner and it came out great. I used shallots and chipotle peppers fir the aromatics. It gave the stir fry a nice flavor I’ve never really knew how to use asparagus beside boiling with butter. Would like other stir fry ideas in the future.
I started cooking for myself a couple of months ago and I absolutely agree, stir frying is easy, fast and versatile, the best technique to learn if you are just starting to learn how to make food.
Honestly, learning how to stir fry changed my cooking life!
It's as close as it gets to a cheat code.
I had some chicken breasts that were starting to smell bad and some veggies that didn't look too good.
Threw in some spices and dark soy sauce, stir-fried and I accidentally made Chinese Chicken Curry and it was one of the best things I've made in my life!
The only thing I didn't like about the whole dish was the overcooked rice I made in a pot- the rice cooker is in delivery and I desperately needed some cooked rice asap.
Ethanos! Thank you for what you do. Non-pretentious, straight-forward, informative. Keep on keepin on.
Thanks for your videos, I enjoy them and they are straight forward and easy to follow. In particular I enjoy the fact that you cover dishes from the south east Indian continent and add a western twist to them as I'm a Pakistani Canadian, so finding the right spices and or a balance between ease of preparation vs time is sometimes an issue. But you bridge those very well. Keep up the great work.
The thing I like about your videos over some one like Josh or Babish are that your are super simple and amazingly easy to make for a home chef! Keep it going!
I agree. They’re practical and Ethan mostly outlines food I should be eating right now. Josh and babish are cool and I’ll stay subscribed but how to make a calzone isn’t what I need right now personally. Not to mention some of their things are labor intensive, meaning many dishes and timing and work well with a bigger kitchen.
As a Chinese I am IMPRESSED by your Chinese pronunciation. Its not perfect but close enough !
3:05 "move the vegetables a bit to the side" loool
Didn't even notice that. I was like right right yeah of course.
Jokes on you, those are impossible meat sausages ;)
Yeah i was confused but then moved on and forgot about it
Was checking comments to see if anyone else noticed
There will never be a video where I don't miss something while editing lol
I'm always amazed watching your videos, man.
Thank you!
The only bad thing is that I was going to sleep, but now I'm hungry again.
Honestly I have learned so much cooking from this guy , it has made me survive my collage years
Ahhh i see you are getting into the modernist cuisine books, they are not cheap but i recommend them to everyone, some of the best books i have ever owned
Great video! New subscriber. This is one of my favorite ways to cook. Using whatever in your refrigerator, proteins, vegetables, herbs and leftovers. For Asian-inspired dishes, I always have Thai Basil on hand as it makes for authentic, fragrant dishes. If you have a local Asian supermarket, things like fish sauce, oyster sauce, soy sauce, sweet soy sauce, fried chili oil, wasabi, ginger, snap peas, chili peppers, etc., turns up the flavor, and there are five. Cauliflower rice for lower carbs. You can create any stir fry or hash this way.
I really like how go in depth and technical here, also appreciate you giving a nutrition chart at the end.
Ha! I love that you recommend olive oil for stir fry. I use it all the time. Fried rice, thai curries, even chicken with cashew nut. No reason to go for unhealthy junk seed oils.
I love the way you explain recipes. It's clear, down to the essential and still very informative! Hats off to you bro
Really the best channel for people that track colories but still want to eat tasty stuff ;) Keep on mate !
Ethan, please do a video explaining the various gastronomy and scientific effects that take place during cooking that you reference often in your recipes. I would love to learn more about this, but have been unable to find proper resources. Can you recommend anything if you won't do a video about it? I remember you've discussed doing a video about this previously, I would really like to see it. Thank you for all the effort you put in, you are easily my favorite of the RUclips cooks.
Great video! May I suggest talking about how to develop a sauce for a stir fry. Like how you talk about salad dressing. I think that would be super helpful
thats an awesome knife
Great video; I would definitely find more - how can I cook using these technique videos - more useful than how do I make the correct general tso chicken stirfry video. Everyone's done them. No one bothers talking technique and how to adapt it because that's harder. So if you can bring more like this, I would definitely love to see them. Not all the time, as I understand they take time to make, and sometimes just filming a "hey look how do I make this but better" video is more of a show-off type of thing without adding value. And now I digress.
Keep up the good work!
Is anyone else always jealous of that butcher’s knife he uses.
I think it’s a Chinese cleaver, not a butchers knife.
love it but his knife technique makes me nervous--Ethan, tuck those fingers!
It appears to be getting bigger.
It's a cleaver
@@shantytownbrown Exactly my thoughts :)
I would use a different high heat oil when using a wok.
Would love a video going over different oils and their best purpose.
I love how you breakdown the techniques!! Love it all
Love the intent of the video!
While I appreciated the use of whatever you have on hand ingredients, I would have liked to have seen you touch more on the longer cooking time vs shorter cooking time veggies and what solid suggestions you might have for each.
Also would have been cool to hear your input on certain textures you shoot for with each component in the dish.
Love the vids man, keep em comin!
More stir fry videos!!!!! Stir fry is easy and delicious!
I like it that you describe the process and not the ingredients.
I like how you prefer to use a wok for stir frying. A wok is a really good cooking tool for stir frying.
Half a jar of pickled onion, green peas from freezer, a handful of oddly well preserved dried out mushrooms, and I've got a whole meal. Oh, yes, and the last of the left over corned beast. I had planned soup, but I'm going to try this, thank you. I hate going to the store.
Haha he starts the video with “I see a rags to riches lunch story” then later he’s cutting teeny tiny vegetables with a huge cleaver for authenticity... so much effort spent in that tiny apartment kitchen.... Ethan you earned 100% of your views including mine
Yesssss!!! Finally! Im doing stir fries every week now, such a quick and awesome food. Excited about your ideas
Awesome, thanks for your video! Keep up the good work! This is a method that a lot of people don't understand well enough imo.
I've been waiting for another good low carb meal! this is amazing, excited to try this technique 😁
Hope you enjoy!
Your videos are fantastic. Thank you for sharing.
first thing I learned in cooking is Stir-fried dish ,have some cabbage left? stir fired it with nam pla(fish sauce) just cook cabbage till it start soft and put liitle fish sauce around pan and wipe it with cabbage do it till you liking taste, this dish is good for booze snack though, have to cook this everytimes have some beer with my friends
pad ka pao? easy, meat(pork/chicken/meat whatever you like) holy basil, fish sauce/soy sauce/salt ,chili(optional),oyster sauce(optional) 1 cook meat 2 seasoning till you like 3 turn heat off 4 quick put holy basil in pan and quickly stir it just 3-4 times and done
Ethan out here blessing us with money saving recipes
Thank you for going over the basics of stir-fry. I wanted to make my own ramen, which is basically a stir-fry with ramen noodles, and this helped’
“Move the vegetables to the side, and then add the vegetables” got it
Can you do a video on stir frying frozen veggies?! I find it very challenging to get correctly.
Thanks for breaking this down! It really simplifies things.
Love the channel and all the breakdowns you do with these cooking techniques. Feels so much more approachable and usable for a day to day home cook haha
Yes, more Chinese and Thai dishes would be awesome!
Really helpful and informative video, the only thing I'd disagree with is using olive oil to stir fry. There are a lot better options with a higher smoke point that are less likely to burn.
Just subscribed. This, your onion slicing video, and your vegetable korma video did it for me.
I work in a restaurant where we use a lot wok and learning the techniche is quite hard but once you got it becomes one of the best way to make anything really, but to me the main difference is the intensity of the heat because the food will burn unless you make it jump inside the wok
To get that smokey wok hei flavor w/o smoking up your house I bought a Bernzomatic torch at the hardware store. It’s a game/flavor changer. Most culinary torches aren’t powerful enough bc they are meant more for lower heat applications like creme brullee. It’s also great if u don’t have a grill for things that normally taste grilled like asados or thit nuoung.
personally i'd go vegetable oil just because it takes heat better but that aside love how you broke down the fundamentals all in all 5/5
@3:04 - they're funny looking vegetables...! great video Ethan super informative
Yes! More stir fry videos!! 😋
Adds oil " You need it shimmering, not smoking"
*immediately starts smoking* :D
It was steaming, not smoking. Important difference. Most kitchen oils will not smoke so quickly
Awesome. Would love to see a video of you making a couple of classic stir fry dishes.
Love it, just one little suggestion, don't fry any sausage that contains nitrates as dry-heating them will create cancerogenous nitrosamines as opposed to wet-heating them. And they probably generally aren't healthy either, but about 98% of processed or dried sausage contains them to enhance color and shelf-life. You may be lucky in organic food stores though. (Same with bacon BTW)
He didn't have to use that cleaver, but he did anyway for authenticity. Respect.
Oh my god. And everytime when I saw "stir fry" in a recipe, I thought than normal frying will be enough. Gotta test this tomorrow with stir fried tofu!
Stir fried tofu is delicious
Also follow Chinese Cooking Demystified
Made this for lunch. Great way to clear out the veggies and handled my pizza cravings
I learned I have the same exact stove as Ethan, awesome! Great stir fry video and enjoy the prep process/knife cutting 👍👍
I am convinced stir fries of broccoli, chili peppers, bell peppers, garlic, carrots, green onion and mushrooms and whatever meat you want is one of the healthiest all around meals you can make
How is the garlic not burnt putting it in first? I usually see people add it near the end if you cook it too long and starts to burn and tastes bad
Love how practical all of your recipes and tips are. I have lots of your recipes in my rotation.
'once browned, move the vegetables to the side of the pan'
Haha. Made me pause.
...
I will try again to saute. I LOVE Chinese Japanese.
fresh veggies and meat.
I continually fail on trying to find the right sauce seasonings. But give me basic meat and vegetable, I'm happy
Street tacos. Kung pao chicken. Szechuan chicken. Pad Thai. Fajitas.
My own version of country pork ribs overtop zucchini and yellow squash and onion with garlic on a charcoal grill.
Booyaa
I made this for my lunch just kinda looking for something quick and it is literally one of my favorite things I have ever cooked the asparagus and onion cooked like this is are amazing
Yo Ethan! If you're using the Cai Dao to chop stuff anyway, def use it as a spatula to move your processed stuff around, it's very convenient!
Hi, how are you? Loved the video by the way. I’m curious to know what brand is that wok you are using? I looked in the description below but there is no information about it. Please, let me know. Thank you!
It’s so satisfying to see you eat the food 😂
New fan, and first of all: that moustache is phenomenal. Secondly, would love to know what you're working on that you're not quite comfortable putting in a video yet. Love the content!
Great video! What brand of wok are you using?
Wish I could double like just for the acknowledgment of “Wok hei” haha
Really great vid, one critique though, olive oil has a low smoke point and can turn bitter when cooking at high temps like this
Brilliant channel! Keep it up! Learning a lot from your channel!
May I ask what Wok you are using? Id like one of those, if it can be used on induction. :)
great recipy, i know what i'll cook tomorrow. thanks!