Step Up Your Stir Fry: No Recipe? No Problem

Comments · 344

• WI

  @WitmanTucker · 1 year ago (edited)

  One of my favorite things about Andy is that he has not gotten lazy with his content over the years like a lot of the other cooking YouTubers. He’s still showing us how to cook actual food. Not trying wagu that’s been dry ages in Gatorade or something.

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• RO

  @rogerhampton2844 · 1 year ago

  I never realised that I’ve been mentally playing wheel of stir-fry every time I go to the fridge for years.

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• CC

  @cccccccccggggggggg · 1 year ago

  Stir frying in a white t-shirt. Brave man!

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• OA

  @oathotchocolate3488 · 1 year ago

  I like that andy not only shares the recipes but also the skills (the knowledge and methods) which is valuable for the audience!

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• ED

  @EduDixie · 1 year ago (edited)

  THIS is the most useful type of video! Cheers! (Edit: to actually learn how to cook, not just follow recipes)

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• TH

  @thegrynne · 1 year ago (edited)

  Excellent breakdown! Some added tips from a Shanghainese home cook: &nbsp;white pepper powder and black rice vinegar are also very common sauce ingredients in stirfrys. The white pepper gives a kind of fruity, fermented, tingly flavour that complements meat, while the vinegar adds acidity, which can be nice to balance out sweetness of some vegetables like charred cabbage, capsicum and shredded potato. Add vinegar at the very end, so the heat doesn&apos;t break down the acid. If you like sesame oil, add that also at the very end as a finishing oil because the aroma is easily degraded by heat. <br><br>Also, don&apos;t put the entire fridge contents into a stirfry. As a general rule, think 2-3 types of vegetables max, because the more types of vegetables you have, the less control you have over how each of them is cooked, and you want every ingredient done to &quot;crisp tenderness&quot;.

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• TH

  @thiocarbamoyl · 1 year ago (edited)

  <a href="https://www.youtube.com/watch?v=2T4Slkc6I78&amp;t=548">9:08</a> It&apos;s because you break more cells open, releasing more of the flavor compounds stored inside and letting them mix. Great video as always, Andy.

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• TR

  @traderjoe27 · 1 year ago (edited)

  &quot;around the outside, around the outside.&quot; - chef John the GOAT <a href="https://www.youtube.com/watch?v=2T4Slkc6I78&amp;t=765">12:45</a>

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• DI

  @Divadosaurus · 1 year ago

  Thanks! I&apos;ve added jazz hands into my workflow and my stir fry turned out AMAZING!

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• HE

  @helocoastie8274 · 1 year ago

  Thank you Chef awesome technique and very useful information for us at home cooks. Loving the happy hands and I&apos;ll say it for those of us who miss it, &quot;Let&apos;s get stuckin&quot;

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• RT

  @rtyrsson · 1 year ago

  These are great tips for wok-cooking at home. Thank you! I had the unique experience of working in a Cantonese restaurant when I was a teenager with a husband and wife couple from Hong Kong. As I watched your video I remembered some forgotten similar tricks that Kong and Sui-Lan used to get good results from a burner that would not get quite hot enough, even with gas, in their case. I had also forgotten the velveting of beef to get that unique soft texture that I have missed. Thank you immensely Andy! Some of this was a flash of happy memories from almost 40 years ago.

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• RE

  @RegularGuy-j4l · 1 year ago

  Great stuff! I have used a cast iron wok (hard to find). I let it get ripping hot. It holds a tonne of heat. I&apos;m moving things like crazy, but it seems to work. <br>I always learn from your videos. Thank you.

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