If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world! Instagram: / dimsimlim TikTok: / dimsimlim
We didn't have a restaurant, but my parents did have, still do, a veggie garden. I have peeled so many of those beans 😅 and we always cut off both ends too. Which I still do 😅 Good thing I actually love fresh garden beans, the 1st few picks are always the best, you hardly need anything other than salt to bring out the amazing fresh flavor. I prefer it when the inside beans are still very small and there's more of the actual green parts of the green bean. Which is usually the case with those young 1st pick beans. They're still good right now, just picked a whole bunch for tomorrow evenings dinner, but as a somewhat picky eater, sometimes I fish out those inner beans if they're too big in my opinion 🙈 its mostly a texture thing for me. I have no problem eating them separately 😅 but with a green bean, i just want the green bean not a giant inner bean 😂 yes im weird sometimes lol
This is why Chinese restaurants can serve food in less than 5 mins. My friend actually timed it once, where we got our main dish served in 2.5 minutes.
*DON'T throw out the bean ends!* Put them in a freezer bag with your onion skins, the tips of your celery, your celery leaves, your carrot peels, etc. Then, when the bag is full, put it all in a pot, cover it with water, and simmer it on the stove top for a couple of hours. After all the goodness has been rendered from the vegetable scraps, strain them out, leaving you with a beautiful homemade vegetable stock! You can freeze it into ice cubes, and store them in a Ziploc baggie. To use them, throw cubes as needed into a frying pan to deglaze it, or cool off a hot bowl of soup, or even make gravy, etc.
@@rayukk You're watching cooking videos 😂 if that takes too long, you're gonna be making these recipes? Things take time, but it's healthier and better so invest in yourself.
A lot of what he's cooking Chinese restaurant style. Restaurant profit margins are small. These are stir fried dishes on a wok, which are developed to be a very quick cooking style to get food out as quickly as possible so patrons also can clear their table faster. And it also happens to be that quick cooking in very high heat also makes really tasty dishes due to Maillard and Wok Hei.
How on earth do you "peel" the end of a round bean? That doesn't make sense. BTW did you notice that the finished beans still had the (non'stalk) ends on them?
@@johncoops6897 I think you're thinking of the little seeds that are contained inside instead of the green coat that encases them. There are little pointy ends on the each end of coat. You basically pinch it and snap it off.
@@jonathanvue6502 - ummm, I know what a round bean is. I also know the difference between the ends of a bean and the seeds inside. I also know the difference between snapping and peeling. Now, once again... how and why the F*** would anybody *PEEL* the end of a round bean?
I grew up in a white family with white meals and trips to the Chinese/Indian restaurant made my month. I grew up attempting and failing to make these types of meals. I am grateful that we are a multicultural country with so many food options
The one who helps in the kitchen eats first and more I've learned so I'll peel them all day long. It helps form core memories around cooking, food, and family, plus you hear all the juicy gossip if multiple adults are there. 😂😉
saya baru tahu yang nama kacang buncis dalam English adalah green bean.. ingatkan kacang hijau😅 thanks Chef.. saya tahu Chef boleh baca sebab Chef orang Malaysia kan😹
I loved peeling the ends of the green beans. That was the only way I was allowed in the kitchen with all the aunties. If I wasn't helping, I was in the way and got kicked out of the kitchen. Most of them are gone now. All of my memories of them were us in the kitchen or around the table
I have one question. Why you deep fried it? Why not blanch it before? It’s not more healthy with better effect? First time I hear about deep fried greens. Please let me know because I’m curious.
“Don’t make your kids peel these”
SAY IT AGAIN FOR THE AUNTIES IN THE BACK 🗣️
😂😂😂
It's wasteful
My mom always be making my peel them 😭
Bruh legit 👌
The worst and most tedious task from aunties is peeling beansprouts. 😢
Painful memories of the family restaurant when I heard "Don't make your kids peel these".
Slicing 20kgs of white onions, 10kgs of beef, 10kgs of pork, butchering 10 chickens on a daily basis. 😂
@@johnvincentornido4961not funneh
The lil/funny feller with the hilarious accent got that Chin-Su boy!
We didn't have a restaurant, but my parents did have, still do, a veggie garden. I have peeled so many of those beans 😅 and we always cut off both ends too. Which I still do 😅 Good thing I actually love fresh garden beans, the 1st few picks are always the best, you hardly need anything other than salt to bring out the amazing fresh flavor. I prefer it when the inside beans are still very small and there's more of the actual green parts of the green bean. Which is usually the case with those young 1st pick beans. They're still good right now, just picked a whole bunch for tomorrow evenings dinner, but as a somewhat picky eater, sometimes I fish out those inner beans if they're too big in my opinion 🙈 its mostly a texture thing for me. I have no problem eating them separately 😅 but with a green bean, i just want the green bean not a giant inner bean 😂 yes im weird sometimes lol
NASA confirms the world moves 1.3cm out of orbit each time wokgod cooks
Underrated
damn we’re a meter off now I think
Bro generating thrust on that bitch.
my man top g
333 likes 😂
Homie found an extra space shuttle engine.
This caught me off guard and totally cracked me up. Thanks for the laugh.
Where can one buy this burner?
The jet engine kills me every time 🤣
This is why Chinese restaurants can serve food in less than 5 mins.
My friend actually timed it once, where we got our main dish served in 2.5 minutes.
@@alexsolosmawesome :D
*DON'T throw out the bean ends!* Put them in a freezer bag with your onion skins, the tips of your celery, your celery leaves, your carrot peels, etc. Then, when the bag is full, put it all in a pot, cover it with water, and simmer it on the stove top for a couple of hours. After all the goodness has been rendered from the vegetable scraps, strain them out, leaving you with a beautiful homemade vegetable stock! You can freeze it into ice cubes, and store them in a Ziploc baggie. To use them, throw cubes as needed into a frying pan to deglaze it, or cool off a hot bowl of soup, or even make gravy, etc.
Id rather buy it for 99 cents
Vegetable stock sounds good asf
@@rayukkWith preservatives and nasty crap added? Do it the homemade way and your body will thank you for it.
@@en2456 take too long
@@rayukk You're watching cooking videos 😂 if that takes too long, you're gonna be making these recipes? Things take time, but it's healthier and better so invest in yourself.
love how unfazed you were at the gigantic unforgiving explosion of fire after you lifted the wok up
I mean that's what separates a rookie and a pro
I would burn down my apartment with this setup but I want one as my wok never gets hot enough for a proper stir fry
Looks like a f*n JET engine 🔥
He's a chef for a reason. Not just a youtube influencer
Cooking is secondary, it’s the fireworks that makes me smile 😊
what made u cry then
It's like you can taste it through the screen 😂,looks delicious bro ,like a boss 👍👌
If only I had a jet engine in my kitchen 😭
Thanks for the 400+ likes
You can have it if you have 10000$ every month(after tax,and 0 debt and mortgage)
😂
@@garryli2030it's actually just $800
No kidding
Me too
The flip on the spoon always gets me its the added perfection of your mastery of the wok
Bro's the wokgod for a reason
Wolf of Wok Street
I have never seen a video where it's anything but "wok on maximum heat". This man is pedal to the metal everytime and I love it
A lot of what he's cooking Chinese restaurant style.
Restaurant profit margins are small. These are stir fried dishes on a wok, which are developed to be a very quick cooking style to get food out as quickly as possible so patrons also can clear their table faster.
And it also happens to be that quick cooking in very high heat also makes really tasty dishes due to Maillard and Wok Hei.
Peeling green beans with my mom will always be undefeated. She was the best
Stay strong bro
@@mohammedchikhi6347 blessings to u friend 💗 strength is only one quality necessary to live life to its fullest
“Try cooking, it’s not rocket science “
This guy: “And I took that personally “
Hands down one off my fav videos of you dudes❤❤
Now I know that my neighbor triggering smoke alarm probably entertains himself with cooking East Asian dishes 😂
Green beans
Garlic
Xo sauce
Chilli oil
Hot sauce
Sugar
Soy Sauce 😊
Shao xing wine
Done! 😊
No yum yum also not available at the video 😂😂
Thank you !!! I was upset at him am never able to hear him over that fudging fire
Soy sauce
what is XO Sauce made of?
@@cristinacruz7512 mainly dried shrimp, dry scallops and cured pork.
Mixed with different aromatics and sauces depending on recipe.
I felt that fire through my screen
CUTEST CHEF EVER.. LOVE IT
That was my job as a child, snapping off the little end of the stringbeans. That and making sock rolls.
My mom would go feral seeing you cut off the ends instead of peeling them lol
omg same 😂 mine is peeling them so the strings(?) at the side of the bean can be removed too
i pity yall lol my mom just tells me to cut them
How on earth do you "peel" the end of a round bean? That doesn't make sense.
BTW did you notice that the finished beans still had the (non'stalk) ends on them?
@@johncoops6897 I think you're thinking of the little seeds that are contained inside instead of the green coat that encases them. There are little pointy ends on the each end of coat. You basically pinch it and snap it off.
@@jonathanvue6502 - ummm, I know what a round bean is. I also know the difference between the ends of a bean and the seeds inside. I also know the difference between snapping and peeling.
Now, once again... how and why the F*** would anybody *PEEL* the end of a round bean?
That plate is iconic
That's one of my fav dishes. So delish. And simple yet flavours are unbelievable.
Green beans taste better when cooked at 3500 degrees
😂😂😂
U make cook really fun!!!
I want me one of those burners lol, looks & sounds great though mate
Zuko is World love it
That looks absolutely delicious my guy!
THE ZUKO SHIRT YESSSIRRRR
Those look so yummy!
💯 percent yum. Looks awesome yo😊
I’ll have to make this for my gung gung he loves xo sauce lol 😆
Homie gonna end up like Bruce Lee giving away secrets
Bros cooking on a nuclear reactor 💀
😂😂😂
i got flashbacks of nam when i heard him say “don’t make your kids peel these”
Peeled this my whole childhood
Omg looks so good❤
just fry them *pulls out German fryer from 1940
woah 😂 (am german can confirm)
Dam he wasn’t playing looks🔥🔥🔥🔥🔥🔥
looking good
Man, you're fast becoming my favorite cooking Shorts on UA-cam!
I grew up in a white family with white meals and trips to the Chinese/Indian restaurant made my month. I grew up attempting and failing to make these types of meals.
I am grateful that we are a multicultural country with so many food options
I have learned a lot of recipe because of your videos. Thank you.
Make your kids peel them!! Builds character! Your aunties would freak out about how much you wasted cutting the ends 🤣
This is how you use the equivalent of enough gas to heat several houses through winter just to fry some green beans 💀
Always wondered how to make this.
"Wolf of Wokstreet"!!!😂😂😂
The one who helps in the kitchen eats first and more I've learned so I'll peel them all day long. It helps form core memories around cooking, food, and family, plus you hear all the juicy gossip if multiple adults are there. 😂😉
Love the shirt! 🔥
Ah! It looks so good 😊
Such great energy ❤
This guy really nailed my childhood. Sitting in the kitchen just plucking the ends off these.
The Uncle Roger collab.....there probably gonna hit the griddy on the way into kitchen
I love that big flame that makes food taste smoky. If I cook at home no matter what still tastes different.
Your back❤
Ohhhhh ill try this with my mother. My mother whenever she wants us to eat veggies she'll cook this but in adobo style so adobong sitaw
Mans cooking over that SpaceX Falcon Heavy rocket
Out of all the culinary techniques I’ve learned in kitchens in the past 10 years, I’ve finally found a way to cut green beans.
He goes through this recipe as if we all have a rocket engine in our kitchens
Now that's authentic xo green beans!!!!!
Those plates remind me of the best chicken fried rice I ate with bean sprouts. Yummy 🤤
I can get down everything except the cooking part. Bro you need the fire 🔥 high I would panic haha😅
The way he flips is so smooth
I freaking love you dude😊
saya baru tahu yang nama kacang buncis dalam English adalah green bean.. ingatkan kacang hijau😅 thanks Chef.. saya tahu Chef boleh baca sebab Chef orang Malaysia kan😹
Wow i wish i can taste it chef hahaha,by the way in my country Indonesia that's vegetables was called "buncis".
I can feel the heat of the flame 🔥🥵
HAHA my Malaysian aunties need to hear this 😛🤭😝😝😝 I’ve peeled hundreds of these as a child 🫡🫡🫡
Man... his shirt match with the stove, he is fire bender 😂😂
So amazing to see u cook so professional, simple, concise m soooo yummylecious, keep us busy n amaze with your tutorials
Bro got Starship Crafting 4 with that engine 😂
The zuko shirt ate😝
Bro has a jet engine that can take us to Mars...
You’re awesome bro ❤😮
that jet stove truly change the flavour of most food, i always want to have one, but not so uh..."jetty"
I am so happy after my dad and mom saw this😂😂😂
That looks soooo good !
And i've been making my kids peel those beans all these years🤦🏽♂️
Nobody peel green beans!
Zuko tshirt is so on point, he’d totally be a person from fire nation
I love the zuko shirt!
First time he did not use a lil bit of yum yum😂😂
Always waiting for "little bit of yumyum😋"
Looks like he had his stove turned up to “GOD DAMN!!” 😂
"Put your wok on maximum heat"
*Turns on a Vulcan 2 Rocket Burner*
I'm glad I saw this because, as a Muslim. I had no idea they put alcohol in this
what oil are you using? and how many time you use that oil. could you teach us the basics of how you handle your oil?
I'm surprised this guy's hair still keep so well😊
Bro already kow our asian parents make us peel the green beans😂😂😂
I loved peeling the ends of the green beans. That was the only way I was allowed in the kitchen with all the aunties. If I wasn't helping, I was in the way and got kicked out of the kitchen. Most of them are gone now. All of my memories of them were us in the kitchen or around the table
Dope Prince Zuko shirt!
Wow u r the Wok God! ! 💗What is XO sauce? Love your recipes! I just worry about the MSG.
“Wok”
* starts rocket engine *
Love the shirt
I love the fire bender shirt while you do this. 😂 and yea plz start teaching parents to not make kids suffer in the kitchen
I love it!.
was waiting for the "and a little bit of yum yum" 😩
I have one question. Why you deep fried it? Why not blanch it before? It’s not more healthy with better effect? First time I hear about deep fried greens. Please let me know because I’m curious.
I was watching a chef Wang gang video that said cooking green beans slower (less heat) gives the beans more flavour
Well done.
Now I want one of them rocket booster oven real bad!
Tell the oven makers to pay you for free advertisements!