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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!

We’re so glad you enjoyed it! Thanks for sharing your meal with us, sounds amazing.

We’re glad you love wok cooking! And we agree, the wok is so versatile. Let us know how this goes for you, we love to hear feedback.

Check out our videos from our channel. Cook along with us, and let us know if you have questions. You can do it!

Tysm!

Yes totally from raw. Here’s our full broccoli stir fry video- th-cam.com/video/E0DRlXi7_xo/w-d-xo.htmlsi=mm1753cosikx9B6W

@@HotWokAcademy awesome! May the algorithm look kindly upon you!

@@elduderino007 😂😂😂

Yes! Believe it or not, the most common non-dairy substitute is Coffee Mate Creamer! And don’t worry, it’s actually traditional in Taiwan, especially for bubble tea!

😂 Wait until you see how we made Papaya Milk!

Thank you!

We think it’s an incredible summer drink. I’d you try it please let us know what you think.

agave. its a time of sweetner from a cactus. its still sugar.

It’s probably healthier than white sugar but as @msbabyella points out, it is still sugar. We prefer this as a natural sugar over the processed white sugar. If you don’t like your drinks sweet start with a small amount of agave and then you can always add more later!

Thanks for checking it out!

❤️ ❤️ ❤️ Thank you for the incredible compliment! We love creating this content and are thrilled when we learn that it resonates with someone. Summer is such a great time for these drinks. Here’s a playlist with all our drinks - th-cam.com/play/PLVAA8JzlkxP-o9_V6CIU3JDOYDgdkxtno.html&si=5KggL3qoq3o6OSmv Let us know if there’s a dish you’d like for us to put together!

Indeed!

Let us know how it goes!

I stir fried it this morning and put minced garlic in it and I loved it! Turned out fantastic in my wok!

@@katinabotten That's great to hear!