How to Stir Fry Any Vegetable – Three Basic Flavors and Recipes (蒜蓉炒西兰花/姜汁炒芥兰/虾酱炒通心菜)

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Broccoli with Garlic, Gai Lan with Ginger Sauce, and Morning Glory with Shrimp Paste and Chilis – we’ll be using these three dishes to illustrate three flavor profiles that you can apply to almost any vegetable.

Stir-fried greens are an important part of any Chinese meal, and are a quick and easy thing to whip up as a side dish. When learning how to cook these, it’s best to think in terms of ‘technique’ and ‘flavor profile’. If you guys like this sort of thing, let us know and we can do another video one day with three more flavor profiles.

As always, the detailed recipes and a discussion on other vegetables/flavor profiles are over here on /r/cooking:
https://www.reddit.com/r/Cooking/comments/6wqmkd/recipes_how_to_stirfry_basically_any_vegetable/

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

Comments

Chinese Cooking Demystified says:

Hey, so let us know what vegetables you're usually working with around where you live. Asparagus? Kale? If it's a green that's common in China we can shoot you a brief recipe, and if not we should still be able to give some ideas 🙂

Google User says:

I once tried "楊桃" channel recipe and blanched Taiwanese Cabbage. The worst mistake ever. The blanching washed away all the natural sweetness from the vegetables. Try steaming instead of blanching. Taste better and more nutritious.

Bala SMJ says:

We call Morning Glory as Kangkung

Freddie Ivory says:

Awesome cooking!! Thank you for sharing

James Sherman says:

Your channel is the best!

contrite sinner says:

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James Sherman says:

I’m really not sure if it’s really called morning glory? Shouldn’t it be water spinach?

Reynaldo Javier says:

Now I can cook my veggies. I am a Filipino but I love Chinese foods

The Will of G says:

Is shrimp paste the same as indonesian trassi?

Anwang Acoustic says:

Nice one !!!

IrrelevantGeOff says:

If anyone else is stuck without access to asian markets in the US, one of my favorite preparations for bok choy / spinach / broccoli is with garlic, chili, oyster sauce and fish sauce. I’ve found nearly every Kroger-like grocery carries an oyster sauce / chili in oil and you can get nice tasting fish sauce for relatively cheap online!

Elfie Elderberry says:

As a German veggielover tell me please,what ist MSG?!

Engin The enigma of calm says:

My main problem in cooking in general is remembering the ingredients, that's why this kind of receipts is my favorite

Rani Gill says:

Can you use arrowroot powder instead of cornstarch?

n jeffrey says:

Why did my garlic immediately burn it was put into the wok?

Xyzy 112601 says:

Spinach please!

Sandra Perez says:

The vegetables looks nice and fresh but, the pot or pan looks sooooooo (DIRTY) try cleaning it before cooking or putting anything in it.

Golemthicket head says:

Did Tom daly have to say that at the end of the ad? Not necessary

Gerry Lopez says:

Hate to be one of those people but the word is v-e-g-e-t-a-b-l-e, not "veg" Otherwise, thank you for your great videos

Mr K says:

That knife looks pretty sweet! Do they ever say what they use and where to get it in any of the vids? Also curious if they talk about wok sizes/materials and what not.

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