Delicious Chinese Stir Fry Recipe with Leftover Vegetables!
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- เผยแพร่เมื่อ 23 ต.ค. 2018
- Thanks to its classic and varied flavour combinations, Chinese cuisine lends itself well to cooking with leftovers - ESPECIALLY for a Stir-Fry. Join Jeremy for a run-through of how to use typical Chinese pantry ingredients with whatever’s leftover in your fridge at the end of the week. Say goodbye to food waste, and hello to your very own signature dishes.
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- How to Cook a Delicious #chinese Stir-Fry with Leftover Vegetables! -
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I made this yesterday for me and my brother. The only difference is i added a little bit of oyster sauce. I love cooking Chinese food!
WatfordMan me too ! Me too!!
Sounds like a good addition! - Lee
WatfordMan, a recipe is a guide, not a rule book. You done good. i love oyster sauce too.
Just watching you chop the veggies is so therapeutic.. 😀
Glad you enjoy our stuff! - Lee
School of Wok God I love this channel
Blink and you miss it, cutting them so quick
Seeing Jeremy always gives me a sense of calm, idk he could read down the phone book and I'd be vibing 🤣
For real Jeremy I love you! Your personality is ace and you're so wholesome and genuine. Add that to the fact that you've really helped me to start utilising my two woks is a godsend. Thank you and keep up the amazing videos! Please XD
You’re so welcome! We love comments like this! - Lee
@@SchoolofWok Ayyy Lee! The man who without we would have no links in the description XD. Is it at possible to check with Jeremy what he means at around the 4:35-4:40 mark when he says "Turn it once" regarding drying the noodles.
I appreciate I sound dumb but I'm relatively new to cooking and so far it's all self taught with amazing video's like this one. Thank you!
This type of meal is why I bought a wok in the first place. Love it.
Good stuff! - Lee
Thank you for the tip per drying the noodles after soaking, I knew there was some thing amiss and tried drying them as an experiment. Now I know.
It's a step a lot of people seem to miss! It's never included on the packaging instructions - Lee
Made this tonight, adding chicken pre-marinated in soy sauce, sesame oil, a dash of honey and a teaspoon of corn starch. Delicious combination!
Jeremy (and Lee) This was great! My noodles ALWAYS are mush when I try to fry them. Mushy, sticky noodles with no favor are not good to eat. I always knew it was something with the rehydration. I thought I was overcooking them so this was super helpful!! As a bonus... I have a good LOL everytime Jeremy says "Tummy and the head." And I had a few good laughs with this video. ;-) Cheers!
Glad we could help, Dan! It's a very common problem people come up against when cooking noodles! - Lee
I need to make this at home! I just bought your book and I'm already well into making chinese dishes 😁
J. Collick save me a plate!
Good man! Let us know if you make any of the dishes via social media! - Lee
They have a book? I need one!
I'm here to experimenting "delicious Jeremy's chow mien" at home during Lockdown
Another tip, if the sauce is too spicy, adding honey helps to tame the heat a little.
As Stephen Yan would say "Wok! Don't run, to the youtube, and watch School of Wok!"
Nice
I Love Oriental Food... Chinese Food The Flavor in ALSOM! Thks ! Ur a Great Teacher !
👍✨🍺🍺
Thank you! - Lee
I like the way you mix the sauces beforehand as I always take too long to add them separately. I’ll try your way!
experiencing wok wednesday.... on a friday! hell yea!!
You rebel - Lee
I love! ♥️ When you bring a HK veggie dish! Thanks 😊😋
It's so good! - Lee
Not boiling the noodles is perhaps the greatest tip I have had in a while. Boiling them adds an over starchy flavor (not in a good way)
They become all mushy when you boil them too! Just soaking them in hot water is so much better - Lee
Excellent! My mother always emptied out the veggie crisper to make either stir fry or a casserole. I absolutely love it. Makes me want to go for dinner LOL
Just joined and I really hope you make it through this difficult time. I've been loving your videos and upped my wok game because of your great recipes and clear instructions. Good luck Jeremy and team.
Thank you so much!
You're the first person I've ever seen cut a pepper correctly.
Very efficient way of cutting a pepper - Lee
We love Wok Wednesdays👍🏻
So do we! - Lee
After seeing this video I bought a wok today ,some chinese ingredients and started experimenting. Thanks!
Glad to hear it! - Lee
I mean am i the only person attracted to him? Im really in awe on how cute he is plus he can cook too 😍
I bet he got away with murder as a child , as he is so cute in his way. I previously posted I'd cook with him in the bedroom as well as the kitchen.
He sure is very good looking !
To perk up the leftovers, I would suggest yellow chives and bean sprouts with the large yellow head folded into the stir fry
I just cooked this meal following your instructions, and it turned out amazing!. Thank you
Jeremy, please add a good recipe for spring rolls (not for vegetarians) :)
I'll see what we can do for you! - Lee
This video alone has taught me how to chop and cook. Great job!!
Could you show us how to make a noodle dish like that with a curry sauce ? I had it in a Chinese restaurant once. It was DELICIOUS ! Could you also show us how to make just the curry sauce. It is good with everything. Thnx. I love your videos !
We've had a few requests for curry sauce so it's on our to do list already! - Lee
Ah! Love this dark soy sauce burnt looking noodle so much. Since I moved to American continent have not found it anywhere. Good thing I got a gas stove now I love these burnt edges for veggies. This is real chowmein. What we get here is boiled watery noodle with extra sweet sauce bland and oily mess.
Made this stir-fry last week. It was great. Thank you.
Excellent! - Lee
Gonna try the recipe, it looks delicious, thank you!
It was very nice! - Lee
The way Jeremy talks and some of his mannerisms really reminds me of Heston Blumenthal. And making great food too, of course.
A lot of people have been saying the same thing but with Gordon Ramsay as well! - Lee
Dude, your palette is well versatile to many that like it spicy or not so spicy but includes the key elements.
We have to vary it! - Lee
Never boil your noodles! Why didn't I find you long ago! I get good noodles at work (Sprouts) or the Asian market and I always ruin them. No more. Thanks Jeremy!
It's such a revelation, right?
I wish I could eat chilis but I can't tolerate the heat, such a drag because the flavor is incredible.
Just take the seeds and the pith out of the chillis and you should get the flavour without the spice - Lee
3am in the morning and i got some veg in the fridge and some dried noodle, why not right?
One tip to quickly dry your noodles - use a salad spinner :)
The wok for me, beats the grill and frying pan... and cooking with oils and ur left scrappys makes me feel playing a combi dish game.. 😂 last but not least ... delicious scrapp Sir👍❤
Thanks! - Lee
Great job Jeremy love School of Wok. Perhaps you can upload a video regarding a Chinese garlic white sauce?
Thank you! I'll note down your suggestion now! - Lee
So yummy for sure but my problem we don't have that mushrooms in Tanzania Africa..what is the substitute vegies? I love to try to cook this at home. Thank you for sharing 😍😋😋😋👍❤️
You can add any mushrooms you like, it's all about adding whatever ingredients you have! - Lee
move!
Who would have thrown away perfectly good veg, I don't understand haha?
The Mexican grocery store sells Chinese noodles made in El Salvador.
Great recipe, looks really tasty!
Thank you! - Lee
The best noodle video I have ever seen ❤️❤️❤️
Thanks! - Lee
Subbed! Been lurking through your vids for a while. Tremendous content! What cleaver are you using?
That wok dent in your cooktop is spectacular, I need one!
Thanks! We use our own cleavers, you can find them here: bit.ly/2Jcyr2L - Lee
Nice videos,new sub! Couldn't you have used the same oil that u fried the shrooms in? Im sure it soaked up that flavour from them 😇
Thanks! The mushrooms would have soaked up a bit of the oil so we would have needed to add more anyway! - Lee
Awsome! Thanks for sharing! Making that this week for sure!
Thanks! Let us know how it turns out! - Lee
The best way to cut a bell pepper I've seen yet at 07:38. I'm practicing!
We have a knife skills series where Jeremy shows you this cut in more detail! - Lee
I've been looking for some vegetarian dishes to cook..... Thanks for this..
I don't believe they are left over veggies. Nice variety of mushrooms with fresh broccoli...... Hmmmmm. The techniques of cooking noodles firm and deep-frying mushrooms and cooking broccoli with a splash of water.... You are amazing. Only culinary experts can cut veggies so fast and cook with such passion👍
They were leftover from a class earlier that day! - Lee
@@SchoolofWok Now I understand. Usually leftover veggies imply the balance veggies in the fridge before we do marketing for the upcoming week.
Love this, as I've been experimenting with stir fries the past few months.
One thing though, all that oil used makes this a 1000 cal dinner. I am trying to use as little oil as possible, not because I'm overweight, but because oil is +/- 120 kilocalories per tablespoon, and it's opportunity cost lost. Anyone will grow a belly with too many daily calories.
Would it be any flavor advantage to use the oil from the mushroom pre-fry when you needed some as you keep adding ingredients, or does it just not pick enough of anything up in the short time?
We emptied the oil out but used what was coating the wok as there was plenty left on the inside of it! - Lee
Ohh my goodness!!! my mouth is watering.🤤
Finally my noodles arent a coagulated mess! Thank you!
Glad we could help! - Lee
I am so hungry now- whoa so nice- love the sauce!
Our videos tend to make people hungry haha! - Lee
I know this video is 4 years old but I just made it and it was DEEEElicious. Thank you Jeremy
Glad you enjoyed it! - Chris
Your box of mushroom is my dream! Where do you get all of them in the UK??
You can get them from markets and similar places. We order all of our ingredients from the supplier we use for classes! - Lee
Looks delicious as always. But isn't it counterproductive to cook this up in order to make used of one's leftovers but then create more leftovers by using only parts of a fresh bell pepper instead of the whole one?
Oyster sauce works nicely of you don't have veggie stir fry sauce.
Jeremy you killed it broooo. Ballissimo
Thanks! - Lee
This guy is incredible. At first I thought he was just a genius at presentation and teaching and marketing, I didn't expect the recipes to work as well but by God they do ! Both this recipe and his Singapore noodle come out restaurant quality at first attempt, even in the hands of imbeciles like me.
Glad you liked the recipe! Haha, they really are good! - Lee
This looks so yummy. Do you have a recipe for Chop Suey?
We don't yet, I've already got that down to be filmed at some point! - Lee
School of Wok oh ok! I haven found a good recipe for this dish. I cooked the black pepper beef last night it was sooo yummy. You have a great channel so glad that I found it.
Love your wok clock and outlook on using leftover vegs and how to use them . Super 👍
I'm going to make this, but with my mi goreng noodles that are probably a bit too old lol
Where is the recipe for the chili oil?
The link box was in the vid, but if you missed it:
th-cam.com/video/BjYTLV8g_JY/w-d-xo.html
posted a month ago
th-cam.com/video/BjYTLV8g_JY/w-d-xo.html
Michael B th-cam.com/video/BjYTLV8g_JY/w-d-xo.html
3 other people seem to have beaten me to it! - Lee
we got your back buddy! lol
Excellent wok skills
Thanks! - Lee
Could you do a video on Shredded Crispy Chilli Beef?? Thanks 👍
I'll make a note of your suggestion, thanks! - Lee
I was terrified all the time that he would chop off his fingers.
I have to say this is a very entertaining video.
Haha, watch our knife skills video! You can see why he doesn't ever cut himself while chopping! th-cam.com/users/videowzK8vzhXDxc/ - Lee
Can I use a salad spinner to dry my noodles?
You can give it a go, don't see why not! - Lee
this guy has serious skill of chopping!
I know right! - Lee
Ahhhh am dying looks so tasty omg
Looks delicious. Wok cooking is likely aerobic and heart healthy with all that movement, eh?
It's certainly a work out - Lee
Can you get "wok hey" without a gas burner?
YOU ROCK GUYS , i want one of your knifes back there , you have bunches hahahaha
Thanks! You can find our knives here: bit.ly/2Jcyr2L - Lee
JEREMY man you the star of the show dog keep that same energy and vibes forever man your my idol I wanna be as good as you one day !
Uncle Wogar would be impressed with your wok skills
Lee, at 457 i see a bunch of clevers on the wall magnet. please tell me , what clever is it,where can i get one.Thank you so very much in advance. Love your School of Wok videos. Thanks for sharing. I made your large hot and sour soup, last week, n couldnt stop eating it.
Hi, you can find our cleavers by following this link! bit.ly/2Jcyr2L
Glad you enjoyed the hot and sour soup! - Lee
Is it possible for me to use this sauce for fried rice?
Don't see why not - Lee
The only thing I don't have is vegetarian stir-fry sauce....can I substitute Oyster or Hoisin sauce? I'm out of egg noodles but I have rice noodles can those be substituted as well or I could use rice... which would be better. I'm just learning to cook with a wok.
Love your style and humor. Thanks
Oyster sauce would work best and you can try it with rice noodles, although it'll be a bit different in texture! Still nice though - Lee
Lee, or who else might be commentating, do you know about the calories when using a wok pan? I mean that normally one would fry up one ingredient or two, add a bit of oil and keep going. This might add up to a lot of oil. Do I count all of the oil I put in or how does oil and hot temperature work, do the calories burn off a bit or what? Thanks!
I'm not entirely sure how that works, I'd count each time you use the oil to be honest. Although you shouldn't actually need to use too much oil at each time, it just seems like there's a lot because of the number of times you are adding oil! - Lee
Question for Jeremy (or anyone else who might know); what brand of chopping knife are you using? I don’t think I could afford as many as are on the back wall but if you could only buy one, which would you recommend? Thanks.
We use our own brand of knives, which you can find here: bit.ly/2Jcyr2L - Lee
@@SchoolofWok Perfect, thanks. Love your vids!
@@beedabike No worries! - Lee
Awsome can you please do a video of seasoning a wok on a regular flat bottom type stove? I have tried 4 times and cant get the glass electric top hot enough to season properly and everything sticks
I'll see what we can do Anthony! - Lee
Is vegetarian stir fry sauce an alternative to oyster sauce?
Yes! - Lee
Love love love your channel!
Thank you! - Lee
Can you teach hot plate bean curd the way they cook in Singapore sea food stalls
I'll put it in our suggestions list! - Lee
@@SchoolofWok Thank you
Which brand sauce you use ?
We use Lee Kum Kee mainly - Lee
This may not be the right place to ask, but I noticed some "slime" on those spring onions which is there sometimes when I use it in cooking as well. I've asked around and most people say it's a sign that the spring onion has gone bad and that I should throw it away. Is that true or are they still usable?
Love it!!
Thanks! - Lee
What is the brand and model of your induction Wok cooktop? Thanks
We use AEG induction wok hobs! - Lee
Not a generator....it's an a inverter! Wont run a microwave.
Great video! Thank you
Thanks!
I missed what kind of oil you used. Thank you for the recipe.
Heaps of great tips 👍
Thanks! - Lee
Where can I purchase your recipe book in India??
My vegetables (especially the red peppers) keep coming out completely bland as opposed to the rest (meat, noodles etc.) when I try your stir fry recipes. The sauce just won‘t stick to the veg and the blandness really sticks out when biting on it. Tried using some cornstarch but that didn‘t help either. Any tips?
Maybe your veg isn't as fresh as it could be - Lee
Cooking with Wok but no fire? Uncle Roger doesn't like that.
so what is that your cooking on an induction wok stove??
Fantastic 👍🏻
Thank you! - Lee
This is good
Thanks! - Lee
Could you please add a link to the Chilli Oil recipe as mentioned in the video.