SIMPLY MING VODCAST 1014: Wok Stirring

Stir-frying is a technique that can be your best friend when you need to cook on the fly. On this week's SIMPLY MING vodcast, let Chef Ming Tsai teach you how to get the most out of your wok!

[@Ritsukaberry]

This dish looks amazingly delicious.

[@tombradykingdom3367]

Simply Ming
❤❤❤❤

[@neoniahazelwood9263]

Thank you Ming.

[@rickj895]

your the MAN!

[@steve998]

Thanks Ming

[@LinkRocks]

My left ear enjoyed this.

[@bladeworkz]

I grew up watching Ming's East Meets West on the food network, love this!

[@CorneliusSneedley]

Actually, the FDA says 145. Trichinosis dies instantly at 144.

[@cherls15]

thanks so much for uploading such great videos....but then again could we expect any less of you? I dont think so! - Cheralee, Auckland.

[@shibez]

I like that Ming uses a NonStick wok in this....Which i think more people would tend to buy since they are cheaper(At least for their first wok)...and shows you can make a fabulous authentic stir-fry with one. Just make sure to not use Metal utensils on these type of woks. As Ming uses rubber tipped tongs.

[@jeffreyjohn2037]

Forgot scallion garnish

[@unguidedone]

what is a vodcast
this is just a a video on youtube or am i missing something

[@sshhaassaamm]

Why would you use metal tongs in a nonstick pan?

[@rccoh777]

He didn't... they were plastic/nylon tongs...

[@Ritsukaberry]

I can't hear from the right...

[@mschdk]

He doesn't... The black tips on the tongs are plastic, fantastic, non-stick ;-)

[@jenniferhunter2274]

Yuck