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A Global Kitchen
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เข้าร่วมเมื่อ 12 เม.ย. 2020
EASY STIR-FRIED BROCCOLI WITH CHILE | VEGETARIAN CHINESE SOUL FOOD | COOK THE BOOK
In this first episode of Cook the Book I cook three easy and delicious recipes from Vegetarian Chinese soul food by Hsiao-Ching Chou: Sweet potatoes with shallot chile jam; Stir-fried brown rice with oyster mushrooms and greens; and Shen's Wok-Seared Broccoli (pg 152)
Recipe for Shen's Wok-Seared Broccoli
Makes 4 servings
1 tablespoon vegetable oil
1 whole jalapeno, cut into 1/4 inch coins
1 or 2 garlic cloves, minced or crushed (or 1 teaspoon blackbean garlic sauce)
3/4 pound broccoli crowns, cut into bite-sized florets
3 tablespoons water
1 tablespoon soy sauce
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the oil and heat until it starts to shimmer. Add the jalapeño and garlic and stir-fry for 5 seconds. Add the broccoli and stir-fry for 2 minutes, or until the florets start to char on the edges. Add the water and soy sauce. Stir-fry for 1 to 2 minutes more, or until the broccoli has cooked through. The broccoli will still have some bite; it shouldn’t be soggy. Turn off the heat and transfer to a serving dish.
Still photos in video and recipe (c)2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
Still photos by Clare Barboza
Buy Vegetarian Chinese soul food on Bookshop bookshop.org/books/vegetarian-chinese-soul-food-deliciously-doable-ways-to-cook-greens-tofu-and-other-plant-based-ingredients/9781632173331
Buy Vegetarian Chinese soul food on Amazon www.amazon.com/Vegetarian-Chinese-Soul-Food-Deliciously/dp/1632173336
Website for Hsiao-Ching Chou mychinesesoulfood.com/
Learn about doubanjiang with Sandor Katz lth-cam.com/video/rGKX3nHItq4/w-d-xo.html
00:00 Intro
00:42 Cook the Book Selection: Vegetarian Chinese soul food and short book review
02:24 Recipes chosen to make from book
02:36 Sweet Potato and Shallot Chile Jam
03:53 Prep for stir-fried broccoli with chile and garlic
04:57 Prep for fried rice with oyster mushrooms and greens
05:56 Stir-frying the broccoli
07:19 Stir-frying the rice
08:49 Finishing the sweet potato recipe
09:14 Outro
BUY VEGETARIAN VIETNAM www.amazon.com/Vegetarian-Viet-Nam-Cameron-Stauch/dp/0393249336
CONNECT WITH Cameron Stauch
INSTAGRAM aglobalkitchen
FACEBOOK AGlobalKitchen/
TWITTER camcooks
Recipe for Shen's Wok-Seared Broccoli
Makes 4 servings
1 tablespoon vegetable oil
1 whole jalapeno, cut into 1/4 inch coins
1 or 2 garlic cloves, minced or crushed (or 1 teaspoon blackbean garlic sauce)
3/4 pound broccoli crowns, cut into bite-sized florets
3 tablespoons water
1 tablespoon soy sauce
Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the oil and heat until it starts to shimmer. Add the jalapeño and garlic and stir-fry for 5 seconds. Add the broccoli and stir-fry for 2 minutes, or until the florets start to char on the edges. Add the water and soy sauce. Stir-fry for 1 to 2 minutes more, or until the broccoli has cooked through. The broccoli will still have some bite; it shouldn’t be soggy. Turn off the heat and transfer to a serving dish.
Still photos in video and recipe (c)2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
Still photos by Clare Barboza
Buy Vegetarian Chinese soul food on Bookshop bookshop.org/books/vegetarian-chinese-soul-food-deliciously-doable-ways-to-cook-greens-tofu-and-other-plant-based-ingredients/9781632173331
Buy Vegetarian Chinese soul food on Amazon www.amazon.com/Vegetarian-Chinese-Soul-Food-Deliciously/dp/1632173336
Website for Hsiao-Ching Chou mychinesesoulfood.com/
Learn about doubanjiang with Sandor Katz lth-cam.com/video/rGKX3nHItq4/w-d-xo.html
00:00 Intro
00:42 Cook the Book Selection: Vegetarian Chinese soul food and short book review
02:24 Recipes chosen to make from book
02:36 Sweet Potato and Shallot Chile Jam
03:53 Prep for stir-fried broccoli with chile and garlic
04:57 Prep for fried rice with oyster mushrooms and greens
05:56 Stir-frying the broccoli
07:19 Stir-frying the rice
08:49 Finishing the sweet potato recipe
09:14 Outro
BUY VEGETARIAN VIETNAM www.amazon.com/Vegetarian-Viet-Nam-Cameron-Stauch/dp/0393249336
CONNECT WITH Cameron Stauch
INSTAGRAM aglobalkitchen
FACEBOOK AGlobalKitchen/
TWITTER camcooks
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Excellent and to the point!
Very nice presentation! Easy to listen to. Don’t know if I have the patience to make them though 😊
🇩🇪🇩🇪🇩🇪👍
So clearly explanation thank you..
I find this guide very instructive. Too bad, I failed at making summer rolls first and THEN I watched the videos to see where I messed up😄
The Kohlrabi salad from this recepie is very tasty, good job!
Very very informative. Thank you 🙏🏻
Can you fry these rolls?
No you cannot. Different style of spring roll.
I’m so glad I watched this. I’ve been burning my fingerprints off using boiling water!
Glad it was helpful.
Thank so much, I made them before but learned a lot from your video.
Excellent video. I will now see if I have rice paper rolls in the cupboard.
So helpful! Thank you. (Struggling with these lately)
Wonderful teacher thank you so much. I enjoy my wraps. Thanks to you.
Such great video It is so hard to follow a short reel when you are completely new to the cuisine I tried to make sushi rolls with short videos and made so many mistakes
Excellent video. Thank you. ❤
AGK, do you think it's feasible to roll some spanish rice/beans/etc into a spring roll? I would like to try this.
thank you this was a great lesson
This was great thanks! Already have the rice paper just wasn’t sure what to do with it
Adding vietnamese fish sauce & dill will be extra yum!
Fantastic video and it looks very delicious! thanks for sharing your recipe...
Thank you so much for your Wonderful tutoring very clear and step by step will try to make i always struggle to rolled it 🎉🎉🎉🎉🎉
Love the simplicity of your explanation.
My first time to watch a cooking vlog that is very detailed one..subscribed at once to your channel cause i wanna watch more of your cooking show.. Thank you..
Thank you for your effort❤❤❤❤
Thank you 😊
Guess what my guy you get a thumbs up today :)
I was all in until . . . until . . . "eKspecially"
The slow speed of the video was like watching paint dry, can you speed up a little?
@@MisssMolly No, I meant you do things so slow.
@@MisssMolly The "world revolving" comment is so outdated and does not apply. I respect people who earn it. Exactly my point... moved on and will never watch another video on this channel again. Just like ALL the other people have done as you can very easily tell by the numbers, it is simply that I took the time to state the truth.
GRAAAAAACIAS !!!
Simply outstanding....
You are an outstanding teacher! I looked at several videos but they skipped steps assuming people know them. I felt very comfortable right from the start with your video, you included all the steps, did it at a pace that allows to see clearly what is being done and you make it look easy and fun! Thank you!
My first time, very fiddly, got very angry with them, not daunted, will be doing them again, thank you for your tutorial
Thank you sooo much ♥
I didn’t realize Canadians say “baz-le” instead of “bay-zle” (basil)
As a vegan, I approve this video.
Thank you bro. Excellent video, keep up the good work. Looks perfect !!! And easy to do.
This man is him
How do we store rice paper egg rolls for parties? Because it sticks together.
Thanks SO much for the detail in this video!!! I’ve been struggling making these at home and can’t wait to use your tips tomorrow 🥰
How long to toast the seeds?
Fantastic. U really explain step by step I do appreciate it. Making it today.
Great video, I'm going to make this tomorrow
i just use the microwave
great video... very detailed, simple, clear and thorough... I followed your tips and got a fantastic result.. thank you
Great video
Hey! Thanks sooo very much. Great production and just what I wanted to learn. Nam myoho renge kyo🪷
This was great! Thanks 4 sharing ❤
was looking for what the sims were eating veggie rolls and nothing seemed right until you
Thanks for explaining so well.... yum