I just made this and it turned out awesome. I made a few minor changes like adding shrimp and using a corn starch mixture with oyster sauce, white pepper and light soy sauce. Thanks for your video, it inspired me!
Another wonderful video, I've been wanting to know how this is made. Hey, just a tiny suggestion, you might want to use a lavalier mike for audio of you at the table, it will sound a lot better! :) I also really love the picture of the dog. So cute!
yes, usually when people prepare lunch to go (not relying on finding microwaves), your food will likely be room temperature, warm, or cool depending on its storage before you eat. If you arent sure how you would stomach certain foods you may eat warm or hot as cold, its best to take out food cold and let it come to room temp for a few minutes. Plenty of other dishes made to be eaten cold. Soups and Veggies are easy ones. (this one might taste even better cold/room temp because it will have absorbed the sauce)-
I used the “velvating” method for chicken. I always wondered how the chicken remained soft and juicy. I was never able to do this until now. Thank you for making the video. I wish I knew this 50 years ago (I am 72) because this would have given me many many great chicken meals. :)
What is velvating & why does it work? When thinly- Cut and peeled meat (such as chicken) is velveted, marinated in a base mixture of salt, liquid and corn starch for at least 30 minutes. After pickling, put the chicken in the pan and flash it Fry with oil at high temperature. Take the chicken out of the pan after cooking for a minute or two, and the remaining ingredients cool ( Vegetables and/or sauces, for example)are cooked. Then add the chicken to the final frying pan and fry a short piece with the prepared sauce before serving. The most important part of this process, and the key to velvting, is marinade: the chicken takes at least half an hour to ensure that every inch of its surface is coated with corn starch paste. This layer of corn starch forms a barrier to the heat introduced by the pot- But it can also prevent the loss of water inside the meat.
I have a feeling I will be making this again and again! My husband and I loved it! I added some oyster sauce and soy sauce at the end:) The veggies were crunchy but next time I want to parboil them a little longer. I'm cooking with your wok, it is a lot of fun as I'm just learning Chinese cooking.
I'm a 68 year old health nut, still skinny and never been sick. Probably because I've been eating fruits, vegetables and homemade soup all my life. I get my protein from eggs, peanut butter and the like. I'll be 69 on July 6 '22. This recipe might get me to 100.
Hello, I love your channel. Have you considered a cookbook? I have several Chinese or Asian cookbooks but couldn’t master Chinese cooking until I found your channel. I would love all the recipes in one cookbook.
This is awesome. Wife literally thought I snuck out and bought take out! I had tons of brocolli around so I ONLY used broccoli and it worked well....though I only needed 1lb of vegetable when it's all broccoli, versus the two pounds recommended when it is mixed vegetables. I kept all the other ingredients at the recipe's recommendations. Simple and amazing. (And I had never blanched anything before trying this recipe. Thanks for teaching me a new skill.)
Thank you for the tip to add cornstarch water after the heat is off. I’ve made veggie stir fry but the garlic stayed in the bottom of the wok instead of sticking to the veggies. Now i know how to get them to stick so I can enjoy the flavor throughout!
Mandy the veges, turned out awesome, and I made your kungpao chicken as well, the combo with rice was delish, thank you. I didn’t have do ban Jiang, so I used some Korean gochujang paste instead and I also left the Sichuan pepper out, it’s just too tongue numbing for my liking 🙈😂😂 but it turned out 👌I sent you the pics on insta
This recipe is fantastic! Me and my daughter made it together and we went wild over it. I took a bowl full of the vegetables and added some canned chicken breast meat and a slice of garlic bread, it made a great meal and a very healthy meal. 5 star recipe. Alan Merrill
I love the colours of all veggies. I'll try this recipe without adding the oil in the boiling water, though. I'll try to use also less oil in the pan. Oil, salt and sugar usually trick the brain into eating more. This combination is not found in nature at the same time.
When my friend from Taipei makes this dish, she uses raw mung bean starch as her thickener. What thickener would you consider to be the most authentic if you wanted to thicken with the most authentic starch? I recently bought 生粉 or 绿豆淀粉. Did I do the right thing?
Ahh-HA !! Thank you so much!! I have stir-fried vegetables a thousand times, & they never quite seemed right - until now!! The tip to blanch them & add cornstarch is a game-changer! I LOVE IT !! DELICIOUS !!
Love garlic stir fry mixed veggies. It’s one of the side dishes I order often, when we go to Chinese restaurants. I will definitely make it at home now., following your video.
This looks so good and good for you too! I'm going to make it. Thanks for showing us how to do it right. Looks delicious. I love garlic and ginger. Want a nice combination
Just made this...followed exact measurements and steps....I'd reduce the ginger just a bit, vegetables had good texture and overall dish was a success and appreciated by whole family, thank you!
OMG!!! I just tried the corn flour tip with some chilli garlic prawns & it's by far the best garlic flavour I've been able to achieve. The salt is important as well & the smooth mouth feel you get from the corn flour is creamy. Thankyou soooo much. (kiss emoji)
Hi Mandy, thank you for this recipe, I have everything except snow peas, which never seem to have. This is a good side dish to go with my chicken. ❤️❤️
How bout a video on making white sauce? Tired Chinese takeouts tend to only do brown sauce,,but I like Shrimp & vegetables in a white sauce,,would love to make this myself at home..please show us! I
You had me at ten cloves of garlic.
You can never have enough garlic :)
I love garlic.
Same here!🙂🥰
Raaaaah yes
OH YEAH!!!! THE SAME!!!!
It's amazing way to cook vegetable. Love your way to cook vegetable.
I made stir fry today - it was DELICIOUS....
Mad e this recipe today along with the Mongolian beef! Taste great together!
Wow I didn't know this dish was that simple, will definitely try this soon
🤤 うまい
I just made this and it turned out awesome. I made a few minor changes like adding shrimp and using a corn starch mixture with oyster sauce, white pepper and light soy sauce.
Thanks for your video, it inspired me!
Please make more vegan Chinese ..I love Chinese Veg stuff
what a wonderful technique to get fresh veggies into a meal without needing to look for extra sauces etc. thank you.
Best demo I've seen on how to properly stir fry vegetables. It's simple but the order of cooking is sooooooo important! Love your videos!
She speaks like my Italian grandmother. Vowels at the end of every sentence is never a bad thing.
Another wonderful video, I've been wanting to know how this is made. Hey, just a tiny suggestion, you might want to use a lavalier mike for audio of you at the table, it will sound a lot better! :) I also really love the picture of the dog. So cute!
Simple and nice.. That 🐶 was a picture on a frame😝 i was thinking why that dog didnt move.😝
Mmmmmmm!!! Might add a splash of soy or fish sauce instead of the salt!!!
I've never thought of eating them cold before -- I want to try it now because everything is so hot mid-summer where I am! Sounds refreshing!
yes, usually when people prepare lunch to go (not relying on finding microwaves), your food will likely be room temperature, warm, or cool depending on its storage before you eat. If you arent sure how you would stomach certain foods you may eat warm or hot as cold, its best to take out food cold and let it come to room temp for a few minutes. Plenty of other dishes made to be eaten cold. Soups and Veggies are easy ones. (this one might taste even better cold/room temp because it will have absorbed the sauce)-
That's a GREAT tip!! Thank you.
Have a wonderful day. 💗
Thanks chef Always love your weekly recipes!!! Thank you for all your hard work bringing us these great recipes!!!
So much garlic, I love it!
Hey what do you call a zombie who stir fries?
*Dead Man Wokking.*
Looks Delicious....😁
I used the “velvating” method for chicken. I always wondered how the chicken remained soft and juicy. I was never able to do this until now. Thank you for making the video. I wish I knew this 50 years ago (I am 72) because this would have given me many many great chicken meals. :)
Which video is this? I would like to see that process.
That process is in this video.
What is velvating & why does it work? When thinly-
Cut and peeled meat (such as chicken) is velveted, marinated in a base mixture of salt, liquid and corn starch for at least 30 minutes.
After pickling, put the chicken in the pan and flash it
Fry with oil at high temperature.
Take the chicken out of the pan after cooking for a minute or two, and the remaining ingredients cool (
Vegetables and/or sauces, for example)are cooked.
Then add the chicken to the final frying pan and fry a short piece with the prepared sauce before serving.
The most important part of this process, and the key to velvting, is marinade: the chicken takes at least half an hour to ensure that every inch of its surface is coated with corn starch paste.
This layer of corn starch forms a barrier to the heat introduced by the pot-
But it can also prevent the loss of water inside the meat.
Would you please sign me up for your upcoming cookbook? Thanks, & this recipe will be perfect for us. Thank you.
I have a feeling I will be making this again and again! My husband and I loved it! I added some oyster sauce and soy sauce at the end:) The veggies were crunchy but next time I want to parboil them a little longer. I'm cooking with your wok, it is a lot of fun as I'm just learning Chinese cooking.
Thank you for all the recipe...and sure for the trick...you are amazing 💞😍
It's my favourite stir vegetables broccoli love too to eat healthy and easy to cook its amazing
Thank you. Like what has been said by everyone else. Finally someone showing us the order of how to cook the vegetables in stir-fry.
Always love your weekly recipes!!! Thank you for all your hard work bringing us these great recipes!!!
I'm a 68 year old health nut, still skinny and never been sick. Probably because I've been eating fruits, vegetables and homemade soup all my life. I get my protein from eggs, peanut butter and the like. I'll be 69 on July 6 '22. This recipe might get me to 100.
Hello, I love your channel. Have you considered a cookbook? I have several Chinese or Asian cookbooks but couldn’t master Chinese cooking until I found your channel. I would love all the recipes in one cookbook.
*PUPPY!!!* This is a great veg recipe. Perfect for after school snack as well.
I love veggie stir fry!
This is awesome. Wife literally thought I snuck out and bought take out!
I had tons of brocolli around so I ONLY used broccoli and it worked well....though I only needed 1lb of vegetable when it's all broccoli, versus the two pounds recommended when it is mixed vegetables. I kept all the other ingredients at the recipe's recommendations.
Simple and amazing. (And I had never blanched anything before trying this recipe. Thanks for teaching me a new skill.)
Thank you for the tip to add cornstarch water after the heat is off. I’ve made veggie stir fry but the garlic stayed in the bottom of the wok instead of sticking to the veggies. Now i know how to get them to stick so I can enjoy the flavor throughout!
Simple but looks yummy
Mandy the veges, turned out awesome, and I made your kungpao chicken as well, the combo with rice was delish, thank you. I didn’t have do ban Jiang, so I used some Korean gochujang paste instead and I also left the Sichuan pepper out, it’s just too tongue numbing for my liking 🙈😂😂 but it turned out 👌I sent you the pics on insta
This recipe is fantastic! Me and my daughter made it together and we went wild over it. I took a bowl full of the vegetables and added some canned chicken breast meat and a slice of garlic bread, it made a great meal and a very healthy meal. 5 star recipe. Alan Merrill
Need better audio.
Your the best, because of you I cook stir fry at home all the time...🥰
This is a brilliant idea. Thank you for sharing this recipe. 👍🤗❤️😎🙋♂️🤸♂️🤸♂️
Thank you for your advice and your sweet way of explaining
Hi sweetie love all your cooking recipes thank you so much for sharing your mmmmm yummy delicious recipes
You are my favorite Asian cook !!! You are amazing !!!
Excellent video very well thought out
🌬📢 I made thz for dinner t😌day..
Thx, wz madd quick/g👀d.
Great recipe thanks, one thing I do when I cook vegetables in water is that I like to save that as vegetable broth for soups : )
Easy and good is a great combination. Thanks.
That's the way to go.
Cute dog. Looks so healthy and full of bright colors. Love the seasoning. very simple to make.
Wow, it's an excellent recipe to try at home.
I love the colours of all veggies. I'll try this recipe without adding the oil in the boiling water, though. I'll try to use also less oil in the pan. Oil, salt and sugar usually trick the brain into eating more. This combination is not found in nature at the same time.
Just amazing. I hope to do this and that idea at the end to put it next to other dishes to portion out was genius!
Refreshingly delicious. Thanks for sharing.
When my friend from Taipei makes this dish, she uses raw mung bean starch as her thickener. What thickener would you consider to be the most authentic if you wanted to thicken with the most authentic starch? I recently bought 生粉 or 绿豆淀粉. Did I do the right thing?
Any type of starch can be a good thickenner. Sheng fen 生粉 is what we use usually.
Ahh-HA !! Thank you so much!! I have stir-fried vegetables a thousand times, & they never quite seemed right - until now!! The tip to blanch them & add cornstarch is a game-changer! I LOVE IT !! DELICIOUS !!
yes!!!...please make more vegan meals...tq for sharing!
Just tried this recipe! So lovely.
Old Chinese says is Never Trust a Skinny Cook! 😛
We always use fresh vegetables instead of frozen in stir fry's?
That looks good! Honey.........!
I love hot garlic stir fried vegetables over hot Jasmine rice
I definitely want to eat that!
I’ve been waiting for your video!! Thanks for uploading😍
wow, the resolution of the video is so high!
Love garlic stir fry mixed veggies. It’s one of the side dishes I order often, when we go to Chinese restaurants. I will definitely make it at home now., following your video.
What an awesome tutorial 👍
Thank you ma'am!
Nice to eat during hot summer months. ☺
I love your channel. You are so precise and well explained!
Looks so easy - will have to try this. I have always wondered how to get the garlic to stick!!!
Nice video, but you should soak the vegetables in an ice bath or run them under cold water in your sink to stop the cooking process after blanching.
No you shouldn't.
Thank you for this recipe! ♥
This is wonderful!!! I love your videos, I watch them all the time. Thank you so much
My veggies gets soggy 😩
This looks so delicious i can't wait to try this technique 😋😋😋
Love your cooking video. Can share what kind of cooking oil you used for your stir fry dishes? Thank you.
peanut oil
Mmmmmm... It looks so yammyyyy.. Can't wait to try it
Hi Mandy! It that your dog? Is that why you sounded so sad on your last video? 😘
This looks so good and good for you too! I'm going to make it. Thanks for showing us how to do it right. Looks delicious. I love garlic and ginger. Want a nice combination
Can you substitute potato starch for corn starch?
God bless you and your FAMILY dear
Thanks for your great video easy and very tasty
Ill sure try it out. thank you for sharing it
god i have been craving this thank you
Love it! Just made this for lunch with rice! Delicious and super easy 😋
You are very organized that’s why I like watching your videos.Thanks for your very nice presentation!😊
Hello im new friend wow yummy god bless you
Thank you Mandy, will make this today👍
You are sooo talented 🤗🤗I love your videos and food! It always looks delicious!❤️ Much Success and good health ❤️
It does look amazing!
Just made this...followed exact measurements and steps....I'd reduce the ginger just a bit, vegetables had good texture and overall dish was a success and appreciated by whole family, thank you!
Wow this looks so delicious, and seems so easy to cook! Definitely gonna prepare it myself
That looks really good, thank you for all your great videos!!!!
Yay! I have so many vegetables and was looking for some way to cook them.
Can you come home and cook for my family ;-) (LOL)
Super gorgeous food will give it go.
Excellent! I'm going to make this Friday. Thank you for this wonderful, simple recipe. :)
Looks so good!
Yum
OMG!!! I just tried the corn flour tip with some chilli garlic prawns & it's by far the best garlic flavour I've been able to achieve. The salt is important as well & the smooth mouth feel you get from the corn flour is creamy. Thankyou soooo much. (kiss emoji)
Hi Mandy, thank you for this recipe, I have everything except snow peas, which never seem to have. This is a good side dish to go with my chicken. ❤️❤️
It looks like mangetout. Maybe they're the same thing.
Looks really yummy..preparing for my own right away. Thanks a lot for sharing.❤❤
How bout a video on making white sauce? Tired Chinese takeouts tend to only do brown sauce,,but I like Shrimp & vegetables in a white sauce,,would love to make this myself at home..please show us!
I