Watch This Before Making Your Next Stir Fry

You know how to stir fry at home, but did you know how size and shape affect your stir fries?

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► Stir Fry 1 🥡

Button mushrooms
Red Onion
Small Carrots
Yellow bell peppers
Zucchini
Scallions
cooking oil

Sauce:
1 Tbsp dark soy
1 Tbsp light soy
1 Tbsp sugar
1/2 tsp sesame oil
1/2 tsp cornstarch
salt to taste

► Stir Fry 2 🥡

2-3 large waxy potatoes
1/2 red bell pepper
1/2 leek, white part
handful mung bean sprouts
scallions
1-2 cloves of garlic
cooking oil

Sauce:
1 Tbsp sugar
1,5 Tbsp white rice vinegar
1/2 tsp salt
1/4 tsp msg

► Stir Fry 3 (Fried Rice) 🥡

1 piece chicken breast
bit of oil, salt, pepper
1/2 large onion
1 big carrot
2-3 scallions
salt, pepper, msg,
1 tsp sesame oil

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Written & Directed by Andong

Camera & Editing by Eypee Kaamiño

Spanish subtitles by Daniel González

00:00 Intro
1:12 Authentic Blades Sponsorship
1:43 Stir Fry #1 Recipe
5:07 Stir Fry #2 Recipe
12:25 Fried Rice Recipe #3
14:20 Conclusion

[firenter]

Yo shoutout to Chinese Cooking Demystified for all the research they do to make restaurant style chinese food at home!

[Smowling]

Orange polo shirt to go with fried rice, I see what you did there.

[AntoniusTyas]

Orange shirt. Yeah. Totally got that reference, Uncle Andong.

[violetviolet]

Andong, shape of ingredients is not only about cooking time and knife skills, it directly affects one of the most significant and essential components of Chinese cooking: _diversity of textures_, a perspective and attribute that is second nature in Asian cuisines as equally as important as flavor, an aspect most Westerners are not conscientious of with Asian cuisines.

[kabod]

If Uncle Roger did a reaction video to your egg fried rice, you would finally get about 5% of the recognition you deserve! Your content is just so awesome!

[Ermude]

6:10 A tips when julienning: When sliding the stack of potatoes, do it the opposite way from what you did. That way you can control the thickness and adjust the stack and kinda "send" the slices in under the knife while julienning. Not a huge time saver, but if you're all about optimization and technique, every little bit counts ;)

[Zacky]

Bring back fried rice Friday’s BUT make it a fusion kind of series. Mexican fried rice, German fried rice, French fried rice, Russian? Love your videos mate 🤘🏼

[elfieblue]

"Hi, cute little clove of garlic -BOOM!"

This is now my kitchen catchphrase.

[DonnieX]

This is honestly the first time that I have actually bought a product after it was advertised on a YouTube video! :)
Here in Berlin I have already seen these knives on the street markets before (must have been the same company) and was already always intrigued by them but have never picked one up in the end.
So thank you for sponsoring our boy Andong here!!!

[wallflee]

making that stir fry for a single meal is like a full time job

[faye]

That's literally all the knife work I learned in my dad's and grandma's kitchen growing up!

[martinanagele]

First rule of cutting veggies: always, always use a bowl at least one size larger than you think you will need...

[testdasi]

Regarding the knife name. Tao nhã means elegance in Vietnamese. The pronunciation is similar to Mandarin 刀牙 (in Southern Vietnamese accent) or 刀雅 (in Central Vietnamese accent). (there isn't a Mandarin tone matching the Northern accent).
The knife names on Authentic Blades are quite descriptive and kinda hillarious e.g. Ca Voi (whale) for a cleaver shaped like a whale.

[bruhmment]

brad leone saying ALICIN in my head
8:36

[sl]

The “Don’t over-crowd your wok” tip made a huge difference. Thank you!

[wolfingitdown]

Now you're talking my language! I have to say knife skills are what got me obsessed with cooking and the beginning and the pursuit of faster and more accurate cuts keeps me in love with the process!

[TheSwedishRider]

I have the Vay from Authentic Blades since many years and I love it! You forgot to mention the main advantage of these knives: The thin blade! Only blades that are thin all the way allow you to make thin slices. Other knives rather split than actually cut as soon as blade gets thicker, no matter how sharp it is. You either have to cut thicker or the knive slips off. With the thin blade of Authentic Blades I can cut garlic in see through thin slices like in Good Fellas.

[ak]

It's weird that Andong hasn't got a 10MW jet engine stove and 50cm carbon iron wok for how much he loves stir frying.

[swisski]

Hey Andong! Can I share with you my technique of how to cut a bell pepper quick, easy and no waste. Best of all a flat surface which you can cut into any shape desired. So you chop off the the top and bottom as you would to filet an orange. You can use these parts also. Then take the remaining barrel, cut down one side and slide your knife flat over the interior to remove the membranes and seeds and you get a flat sheet to cut with precision any way you choose. Arohanui from New Zealand

[sensorytrip]

This is the first time that we bought a product right after watching a YouTube video!!! Cannot believe the price for a handmade cooking knife that looks will last for a lifetime! btw, thanks for the discount code Andong!