Easy & Delicious Chicken & Mushroom Stir-fry!
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- Опубліковано 25 тра 2021
- It's Wok Wednesday and for today's tutorial, Jeremy is making the popular American-Chinese takeaway dish - Moo Goo Gai Pan.This delicious chicken and mushroom stir fry is packed full of vegetables and savoury flavour - this dish is perfect for a quick and tasty mid-week meal.
To find the recipe for this dish, click the link below!
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- Easy & Delicious Chicken & Mushroom Stir-fry! | Wok Wednesdays - - Навчання та стиль
Greetings from Walnut Creek CA. Looks delicious. Just ran into this channel for the first time. Love the British accent (or maybe it's me with the accent)!
It's amazing how much you can learn from UA-cam. Thanks to this channel (and a few other) I have now not only learnt stir frying, but even ventured into deep frying - to the level that I get approval from my cooking-skilled wife!
My fianceè has been cooking in a bar, years ago. When I 1st met her in person, she once face-timed with her older daughter. "And he can even cook!" Answer from the other side: "Halleluja!" Haha!
@Peter Doe
An absolute masterclass of how to prepare this dish for maximum flavour and texture !! I will surely use the blanching technique in my Veggy stir fries in future.
Thank you! Hope this will elevate your stir fry game! - Lee
Thank you, Jeremy! This brings back memories: one of the first chinese dishes I ever cooked for my family. Back in somewhat 1976-ish. From a german cookbook. When hardly any asian ingredients where available, around here.
I'll surely enjoy this episode!
Thank you for teaching this... you make things so easy and simple for beginners...
This looks amazing! I can hardly wait to try your recipe. Thanks Jeremy you ROCK! lol
Love Moo Goo Gai Pan! Thanks for teaching how to cook it! We lost our Chinese restaurant when the Covid first hit! We miss it terribly! And have no idea how to cook our favorites! Egg drop soup, Sizzling Rice soup, General Tsos Chicken, fried chicken drumettes were a yellow golden color so pretty a color and very tasty! The egg drop had a very Rich chicken flavor very yellow an delicious! The Sizzling Rice had bamboo, water chestnuts, shrimp tender chicken slices, carrots, & ? My mouth is watering but can't get any 😭
You should get some branded versions of them oil squirt bottles made up!
@G1zm0 so idiots buy them for £5?
When I'm cooking Jeremy is always with me advising me. Thanks for your videos!
That meal looks nice @Jeremy.
Quick and easy to prep and cook.
Another of @The School of Wok recipes to add to my favourites. 👍🏼
Thank you Jeremy. I have never made this but, I will soon. So many times I have gotten Moo Goo Gai Pan at a Chinese carry-out that has been soggy, liquidy and not much crunch or not very tasty. In Americaq, some Chinese food purveyors set up Chinese immigrants with a restaurant (I am sure there are long term provisions) and I feel their heart is not into cooking after a while. I will be sourcing the ingredients I don't have and will try this very soon. Thanks again.
I can't wait to get home and cook this.
One Wok wonder when you were younger - Loving it. Love my Stir Fry and your Videos. Many Thanks Jeremy
About the end: "it's always a thing, when you know you mom is watching it." Isn't it?
Jeremy, turkey is becoming more and more popular as people pay attention to their diets (I follow Eat Right 4 Your Type, which is about blood type diet restrictions). Being AB blood type, I have proven to myself that I should not be eating chicken, and turkey is highly beneficial to blood type AB. The topic is popular.
TURKEY TASTES DIFFERENT THAN CHICKEN, especially the dark meat, although the breast might be passable. Could you do some experimenting and give your opinion on what dishes it might be good with, or more importantly, what you think it does not go well with.
I find the dark meat to be closer to pork.
Thanks! I hope you know how awesome you are!
Love the wok shovel! (My favorite wok tool, by far.)
Tonight is the 34th consecutive evening I have cooked in a wok at home. Thanks for the inspiration.
Thanks for teaching me how to cook quick, nutritious, delicious meals which me and my kids love. I've been following you for years and yeah I just wanted to say thanks.
You are very welcome! - Lee
🤩🤩🤩did it tonight, replacing chestnuts for cajou nuts.. fire!!
Would “velveting” the chicken (egg white addition) make any difference in this dish? It looks great as is.
Love this recipe. Can't wait to try it. I was surprised that you added Garlic first. Whenever I do that the garlic burns very quickly. How come it didn't do that with you?
I love something like this. Because you cad add or subtract any ingredient you want to make any kind of dish.
Can't wait to come to London and take a class!!!
Going for this one at the weekend, yes it’s only Monday 😆
Your walk throughs are so good, we’re totally hooked 👍
Thanks so much Jeremy and School of Wok
I like how you did the mushrooms and using water instead of stock ,that's a great tip thx :)
A handful of almonds wouldn't hurt lol Amazing recipe and cooking as always, Jeremy!!!!
Thank you for the great explanation of why to cook a dish that way. I am looking forward to learning more, and enjoying this amazing food.
This looks so much better than the takeout I've had (USA). I really enjoy the channel!
Excellent dish! The cleaver that you use, is the blade straight or is it slightly curved? Also I live in Florida in the United States and how can I buy one of those?
The cleaver he's using seems to be slightly curved, but you don't necessarily need one of those. A nice multi-purpose knife will do just fine.
Maybe have a look at the Zwilling Pro 38407-141-0? I got that one for my mom and she loves it. I think it's perfect for this kind of work.
So many vegetables in moo goo, the chickens so tender yum! Love it!
Great dish! - Chris
No Branston Pickle? School of Wok plays second violin to DriveTribe.
You wait until we get a Branston pickle and spam recipe on the channel - Lee
Mmmmm....will give that a go for sure. Thanks.
Wonderful teacher, and tutorial.
I learned about blanching the veg first ❤
I need this in my life, always!
I always see Ho yu Gai Po in my Chinese , .... But afraid to try, any way u cud do one? I wud love u even more.... :)
I love this channel. I've been following it for a long time because I love Chinese cuisine.
A humble suggestion from me.
I understand that meat is an integral part of Chinese cuisine. But meat and animal based products(including egg) are avoided by vegetarians (except dairy and honey) and vegans. It'd be great if you could include vegetarian and vegan recipes and also could mention vegetarian/vegan friendly substitutes for dishes that normally require meat, egg and/or other animal based/derived products if possible.
Thank you.
pro tip, don't add chicken or chicken stock and you're all set.
Hi Jeremy, I love your style of cooking Chinese food with wok. Would you recommend to invest a 14” wok with a glass dome lid, in the latest technology hybrid cookware by this company called HexClad cost US$150. I have an electrical glass top cooking range and can’t use the Original Chinese style wok. Thanks and appreciate your comment .
Jeremy what can I use to substitute the cooking wine or the rice wine as a none alcoholic substitute thanking you in advance and a great recipe
It reminds me of Buddha’s Delight but with chicken.
Damn that looks amazing.
Need a dish to judge a Chinese restaurant kitchen's quality, this is it. Quality of the chicken and vegetables. Also, the sauce is important. Is it garlic, or ginger, is it a light or clear color? Is it opaque or dark? Is it thin and runny or thick and clumpy. Will it coat the meat and vegetables?
This totally reminds me of Chop Suey it's right up and move a guy pan and Chop Suey the best next to General Tso's chicken
Fantastic Recipes Love it One Question after you blanch your Veggies do you put them in an Ice bath or cold water
It looks perfect.
I learn so much from your (and Emma's and Ruby's) videos, it's so instructive to see the techniques and not just read them in a cookbook. Have you any advice on how to make this vegetarian/vegan? (Asking for a daughter!)
Thanks for the great video. I am just curious about the high heat of the oil... it looks like you reach the smoking point of the oil, which would make it bittery taste and a lot unhealthy. Is this normal in Chinese cuisine when doing dishes with wok?
I rarely see people heat their wok that much when cooking at home. Seems like it would burn everything and be hard to ventilate, so I'd just get it hot enough to where the oil forms ripples.
Hi Jeremy, I only have an electric hob which just doesn't give enough heat, would you say it's worth getting one of those cheap square gas burners to stir fry with? I've seen lots of UA-cam chefs use them. Or perhaps a portable single induction one? What's your experience please 🙂
We have some induction hobs like that which work great. If your electric hob can't get hot enough then definitely give it a go! - Lee
@@SchoolofWok thank you 🙂
I have a question, sorry if it sounds stupid... But when you use or add chicken stock, is it salted or unsalted?? I think it would make a difference....
just how i like it👍👍
I love your videos. The moving cat hand keeps drawing my attention away from what you're doing, hehe.
We'll move it next time we shoot haha - Lee
thank you, thank you, thank you!
THANK YOU!! - Yolo
Hi!!!!!! Where can I get those kind of bamboo shoots? Thanks. If anyone knows......
Does anyone know what size wok he uses in his videos? I think it’s the 13 inch they sell on their website but I’m not certain
You take away all the vitamins in the vegetables by blanching in the water before stir frying
👏👏👏👌👌👌👌🙏🙏🙏🌹🌹🌹
Boiling water in your wok??!??!! I guess we get no wa ke'
no bok choy?
How did your mum react to the wok hei comment
I wish these videos were shorter in length and more succinct i can't spare 14 minutes right this time. So ill need to set time aside.
I like 5 minute videos
Really wish you'd stop overusing that whole "subscribe, notification bell, like" drivel. We know what to do. We've known it for years. It just adds annoyance for me watching the videos. If I want to like, I'll like. If I want to subscribe, I will subscribe, and if I want to get notifications, I'll do that too. But being "reminded" several times every single time I watch a video of yours is just annoying.
Maybe that's just me.