This is officially my favorite stir fry dish ever 😋 I added a little rice vinegar to the sauce and finished it with more sesame oil, then served with a side of quinoa. Obsessed with it 🥢
Love this video and your enthusiasm. I so love Chinese food, and lot of the Chinese Restaurants have went up in prices too much lately. So, we are cooking almost everything at home, even more so nowadays -- even more than Covid Times. I just can't spend $15 bucks per meal, per person. So, your recipe really help clarify what to do.
Thanks for the laugh! I really thought that you weren't going to tell us what's in it.😂 I would often see this on menus back in the 80's and 90's, but I couldn't help associating black pepper with that awful, stale stuff in the cans. Now that I only use freshly ground pepper, I can appreciate the deliciousness of this dish. The video is a home run, too, with great humor and your enthusiasm cranked to 11.
You're welcome Kathy, glad I could give you a laugh, it's something we all need these days. I'm totally with you on black pepper in the can. That's all we had when I was growing up, and I never really got the point. Kinda always reminded me of the dregs at the bottom of an ashtray. I got a pepper mill in college and haven't looked back since.
Thanks Nikki, woks are great of you have a burner that can heat it properly (the flames should be able to reach up the sides of the wok. Otherwise you're better off using a western-style frying pan. Woks are made for wok burners and the benefit is that they give you a ton of surface area to work with. But if you put a round wok on a western-style stove, you can get the center very hot, but the sides don't get as hot as just using a large wester frying pan.
lately my favorite way to cook has been stir-fries. It's been a lot easier since i got a nice wok and a better gas cook-top. Now i can cook a whole meal in 10 minutes! Oh, and i found riceberry in my local store yesterday so i'm going to try that out now as well.
In Asian households I think stir-fries and rice are the meat and potatoes of the dinner table.Great taste to effort ratio. Hope you enjoy the rice berry. It's so much more flavorful than white rice.
Thanks 4 sharing . One question on my mind with yummy Chinese food is what if you want to do a bigger portion say for 3 or 4 people. How do you decide the measurements of sauces to add? Can you plz explain that. Thanks.
You're welcome! You can scale this recipe by scaling the ingredient proportionally. The recipe as is makes 2-3 servings, so if you were to double it, it would make 4-6 servings. The only thing you would need to change would be to use a larger pan as you need more surface area for the extra food to be able to maintain the temperature of the pan.
Hi! I just tried your recipe. I followed the exact amount of ingredients but messed up at the steps because I got panic and end up stir fry it (boil as you said 😅) instead of charred. Nevertheless, the taste really amazing. Thank u so much!
Hi Imelda, sorry to hear you had trouble stir-frying it, but I'm glad you enjoyed it anyway😄 It sounds like you may have had the heat too low. I know stir-frying can be a little hectic because it can go so fast when the pan is hot, but this is what get's the meat and veggies cooked perfectly. If you aren't already doing it, I'd recommend having all the ingredient you're going to add to the pan lined up next to the stove in the order they go into the pan, so you don't have to think too much about what to add next. I hope this helps you for next time 😉
@@NoRecipes Made the second try today. Following your suggestion, I used med high heat and it turned out perfectly. We even had our second bowl of rice to finish the rest of the sauce :D
Hi I was looking ur food my English isn’t very good Can you please try to write all the ingredients well the sauce and wine so I can try to cook it and when I do it I tell you my family reaction 😊looks good
I have to ask Google to see where is the video description 😂I did not know is by pressing the title of your video until now. I try to do it without all ingredients bcs I didn’t know the names but still taste good
Hi O'Dessa, the Shaoxing is added for two reasons. The first is that rice wines contain a lot of glutamates which are naturally produced in the fermentation process. This imparts umami into the sauce. The second reason is that Shaoxing has an earthy caramely flavor that works well for the sauce. The alcohol burns off during cooking, so it should not taste like alcohol when the dish is done. You can substitute an equal amount of water and a pinch of MSG to get the umami, but the flavor will be tough to replicate with a simple substitution.
@@NoRecipes smile.amazon.com/Soeos-Shaoxing-Cooking-Wine-1500ml/dp/B07CDDRLD2/ref=sr_1_9?dchild=1&keywords=shaoxing+wine&qid=1601502031&sr=8-9 Would this be a good choice?
Yes, it will work, but cooking wine has salt added to make it undrinkable, so you may need to reduce the amount of salt elsewhere to keep the dish from getting too salty. Ideally you'd want to find one that's not labelled "cooking wine" but it doesn't look like amazon carries it. If you use this, you'd probably want to cut out the soy sauce and only use oyster sauce with this. Also, that is quite a large container, so you may want to go with a smaller bottle to try it out first.
Hi Humza, the shaoxing is not there to add alcohol. Soy sauce also contains 2-3% alcohol, but the alcohol in both the wine and the soy sauce evaporate while cooking. The fermentation process is what gives shaoxing its unique flavor (just as soy sauce’s flavor is developed by fermenting soy beans), so there isn’t really a similar alternative. It won’t have the same flavor, but it would be better to substitute water than to add something that might give the sauce the wrong flavor(sometimes I see people recommending juice or vinegar, which are bad substitutes)
I've never had it, so I don't think I can make it, but looking at other recipes online it seems very similar to this, except it has green beans and mushrooms instead of the peppers and onions.
Can it be any type of wine or sake? or does it have to be Shaoxing wine for the recipe to work? really have this sake i like using on food or a red wine that i enjoy
Hi Eduardo, Shaoxing has a distinct flavor it adds to the stir-fry, if you'r looking for a common substitute, dry sherry is probably the closest in terms of flavor. Sake doesn't have the same flavor, but it does have the umami, so that wouldn't be a bad substitute either.
Hi Tom, oyster sauce has quite a bit of sugar and has about half the salinity of soy sauce. You can certainly reduce the amount if you want, but for me, this is the right amount.
@@NoRecipes As long as it's not processed American!😆 I read recently that many vegetarians don't realize Parmesan cheese and many other varieties are not vegetarian. The process uses rennet, which comes from the stomach of a calf. I have known this most of my life, but somehow never thought of it in that way. To even be called Parmesan it has to be made with rennet. Still, it's not like eating a steak, but it does involve killing an animal. I guess if vegetarians stop eating Parmesan, it will leave more for the rest of us!😁🧀🍝
Looking for another awesome condiment? Try making my crispy chili garlic oil: th-cam.com/video/oWGL-XDXaH8/w-d-xo.html
Your personality and the beauty of the dish has won me over. Thanks
Thank you!😄
Love the energy of this video! Your love of this dish shines through!
Thanks Kaye, it's one of my favorite quick stir-fries😄
This is officially my favorite stir fry dish ever 😋 I added a little rice vinegar to the sauce and finished it with more sesame oil, then served with a side of quinoa. Obsessed with it 🥢
Glad you enjoyed it! the sauce works for all sorts of stir-fries as well. Good call on adding a touch of vinegar at the end!
Gave you a thumbs up just subscribed to your channel can’t wait to try thanks for sharing blessings
Thanks Carlos, welcome to the channel!
Thank you for the demo. I will definitely try it. Will keep an eye out for additional demos.
You're welcome! I hope you enjoy it Rupert!
subscribed! cant wait to try this!
Welcome to the channel Iman! I hope you enjoy this😀
Thanks for the recipe. My fiancée and I love it ❤️
My favourite Chinese dish. No takeaways do it near me and this is the best recipe I have found. Thank you / 谢谢.
You're welcome Gareth! Glad you enjoyed it!
Man, I love your energy a lot!! Thanks for sharing!! Nice cook ❤️
Thanks for the kind words Khanh! 😊
Love this video and your enthusiasm. I so love Chinese food, and lot of the Chinese Restaurants have went up in prices too much lately. So, we are cooking almost everything at home, even more so nowadays -- even more than Covid Times. I just can't spend $15 bucks per meal, per person. So, your recipe really help clarify what to do.
I'm happy to hear this was helpful! I don't eat out much mainly because homemade food almost always tastes better. It also helps that it's cheaper 😄
So easy so simpel 👌
Thanks!
This is a great video. Thanks for the upload !
Thank you!
Love it 😁 so easy 😂 good job 🤣
Thanks! I’m glad you enjoyed it!
Wow, Original Style. On look master Chef Make. 🛎👍👍👍
Thanks!
good video..... and good recipe...thank you for sharing......keep going........thumps up !
Thanks Mary!
I just cooked this and it was delicious!
Hi Ahra, I'm glad to hear you enjoyed it! Thanks for stopping by to let me know!
I try it now
I hope you enjoy it Lorna!
Thanks for the laugh! I really thought that you weren't going to tell us what's in it.😂 I would often see this on menus back in the 80's and 90's, but I couldn't help associating black pepper with that awful, stale stuff in the cans. Now that I only use freshly ground pepper, I can appreciate the deliciousness of this dish. The video is a home run, too, with great humor and your enthusiasm cranked to 11.
You're welcome Kathy, glad I could give you a laugh, it's something we all need these days. I'm totally with you on black pepper in the can. That's all we had when I was growing up, and I never really got the point. Kinda always reminded me of the dregs at the bottom of an ashtray. I got a pepper mill in college and haven't looked back since.
Looks delicious!! Do you recommend making in a wok?
Thanks Nikki, woks are great of you have a burner that can heat it properly (the flames should be able to reach up the sides of the wok. Otherwise you're better off using a western-style frying pan. Woks are made for wok burners and the benefit is that they give you a ton of surface area to work with. But if you put a round wok on a western-style stove, you can get the center very hot, but the sides don't get as hot as just using a large wester frying pan.
So, I made this today using Kubeb pepper (not a fan of Telicherry) and it was very good. Thanks for the instructions, as always.
I'm glad to hear you enjoyed this Mylene! I don't think I've ever seen Kubeb pepper. Is it from a specific region?
Already gave it a like before watching the video!
Thanks Ashley!
This used to be one of my favorite dishes when I was a teen. Haven’t had it in probably 30 years 🤔
Hope you try it out for old times' sake 😉
Ooh definitely gonna try this!
Hope you enjoy it!
lately my favorite way to cook has been stir-fries. It's been a lot easier since i got a nice wok and a better gas cook-top. Now i can cook a whole meal in 10 minutes! Oh, and i found riceberry in my local store yesterday so i'm going to try that out now as well.
In Asian households I think stir-fries and rice are the meat and potatoes of the dinner table.Great taste to effort ratio. Hope you enjoy the rice berry. It's so much more flavorful than white rice.
Thanks 4 sharing . One question on my mind with yummy Chinese food is what if you want to do a bigger portion say for 3 or 4 people. How do you decide the measurements of sauces to add? Can you plz explain that. Thanks.
You're welcome! You can scale this recipe by scaling the ingredient proportionally. The recipe as is makes 2-3 servings, so if you were to double it, it would make 4-6 servings. The only thing you would need to change would be to use a larger pan as you need more surface area for the extra food to be able to maintain the temperature of the pan.
@@NoRecipes thanks
What is the wine name?
Shaoxing. It's a Chinese rice wine. The ingredients are all listed in the video description.
Hi! I just tried your recipe. I followed the exact amount of ingredients but messed up at the steps because I got panic and end up stir fry it (boil as you said 😅) instead of charred. Nevertheless, the taste really amazing. Thank u so much!
Hi Imelda, sorry to hear you had trouble stir-frying it, but I'm glad you enjoyed it anyway😄 It sounds like you may have had the heat too low. I know stir-frying can be a little hectic because it can go so fast when the pan is hot, but this is what get's the meat and veggies cooked perfectly. If you aren't already doing it, I'd recommend having all the ingredient you're going to add to the pan lined up next to the stove in the order they go into the pan, so you don't have to think too much about what to add next. I hope this helps you for next time 😉
@@NoRecipes Made the second try today. Following your suggestion, I used med high heat and it turned out perfectly. We even had our second bowl of rice to finish the rest of the sauce :D
@@imeldacheer5706 I'm glad to hear the tips helped out!
i just watched a few of your video, well done. I love the clear close ups. And your thumbnails look awesome.
Thanks for checking out my videos, I'm headed over to your channel now 😉
Hi I was looking ur food my English isn’t very good Can you please try to write all the ingredients well the sauce and wine so I can try to cook it and when I do it I tell you my family reaction 😊looks good
Thanks Isabel😀 The ingredients are all written in the video description.
I have to ask Google to see where is the video description 😂I did not know is by pressing the title of your video until now. I try to do it without all ingredients bcs I didn’t know the names but still taste good
I was wondering if there is a good substitute for the wine? My fella isn't big on alcohol flavor, but I'm also worried about availability in my area.
Hi O'Dessa, the Shaoxing is added for two reasons. The first is that rice wines contain a lot of glutamates which are naturally produced in the fermentation process. This imparts umami into the sauce. The second reason is that Shaoxing has an earthy caramely flavor that works well for the sauce. The alcohol burns off during cooking, so it should not taste like alcohol when the dish is done. You can substitute an equal amount of water and a pinch of MSG to get the umami, but the flavor will be tough to replicate with a simple substitution.
@@NoRecipes smile.amazon.com/Soeos-Shaoxing-Cooking-Wine-1500ml/dp/B07CDDRLD2/ref=sr_1_9?dchild=1&keywords=shaoxing+wine&qid=1601502031&sr=8-9
Would this be a good choice?
Yes, it will work, but cooking wine has salt added to make it undrinkable, so you may need to reduce the amount of salt elsewhere to keep the dish from getting too salty. Ideally you'd want to find one that's not labelled "cooking wine" but it doesn't look like amazon carries it. If you use this, you'd probably want to cut out the soy sauce and only use oyster sauce with this. Also, that is quite a large container, so you may want to go with a smaller bottle to try it out first.
You deserve more subscribers than this !
Thanks 😊
Is there a viable substitution for the alcohol? We cant drink/eat alcohol unfortunately
Hi Humza, the shaoxing is not there to add alcohol. Soy sauce also contains 2-3% alcohol, but the alcohol in both the wine and the soy sauce evaporate while cooking. The fermentation process is what gives shaoxing its unique flavor (just as soy sauce’s flavor is developed by fermenting soy beans), so there isn’t really a similar alternative. It won’t have the same flavor, but it would be better to substitute water than to add something that might give the sauce the wrong flavor(sometimes I see people recommending juice or vinegar, which are bad substitutes)
@@NoRecipes I actually came down the comment section looking for this :) Thank you!
Can you make panda Express Shanghai Angus steak. I can't get it anymore. They discontinue
I've never had it, so I don't think I can make it, but looking at other recipes online it seems very similar to this, except it has green beans and mushrooms instead of the peppers and onions.
I also found you on NHK tv cooking program
Thank you for watching Bento Expo! Welcome to the channel!
hahahaha just kidding so cute
yummy recipe thanks for sharing
Thanks Kristine! 😉
Can it be any type of wine or sake? or does it have to be Shaoxing wine for the recipe to work? really have this sake i like using on food or a red wine that i enjoy
Hi Eduardo, Shaoxing has a distinct flavor it adds to the stir-fry, if you'r looking for a common substitute, dry sherry is probably the closest in terms of flavor. Sake doesn't have the same flavor, but it does have the umami, so that wouldn't be a bad substitute either.
@@NoRecipes Thank you for the recommendation , will cook this tonight
This recipe doesn’t call for any sugar, with the oyster sauce and dark soy sauce wouldn’t it make it to salty
Hi Tom, oyster sauce has quite a bit of sugar and has about half the salinity of soy sauce. You can certainly reduce the amount if you want, but for me, this is the right amount.
cheesy presenter!
I love cheese, so I'll take that as a compliment 😆!
@@NoRecipes As long as it's not processed American!😆 I read recently that many vegetarians don't realize Parmesan cheese and many other varieties are not vegetarian. The process uses rennet, which comes from the stomach of a calf. I have known this most of my life, but somehow never thought of it in that way. To even be called Parmesan it has to be made with rennet. Still, it's not like eating a steak, but it does involve killing an animal. I guess if vegetarians stop eating Parmesan, it will leave more for the rest of us!😁🧀🍝