How to Stir Fry ANYTHING - A Master Class
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- Опубликовано: 13 июн 2024
- Understand the principles of stir frying so you can stir fry like a pro, using any ingredients, and without recipes!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com 
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You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.
I'm just introducing her to a friend and another cooking channel, here in Germany. I've learned sooo much from Pai!
I have been cooking with Pai for about 5 years. Everytime I made a dish it is a hit.
I am a cook, not a chef so I really appreciate her explanation as to why things are done the certain way so it helps me to understand cooking principles better! The best channel on YT
@@maggiepp7997 To be able to cook is one thing. To be able to teach it is rare: some teachers at university where brilliant. But to teach it is another level.
One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.
True, and that is the preparation that takes really long time :) But there is no urgency, you can do it at your own pace, listening to some music, chatting wit family or friends while sitting at the kitchen table...
This is a GREAT point. I learned to do this years ago when I first started stir frying, and it's a must for the reason you mentioned.
Many of the prepping steps can be done ahead of time and the cut veggies etc. can be stored in the fridge. When you want to cook, everything is ready. Protein can even be pre-fried. It requires some commitment to homecooking though because these ingredients will last even less long being cut up.
LOL, the smiling bell pepper made me do a double-take! Awesome video as always!
😂2:59
Smiling or be scared?
I love the cheeky eyes at 2:59 that just adorable
I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤
This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩
I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!
❤❤ lots of love from Malaysia. I learn a lot of cooking techniques from ur cooking channel. Thank you for sharing.
Best Thai youtuber, One of the best cooking channels of all!
I love it.
Sending this to my partner, after 10 years it’s time he learns so I can stop being annoyed when he cooks. Some days I have to do it all myself. I guess I’m a bad teacher. Thank goodness for Pailin ❤🎉
Or he might be doing that on purpose,lol!
He’s giving weaponised incompetence because he knows you’ll do it 😂
I’ve been using her universal stir fry sauce recipe for a while now. I always get compliments on my cooking. Thanks Pailin.
You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...
Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!
going to thailand next week im so excited
Hope you will have a very awesome experience!! and get to eat a lot of food!!
If you haven't, take a look at Pailins recent food experience trip to Thailand, you may want to try eating at some of those places. Hope you have a wonderful trip!
Have a great time over there. Thailand is amazing 🇹🇭 ✨️
Very useful content. I'm an experienced cook but you broke everything down in such a great way that I learned a lot!
Learning that I could stir fry lettuce was a game-changer! No more having a 1/4 of a head of lettuce going bad/unused in the back of the fridge.
Great video!
Use in soup or fried rice also.
Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.
I just recently decided to up my stir fry game. Impeccable timing!
Brushing up on technique is always a good thing, great job Pailin, always enjoy your vlogs. Thank you!❤️👍
This is so informative! You never disappoint!! Thank you for your talent and knowledge ❤
Chef the info in this video is invaluable! Thanks so much!
Very informative. I really appreciate the thoroughness of your "whys" behind a lot of the steps. I now have a confidence and a curiosity to try to stir fry everything in my fridge. Thank you!
Really liked this format!
Love it how you're explaining every step ❤️ thank you Pailin
These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)
I like how scientific, almost clinical this is
What a fantastic video. You're as good a teacher as you are a chef. Thank you.
great video! I have done some stir fries before, but this video definitely gave me more confidence!
Thank you for this lesson and all your fantastic lessons and facts over the years. You are a great channel. Your knowledge really inspires me to make these dishes at home.
Such an informative video, thank you so much! I know that you like to teach and this is a perfect example of it, explaining the steps and the "why" of certain things makes it so easy to understand!
Very nicely explained
fantastic way so apply your info. and made it easy to apply it to my random veggies in the fridge .. thank you Pailin 💜
Thanks. Excellent explanation.
Very helpful video thank you ❤❤❤
Absolutely excellent! Thanks
I love stir fry. Thank you.
Love the video.Nice recipe.Thank u.
Sawaddee krub, Khun Pailin! Thank you so much for this detailed video explaining how I could optimize and improve the method I use almost daily to prepare dinner. So entertaining to watch too! 😃
Very well explained, in-depth round-up. I only discovered this channel very recently, but I already learned quite a lot👍👍👍
So glad she did a harder veg...when I stir fry those they make me nervous! Also never saw anyone add splash of water to a stir fry when it sticks--going to try that next time I stir fry!! Could very well be a game changer : )
A nice video with good tips. I need to pull out my wok again and check on my khaffir lime trees.
Thank you for the detailed explaination. ❤
Thank you for your channel i just discovered it. Now i can create good Thai dishes. Please show more of these types. Peace
Excellent video. Thank you so much!
Exactly how I do it. Thanks for the confirmation.
Love you, Pailin❤You're soooo good and witty😊
Dear Pallin, thank you for another fabulous instructional video. We, your subscribers, truly appreciate the time and effort you put into them! Question: which of your cookbooks has your all purpose stir fry sauce recipe? I learned to stir fry 50 years ago Chinese style, and it is my favorite way to make a balanced and nutritious meal for one. However, it is ALWAYS a good thing to have a few short cuts and to learn a few new things, lol. Looking forward to learning how to cook Thai dishes.
Best cooking channel! I’ve learned so much from you! I just had pad prik for lunch today. Learned it from you! I made it with tofu instead of chicken, and of course, grilled the tofu first.
Absolutely lovely and helpful video; definitely not a 'master class'.
i learned a lot in one sitting. i love you madam! ten thumbs up
Very well explained 👍
Very well explained.
Thank you for a nice video you can't go wrong with stir fry 👍🏻
Useful information good to know, thank you 🥰🌹
Always watching you video ❤
I've never tried stir fry kabocha squash with eggs before. Definitely gonna try it!
Interesting! Never know how to Stir Fry pumpkin! Thanks for the demo. Really helpful!🤗
Very excellent!
Stir fried lettuce is one of my favourite fast stir fried veggies!
And last week I did a pumpkin stir fry- so yummy!🥰 3:52
V nice video I love thai food V nicely explained Thanku ❤
I only know that I need a gas stove to be able to stir fry. I currently do what I can but my induction stove doesn't get hot enough to do a real stir fry
Yummy! Yummy! Yummy!!!
Nice job 👏
Love her Really good work
Thank you cook goddess 🙏
Thanks Pailin. Very helpful. Hopefully you get to 2 mill subscribers soon. Take care.
Having Wok means having heaven.
😁
Literally just picked up Sabai at Chapters yesterday. ❤
Thank you.😃🥰
The second dish is very popular here in the Philippines minus the eggs. I’d personally add chillies in it and toast the sauce a little bit to make it perfect.
Pailin represents South East Asia. The Mother!!!!
THANKS
I got my first kabocha squash lasr week and it was amazing. Just as tasty as--and more convenient to cook--than acorn squash!
I died when the little eyes pop , soooooo funny , gj editor !
Great🙂
Your videos are excellent, and I appreciate that you explain how the formula works instead of just teaching us to use it. However, I have a question. The method works well for about four people, but how do you handle it when you have, say, eight people? Clearly, you can't just put everything into the pan. How do you manage your workflow in such situations?
Omg los "ojitos" del bell pepper 😂 ❤❤
Just in time. I just bought some chicken breast to create my own version of black bean stir fry; it’s nice to have a review (even if I might need more specific Chinese techniques such as marinating the meat with baking soda, etc. But I can just watch Chinese Cooking Demystified for that part.🙂)
Thanks for teaching us techniques and not just recipes! I’d be interested in other technical videos, specifically in regards to Thai cuisine (maybe building stir fry sauce, but also other things besides stir fry, though I’m sure there’s a lot in your first book). I’m not sure what sort of things I’d like to learn…🤔 But I definitely like the format! It’s like being in culinary school a little bit.😊
You don't really need the baking soda technique as it's usually used in commercial kitchens and we seldom do that at home. You can try brining, and also velveting, which Pailin has demonstrated before in the Rad Na video and the Moo Manao video.
@@Jeffffrey0902 I’m not really sure which cuisine you’re talking about when you say “we”, but it seems fairly common in Chinese dishes, even if they are cooked at home. You can even see Pailin use it in her mother-in-law’s stir fried tomatoes with beef recipe. I enjoy the flavour and texture it imparts to the meat, hence why I was going for it. I’ve used it, as well as the velveting technique, before numerous times. I just want to brush up a little bit on the basics once more. But I’m quite comfortable with the results, it’s an extremely easy method perfect for homecooking and for the results I’m aiming for. Velveting doesn’t impart exactly the same qualities that I’m looking for. And brining is a completely different thing.
Thanks for the suggestion, though.
@@LePetitNuageGris I forgot to mention I'm a Hongkonger, Cantonese by heritage. I know many YT cooks have shown the baking soda technique before but I really don't think it's the norm here. At least none of my family or friends who are home cooks do that. I've never tried it because everyone says it takes away from the meat's texture and flavour. But I learnt that restaurants add meat tenderiser powder into their marinade besides baking soda when I was working in an eatery back in the day. Now that you said you like the baking soda technique, I don't know which one is the culprit, the baking soda or the meat tenderiser powder. I'm now intrigued and would like to try it someday.
@@Jeffffrey0902 Well, it might not be for everyone. Auntie Jenny at least (Pailin’s Cantonese mother-in-law) uses it, and so do Chinese Cooking Demystified’s Steph (also Cantonese I believe) and Matt (her non-Cantonese husband), and they go into the merits of it; they used to live in Hong Kong, I think (or was it Guangdong?🤔). I’m not FULLY sure anymore as it’s been a while since I’ve looked at my copy, but there’s also a possibility that the technique also makes an appearance in my Sichuanese cooking bible, Land Of Plenty, by Fuchsia Dunlop. She trained in a culinary school in Sichuan (think she may have been the first non-Chinese to do this). Thanks for your insight and perspective, though. I’m always interested in rounding out my view.
I know baking soda tenderizes meat, so I don’t think there’s really any need to also add meat tenderizer. There’s a possibility you just don’t like the taste of the baking soda. But there’s only one way to find out. Try out Pai’s tomato beef stir fry if you want to be certain. It is really delicious. I also happen to like the taste of restaurant Chinese food (hard to find non-Americanized sometimes over here in Canada, but you can find it if you know where/how to look). Also, since I’m using boneless, skinless chicken breast in the first place, I’m not too worried about flavour loss. My main goal with this is to mimic the first black bean chicken I ever had from a restaurant in my childhood that I absolutely loved (pretty sure it was Americanized, but good food is good food). So, going the baking soda route specifically will help me achieve the flavour/texture I’m looking for. I only mentioned it, not because I wasn’t familiar with it or any others, but rather because, even if you know something already, it’s good to review the basics periodically so you don’t get rusty/can refresh your memory. I was merely mentioning that at least one technique I definitely planned to use for my creation wasn’t in this video because it’s more of a Chinese-specific technique, and so I planned to look elsewhere for the basics relating to Chinese-style stir fries.
The specific marinade ingredients used in Auntie Jenny’s dish also lend themselves quite well to the flavour profile of black bean sauce (which I’ve made several times); as well, baking soda specifically helps chicken breast have a better chance of not being tough and dry, much the same as velveting does (but without forming a layer on it the way egg whites and starch do). I quite like it all around, personally. But I’m a fan of the other techniques, too, in certain places. It’s all about experimenting and finding what you like where. I like to keep my options open.
Do you have a wok that you would recommend for using on an induction cooktop? Also, love your use of the term “nugget.” In my family, we call nuggets “stuffing,” but it has a slightly different meaning - it’s everything about the meal that makes it filling. On a salad it would be roasted pumpkin tofu, or even steamed potatoes. On rice it would be marinated vegetables.
حلو شئ جميل
Sure, chefs can create new dishes--but so do busy moms! It's 6 pm already, and Mom isn't about to run out of the house to "get a missing ingredient/sauce/spice" for one dish. Substitute, make do without, or come up with a new combo on the spot--my Mom was the master of nameless dishes, and we enjoyed very tasty food, for the record. :D
But moms ARE chefs ;)
@@PailinsKitchen Oh! I stand corrected. 🙂↕️
I was very confused when you said that other squash need to be peeled because the most common squash where I’m from, zucchini, certainly does not. Kabocha squash is also called “Japanese pumpkin 🎃” here so that confused me even more haha.
Hi Palin, can you suggest what is the minimum amount of oil you feel you could get away with for frying pad Thai?
My current recipe uses about 110 grams of shrimp, 56 of dry noodles and 50 of tofu etc to give you some idea of the portion size. I am using 2 Tablespoons at the moment and that seems to get me most of the way but in order to get that lovely browning on my tofu etc and deep colour of my sauces mixed through I’m having to take it to the point of burnt bits/ small layers of burnt Charing being in the pan. In fact my indicator that it’s done is that after adding my sprouts etc I wait for the smell to go from crispy/caramelised to the first sign of some burning 😂.
Dish is fine but I need to be careful when serving from the wok to only get the lovely cooked little bits, not the burnt ones!
I use panda oyster sauce a lot.
Hi can you please make the Major Cineplex Cheese popcorn please? I’m in America now and I’ve been craving that popcorn forever and I would be so happy if you could make it as I can’t find the ingredients anywhere
Heat baby. High Heat . IMHO. I have stir fried a lot. Few residental stoves can keep the heat up after much food hits the wok. Charcoal grill I have used with a carbon steel wok. Next I am getting a purpose high BTU propane single outdoor stove element. Real heat there too.
I have an electric residential stove at home and can stir fry successfully using the biggest burner. As long as you know the limits of how much food it can handle and don't exceed it, it is fine.
Fantastic video! I have your Sabai cookbook and have made many recipes from it. The Cashew chicken might just be my favorite. I like to scale it up and use it for meal prep throughout the week as it keeps very well for a few days. My question is this: Why is it that whenever I cook eggs in my wok, the smell becomes super metallic and gross?
Hmmm that's not a problem I've experienced so not sure...
💝💝💝
Shared this with friends on Facebook so they would have an idea of how I cook many of my home dishes. What I wanted to ask was, I watched a video from Thonburi with Gary Butler, The Roaming Cook, and the chef (who has been doing his thing for around 50 or 60 years) tossed marinated chicken breast with tapioca flour before adding to the wok in order to keep it both juicy and tender. I'm not a fan of chicken breast to begin with, since it's always drier and often tasteless, but apparently that tapioca flour made all the difference. What's your take on that, and also can I do that with other cuts of chicken, beef, or pork?
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Where would I find information on the spatula you are using in the stir fry?
I'm hoping to learn a great sauce mix that doesn't include any fish or oyster sauce. I can't have either unfortunately. Plain soy doesn't cut it 😅
❤❤❤❤
Awesome recipe mam, please show torimeshi recipe japanese, please 🥺 please please
There’s a recipe by Chef Saito for Torimeshi, if you’re interested. I’m only letting you know because Pai mainly cooks Thai food, so she might not do this. Generally, it’s good to find different chefs that specialize in different cuisines so you’ll be able to find the recipes you’re looking for from trusted sources.🙂
@@LePetitNuageGris thanku so much mam🥰
@@sharmishthabanerjee6852 you’re very welcome!😊
Where did you get the wooden spatula?
Hi! She just got it at a local T&T - but many "Asian" grocers will have it. You might be able to find it online, but they come and go. Otherwise most of the stuff she uses is here hot-thai-kitchen.com/shop-for-ingredients-and-tools/ Cheers! Adam
💃🌹pailin's kitchen videos 💖💖💖💖💖💖👌👍🚶
What is the make up of the sauce you put in with the beans and the red bell peppers? Thank you
Chili paste sauce, the recipe is in the description box
I’ve just had 7 days on Phuket and 5 in Ao Nang 3 in Bangkok . Back to work unfortunately , however I’m still dreaming of the wonderful flavours of Thailand .❤
How do you brown garlic without burning it? I once ruined a dish by burning the garlic and I've been loath to actually fry the stuff in oil ever since, usually just adding it after I've got some sauce on the go.
Garlic burns easily so keep the heat low or even turn it off. It takes a bit of experience to judge whether you need to turn it off so please don't give up trying. Or you can throw the garlic into the wok when some other things are already in there. The garlic flavour will be more pronounced and some dishes can benefit from that.
As a Thai who stir fry a lot. May I give a humble advice? Add your garlic in cold oil then turn on low heat, keep stirring. Once golden turn up the heat and add the vegetable/meat right away. The veg/meat added will stop the garlic from burning. The important is.. keep stirring
Yes as per the other comments you start with an unheated wok then turn on the heat after you add then in - then watch them like a hawk :) See ruclips.net/video/Swkq2jc5AnA/видео.html as an example. Cheers!
What about if I want noodles in it?
What should I do with the sauce, when I hate Soja sauce but my husband only loves Soja sauce?
Fish sauce mix with oyster sauce is also nice. You never know if you don’t like it if you never try. Maybe don’t tell your husband what you use and see his reaction