I'm So Sick of the Same Stir Fry...

In todays video I'm bringing you three unique stir fry's from differnt countries that will spice up your flavors and techniques at home!

00:00 - Intro
00:32 - Thai Vegetable Stir Fry
09:46 - Pork Shogayaki
14:54 - All Purpose Stir Fry Sauce

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music provided royalty free from APM Music and Epidemic Sound

Video Credits
Creator, Host, Co-Editor - Mike G
Editor - Christopher Pressler
Assistant Editor - Cooper Makohon
Motion Graphics - Raphael Oliveira

[dandanjordan]

All purpose stir fry sauce
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp miso or black bean paste
2 tbsp black vinegar
2 tbsp Chinese cooking wine
1 tbsp sweetener of choice
1 tbsp chili paste
4 tbsp stock of choice or water
1 tbsp cornstarch

[KelvinsKitchen]

0:00: 🍲 Exploring new stir fry recipes from Thailand, China, and Japan to add variety to weeknight meals.
2:56: 🍲 Innovative stir fry preparation with blanching and aromatic spices.
5:15: 🍲 Creative sauce for vegetable stir fry.
8:21: 🍳 Innovative cookware combines benefits of stainless steel and non-stick for a new cooking experience.
11:00: 🍲 Pork shoulder marinated with ginger, onion, soy sauce, and sake for tenderization.
13:18: 🍲 Creative stir fry with pork, onion, and cabbage in a flavorful sauce.
16:07: 🥦 Creative stir fry recipe using tofu, bok choy, and green onions with a versatile sauce.

[DONE]

Everyone is saying it, but don’t buy Hexclad. It’s worse than stainless steel and it’s worse than nonstick. It does nothing well.
​​⁠Get a D3 All-Clad stainless steel pan and an All-Clad nonstick pan.
Round it out with a classic Lodge cast iron and almost any carbon steel wok.
The stainless steel, cast iron, and carbon steel pans will last longer than your grandkids will live. You’ll only need to replace the nonstick after 6-7 years with proper care.

[michael.g.levine]

14:38 Regarding substitutions for sake, I cook a lot of Japanese food at home and the best substitute is chinese cooking wine. 2nd best is sherry. If you only have white wine, then use it but the grape flavor and dryness may affect the overall taste.

[VagabondoJuju]

Loved the video! I went out and brought some veggies immediately as I was not eating enough. I have always liked veggies, but I usually get sick of the same old boring ways I USED to cook them.

[fabiolaneofernandez]

I tried this recipe today, so simple and so good, I was skeptical about the blanching, but the result was amazing, such a textures, the veggies were crispy and more colorful . Great recipe thanks a lot .

[rickylu]

I just made your banana nut muffin recipe only I made it a cake, I cooked the cake in my air fryer pouring it direct in my tub in my Cosori air fryer I got recently and OMG it turned out beautiful and so yummy. I did change a couple of ingredients, I used sour cream in place of yogurt, I used olive oil in place of coconut oil, I used maple syrup in place for all the sugars you suggested, oh and I used just spelt flour in place of the other flours you suggested. It came out YUM and texture perfect!

[SharonGrimm]

I noticed in one of your episodes, you had green onions in an airtight container in the fridge. I started putting mine in water in a pint glass on the windowsill. They’ve not only kept their freshness for weeks but are growing more stalks.
Passing this along since you use them so often :-).

[padders]

Mike, thanks for sharing, there's some cool ideas in this video!
One thing I do is to start stir frying my veggies in a bit of oil, then keep adding splashes of water so they steam as well as fry at the same time, and one less pan to wash up. ❤

[lmelior]

Cabbage is so underrated and way too easily overlooked. It's cheap, versatile, keeps a long time in the fridge... Man I'm so hungry now!

[nightroad]

If you can't quite re-create Thai stir fried menu that you'd eat. A (not so) secret is Oyster sauce and MSG and touch of salted, even seasoning are full of sodium already.

And for the trick, which a bit hard to do if you didn't use wok, Don't pour sauce over veggies, Pour at side of pan around the pan, and use veggies to wipe the sauce after fragrance.

You could try this with Ka lam tod nam pla(cabbage stired fried seasoned with fish sauce),

1Fried garlic

2.Get cabbage into the pan

3.pour fish sauce to the pan, not on the cabbage, Not use too much just let it slid off to middle.

4.wait till it fragrance

5.use cabbage to wipe the fish sauce.

6Taste, if it salty enough it's finished, If not repeat the step 3

You will get perfect side dish that require minimum effort, but everyone will love it .

[larabear]

I love your cooking technique and explanations for home cooking. I’m a home cook and it’s definitely good to experiment and keep an open mind with trying new recipes instead of eating the same thing over and over again. Thank you so much for these tips.

[OWK]

Being gluten intolerant, I made candied ginger one year for Christmas treats. They surprising by product was the sweet ginger syrup which was amazing in asian sauces and citrus based drinks virgin and otherwise. I did find I that I needed to keep it in the refrigerator and use it up fairly quickly. It would probably last pretty well for a little while in a really cold fridge (clean off your compressor coils if your fridge is not cold enough).

[xshortxonexx]

Best stir fry I ever had- my cousin made the sauce using root beer and orange zest. I don’t remember the rest but omg it was so good

[brooklynringer]

I LOVED THIS VIDEO!

Next week, I’m going to an Asian market to get the sauces you used and I am going to buy a wok too. Asian food is my favorite, but it’s a style I don’t have much experience with. I welcome more of these wok videos please!!

[sarahmolinasews]

I always learn so much from watching your videos! I can't wait to try these recipes.

[janeyhughes]

I agree with the comments that it’s disappointing to see hexclad being recommended especially when put so much work into these recipes and videos

[CarlosMdz]

I agree with the blanching. It is the key.

[adambarron]

Have you tried making fermented black beans?
Besides the sauce, they can be added as toppers to stir fry, ramen, and salads. I just made a batch with red beans and used both miso and a teaspoon of just soured milk as a starter. Sour and starchy, these really bring a pop to fat and sauce heavy dishes.

[scottboettcher]

I began pre-cooking my mushrooms this past year (albeit by microwave) and getting much better results out of the wok; will have to try the carrots, peppers, and even cabbage in the future.