Was looking for similar recipes that also add some sauce like oyster sauce, soy sauce and a bit of shaoxin, but your very detailed explanation of this more basic version deserves credit. Well done sir!
It looks delicious but too much know how for me. I'm an old guy but a new cook and I keep it simple. Good lesson though and I enjoyed watching an expert do his thing.
Thine🥬🧄🫕 presentation was🤗 awesome. I learned a great deal, thank 🤙you. I'm eating mine raw with a🌽 Southwestern/+Shrimp 🍤🥗salad, cherry🍅 tomatoes and Hidden Valley Ranch Dressing. The flavors are astounding, indeed...truly delicious and filling.
Thanks for asking! I’m using a 14 inch diameter carbon steel wok. You can grab one from most Asian grocery stores for under twenty dollars. The lighter, the better!
Thank you so much for your excellent question! The wok I am using is a 14 inch carbon steel wok with a wooden handle. This is, very specifically, my wok of choice because it heats quickly due to the thin metal, and also cools quickly for the same reason. In other words, it offers superior control. The best place to find a wok like this is to simply walk into your local Asian grocery store and handle a few of the woks that they have available. Stay away from anything with a nonstick coating, or anything made from aluminum, which tends to be very thick and heavy. The wok in the video cost me $15 about two years ago. You should be able to find a great wok for $20 or less!
Won't the garlic burn when you add it back to the wok? I seem to have that problem because it's smaller and denser than the bok choy in the pan. Should I wait longer to add it back?
Hi Deborah, thanks for the comment. You’re absolutely right. Not only will the garlic burn rather quickly, but the resulting flavor will be very bad! To prevent this, I will often pull the garlic out, reheat my pan, begin stir, frying the bok choy, then add the garlic in toward the end. At that point, the garlic will already have done its job in seasoning the oil and you really only need to add it back in so that you can enjoy eating it if you want!
Looks great, we will try this one for sure.
Was looking for similar recipes that also add some sauce like oyster sauce, soy sauce and a bit of shaoxin, but your very detailed explanation of this more basic version deserves credit. Well done sir!
That is incredibly kind of you, thank you so much for your comment! I value clear communication and easy transferability from my kitchen to yours!
Love your explanations❤ Now I understand what to do and why. Can’t wait to try this!
That’s great to hear! Please let us know if you try this dish and how it goes.
OMG just stir fried bok choy. SO darn good. Thank you for the techniques
We’re glad to hear you liked it!
It looks delicious but too much know how for me. I'm an old guy but a new cook and I keep it simple.
Good lesson though and I enjoyed watching an expert do his thing.
Thank you so much for watching! I think you’re right, simple is best.
Thine🥬🧄🫕 presentation was🤗 awesome. I learned a great deal, thank 🤙you. I'm eating mine raw with a🌽 Southwestern/+Shrimp 🍤🥗salad, cherry🍅 tomatoes and Hidden Valley Ranch Dressing. The flavors are astounding, indeed...truly delicious and filling.
We’re so glad you enjoyed it! Thanks for sharing your meal with us, sounds amazing.
Thank you for explaining why certain steps are important!
Glad it was helpful!
Excellent teaching skills, thank you 😊
We love to hear it! Thanks so much for your comment.
I tried it, it was very, very good, thank you, and, another vegetable cooked oriental style perhaps? thank you
We’re so glad it turned out well! Yes, you can try this method with many leafy green vegetables. Give it a try and let us know how it turns out!
Awesome!!! Really appreciate those tips for wok sear and wok (hai?)😊
Thank you so much for your comment!
Secret Chinese cooking art of washing vegetables... "Hey, daughters! Get in here!" 😅
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Absolutely loved your demonstration❤
Thank you so much!
Great video, thank you. By the way what kind of wok are you using?
Thanks for asking! I’m using a 14 inch diameter carbon steel wok. You can grab one from most Asian grocery stores for under twenty dollars. The lighter, the better!
VERY GOOD MY FAV-YOU ROCK!!JOHN
We love to hear it!
❤ mi favorite food!
So good!
7/26/24 Very good searing techniques. Thank you. How to choose a good wok like yours that’s not so heavy so that you can shake it the way you do?
Thank you so much for your excellent question! The wok I am using is a 14 inch carbon steel wok with a wooden handle. This is, very specifically, my wok of choice because it heats quickly due to the thin metal, and also cools quickly for the same reason. In other words, it offers superior control.
The best place to find a wok like this is to simply walk into your local Asian grocery store and handle a few of the woks that they have available.
Stay away from anything with a nonstick coating, or anything made from aluminum, which tends to be very thick and heavy.
The wok in the video cost me $15 about two years ago. You should be able to find a great wok for $20 or less!
To dry the pak choi I use a salad spinner. It works wonderfully.
Yes! A salad spinner is a great way to dry the bok choi. Thanks for sharing.
How many btus is the stove?
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Won't the garlic burn when you add it back to the wok? I seem to have that problem because it's smaller and denser than the bok choy in the pan. Should I wait longer to add it back?
Hi Deborah, thanks for the comment. You’re absolutely right. Not only will the garlic burn rather quickly, but the resulting flavor will be very bad! To prevent this, I will often pull the garlic out, reheat my pan, begin stir, frying the bok choy, then add the garlic in toward the end. At that point, the garlic will already have done its job in seasoning the oil and you really only need to add it back in so that you can enjoy eating it if you want!
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