Simple Stir Fried Broccoli | Kenji’s Cooking Show
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- Опубліковано 30 вер 2024
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Rest in peace Shabu, you lived well and ate VERY well ❤
Rest in peace, Shabu. You are a very good girl and a very good food critic :
A bowl of rice, sunny side up egg with cragly edges, kicap manis, cracked black pepper and a serving of this stir fried vege is a perfect bowl of comfort food.
This person gets it! Mixing the runny yolk in with the garlicky greens and hot rice is like a hug for my stomach lol
my man
Don't know if I've ever seen Shabu hesitate on some food. Is he your harshest critic?
@@jamesmayle3787 be gone BOT
Ik my lil Maltese-Yorkie is not a fan of greens, so I laughed a lil when shabu was like ehhhhhh idk
Maybe it was piping hot?
My dog eats everything I throw at him, but green stuff always makes him hesitate, and he has no interest in eating lettuce pieces that fell on the floor
@@higoodbye7545 I have 2 Maltese-Yorkies! No one ever seems to have heard of Morkies 🤣 great dogs aren't they
Love your content Kenji! Could you explain the difference (if any) between Corn, Tapioca, Potato, (other I've missed) starch?
Are they all one in the same? Are they interchangeable?
I was quite overwhelmed when I reached that section of the supermarket!
Sometimes they are interchangeable. If you can only have one I’d say go with cornstarch. Probably the cheapest and most utilized
Adam Ragusea has a great video called "Alternative Starches: How to thicken sauces without flour" with a lot of good information on that subject!
I can't speak to any uses other than sauteeing and stir frying but I've always subbed corn starch for potato starch and had no problems. In her classic books on szechaun cooking, in fairly certain Fuschi Dunlop says corn starch is a perfectly fine sub for potato starch. Like I said though, I really can't speak how the differences might play out in baking or things outside of stir frying and thickening sauces.
I use corn as a thickener and potato or tapioca when coating meats or tofu when frying (air fry these days) for a crispy exterior.
With every video released, Kenji looks more and more like a sage.
I read sausage instead sage and thought yeah he's kind of right 😂
His alter ego: J. Kenja Lopez-Alt
@@bonchonmaru Good pun
Hello Kenji
i think he will respond
This is definitely what I would say when I appear outside his house unannounced looking through the window as he cooks a delicious meal
The last video of Shabu:( RIP to UA-cam’s best food tester❤
I have always found "guys, gals and non binary pals" so wholesome. I'm not non binary but I imagine saying that would probably mean the world to those that are. This channel is the equivalent of a hot chocolate and a nice fluffy blanket. Those who claim it's low effort content, be gone with you demons!
Who says it has to be high effort to have excellent production quality, cute puppers and great cooking tips?
Also, I think you misnamed yourself. It's "Jig-a-Watts".
Thanks for the recipe!
As an aside, did you ever do a warranty claim on your range/stove/oven to get the ignitor working? I remember one of your earlier videos you stating that there was something wrong that wasn't letting the burners ignite properly.
Yes I have. They can not fix it as the chassis of the oven was bent on installation so the replacement parts won’t actually fit. They can only replace it. We could do that but the idea of throwing an otherwise perfectly fine range in a landfill or the ocean just seems so nuts compared to the small inconvenience of using a manual igniter.
@@JKenjiLopezAlt massive respect man. cheers.
@@JKenjiLopezAlt thank you for taking the time to reply! That is awful to be that way, but huge respect for saving it. One would hope it could go to someone as a dent/scratch but if it is that broken to not be fixable then that is too bad. Out of curiosity, do you mind sharing the brand/model? We did our kitchen a year ago and went with a GE Cafe range which has a similar-looking screen
@@JKenjiLopezAlt Great point of view! Just one more reason (among many) to love you.
Always a lovely day when Kenji uploads! 💜💙
@@jamesmayle3787 get outta here with the proselytizing. For all kinds of reasons.
Maaaaaaaaaan Kenji, ive been waiting for this video. Doc says my cholesterol is troubling and I need more leafy greens in my diet but youtube is lacking for some reason in quality videos in this space. Thanks man!
Question, would hitting it with some acid bring it 'up' more or is there a reason that a little lemon juice or vinegar of some kind would compromise the recipe?
I've made versions of this dish countless times and two things come to mind. First thing is practical - if you are using a well seasoned carbon steel wok it takes very little citrus to strip off the seasoning. I lost two years of seasoning on one a few months back when absent-mindedly making lemon chicken in one. Second, the flavor here is supposed to be slightly sweet with a touch of salty and umami from the broth. Omitting the broth, adding a few TBSP of water, and then tossing in a blend of sugar, salt, and msg is also a common variation, as is adding a splash of shaoxing wine. A prominent vinegar note wouldn't be in line with the desired flavor profile and would do more to noticeably change the flavor rather than amplify the intended flavor profile. This type of stir fry is meant to be really simple and neutral in flavor, really showcasing the flavor of the veggies. I do see where you're coming frorm though - in many regional cuisines (the American South, for instance) greens and an acidic component are really common. Collards with a vinegar-y pot "likker" come to mind and broccoli and lemon and broccoli are really common in many cuisines. That said, give it a try with vinegar sometime. It would be different, but it might also be really tasty!
@@Ace_Hunter_lives gotcha, thanks for the thought out reply! Yeah I forgot about the acid in a wok situation but always a good reminder! I guess I'd have to squeeze some lemon after it's plated if I feel so inclined :)
Yes acid would be great. There’s a recipe in my book for stir fried greens with black vinegar and chile which is another clsssic flavor combination. If you search for a recipe I’m sure you can find a decent free one.
My mom makes this style of veggies pretty much everyday. Her secret ingredient was to add some mushroom seasoning (available at pretty much any Asian grocery)!
Slightly more effort, but very worth doing, is adding some sliced shiitake mushrooms to the recipe! Either fresh or dried-if you do dried, you can use some of the rehydration liquid instead of chicken stock for the sauce, for an even more intense mushroom flavour. (Or you can use that liquid if you're using dried shiitake mushrooms in some other part of the meal.)
Is this seasoning for mushrooms or seasoning made out of mushrooms?
@@tallky seasoning made out of mushrooms- usually a Vietnamese brand
The quantity that Kenji puts in the wok always seems to me bigger than the one he mentions. So if he says a table spoon, it usually seems like 1 1/2 to 2. Is that just how it looks in the camera or are the amounts a bit more liberal?
I feel the same wayhaha
He’s said in another video it looks excessive but that he has had enough practice to know it’s pretty accurate.
a tablespoon is pretty big. 4 tablespoons is a quarter cup. to me, it looks it seems pretty close visually relative to what he says it is. i think you just have a misinformed eye
@@billbennington4444 That could certainly be true.
It’s honestly the camera. The gopro angle makes things in the center look bigger. I do salt heavily though.
I love Jamon keeping an eye out to make sure the kitchen is secured haha what a guy
Hi I love your recipes! How do you wash your big unwieldy wooden cutting board? I have one and getting it into the sink is a big pain in the butt lol
I do something similar with garden-fresh green beans. Plenty of garlic and ginger, with a touch of gochujang in the corn slurry. If you have beans that you don't want to steam or pickle, I highly recommend!
Good Morning Kenji, thank you for this nice recipe, can I use green beans instead? Thank you again
Yes, absolutely
posted right when i was looking at adding more greens to my diet... you're scary-good, kenji.
i love how evenly seasoned his wok is. my wok has a splotchy at best seasoning lol
I know what you mean. I am unable to achieve an even finish on my carbon steel pans.
Nice to see some authentic everyday Asian dishes. Often only the more spectacular/special dishes get screen time on English speaking UA-cam channels.
What country from Asia would this dish be from?
@@maimee1 Chinese. Actually, don't know if it can be called a dish, but it's a very Chinese approach, i would say.
i tried broccollni rabe the other day n just cut it up n stir fried it n it was SO bitter. it smelled n looked fresh, so i was wondering should i have blanched it 1st to remove the bitterness? or should i go for the young broccolini?
Broccoli rabe is more bitter - I've never tried to eat it on its own as a side, rather an ingredient in another dish. I assume broccolini rabe is the same way but I'm curious to hear others - never seen it for sale!
Broccoli rabe needs to be blanched to remove some bitterness. Broccolini has no bitterness and should be sweet and ready to cook.
This is almost exactly how I've been cooking greens for years, but I usually just toss some soy sauce on at the end. I'll have to try the chicken stock & corn starch next time!
wow this could get me to actually eat leafy greens, excited to try it. this over rice with egg and maybe mushroom sounds amazing.
This is very similar to how my Nonno taught me to cook greens. Heat up olive oil, not quite as hot, with chopped garlic and a little hot pepper. Let it bloom and then add your rappini or other hardy greens, stir fry and add a little water or stock as needed until you it's tender to your liking. Add salt at some point in the middle. Greens like this make great sandwiches!
Seeing as the colder months start to arrive over here in europe, i started to wonder, what would your take on a nice, savory german potatoe soup would be.
me too lol
He did a Portuguese potato soup a while back, and a potato and chicken soup. I made them both. They were delish
That’s a good idea.
@@JKenjiLopezAlt In the wake from idea to comment I forgot to say, good video!
RIP Shabu! I hope heaven’s full of deliciousness for you ❤
I did something very similar with french green beans (the long skinny ones) and it was so good it ended up as my go-to Thanksgiving green veg side for the past several years
-whoo, boy, the numbers tell a story...-
You know, I almost never quite know what to do with greens unless I plan something ahead, and my mom is known for 'surprise ingredients that were on sale but no one asked for, ever'. I'll keep this one in my back pocket. Thanks. :3
I love watching you cook. But, I have to say seeing your dogs is always a treat for me. We’ve got a big chunk a munk whose food obsessed also. My husband always puts aside something for him, whatever we’re eating, whether it be steak (wagyu, dry aged, etc).
Could you explain when to use sliced garlic vs minced? Also orbital cut onions versus the other way vs minced? Beyond 'when you want stronger flavor' which I've heard from Tasty. I get its a textural thing too, but wondering what dishes benefit from it. I have an issue where I'll walk away and let it caramelize on low, which is a 'better flavor' so I almost always do that but feel like I'm missing something
the narrative arc of seeing the dog at the beginning, satisfied by giving the dogs a treat at the end. perfection, kenji
I dated a Chinese man who used to stir fry kale with garlic, ginger, black vinegar and soy sauce. It was absolutely delicious!
I’ve never put sugar or cornstarch in my greens…braised greens are my favorite…added on top of what has already cooked and with a lid for no more than few minutes..
Simple yet brilliant! Kenji, what brand of Wok do you use? is it 2mm?
Pride shirt and one of my favorite veges!!
Rest in peace Shabu, we love you ❤
Your Dog: That's my food's food.
Love the t-shirt … and every video is DIVINE!!! Thanks for being!!!
Rest in peace Shabu
This looks great! We've got a lovely crop of black kale at home this year, I'm guessing it would do well in this application? Also, just an aside that made me smile; I noticed WAY back that I have what appears to be the same wok, I've had it for about 8 years. I remember you saying that old one was just from a target and I think mine was from somewhere similar here in the UK... and after all these years, mine also has exactly that same wiggle at the handle joint 😂. Thanks for the recipe, and for the book; it's wonderful.
Isn’t garlic toxic to dogs
A tiny bit is fine, good for their coats.
Shabu Forever
Another awesome video!! Love, love, love the beloved dogs get a taste!! Thank you!!
Good to see a video that won't clog your arteries
3am and this pops up. Just what I needed Kenji 🙈
I hated leafy greens my entire childhood, until I tried bok choy prepared this way at a Chinese restaurant and realized that I just hated how my family made them. 🤣
Hey Kenji, can you swap corn slurry for Xantham gum ? ( i'm doing that keto thing ).
Yes in general.
When i use my induction burner, i cannot cook on max heat cause all will burn in a second. ANy suggestion, guys?
When i use my induction burner, i cannot cook on max heat cause all will burn in a second. ANy suggestion, guys?
add some oyster sauce!!
doggos demand their cut
There’s a phenomenon I noticed that I wanted to ask you about. I noticed that when I’m bringing something up to temperature on the stove (I.e. wine reduction) there seems to be an obvious difference in the amount of water vapor coming off when the flame is increased vs when the flame is turned down. When I turn the heat down I see an obvious increase in steam, however I wonder if it is actually vaporizing at a faster rate or what exactly is going on there. The strangest part though is that it happens with smoke from a really hot pan as well.
I have wondered this myself. What I have found out is water vapor itself is actually invisible. The steam that we see is vapor hitting air molecules and condensing back to liquid form. So it seems like the temperature of the air above the pan (i'm sure humidity plays a factor as well) effects how much vapor condenses back to a liquid and shows up as steam. So hotter air, less condensing, less visible steam. Not sure about the smoke from oil though! Maybe it's a similar phenomenon?
@@jhugochaps Thanks that was insightful!
Kenji, why are you endorsing junky, overpriced, Chinese-made Kan knives when there are so many superior, similarly priced Japanese and American-made knives?
Yummy. I grew Chinese broccoli and Yu Choy in my garden this year. Waiting on the seed pods to finish drying so I can harvest the seeds for next year.
I also grew Britton Shiso. Not sure I spelled that right. Not sure what to do with that one. It's an ornamental Asian green I think.. but also edible. It's beautiful.
Can someone recommend me a good cookbook? Would love to own one of Kenji's books but not sure where to start. Also general recommendations for cookbooks would be much appreciated. I am a college student with limited resources trying to do my best to experiment and improve at what has quickly become my main hobby. I didnt grow up cooking so I have a lot to learn.
Pretty much how any Bangladeshi (and probably other subcontinental countries) mother cooks greens!
Edit - except the sugar and the stock. It's just water and salt here.
Hope you're doing okay Kenji. I miss Shabu already. Rip sweet pup.
Looks great. I'll need to try this. Never stir fried broccoli alone.
Have to say, sometimes the POV throws me off and makes me feel weird because I'm left handed 🤣
kanji probably the only youtuber that doesn’t beg for subs and likes. and he’s got 1.25 millie
Rip Shabu. Will be missed!
Heyo unrelated question but I couldn't find an answer online, about finishing sauces (and stews and such) with butter, is it important to specifically use butter to emulsify (or "mount") them or can another fat such as olive oil or a natural oil be used?
I really like your videos. I'm always learning more than what the video is actually about just because of your rambling :D
would you need to make any adjustments if using frozen broccoli/greens?
What wok does Kenji use ?
That's some awfully convenient book placement there Kenji ;)
I'd like to learn that little vegetable flip in lieu of stirring. I can do an end-over-end toss to flip an omelet but not that little flip in the wok. Perhaps you could demo in slow motion (kinda - sorta) sometime.
Rest in Paradise sweet Shabu. Will miss your presence at the end of every video.
Hi kenji. Have you ever cooked with chinese gooseberry? or kiwifruit? got a cool recipe?
Well, that answers the question of what to do with a bunch of extra kale I unexpectedly wound up a couple days ago.
I was totally eyeing that garlic stuck to your spoon...so glad you popped it in your mouth.
What difference does it make using a wok as opposed to a regular marble frying pan
RIP Shabu may the food in doggy heaven be as good as your papa’s ❤️
Some crushed up peanuts on top would be a nice contrast but will be making this tomorrow
Learning new skills 👌 🙌 😎 ✨️ 😌 👏 👌 🙌 😎
Great move with the stable camera above the stove. Thanks for the lovely videos!
Is Brocoli Rabe a decent substitute for Gai Lang?
That so reminds me of my childhood eating at old school Chinese places in NY chinatown
My mom use to cook this up but she always used romaine....it was delicious! I'll have to try it with the Chinese broccoli.
Gai Lan is S Tier, every American grocery store should sell it
🤣😆 I feel your pain Shabu. When I was really young my momma tried to get me to eat my green beans, I bit off half of one and spit it out 😆
Does it need sugar?
Off piste within 1 min, could be a record
Totally gonna buy gailan on my next grocery trip. Thanks!
Aww when the doggos gather next to the kitchen platform in anticipation
Use both minced and sliced. Best of both worlds!
really missing the late night pov's!!!!
just bought some broccoli, nice! I'll add some leftover tempeh to that
Great vids. What type of camera set up do you have strapped to your head?
Nice treble clef ;)
Shabu! Eat your vegetables or no dessert!
Run free, Shabu
Gai lan is my favorite vegetable, I make this all the time. So easy and delicious.
ahhh yes looks good, *as im eating my pizza and beer*
Can I fold cheese with that same technique?
I like your giant cutting board!
glossy ✅gloppy ❌
Shabu not being a Bak Choy fan 😭😭😭
Just realized I have the same range, lol
Appreciate all your videos Kenji. Would love to see how you clean a wok after a recipe like this that uses some glossy cornstarch residue