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Thank you so much for your question! Although I have never tried this before, I would say YES. Be sure to peel and steam the pumpkin and the same way you see me using the taro root. Pumpkin and taro behave in generally the same way, so a substitution will most likely work well. Please let us know how it turns out!

We do too! Please let us know if you try this recipe.

We think so! Please let us know if you try it.

Hi, and thank you so much for your request. My apologies, but it is not in my tradition to write down recipes. But we do hope that you can cook along with me as you enjoy the video. Thank you again!

@HotWokAcademy That's OK. I'm sure there's many more in TH-cam that are more organized in posting videos complete wt engredients & measurements. I didn't find yours helpful at all.

You’re welcome! Glad you enjoyed the recipe.

Thanks for your kind words! We’re glad you enjoyed the video.

I'm so glad this video reminded you to make mantou again! And what a nice memory of your grandma. Let us know if you try this out.

Thank you!

Thank you so much for your kind words! We love making this content so we’re so happy when we hear feedback like this.

Avocado oil is a great high-smoke point alternative!

Thank you for your comment. I am not sure if you have a question, please let us know. Thank you again!

Thank you so much for the question. The burners on my Garland stove range between 15,000-18,000 BTUs. In this video, I am using a burner rated at 18,000 BTUs.

😂 😂 not a bad first effort!

Thank you so much for your comment!

That’s a great idea! Thanks for sharing, we’re so glad you enjoyed it.

I agree! The intent was to show how the cantaloupe milk could be incorporated into other beverages, but I'll simplify it in the future. Thanks for watching!

Please let us know how it turns out!

Thank you for your comment. I’m so glad the recipe was helpful.

Thanks for asking! I’m using a 14 inch diameter carbon steel wok. You can grab one from most Asian grocery stores for under twenty dollars. The lighter, the better!

That is incredibly kind of you, thank you so much for your comment! I value clear communication and easy transferability from my kitchen to yours!

😁

We’re so glad it turned out well! Yes, you can try this method with many leafy green vegetables. Give it a try and let us know how it turns out!

Hi Deborah, thanks for the comment. You’re absolutely right. Not only will the garlic burn rather quickly, but the resulting flavor will be very bad! To prevent this, I will often pull the garlic out, reheat my pan, begin stir, frying the bok choy, then add the garlic in toward the end. At that point, the garlic will already have done its job in seasoning the oil and you really only need to add it back in so that you can enjoy eating it if you want!

Thanks for your comment!

Yes! A salad spinner is a great way to dry the bok choi. Thanks for sharing.

We’re glad you woke up to comment! We hope you dreamt of delicious stir fry!

Thanks for your comment! We’re so glad you’re subscribed. Let us know if there are any dishes that you’d like us to do.

Hi, thanks for asking such a great question! Traditionally, Taiwanese stir fry techniques and recipes do not incorporate the use of stir fry sauces. Try making this dish without any additional sauces to savor the wok hei flavors!

That’s great to hear! Please let us know if you try this dish and how it goes.

Hi, thanks for watching and thanks so much for the comment! I have a variety of cuttingboards, and end boards are definitely my favorite for the very reason you mentioned! However, when I’m working with raw chicken, I tend to use plastic boards so that I can wash it more thoroughly.

Agreed! Spread the word!

That’s great to hear! Thanks for your comment!

Yes, absolutely! One thing to be aware of when cooking with avocado oil is that at high temperatures, it tends to be more watery than vegetable oil or canola oil. However, the resulting dish will be the same. Just be careful that you don’t splash the oil and hurt yourself or make a mess!

Thank you so much for watching! I think you’re right, simple is best.

That’s great to hear!

We’re glad to hear you liked it!

Please let us know how it goes

@@HotWokAcademy With pleasure! 🥰

That’s great to hear! We hope you enjoy it.

We love to hear it!

Let us know how it goes!

@@HotWokAcademy Ok

Hi chef.. i have tried stir fried spinach , the result in are incredibly delicious thank you for the recipe❤❤❤❤🎉

@@elywahyuningsih4993 I am so happy to hear that! Thank you for sharing!

Hi Dr. Inspector! Thank you so much for your comment. According to The Food Lab, “…pre-salting is beneficial, helping the eggs retain their moisture and tenderness. The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking. The tighter they link, the more water they push out and the tougher they become, so this buffering property of salt helps to mitigate some of that.”

If your scrambled eggs are sitting in a pool of water then you overcooked them bro, way to out yourself like that

Cooking is a fascinating journey of learning and experimentation. I've made SO MANY terrible dishes in my life, I can't even keep track of the messes!

@big.gib.4L I've never had a soggy scramble in my life. Pretty sure my comment was clear on that implication..🤔

Thank you! We also love the beauty of the bok in the wok!

Thanks for the great question! By cooking the veggies at a very high temperature, two things are happening. First, the very outside of the veggies are being seared by the hot oil and hot wok. This creates the smokey flavor. Secondly, the water that is inside the veggies is rapidly heating to the boiling point and cooking the veggie from the inside, but only for a very short time so that the chlorophyll that creates the green color is not completely destroyed!

Interesting! Thanks for sharing. Can you tell me what kind of Yakult you used?

We absolutely love this recipe! Please let us know how it turns out for you.

Thank you!