I've been studying Chinese cooking again. Chow Fun flavor requires the "singed" oil (Kenji actually gets the noodles into the flame..COOL). Without the technique of the flipping into the flame, singed oil droplets being caught into the Wok, the dish is Dry Fried Beef: delish but not Chow Fun.
And never getting invited over because he’s either always cooking or editing lol. I just imagine them waiting outside to get acquainted and he never shows
You're not kidding. If I lived next door to Kenji I'd be offering to cut his lawn for free, watch his house and pet sit his dogs when the family is out of town, and whatever else it took to get some samples and cooking tips!
Love that you showed yourself adding msg for that dash of umami. So tired of people acting like they’re too good for it. Like every other spice. Use in moderation and you’ll be rewarded
We usually add sugar instead of MSG and would snap off the roots and heads of the bean sprouts for presentation. Usually chinese leek too (or Chinese chives). Usually no cooking wine but it probably adds to the depth of flavor
BroBro. Discovered your channel while looking for a late night recipe and I’m hooked on your channel. Keep it up. My whole life (30+ years) I’ve been a late eater (1am) but I always make it worth it like you do. Makes me feel good I’m not the only one making good late night food instead of a lazy sandwich or microwave crap
Uncle, the ho fun noodles are sold in Chinatown. 1401 Stockton Street grocery store has them in sheets, rolled up, wrapped in Saran wrap. You cut it as wide as you want. 731 Jackson Street sells pre cut noodles, and sheets of noodles, by the pound. These are fresh and made daily. They typically sell out by mid-afternoon.
I agree with Kenji’s sentiment, there’s something amazing about the use of the wider noodle in Chow Fun. Whenever I get this dish with thinner noodles I brace myself for disappointment.
Love that wok burner with the pilot light. As soon as this frigid Colorado winter is past, I’ll be out on the deck stir frying like i lived in San Mateo
The few wok videos I've seen, there's been no Shabu... Maybe the flamethrower sound is scary? Resisting the impulse for a Wok The 🐕 joke... And failing.
@@SkipAugur1 I have a burner very much like his, and trust me, there are moments when I find it rather scary. My dog whines and goes to hide in a corner of the yard when I fire mine up, but I'm pretty sure that is because he remembers sticking his nose against the burner years ago. Once burned, twice shy.
Hey Kenji. Firstly, I’d like to thank you for your videos, they’re insanely enjoyable and informative. I find myself watching them back to back to back and feel much more well informed and even more well adjusted mentally. You have a gift for explaining things in a thorough yet relaxed manner. I had a quick question, I’m looking to pick up a pair of reusable chopsticks. Something I can eat with but also use to cook when I want to. Do you have a material or brand that you typically prefer? I’ve seen you use a few different types in various videos. Assuming they each have their own preferred applications. Either way, thanks again! Look forward to more content.
Always interested in noodle dishes. I’d love to see your take on lo mein. First had it on a three am jaunt to Chinatown in NYC with my buddies when I was a freshman at Adelphi. You never forget your first time...
Wok envy for me. Just wish I could have that "jet engine" set up like you. "Wok hay" eludes me. Must also say, you are a brave man to stir fry/deep fry with opened toe footwear. Just commenting as a retired foot doctor. That dry chow fun looks great. Keep these coming.
Kenji is not the only guy who wear sandals while cooking. Many Chinese professional chefs in China, Hong Kong (particularly in Dai Poon Dong = open air resturaunts) and in the United States (lots in NYC) do as well.
yo kenji! well done on this super classic cantonese retaurant food! It's almost authentic except perhaps the colour of the noodles. The secret of the colour lies in a special kind of dark soy sauce -- the mushroom dark soysauce. It gives the noodles a more kind of homogeneous darker colour, and most importantly, a special flavor that normal dark soy sauce don't have (at least I think so, and this is one of my favorite dishes, and I eat a lot of them). Anyway well done! looking forward to your next video.
Before cooking, heat your wok for a bit, pour in oil and coat your pan. Pour out the oil and go on with your usual cooking routine. It’s a step called 滑鍋 or “slicking the pot”. You’ll get a lot less sticking. Also for this dish, you don’t pour the dark soy on the wok but onto the noodles. Dark soy is used for 調色 or “tweaking the color” rather than flavoring.
You can try looking for wide Banh Pho Tuoi (Fresh Pho noodles) - Commonly used in the Viet version of chow fun and fairly easy to find in the Bay. Especially if you're willing to make the drive down to San Jose
Usually in the beef pre-fried process you may get the oil hot enough first(160C~170C, should see some white smoke from the oil) and just fry them for ~10 sec, either it won't absore too much oil if the oil is not hot enough or it won't be overcooked when you fry it too long. And also when frying the noodles you can use chopsticks in order to seperate ho fun(he fen) without breaking them. If you have a big and heavy wok at your home(like me) and not able to do some tossing, chopsticks will save your day when cooking this dish. But yeah this is a good recipe if you want to try to cook it by yourself. BTW, this should consider "dry fry" method of beef chow fun, there's a version that called "wet fry" which is delicious too(by putting some thicken soup/sauce when the "dry fry" is done).
Do you have a link to the wok burner or have a couple that you would recommend? I've been using the standard camp stove for my wok cooking, but I'm looking to upgrade sometime soon.
I found the video where he was testing the wok burner and he mentioned that he got it from outdoorstirfry.com/?page_id=1176 and as Perry mentioned he posted that he'll put up a review on serious eats on Aug 25th. So I will wait on that before pulling the trigger on one of these.
Great tip on pouring the soy etc. onto the pan and then incorporating to get rid of the "fresh" taste. That's very important, to me, especially when using fish sauce (which I love). Good luck in making Chow Fun taste real without a high BTU burner. If doing it in the kitchen maybe you can include cleaning tips! I'm going to TRY to make chow fun outside tomorrow (it's in the 30's f here..good luck to me). Also, my portable burner is only 15K BTU. I'll have how bricks from the oven to set bowls on to keep them warm. For Kenji fans; do not buy noodles online. Go to an Asian market so you can see them. Yeah, they will be dry packaged noodles but that's all you get on line. Also, less chance of having rancid noodles.
You can always find fresh at 99 ranch market. They are hard to find it’s usually a metal rack on wheels 😄 near the noodle section (seen them in 3 different locations concord, el cerrito and sacto)
adjusting PH to more basic(adding baking soda) will allow protein(beef chicken pork shrimp you name it ) able to retain more water unlike enzyme or acid that is breaking down the protein fiber, but do use in very little quantity as baking soda can also give a wired taste and making the fat taste like sope if used excess amount
Quick tip for the fun noodles. If you only find refrigerated, you can nuke it right in the package to soften. Just go thirty seconds at a time, it usually takes about a minute.
You should be able to find the rice noodles fresh at Ranch 99 or Marina Market in Foster City. They're usually on a standalone rack/shelf with a bunch of other fresh, non-refrigerated rice noodle products.
Rachel 🍍 There was a noodle factory in San Francisco my grandmother would take me to. She knew the owner, and would rip chunks of fresh fun noodle when the sheet came off the rollers. Workers weren’t happy, but you have to shut the sheets down anyway.
Kenji while the dish looks awesome and I will be trying it. I must say my favorite part is (what I assume is) Alicia's chalk drawings under the wok burner!
Hi Kenji, just a tip if u want to do that dish or any dish with hor fun, it is best to get the wok very hot and toss the noodles in and let it sear for some time before flipping as it releases the flavour of the noodles, thats how the chef do the stir fry beef noodle in HK
Hey Kenji! I have a question I was hoping you or any other Chinese cuisine experts could answer: What is the difference between marinating your meat with just a little cornstarch (you used 1/2 tsp) versus a much greater amount (enough to coat every piece and then shake off the excess)? Why is using so little recommended? Thanks!
I'm not sure the restaurant off the top of my head but in downtown Oakland's Chinatown there's a Chinese fast food restaurant that makes their noodles fresh everyday!!!
Any details on the burner? Somehow this pandemic lead to this being the summer of using a wok once or twice a week. I'm ready to up my game from an indoor gas burner!
Hello Sir, you’re videos make me feel like I’m at a friends house. These videos are such great quality and yet makes it feel like you just whipped out your iPhone in the Kitchen before cooking dinner😂. Keep it up!
Much prefer this dish to Beef Chow Boring.
It's all Chow Fun and games until somebody loses a ribeye roast. Great vid Kenji
Take your damn like and gfto
@@ellioto8708 I second that
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You're such a dad, lol.
We call this “gon chow ngau hor”, literally meaning “dry fried beef hor (fun)”. A super comfort food dish :) thanks for the vid, Kenji!
Or as I explain to my non-Chinese friends: "Chinese soul food"
Correct, just no sauce added or needed. Cheers! :D
@@barfman7767 nah gotta throw in some lao gan ma =)
My fave growing up
炒牛河
This looks amazing and the smokiness in the dish from the flame is what makes this! Great video!
Can you get this from the dollar tree
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@@juandedomenico4306 yes
The legend himself
I've been studying Chinese cooking again. Chow Fun flavor requires the "singed" oil (Kenji actually gets the noodles into the flame..COOL). Without the technique of the flipping into the flame, singed oil droplets being caught into the Wok, the dish is Dry Fried Beef: delish but not Chow Fun.
these videos are so tied to my sanity i say "hi" and "bye bye" when kenji says hi or bye.
same
Follow me.
Same
Parasocial moment
Imagine having a neighbor thats a chef and smelling what they're cooking all the time.
And never getting invited over because he’s either always cooking or editing lol. I just imagine them waiting outside to get acquainted and he never shows
You're not kidding. If I lived next door to Kenji I'd be offering to cut his lawn for free, watch his house and pet sit his dogs when the family is out of town, and whatever else it took to get some samples and cooking tips!
I remember those workers doing work on his neighbour's fence that he gave, from memory, hotdogs that one time. Even more envious neighbours. :)
Habitt5253 my neighbor is a greengrocer. I bring them extra food some times!
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I like how you can practically SEE the wok hei in this one. I dream of an outdoor wok setup for when it’s too hot to cook indoors
yessss i feel like i can smell the wok hei! lovely techniques
Love that you showed yourself adding msg for that dash of umami. So tired of people acting like they’re too good for it. Like every other spice. Use in moderation and you’ll be rewarded
MSG is bad for you but so is smoking and drinking. Make it how you want to make it.
Last time I was this early he rinsed his bagel in the sink
I tried that this morning on a bagel and it did not disappoint.
@@DJ-Coma I just tried it too. Holy crap it's the coolest easiest thing that I've learned on this channel i think.
Rhoastabotch Gentleman of Diversion agreed. Makes it taste really fresh and soft on the inside.
Last time I used this much oil the US military wanted to know my location.
There's nothing like a rinsed 🥯
This is by far the best cooking show on UA-cam! Thanks Kenji!
I love how we get three different angles during this video. Amazing!
Thanks for the demo...been trying to master this for a while and think how you cook the noodles separately from everything else is key
We usually add sugar instead of MSG and would snap off the roots and heads of the bean sprouts for presentation. Usually chinese leek too (or Chinese chives). Usually no cooking wine but it probably adds to the depth of flavor
Interviewer: "are you good under pressure?"
Me: "as good as Kenji with a Game of Thrones episode in his wok"
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BroBro. Discovered your channel while looking for a late night recipe and I’m hooked on your channel. Keep it up. My whole life (30+ years) I’ve been a late eater (1am) but I always make it worth it like you do. Makes me feel good I’m not the only one making good late night food instead of a lazy sandwich or microwave crap
Uncle, the ho fun noodles are sold in Chinatown. 1401 Stockton Street grocery store has them in sheets, rolled up, wrapped in Saran wrap. You cut it as wide as you want. 731 Jackson Street sells pre cut noodles, and sheets of noodles, by the pound. These are fresh and made daily. They typically sell out by mid-afternoon.
"And that.. that is that." - J. Kenji Lopez-Alt 2020
@@pauls.2679 lol what. Why would he delete your comment?
@@pauls.2679 no, he just deletes comment from people being assholes.
Follow me.
@@pauls.2679 Your comment has "they will be charging money for facebook soon" boomer energy
I agree with Kenji’s sentiment, there’s something amazing about the use of the wider noodle in Chow Fun. Whenever I get this dish with thinner noodles I brace myself for disappointment.
I can't wait for the wok burner assessment video to come out! I'm going to be freezing myself outside in the winter cooking on my wok when I get one.
Love this with XO sauce and chili oil.
You want to test how good a Cantonese chef is, ask for this dish.
文煒機 the second line is soooo true
C W what is XO sauce?
@@MarkTheBattler Delicious. en.wikipedia.org/wiki/XO_sauce
I've tried out beef chow fun at four different restaurants near my house. One of them has it down. Moist and very tasty.
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I feel like it's a family reunion every time you upload a video
You are a natural, Kenji! I have learned so much from your videos. Great job! Please keep 'em coming.
This is an exam dish for pro cooks in Guangdong. Really nice job.
Your Wok Hei vids are most powerful! Thank you
Love that wok burner with the pilot light. As soon as this frigid Colorado winter is past, I’ll be out on the deck stir frying like i lived in San Mateo
Thats the Asian spirit right there and this is the first time in awhile since I heard someone said “Wok Hei”
Yes! I was wanting the recipe after seeing your earlier post. Its one of my favourite dishes 😄🥰 thanks Kenji.
Sous Chef Shabu must be on vacation.
Or the vet made a wry comment about his "expanding borders" and he's sulking.
The few wok videos I've seen, there's been no Shabu... Maybe the flamethrower sound is scary? Resisting the impulse for a Wok The 🐕 joke... And failing.
@@SkipAugur1 I have a burner very much like his, and trust me, there are moments when I find it rather scary. My dog whines and goes to hide in a corner of the yard when I fire mine up, but I'm pretty sure that is because he remembers sticking his nose against the burner years ago. Once burned, twice shy.
Wayland Augur it’s very hot outside these days. Too hot for the dogs even when there’s meat involved.
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I'd say your technique and recipe is really amazing and definitely you got the wok hei in there :)
Hey Kenji. Firstly, I’d like to thank you for your videos, they’re insanely enjoyable and informative. I find myself watching them back to back to back and feel much more well informed and even more well adjusted mentally. You have a gift for explaining things in a thorough yet relaxed manner. I had a quick question, I’m looking to pick up a pair of reusable chopsticks. Something I can eat with but also use to cook when I want to. Do you have a material or brand that you typically prefer? I’ve seen you use a few different types in various videos. Assuming they each have their own preferred applications. Either way, thanks again! Look forward to more content.
Bamboo!
I appreciate your new videos done on the wok burner. I just purchased one a few weeks ago and I'm definitely taking notes.
Always interested in noodle dishes. I’d love to see your take on lo mein. First had it on a three am jaunt to Chinatown in NYC with my buddies when I was a freshman at Adelphi. You never forget your first time...
SO HAPPY to see you doing more stir fries / chinese food. Please unlock all the secrets
May you be blessed for sharing your generous knowledge .
Greetings from South Africa
Gon Chow Ho is my all time favourite dish to order at restaurants
More of these please. I have one of these burners and I keep having to adapt saucepan recepies for it.... many thanks.... keep them coming....
Wok envy for me. Just wish I could have that "jet engine" set up like you. "Wok hay" eludes me. Must also say, you are a brave man to stir fry/deep fry with opened toe footwear. Just commenting as a retired foot doctor. That dry chow fun looks great. Keep these coming.
Kenji is not the only guy who wear sandals while cooking. Many Chinese professional chefs in China, Hong Kong (particularly in Dai Poon Dong = open air resturaunts) and in the United States (lots in NYC) do as well.
I feel like the baking soda and the through oil method have a huge impact on meat tenderness
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Thanks for putting the whole thing under a canopy! It was much easier to see this time without having to deal with white balance.
Glad it was helpful!
Exactly what I needed this Friday ❤️
yo kenji! well done on this super classic cantonese retaurant food! It's almost authentic except perhaps the colour of the noodles. The secret of the colour lies in a special kind of dark soy sauce -- the mushroom dark soysauce. It gives the noodles a more kind of homogeneous darker colour, and most importantly, a special flavor that normal dark soy sauce don't have (at least I think so, and this is one of my favorite dishes, and I eat a lot of them). Anyway well done! looking forward to your next video.
Follow me.
@@timewasting718 Why
the production level of this is amazing! Thanks Kenji!
Before cooking, heat your wok for a bit, pour in oil and coat your pan. Pour out the oil and go on with your usual cooking routine. It’s a step called 滑鍋 or “slicking the pot”. You’ll get a lot less sticking. Also for this dish, you don’t pour the dark soy on the wok but onto the noodles. Dark soy is used for 調色 or “tweaking the color” rather than flavoring.
He don't know how to cook well
I hope you would do a vid on the wet gravy version too with the cornstarch/soy sauce/etc.
I'm sure Shabu would've had FUN to CHOW down this BEEF ... I'll go see myself out
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Hey Kenji, love your videos. Is there an eta on when the article about wok burners will be released?
8/25
@@JKenjiLopezAlt Can't wait!
That burner really makes a difference. I have one that was for Louisiana crab boil-wanted to replace it but it won't die.
I love making this at home! So glad to see your take on it so I can take mine to the next level! Love your videos during these covid times!
You can try looking for wide Banh Pho Tuoi (Fresh Pho noodles) - Commonly used in the Viet version of chow fun and fairly easy to find in the Bay. Especially if you're willing to make the drive down to San Jose
这个干炒牛河太帅了！Kenji's technic is so satisfying.
Usually in the beef pre-fried process you may get the oil hot enough first(160C~170C, should see some white smoke from the oil) and just fry them for ~10 sec, either it won't absore too much oil if the oil is not hot enough or it won't be overcooked when you fry it too long.
And also when frying the noodles you can use chopsticks in order to seperate ho fun(he fen) without breaking them. If you have a big and heavy wok at your home(like me) and not able to do some tossing, chopsticks will save your day when cooking this dish.
But yeah this is a good recipe if you want to try to cook it by yourself.
BTW, this should consider "dry fry" method of beef chow fun, there's a version that called "wet fry" which is delicious too(by putting some thicken soup/sauce when the "dry fry" is done).
my cat (and I) apparently love watching your videos. I videos of her sitting interested in what you are doing, the funniest thing.
Kenji the Master of the Wok
Wooo cantonese food! Literally my favourite food
RIP to that one noodle that fell on the ground.
F
idk why but I never thought to use my simple outdoor gas burner to actually wok cook something - genius, and I'll be trying that very soon
Hi Kenji! Love all that you do! Please share with us where did you get wok and propane stand? Love the setup!
Please do more of these. I finally got an outdoor powerful burner and almost all the content I find is on stovetop
干炒牛河, my father’s favorite. He also likes to drizzle Chinese red vinegar 红醋over the finished product.
Do you have a link to the wok burner or have a couple that you would recommend? I've been using the standard camp stove for my wok cooking, but I'm looking to upgrade sometime soon.
Also been curious!!
He said the reviews will be up on serious eats on 8/25.
I found the video where he was testing the wok burner and he mentioned that he got it from outdoorstirfry.com/?page_id=1176 and as Perry mentioned he posted that he'll put up a review on serious eats on Aug 25th. So I will wait on that before pulling the trigger on one of these.
Very authentic and restaurant quality .....right down to oil blanching beef.
Great tip on pouring the soy etc. onto the pan and then incorporating to get rid of the "fresh" taste. That's very important, to me, especially when using fish sauce (which I love). Good luck in making Chow Fun taste real without a high BTU burner. If doing it in the kitchen maybe you can include cleaning tips! I'm going to TRY to make chow fun outside tomorrow (it's in the 30's f here..good luck to me). Also, my portable burner is only 15K BTU. I'll have how bricks from the oven to set bowls on to keep them warm.
For Kenji fans; do not buy noodles online. Go to an Asian market so you can see them. Yeah, they will be dry packaged noodles but that's all you get on line. Also, less chance of having rancid noodles.
I just love chow fun, my favorite is with shrimp. Thanks so much for sharing this.
When he brought it up to smell it...I instinctively tried smelling it
You can always find fresh at 99 ranch market.
They are hard to find it’s usually a metal rack on wheels 😄 near the noodle section (seen them in 3 different locations concord, el cerrito and sacto)
Those at home, remember to longyau for consistency.
I can only get packaged banh pho where I live but it works well as a direct sub
Somebody watches Chinese Cooking Demystified :)
My powerflamer showed up yesterday and I just ordered your new book! I’m very excited to cook out of it
I'm about to buy this wok burner yay! Thanks Kenji.
Interesting technique! Looking forward to trying the baking soda in the beef marinade!!! 💜💜💜
you cleary didn't watch the full video
adjusting PH to more basic(adding baking soda) will allow protein(beef chicken pork shrimp you name it ) able to retain more water unlike enzyme or acid that is breaking down the protein fiber, but do use in very little quantity as baking soda can also give a wired taste and making the fat taste like sope if used excess amount
Fantastic!! I could smell that smoky flavor all the way here in Atlanta!
Yes, one of my all-time favourite dishes.
Brave man in the slippa's, nice wok skills chef
One of my all-time favourites. Gotta try making this dish now.
I live this channel. Thank you Kenji
Quick tip for the fun noodles. If you only find refrigerated, you can nuke it right in the package to soften. Just go thirty seconds at a time, it usually takes about a minute.
"Dash of MSG" => Uncle Roger Approved.
You should be able to find the rice noodles fresh at Ranch 99 or Marina Market in Foster City. They're usually on a standalone rack/shelf with a bunch of other fresh, non-refrigerated rice noodle products.
I'd listen to an ASMR compilation video of Kenji just taking taste bites out of all these dishes
Kenji, I’ve definitely seen rice noodles at Ranch 99 that come in fresh large sheets that you can cut to whatever size you need!
Rachel 🍍 There was a noodle factory in San Francisco my grandmother would take me to. She knew the owner, and would rip chunks of fresh fun noodle when the sheet came off the rollers. Workers weren’t happy, but you have to shut the sheets down anyway.
I love this dish! Now I just need to buy a wok! haha 😍🔔
So a werewolf walking through the streets of Soho in the sun. Gonna get a big plate of Beef Chow Fun. Aohhhhhhhh!
Enjoyed this recipe and going to try it this weekend. Thanks, Kenji
Kenji while the dish looks awesome and I will be trying it. I must say my favorite part is (what I assume is) Alicia's chalk drawings under the wok burner!
wow, this is amazing
I love your recipes and video vantage point....it really helps out!!! You Rock!
Not sure if I am late for the new outro, but it's pretty cool! Good job again!
I just made this outside and it was fantastic. More recipes on the outside burner please!
Hi Kenji, just a tip if u want to do that dish or any dish with hor fun, it is best to get the wok very hot and toss the noodles in and let it sear for some time before flipping as it releases the flavour of the noodles, thats how the chef do the stir fry beef noodle in HK
Hey Kenji! I have a question I was hoping you or any other Chinese cuisine experts could answer:
What is the difference between marinating your meat with just a little cornstarch (you used 1/2 tsp) versus a much greater amount (enough to coat every piece and then shake off the excess)? Why is using so little recommended?
Thanks!
Usually if using a lot it’s for a dish where you’re going for a dryer fried texture. A little gives it a sort of slick coating that makes it softer.
drool, try the Ranch 99 in Foster city, I saw fresh hoi fun there.
Baking powder tenderizes the beef! So true! I think i tried putting some on steak and it was less tough
I'm not sure the restaurant off the top of my head but in downtown Oakland's Chinatown there's a Chinese fast food restaurant that makes their noodles fresh everyday!!!
Any details on the burner? Somehow this pandemic lead to this being the summer of using a wok once or twice a week. I'm ready to up my game from an indoor gas burner!
That dog is smart and fast and well coordinated. One snap and catches the snack!!! Nice... Can I join them?!? Feed me...
Wow awesome set up chef . We will need to upgrade our game hahah .Great tip for the baking soda .Will have to try that .
Hello Sir, you’re videos make me feel like I’m at a friends house. These videos are such great quality and yet makes it feel like you just whipped out your iPhone in the Kitchen before cooking dinner😂. Keep it up!
Love this! Try Wanton Hor Fun where you put in a gravy with a beaten egg. This is what we have in Singapore & Malaysia.
Hi Kenji! Curious to hear your thoughts on air fryers/ convection ovens and their general use
He likes convection ovens and hasn't found an air fryer he likes
Hell yeah! one of my faves.
I’ve cooked my way through most of these videos, I liked it this way, but my daughter likes it when I add Changkian vinegar at the end as well.
I love chinkiang vinegar on almost anything.
the camera on the pan handle is a surprisingly good lesson on relativity
Well now I wanna know why