Having been to China and having an outdoor high intensity, wok burner myself, I have to say that this video is actually very accurate. One of the better ones I’ve seen on UA-cam.
I have the manual version. I would say it depends on your situation and needs. I always have a blowtorch handy. It's part of my kitchen tools, so bringing it with me to start it isn't a huge deal. That said, electric is still just a bit more convenient, so if you want convenience above all else and your budget can withstand it, just splurge a bit.
My favorite Dish. Have to stop cooking indoors because of the smoke so I ordered the 160. What size wok are you using? I currently have a 13 with no handle but thinking I need to go to at least a 14” with either a wood or steel handle.
I just bought mine at a local asian store. Look for a carbon steel one. Don't get anything non-stick, cast iron, or other material. You should be able to find some online.
honestly, this recipe works without the powerful wok burner. I've made this dish using an indoor range and it comes out great. The outdoor burner is fun to use, but in this case, it doesn't have a huge impact on the dish compared to something like beef chow fun where the wok burner is pretty much necessary.
What was the lag time between you ordering the outdoor burner and it shipping? I've been thinking about getting one for a while because my indoor burner doesn't really fit any wok ring correctly, but due to some stuff beyond my control I haven't had the chance.
I ordered it in the winter time in preparation for summer and it arrived in probably less than 2 weeks. I think the website says expect a month or so. YMMV.
@@goodfella998 the Cuisinart looks really nice, I'll give it that. more stable looking stand too. BTU is quite a bit lower though. It may be barely enough, but honestly I don't know.
Having been to China and having an outdoor high intensity, wok burner myself, I have to say that this video is actually very accurate. One of the better ones I’ve seen on UA-cam.
That Szechuan chicken looks delicious. Thanks for sharing your recipe.🤙🏽
I made this tonight on my new wok burner. It was delicious. Keep the videos coming!
I got the same wok burner in my shed that I haven't used, thanks for the inspiration.
Looks good I do several versions of Kung Pao Chicken some with Hoison and Some with Chili oil and Chili Powders.
Do you have the electric or manual ignition version ? I’m thinking about buying it today thanks
I have the manual version. I would say it depends on your situation and needs. I always have a blowtorch handy. It's part of my kitchen tools, so bringing it with me to start it isn't a huge deal. That said, electric is still just a bit more convenient, so if you want convenience above all else and your budget can withstand it, just splurge a bit.
@wokkingwithdave2215 what wok are you using here?
Just a no name carbon steel wok I got from local Asian store
My favorite Dish. Have to stop cooking indoors because of the smoke so I ordered the 160. What size wok are you using? I currently have a 13 with no handle but thinking I need to go to at least a 14” with either a wood or steel handle.
Great job. For that much chicken, more sauce is needed.
Thank you.. I appreciate it 👍
Where can I buy the wok you're using???
I just bought mine at a local asian store. Look for a carbon steel one. Don't get anything non-stick, cast iron, or other material. You should be able to find some online.
Which wok burner are you using? Can you please provide a link?
outdoorstirfry.com is where I got it.
Where did you find your skimmer (brand name)? It's a perfect size/length👍
I picked it up at a local asian grocery store. No name or brand.
Looks awesome bro, I wish I had a wok and gas burner like that but I'm stuck with electric
honestly, this recipe works without the powerful wok burner. I've made this dish using an indoor range and it comes out great. The outdoor burner is fun to use, but in this case, it doesn't have a huge impact on the dish compared to something like beef chow fun where the wok burner is pretty much necessary.
Looks amazing. Could you give us a link to your gas cooker? I’m in the market for one and haven’t come across that one yet. Thank you. 😊
What was the lag time between you ordering the outdoor burner and it shipping? I've been thinking about getting one for a while because my indoor burner doesn't really fit any wok ring correctly, but due to some stuff beyond my control I haven't had the chance.
I ordered it in the winter time in preparation for summer and it arrived in probably less than 2 weeks. I think the website says expect a month or so. YMMV.
Hi…Can you talk me the name of your wok setup? Thanks 👍
It's a burner from outdoor stir fry. You should find it with a Google search. 160k BTU
If I like more sauce/gravy should I add extra water to the sauce mixture.
yes, just a bit more water/corn starch mixture should do, and don't let it reduce away.
Skill!
May I ask where did you get your wok?
I don't remember. Just look for carbon steel wok. Thin is good... You want it lightweight. Doesn't have to be expensive
What size is your wok? Just ordered pro flamer 160 and need a wok.
Is this the powerflamer ?
yes
@@wokkingwithdave2215 Do you have any opinion on this vs the new cuisinart Outdoor Wok Station
@@goodfella998 the Cuisinart looks really nice, I'll give it that. more stable looking stand too. BTU is quite a bit lower though. It may be barely enough, but honestly I don't know.
2:48 - "we essentially have..."
???? Why "essentially?"
Hey man I did it only thing I didn't have is ginger but I feel it came out way to Sichuan peppercorni my mouth was numb lol
Also your not a fan of using that chili bean paste melted in oil before you fry all veggies? It looks good tho