Instead of boiling a huge pot of water, just throw about a half a cup of water in the pan ,cover it, take the lid off wait for it to evaporate and you're done.. and you really don't have to wait for it to evaporate because the water turns into delicious vegetable broth
you don't even need water if you use a lid without hole. that's what i do, because the vegetables have enough water and it will condens on the lid and drop back in the pan.
I watched this short 4 times. Not because I didn't get it, but because I wanted to soak up all the details including that beautiful small wok, trying to catch the labels on the sauces, checking out the crockery on the shelf in the background. I love these demonstrations.
If blanching is too many washing pots for you. Try, small bowl of water put in all the sauce. Fried garlic then veg fired a bit the add that bowl of water sauce. Close lid heat on high. 1-2 mins. Remove lid and stir fried still water be come thin sauce coat veg.
I’ve started par boiling all my veggies for 60 sec … game changer, less waste and I consume way more of the green stuff! My fave is to use a ton of spinach, kale, and shredded carrots, do the thing, squeeze all the water out , chop the shrunken wad a little and add sesame oil and salt and store in frig for the week. I put it on everything!
Peel your snow peas. There's a vein that runs down the side of the the snow pea. Remove that so you have an easier time eating it. This is how I grew up prepping snow peas in a Chinese home.
There are so many restaurant technique to control the crunch of each veggy. Blanching is a technique in restautant for time saving. When cooking pad pak (ผัดผัก) at home, I would cook mushroom with oil in super high heat first to give charred flavour. Then drop fire to medium >> add diced garlic (don't burn your garlic 😂) >> Add carrot and sweet pea. >> cook them half way >> turn on the highest heat >> wait for oil smoke >> quickly throw the rest of the veggies and flip your wok quickly. This way, *cabbage will release steam and cook all the veggies.* If the wok is dry, add a dash of water to prevent sticky pan and deglace flavour. Add condiments to your liking❤ Observe your Padpak. Normally wok veggy will shrink by 50% but remain colorful. It shous be shimmering with oil and flavour. If veggy looks sad and brown, then the heat isn't high enough. Flip the veggies couple times Serve. 👍
The best techinuqe to cook. The difference between my cooking style and yours is that I dont like to cook. But I like to watch, I ussually change the channel when I see your cooking .
Yeah I don’t get why you’d want to blanch first. Carrots, then mushrooms and onion, followed by cabbage, and a minute later the peas. You’ll get a better fried consistency too without the possibility of steaming your veggies.
People like different textures for their vegetables, my fiancé prefers absolutely no crunch so blanching (probably more than blanching) would help me a lot
If you're worried about excess moisture in your veggies after blanching them, put them in your salad spinner for a few rounds and your veg will stir fry without going soggy. I use my salad spinner to dry mushrooms after I wash them as well. I can't imagine eating dirty mushrooms without washing them. And the salad spinner takes all the excess moisture out of them so you don't end up with waterlogged mushrooms.
Drop them on a kitchen towel. Fold the kitchen towel in half length wise. Use centrifugal force for one or two revolutions. There: No washing the spinner and you can use the towel to wipe down your counters!
@@swicheroo1 I can wash my spinner in my dishwasher just as well I can wash a dirty towel in my washing machine and I don't have to wind my very old shoulder up into circles trying to do something when I can just press a button. Besides, a salad spinner does a much better job than a towel. But that works well enough I guess for Young Folks without arthritis. 😎
So simple, so delicious; sometimes simple is better. I could also eat this every day, switching out vegetables to keep it interesting... Also, just lightly stir fry the veggies, add 2-4 tablespoons of water, cover and steam for a couple of minutes. No need to blanch the veggies.
This is one of those things where the technique is more important than the recipe. You like hot peppers? Spice it up! Love broccoli? Make it the focus! You only eat Sriracha sauce? Add it!
In Thailand we don’t add ginger most of the time but if you go to a more Thai-Chinese place ginger would be the choice here and definitely not galangal.
I like giving the slightest amount of char to certain veggies over the pan, like broccoli or cauliflower and steaming to soften them up a bit. They're soft but crunchy and nutty in flavor naturally.
I've been using the stir fry sauce shared by Pailin's Kitchen. Similar, easy to make and store. She's amazing. I worry a lot about blanching especially when all the veggies are chopped well. It feels like a good way to lose even more nutrients.
Blanching it in advance is just so extra and you'll just add yourself an extra pot to wash later, instead you can just the raw veggies on the hot wok stir it around a couople of minutes then pour a half cup of water then cover it, the quick minutes of steam is enough to soften (not turn it mushy) everything up
I’ve been putting off watching your stir fry video because I don’t love stir fry and don’t really like making it because it’s hard to make when you keep getting interrupted by kids but this looks totally doable and pretty delicious so I’m definitely trying this technique. Thank you!
Cutting everything to cook at once is super useful. Can cook in batches too if you don't have a big enough pan, make the kids plates and enjoy the silence while you cook yours. Gives you the option to add some extra spice if they're sensitive 😂
Looks good. Stir Frys are always a quick goto and you can easily prep them if you know you have a busy day. Chop everything and store the day before and when it's time it comes together in the time it takes to cook some rice.
I do this but with no blanching and no fish sauce. Just fry chillies and garlic/onion then add all your vegetables. Add salt. Stir fry 3 minutes and add small amount of water with corn flour, soy sauce, oyster sauce and a tiny hint of honey. Mix well and close lid for 2-3 minutes.
looks like "capcay" in my country..add a protein (meat ball/chicken chunk/chicken breast) to make it even more yummy..we nevev boil the veggies just put the veggies into the pan, add the water, close it with the lid to save your time
I blanch longer because I prefer it less el dente. A soft chew. To my liking. Add more water if you want to extend flavor to every rice grain. Puffed crispy tofu for protein. Or a nice brick of soft tofu chopped and marinated in the sauces then fried in the garlic oil and add the veggies last. Good times. Pineapple if you're good.
You already cooked the mushroom, carrot takes much longer to become tender, snow pea requires very little cooking, that means the rest of your vegetable is only the cabbage which takes the longest of all the vegetables to become tender. If the cabbage released the steam, you wouldn't need water and it won't release steam if it's the last vegetable you put in and it will over cook the snow pea. I'm sure with all these idea's, not many people could tell the difference between the different styles.
At what point should one be conscious of mixing water with oil, like how the blanched vegetables got thrown into the cooking oil without drying? Is it more just not adding a ton of water at once to it, dependent on how high the heat is, etc? I've lived in fear of doing this but realize it's probably overblown, based off the amount of people I see not drying wet food before putting it in oil.
Never Blanched but this is the food I cook when I feel like not cooking. Lazy meal always have frozen veg on hand because some foods are actually better flash frozen from the farm like Corn and peas.
We have the same recipe the in the Philippines Chopsuey but we usually add meat like pork chicken chicken liver gizzard beef and Shrimp any of those will add more flavor
Was wondering what happened to you. Haven't seen you in my YT feed for a long time even though I'm subscribed and should be getting all your notifications...
Great Video! I think this is the direction vegetarian food needs to convince people to eat more vegetables and less meat. I don't get hungry like here when i see someone showing a non-meat meat imitation.
Literally the most basic everyday stir fry. I love it! Every Asian and Pacific Islander household has oyster sauce, soy sauce, fish sauce, sesame oil, chili peppers, msg, sugar, ginger, garlic, onion, miso, meats, veggies, eggs, cornstarch, noodles, and rice. If even just one of these are missing from the kitchen, then the whole house becomes out of wack.
I thought the ice bath’s benefits for the vegetables only apply because you’re stopping the cooking process before the flavor/texture change. Wouldn’t introducing the vegetables to heat immediately after an ice bath defeat the ice bath’s purpose, unless the ice bath does something I’m not aware of?
Instead of boiling a huge pot of water, just throw about a half a cup of water in the pan ,cover it, take the lid off wait for it to evaporate and you're done.. and you really don't have to wait for it to evaporate because the water turns into delicious vegetable broth
And you dont loose any aroma
Yup that prevent wasting of lot of nutrients as well. & also onions should be fried with garlic. Not boiled😢
I like this !!!
you don't even need water if you use a lid without hole. that's what i do, because the vegetables have enough water and it will condens on the lid and drop back in the pan.
Hahaha, I wrote exactly the same thing then saw your comment.
Always grateful for new veggie recipes. Thank you!
you dont need more recipes; you need to learn the techniques. then just use what you have
I watched this short 4 times. Not because I didn't get it, but because I wanted to soak up all the details including that beautiful small wok, trying to catch the labels on the sauces, checking out the crockery on the shelf in the background. I love these demonstrations.
If blanching is too many washing pots for you. Try, small bowl of water put in all the sauce. Fried garlic then veg fired a bit the add that bowl of water sauce. Close lid heat on high. 1-2 mins. Remove lid and stir fried still water be come thin sauce coat veg.
we have dishwashing machines lady.
🤡🤡🤡🤡@@catnium
@@catnium but not reading comprehension, nor compassion, apparently.
They said *IF* aka, conditional... and some of us do not have dishwashers, ffs!
@@aleksandra...well said
This is what I get at the mall. I've been looking for this my entire adult life. ☺️☺️☺️Thanks lso much.👍🏾👍🏾👍🏾
That water you boiled the veggies in is great plant food
Love that suggestion.
I’ve started par boiling all my veggies for 60 sec … game changer, less waste and I consume way more of the green stuff! My fave is to use a ton of spinach, kale, and shredded carrots, do the thing, squeeze all the water out , chop the shrunken wad a little and add sesame oil and salt and store in frig for the week. I put it on everything!
Oh that looks soooo good. Thanks for another great recipe.
Love it! For sure going to be adding this to the rotation. Tell Andy Portland misses Pok Pok
I made this with low expectations because I'm not a good cook but....this was delicious! I wasn't even that careful about it.
Peel your snow peas. There's a vein that runs down the side of the the snow pea. Remove that so you have an easier time eating it. This is how I grew up prepping snow peas in a Chinese home.
I love when you said “ผัดผักรวมมิตร” so much 😊
Thank you for sharing Thai food cuisine 🥺
I love that you are using Hexclad .!
Foods cooked in these skillets come out the best.
Thank you for sharing your recipe.!
I’m cooking this tonight.!❤
Outstanding veggie recipe. It was delicious. Total game changer.
There are so many restaurant technique to control the crunch of each veggy. Blanching is a technique in restautant for time saving.
When cooking pad pak (ผัดผัก) at home, I would cook mushroom with oil in super high heat first to give charred flavour. Then drop fire to medium >> add diced garlic (don't burn your garlic 😂)
>> Add carrot and sweet pea. >> cook them half way >> turn on the highest heat >> wait for oil smoke >> quickly throw the rest of the veggies and flip your wok quickly. This way, *cabbage will release steam and cook all the veggies.*
If the wok is dry, add a dash of water to prevent sticky pan and deglace flavour.
Add condiments to your liking❤
Observe your Padpak. Normally wok veggy will shrink by 50% but remain colorful. It shous be shimmering with oil and flavour. If veggy looks sad and brown, then the heat isn't high enough.
Flip the veggies couple times
Serve. 👍
This
As a chef myself, you can use the water that boil the veg to cook the rice 😢
true
Maybe another next batch of rice, that rice should have already been cooked the night before
Rice takes so much longer to cook though (comparing the 3 minutes it takes to make vege) - maybe rice for the next meal
Chef, 2 minutes of cooking vegetables is not enough to get a broth out of it. It’s just a hot water. 😂😂😂
I’m not a cook but I follow the instructions and make a delicious veggies ( I add chicken cooked in the air fryer) 😊 delicious ❤❤
The best techinuqe to cook. The difference between my cooking style and yours is that I dont like to cook. But I like to watch, I ussually change the channel when I see your cooking .
Wow! I impressed a lot of people tonight with this dish. It is a winner! Thank you.
Oh so much better. You are the man chef! Thank you 🎉
Yeah I don’t get why you’d want to blanch first. Carrots, then mushrooms and onion, followed by cabbage, and a minute later the peas. You’ll get a better fried consistency too without the possibility of steaming your veggies.
Ikr, feels like this would make things soggier (and you waste all that water)
It’s how people who don’t know how to cook does it 😂
People like different textures for their vegetables, my fiancé prefers absolutely no crunch so blanching (probably more than blanching) would help me a lot
The veggies I can even understand to an extent… now mushrooms? Damn :(
Easy is why
U r the good dad also good cooker❤😊bruh.
Awesome from Republic of Ireland living in London United Kingdom
I've been watching this channel for so long! 👌
Oh my goodness! This is so delectable & delicious. I am going to make it right now. However, I am having problem finding snowpeas.❤😂😅😊
Making it today!! 💙💙
If you're worried about excess moisture in your veggies after blanching them, put them in your salad spinner for a few rounds and your veg will stir fry without going soggy. I use my salad spinner to dry mushrooms after I wash them as well. I can't imagine eating dirty mushrooms without washing them. And the salad spinner takes all the excess moisture out of them so you don't end up with waterlogged mushrooms.
Drop them on a kitchen towel. Fold the kitchen towel in half length wise. Use centrifugal force for one or two revolutions. There: No washing the spinner and you can use the towel to wipe down your counters!
@@swicheroo1 I can wash my spinner in my dishwasher just as well I can wash a dirty towel in my washing machine and I don't have to wind my very old shoulder up into circles trying to do something when I can just press a button. Besides, a salad spinner does a much better job than a towel. But that works well enough I guess for Young Folks without arthritis. 😎
So simple, so delicious; sometimes simple is better. I could also eat this every day, switching out vegetables to keep it interesting...
Also, just lightly stir fry the veggies, add 2-4 tablespoons of water, cover and steam for a couple of minutes. No need to blanch the veggies.
Guys this a tip or guideline.
I appreciate your work.
This is one of those things where the technique is more important than the recipe. You like hot peppers? Spice it up! Love broccoli? Make it the focus! You only eat Sriracha sauce? Add it!
Chopsuey! Great dish to cook with either chicken or pork stir fry with a bit of soy sauce and oyster sauce to add flavor. 😍
This looks fun and healthy. Thanks for post🎉
Oohh chop suey. Yeah thats simple easy stir fry you can cook regularly.. healthy and yummy
Chop suey ye that’s what I thought too
Very good idea 👍
Yeah awesome, soo gonna cook it, add some ginger too 😊
Id really add some ginger, but great simple dish anyway!
Galangal would be better here, Ginger would run it over.
Some Thai Basil and Thai chili flakes would be welcome too
He said whatever veggies you have or want.
In Thailand we don’t add ginger most of the time but if you go to a more Thai-Chinese place ginger would be the choice here and definitely not galangal.
@@barinyasere3418yeah cuz this white guy with his dumb haircut is cooking authentic Thai food lmao
Can't wait to try!
Gonna start making this ASAP
I could never get tired of stir fry cause it's so versatile. I usually add shrimps, chicken or leftover pot roast sliced very thin. Oh yummy❤😂😅😊
I’m making this for lunch ❤❤❤
I like giving the slightest amount of char to certain veggies over the pan, like broccoli or cauliflower and steaming to soften them up a bit. They're soft but crunchy and nutty in flavor naturally.
This dish is simple but delicious ❤
I've been using the stir fry sauce shared by Pailin's Kitchen. Similar, easy to make and store. She's amazing. I worry a lot about blanching especially when all the veggies are chopped well. It feels like a good way to lose even more nutrients.
Just got my first apartment, can't wait to be in my kitchen cooking/watching you sir
Congratulations!
Blanching it in advance is just so extra and you'll just add yourself an extra pot to wash later, instead you can just the raw veggies on the hot wok stir it around a couople of minutes then pour a half cup of water then cover it, the quick minutes of steam is enough to soften (not turn it mushy) everything up
My favorite youtuber
Wow! So revolutionary 😂
I’ve been putting off watching your stir fry video because I don’t love stir fry and don’t really like making it because it’s hard to make when you keep getting interrupted by kids but this looks totally doable and pretty delicious so I’m definitely trying this technique. Thank you!
Cutting everything to cook at once is super useful. Can cook in batches too if you don't have a big enough pan, make the kids plates and enjoy the silence while you cook yours. Gives you the option to add some extra spice if they're sensitive 😂
Wich oil you put in? Coconat or sunflower?
Sounds great
Thanks for sharing you taught me something new
Looks good. Stir Frys are always a quick goto and you can easily prep them if you know you have a busy day. Chop everything and store the day before and when it's time it comes together in the time it takes to cook some rice.
I do this but with no blanching and no fish sauce. Just fry chillies and garlic/onion then add all your vegetables. Add salt. Stir fry 3 minutes and add small amount of water with corn flour, soy sauce, oyster sauce and a tiny hint of honey. Mix well and close lid for 2-3 minutes.
You don't have to blanch the mushrooms. If anything fry the mushrooms first to get the excess water out
I love your videos ❤ 10/10
and this is the correct way to do it!!!!!!! only one problem,but this is me only. Not enough garlic. And no Ginger!
looks like "capcay" in my country..add a protein (meat ball/chicken chunk/chicken breast) to make it even more yummy..we nevev boil the veggies just put the veggies into the pan, add the water, close it with the lid to save your time
Chopsuey in our country in the Philippines
I blanch longer because I prefer it less el dente. A soft chew. To my liking. Add more water if you want to extend flavor to every rice grain. Puffed crispy tofu for protein. Or a nice brick of soft tofu chopped and marinated in the sauces then fried in the garlic oil and add the veggies last. Good times. Pineapple if you're good.
That blanching felt uneccesary and when they were "stir fried", they weren't really frying - they were steaming.
The blanching most likely saved it NC why would he boil it anyway 😂😂
My shortcut is I use coleslaw and things just add in the snow peas 🤗
That's how we cook our veggies at home....easiest way and healthiest.
Is it healthy though? All that soy and honey means it has a lot of salt and sugar
@@ggk9828 Puhleeez.
Recommend: add a bit of black bean paste (the garlic kind)
snow peas are the bomb
Why does bro look like dougdoug before he killed his hair💀
The cabbage is loaded with water and doesn't need to be blanched. One pan meal. Skip the water.
You already cooked the mushroom, carrot takes much longer to become tender, snow pea requires very little cooking, that means the rest of your vegetable is only the cabbage which takes the longest of all the vegetables to become tender. If the cabbage released the steam, you wouldn't need water and it won't release steam if it's the last vegetable you put in and it will over cook the snow pea. I'm sure with all these idea's, not many people could tell the difference between the different styles.
A splash of lime juice and I could easily eat all them vegetables 😋 😜
Fry some Spam, add the garlic later in the frying. Stir fry the veggies longer and you've got a winner
😮 who blanched the snow peas . Just pop them in when you start adding sauce
At what point should one be conscious of mixing water with oil, like how the blanched vegetables got thrown into the cooking oil without drying? Is it more just not adding a ton of water at once to it, dependent on how high the heat is, etc? I've lived in fear of doing this but realize it's probably overblown, based off the amount of people I see not drying wet food before putting it in oil.
Never Blanched but this is the food I cook when I feel like not cooking. Lazy meal always have frozen veg on hand because some foods are actually better flash frozen from the farm like Corn and peas.
What oil do u use? What oil is healthy for a wok?
We have the same recipe the in the Philippines Chopsuey but we usually add meat like pork chicken chicken liver gizzard beef and Shrimp any of those will add more flavor
Was wondering what happened to you. Haven't seen you in my YT feed for a long time even though I'm subscribed and should be getting all your notifications...
Do you have a recommendation for a substitute for the fish in the sauces because I'm allergic, I mean I'm just asking.
Fuya!!! You fail uncle status 😂😂😂
Does the garlic burn by the time the veggies are cooked?
I need HELP! I need to but a good Wok but confused what to buy. What are you using here, or if anyibe ekse can make a sugestion. Thanks so much!
He's using the hexclad wok, I'm pretty sure, they're good but pretty pricey
Is Hexclad a type of pan, like stainless steel or is the Name brand? Thanks so much
@darlapowell2730 it's the brand name, but I think they were the first ones to make them using that tech, so might also be the pan type
Looks nice
Where did you get that wok from. I need a good one. Anyone gave some suggestions. I would appreciate it …😊
Great Video! I think this is the direction vegetarian food needs to convince people to eat more vegetables and less meat. I don't get hungry like here when i see someone showing a non-meat meat imitation.
❤❤❤ pass it over man......like
Never thought I would hear someone say stir fried mixed veggies are revolutionary hahaha
Those veggies are raw!!? It takes a while for a carrot or an onion to cook
That’s my go to .
I would blanch veg in microwave.
Meatless Chopsuey. 🤩 You can add tofu ,mushroom and sliced water chestnuts. Delish!
I have made this a couple of times now and my family loves it!!! I used bell pepper instead of snow peas.
Thai vegetable "Namman Hoi" add a little finely chopped ginger and a little red or green chilli.
How do you retain heat after putting in so much veggies?
Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
Literally the most basic everyday stir fry. I love it! Every Asian and Pacific Islander household has oyster sauce, soy sauce, fish sauce, sesame oil, chili peppers, msg, sugar, ginger, garlic, onion, miso, meats, veggies, eggs, cornstarch, noodles, and rice. If even just one of these are missing from the kitchen, then the whole house becomes out of wack.
Don't forget shrimp paste!
That’s delicious. I add a fillet of fish on top.
What is a good oil to use?
a neutral oil that has a high smoking point. I like to use avocado oil or grapeseed oil
I thought the ice bath’s benefits for the vegetables only apply because you’re stopping the cooking process before the flavor/texture change. Wouldn’t introducing the vegetables to heat immediately after an ice bath defeat the ice bath’s purpose, unless the ice bath does something I’m not aware of?
I’m not about the blanching but the rest looks great!
How long have you had that wok? Do you love it?
How do you get rid of the water that is already in the mushrooms?
This looks amaing and will definitely up my stirfry game! Thanks!
And, to add chicken to this, yum.
Don’t forget to
Put some toasted sesame seeds on there!! 🥰
So was it the cutting or the blanching that was the "tip"?