My grandmother cooked for a living and started teaching my sister, brother and myself how to cook while we were in elementary school. While I was in the Army I picked up a few things. During my tours in South Korea I really picked up things mostly from watching cooks in restaurants and street vendors. In 1991 I went to truck driving school in another state and found out that I had to provide my own food for breakfast and dinner. They provided lunch. I went to WalMart to get something to cook with and ended up with a wok and a chef's knife 🔪. The first time I took it to the dorm's kitchen I was surprised at the reactions of some of the other students. "What is that?" "What do you do with that?" I couldn't believe so many had never seen a wok of any kind before. Yes, I got a good laugh and then started to educate them. They were actually interested. I showed them how to stir fry, steam, deep fry, make soup using the wok. At least once a week somebody wanted to borrow it to fry chicken or pork chops but that was too much deep fried food for me. With what I ate and the way I cooked I managed to drop at least ten pounds in the ten weeks I was there. I need to go get it from my sister because she doesn't use it and it probably hasn't been used since before our mother died in 2011. I'll just hang it next to the one my wife and I have now.
Thanks for your good story about living life and cooking. Yes, do go get that wok -- where it doesn't get lost. Then, you can keep it and remember the "easy & fun days" back, before life got complicated.
My search of whats that smokey burned flavor but not burned food. Ive been wondering whats that flavor everytime I eat fried rice. I even bought smokey flavor seasoning to see if thats it. Then finally after watching so many fried rice cooking. ITS all about the Wok!
@@mokong214, and don't forget the sesame oil. It doesn't take much. Bok choi is also a good thing to stir-fry. Try it with chicken and carrots and maybe mushrooms in the mix. I also try different sauce combinations like 2 Tablespoons soy sauce with 1 Tablespoon Balsamic Vinegar and 2 Tablespoons honey. Whatever herbs, spices you put on the meat put in that. I generally mix it up in a bowl first and then put it in the pan. Remember, you can use the same basic ingredients and change the meat and get different flavors.
To all the people in the comments complaining about order. His order is correct, he has full control over the process and the heat, nothing is going over cooked. Chinese always cooks the fragrants and herbs first to infuse the oil
Wow! That must’ve been one of Jeremys first videos. One for the archives and it’s interesting to see how he is so much smoother and relaxed more recently. Wok Wednesday is a treat.
I love the wok but I still kind of use it like an ordinary skillet. This video is pretty helpful in helping me understand how they do it at the wok restaurants. I do think the wok is superior even if you use it as a skillet, but I want to do it properly for a change. Too bad I don't live in London because I'd love to get a workshop lesson from this guy.
comments are quite churlish. who cares if he speaks english. he actually sounds British but the point here is to understand what the wok is and how amd why it is used
just bought an electric wok , as been using a frying pan n stir-fry wasn't coming out so good , already much improved with the wok , and now have even better technique from you on handling it better Thanks Heaps
Excellent guidance at the beginner's level. Perhaps could be helpful a list and sample of the ingredients and the vegetables mainly used with the Wok or Stir Fry cooking. Thanks a lot for your very good material. Dr. G. E. Martinez
I need that wok ring for stove! much wider than the stuff announced in Amazon. Thanks for the video, so basic and well explained. Other “experts” should take notice. I’d like a vidoe on how to setup the kitchen for wok stir frying, turns out selecting the containers for oil and such is hard by trial and error. And so is having other materials at hand.
+Misisipi Mike CAST iron ???? CASTING is when you take a molten LIQUID metal and pour it on a CAST molding to cool and harden. This is made from a cut sheet metal pressed in to shape. And why do you keep adding little bit and little bit more oil, until you are SATURATING everything to sogginess? All you are doing by adding too much oil is lowering the wok temp so that you CAN NOT get any searing burn mark for that smoky taste. NOT a good teacher.
You're right. it IS carbon steel he's using (and describing). On the rest of your comment: Why would his dishes be soggy? From what i see in the vid, he's using a total of something between 1 and 2 tablespoons of oil in the entire dish which seems quite reasonable to me. Before adding the oil he pushes the previous ingredients to the side and pre-heats the oil before adding the fresh ingredients so why would this lower the temperature? Despite repeating yourself, your arguments don't seem all that convincing... Perhaps you should upload your favourite method and show the world how it's done the right way?
Just Mey Are you Deaf, Dumb AND BLIND? Can't you see with your own EYEs that it's soggy? Do you REALLY need someone to make a Culinary Video Production, to show you how not to sogg up your ingredient? Instead of adding ever more and more oil, how about adding alot in the beginning with Chicken first (Cuz he says that the Chicken is the one that needs through cooking), then Max Heat and toss other ingridents, while oil level goes down (with every ingr) and surface heat up up HOT1!! to sear? Do you really need people to make video of how to ride bicycle STRAIGHT to demonstrate? Are you DEAF dumb and Blind?
This sounds silly but it’s taught is some cooking schools. Put a handful or so of round brown stones in the wok and practice the flip. They must be the naturally rounded ones like found in streams. Not the crushed stone with broken edges. BTW, it works. I tried it myself.
Excellent wok video mr. Pang ! That is quite alot of oil your using in that dish . Question now would be : may I asked what type of oil you are using ? Thanks
Oh, dear! No, the Chinese don't use olive oil. No, they don't cook with (toasted) sesame oil, which is used sparingly as a final flavoring. The poster needs to educate her- or himself about these rudimentary facts.
I really enjoyed watching and learning about Asian cuisine cooking with a Wok. Now I want to know more and more. I'm hooked to your TH-cam channel now. Awesome 👍 job.
Wok rings are a thing. Amazon has many different types. Try there if you can't find a shop irl. You might want to see what type your stove range works with and getting your hands on one in a store helps with that.
I've been cooking for over 20 years. I need one year WOK experience for a casino job.. I'm going to count it because I used a WOK all the time years ago. Aromatics first and then protein and a veggies and a little water for steam... Got that hand technique and a spatula working at the same time.
Well done! Is all of this live or is any of the video edited? Because if not then the whole process took like 4 min, very cool. Definitely an upgrade from the 10-15 min I used to do on the pan
Sometimes I can't believe people like you exist. Google it. No wait. Never mind. It doesn't exist. It is beyond the realm of human achievement for such exotic technology. Nano technology... check. AI, check... going to moon... check. Balancing a round cooking device on a flat stove, that shit is beyond our capabilities.
Thank you for this tutorial. I had things sticking to my wok because I had added the oil on top of my food and not sparingly. I had to constantly cook every ingredient separately, becuz the sticky sauce with coat the wok instead of the food and cut off the circulation. I worried about overcooking or undercooking each ingredient. Now ik for sure when the chicken is done.😊
My grandmother cooked for a living and started teaching my sister, brother and myself how to cook while we were in elementary school. While I was in the Army I picked up a few things. During my tours in South Korea I really picked up things mostly from watching cooks in restaurants and street vendors. In 1991 I went to truck driving school in another state and found out that I had to provide my own food for breakfast and dinner. They provided lunch. I went to WalMart to get something to cook with and ended up with a wok and a chef's knife 🔪. The first time I took it to the dorm's kitchen I was surprised at the reactions of some of the other students. "What is that?" "What do you do with that?" I couldn't believe so many had never seen a wok of any kind before. Yes, I got a good laugh and then started to educate them. They were actually interested. I showed them how to stir fry, steam, deep fry, make soup using the wok. At least once a week somebody wanted to borrow it to fry chicken or pork chops but that was too much deep fried food for me. With what I ate and the way I cooked I managed to drop at least ten pounds in the ten weeks I was there. I need to go get it from my sister because she doesn't use it and it probably hasn't been used since before our mother died in 2011. I'll just hang it next to the one my wife and I have now.
Thanks for your good story about living life and cooking. Yes, do go get that wok -- where it doesn't get lost. Then, you can keep it and remember the "easy & fun days" back, before life got complicated.
My search of whats that smokey burned flavor but not burned food. Ive been wondering whats that flavor everytime I eat fried rice. I even bought smokey flavor seasoning to see if thats it. Then finally after watching so many fried rice cooking. ITS all about the Wok!
@@mokong214, and don't forget the sesame oil. It doesn't take much. Bok choi is also a good thing to stir-fry. Try it with chicken and carrots and maybe mushrooms in the mix. I also try different sauce combinations like 2 Tablespoons soy sauce with 1 Tablespoon Balsamic Vinegar and 2 Tablespoons honey. Whatever herbs, spices you put on the meat put in that. I generally mix it up in a bowl first and then put it in the pan. Remember, you can use the same basic ingredients and change the meat and get different flavors.
To all the people in the comments complaining about order. His order is correct, he has full control over the process and the heat, nothing is going over cooked. Chinese always cooks the fragrants and herbs first to infuse the oil
Absolutely...100% agree with you
Loving the passive agressive "and that's how you cook with a wok, ok ?"
U wot m8
U Wok m8
WTF! (Wok The Fuck)
That’s how you walk the wok and talk the tok
Passive aggressive????? Ummmm ok
Wow! That must’ve been one of Jeremys first videos. One for the archives and it’s interesting to see how he is so much smoother and relaxed more recently. Wok Wednesday is a treat.
very clearly explained and informative.
"And that's how you use a Wok, ok?"
Me: "O-ok..."
I giggled at that too. "Ok thanks bud..."
Glad to be of help guys. We've got loads more useful videos on our TH-cam Videojug channel you should check out!
I love the wok but I still kind of use it like an ordinary skillet. This video is pretty helpful in helping me understand how they do it at the wok restaurants. I do think the wok is superior even if you use it as a skillet, but I want to do it properly for a change. Too bad I don't live in London because I'd love to get a workshop lesson from this guy.
Very clear and easy to understand. So that's what all that tossing is about! Learn something new every day. Thanks!
I’m Asian American, but I wish I lived in England or Australia so I can be an Asian who speaks with a British/Australian accent like this guy!
Chef in the video is brilliant at teaching and very informative. I hope he goes on to great things, my friend you’ve had a great impact on me. 👍🏽
I realize this video is older, but I am thankful for the timeless teachings. ❤
Damn dude this was 2012! Glad to see this guy doing well, good stuff and good energy
comments are quite churlish. who cares if he speaks english. he actually sounds British but the point here is to understand what the wok is and how amd why it is used
Many People are Stupid
Excellent
I understand him just fine. Great job!.
Commenting on tbe way he talks??? Smh. 😢
Hong Kong was a British colony
Nice video. I want start cooking on my wok again and I would like to know where can I get that nice wok ring you are using ?
just bought an electric wok , as been using a frying pan n stir-fry wasn't coming out so good , already much improved with the wok , and now have even better technique from you on handling it better Thanks Heaps
Thanks for the quick lesson. Where do I learn that in Texas.
Great explanation actually
This seems like the sort of thing that’s easy to learn and difficult to master
Lol, agree
Practice makes perfect.
Excellent guidance at the beginner's level. Perhaps could be helpful a list and sample of the ingredients and the vegetables mainly used with the Wok or Stir Fry cooking. Thanks a lot for your very good material. Dr. G. E. Martinez
I need that wok ring for stove! much wider than the stuff announced in Amazon. Thanks for the video, so basic and well explained. Other “experts” should take notice. I’d like a vidoe on how to setup the kitchen for wok stir frying, turns out selecting the containers for oil and such is hard by trial and error. And so is having other materials at hand.
Jeremy Pang is a great teacher. Thank you for featuring him on your channel.
+Misisipi Mike CAST iron ???? CASTING is when you take a molten LIQUID metal and pour it on a CAST molding to cool and harden. This is made from a cut sheet metal pressed in to shape. And why do you keep adding little bit and little bit more oil, until you are SATURATING everything to sogginess? All you are doing by adding too much oil is lowering the wok temp so that you CAN NOT get any searing burn mark for that smoky taste. NOT a good teacher.
You're right. it IS carbon steel he's using (and describing).
On the rest of your comment: Why would his dishes be soggy? From what i see in the vid, he's using a total of something between 1 and 2 tablespoons of oil in the entire dish which seems quite reasonable to me.
Before adding the oil he pushes the previous ingredients to the side and pre-heats the oil before adding the fresh ingredients so why would this lower the temperature?
Despite repeating yourself, your arguments don't seem all that convincing... Perhaps you should upload your favourite method and show the world how it's done the right way?
Just Mey Are you Deaf, Dumb AND BLIND? Can't you see with your own EYEs that it's soggy? Do you REALLY need someone to make a Culinary Video Production, to show you how not to sogg up your ingredient? Instead of adding ever more and more oil, how about adding alot in the beginning with Chicken first (Cuz he says that the Chicken is the one that needs through cooking), then Max Heat and toss other ingridents, while oil level goes down (with every ingr) and surface heat up up HOT1!! to sear? Do you really need people to make video of how to ride bicycle STRAIGHT to demonstrate? Are you DEAF dumb and Blind?
+Andrew Jackson you are bit of a knob innit
@@andrewjackson7476 She's a bit slow..
Just bought a wok and am looking for a nice technique to use this video is very nice and clear and informative and he gave great tips about the oil.
Watching from the Philippines. I love using the wok to cook my Chinese foods.
🇵🇭😊❤
Question? Why are you using a flat bottom wok with a ring on a gas stove? And what brand, size and length is you ladle? Thanks
I like how he says yeah. Very informative video. Cute cook
Oh yeah
Thank you. An excellent demonstration. It takes the mystery out of wok cooking.
Someone finally explains the flipping.
DoNot Need right?! Would have never done this on my own. He did a great job explaining everything.
This sounds silly but it’s taught is some cooking schools. Put a handful or so of round brown stones in the wok and practice the flip. They must be the naturally rounded ones like found in streams. Not the crushed stone with broken edges. BTW, it works. I tried it myself.
@@dougtaylor7724 Are you trying to scare away the ghosts?? 😂
I love that. What kind of sauce do you use? Thank you.
So what kind of oil do you use for wok stir frys?
FINALLY!!!!! i was looking for this kind of tutorial for years!!!! you are AWESOME, i wish i was living in the uk to learn at your school!
Thanks a lot for these basics!👍 I will remember your advices next time I am using my wok and I hope one day I will be an expert in cooking with a wok.
Any thought s on smoking oil caramelization being carcinogenic ? I'm thinking about starting wok cooking but this does concern me.
Chicken takes time to cook thoroughly did you cook before you put in wok also?
This guy is awesome, no-nonsense, and good explanation!
Very informative, enjoyed watching and thanks for sharing.
Excellent wok video mr. Pang ! That is quite alot of oil your using in that dish . Question now would be : may I asked what type of oil you are using ? Thanks
what kind of cooking spoon are you using? Thanks
I live Trinidad & Tobago. How can I apply to your school? Also how does one use the cooking wine?
Vegetable oil or olive oil are commonly used, although sesame oil is lovely to use when cooking up oriental dishes. Let us know how you get on!
Oh, dear! No, the Chinese don't use olive oil. No, they don't cook with (toasted) sesame oil, which is used sparingly as a final flavoring. The poster needs to educate her- or himself about these rudimentary facts.
arthurboehm So true. Never olive oil. Sesame oil is a condiment, not to cook with.
Approximately how much oil did he use in total while making the dish in the video?
Hi sir , u have any video about cooking in a big wok without handle
Very nice demonstration! Would like to know what oil and sauce you used.
I Love the video! Jeremy makes it look so easy.💯
What type of oil do you use? I don’t want to use hygroginated or canola
What a great explanation. I've been thinking about getting a wok. Think that's why I don't do so well. Cooking in a pan just not the same I guess.
Hi. There seems to be a specialized stove grid between the actual stove and the wok. What is that?
it is a wok ring. some ranges come with one, but you can also purchase them online(check amazon)
I really enjoyed watching and learning about Asian cuisine cooking with a Wok. Now I want to know more and more. I'm hooked to your TH-cam channel now. Awesome 👍 job.
Well I am more interested in that fire ring for the wok. Where did you get that?
Any reason you went with the western/flat bottom with in wok burner ?
Where did you get that Wok Support from?
Thanks for sharing, I’m new to wok cooking and this is great information. Thanks again
I like your Pommy accent just awesome
Where can I find that wok ring for the gas stove top? Thanks.
I appreciate this video. I have a wok I bought long ago I just had a rough time using it properly. Thank you for teaching me the way of the wok.
Is that wok ring part of the stove? Or is it an accessory that I can buy somewhere? (I haven't seen that before and it looks awesome)
Wok rings are a thing. Amazon has many different types. Try there if you can't find a shop irl. You might want to see what type your stove range works with and getting your hands on one in a store helps with that.
Amazon.com ,they sell everything but dope,
Hello. Does anyone know what kind of Oil and Sauce is being used? Thx
What sauce??
Very nice. Thx
I've been cooking for over 20 years. I need one year WOK experience for a casino job.. I'm going to count it because I used a WOK all the time years ago. Aromatics first and then protein and a veggies and a little water for steam... Got that hand technique and a spatula working at the same time.
Well done! Is all of this live or is any of the video edited? Because if not then the whole process took like 4 min, very cool. Definitely an upgrade from the 10-15 min I used to do on the pan
Wok tends to get heat up very quickly. Once he get the hang of it, everything is breezy.
What kind of oil?Tips when cooking with electric burner type stove please.
asian cooking usually uses oils with high boiling points, like peanut oil, vegetable oil, coconut oil, etc
lots of great tips! Thanks
Is the heat max the entire time? Except when making sure chicken is fully cooked?
Thank you, I just got my first one for my birthday looking forward to using it now.
Finally a good wok video. I saw a few before this but they were very long winded. I like this approach more. Just information without fuzz
What is the piece he has under the wok? Can you buy that sort of thing?
where to get that round metal holder ontop of the stove ?
Jeremy looks so young! Also, he's gotten WAY better on camera. Check out School of Wok to see his more recent videos
What is that circle thing between the wok and burner?
It is a wok ring, which allows the cook to perform proper technique with the wok.
Thank you! What is your view of a ceramic coated wok (Green Pan) on an electric ceramic cook top?
What kind oil and sauce do you use?
“How to use a wok”
Me with an induction stove: wow very useful
Uncle Roger doesn't approve
It should work to, it's not ideal but that shouldn't stop you
Can always get a flat bottom wok, works if you don't have an alternative. :)
What a godsend this is. Please, don't ever take this video down
is there a product on the market that allows you to use a round bottom wok on a normal western burner?
A wok ring :)
Just get a Flat Bottom Wok!
Sometimes I can't believe people like you exist. Google it. No wait. Never mind. It doesn't exist. It is beyond the realm of human achievement for such exotic technology. Nano technology... check. AI, check... going to moon... check. Balancing a round cooking device on a flat stove, that shit is beyond our capabilities.
I like that wok ring.....where did you get that?
Thank you so much for this guide!
What kind of oil do you use in a wok?
If I wanted noodles, when would I add those? Thank you!
After your meat, vegetables are cooked I think
May I ask what's that wok stand???
I watch Jeremy elsewhere and he’s great! Love the Asian with the British accent.
You used a cast iron wok and not a carbon steel wok. Is that correct?
Amazingly helpful. Thanks.
Hi Jeremy, Nice video. Just wanted to know if Carbon steel wok or cast iron wok is more preferable.
+Priyanka Soni Wok is for lightening quick heat cooking. Cast iron is for cooking something for days and days..
+Priyanka Soni Go for carbon steel wok, but make sure you do the proper seasoning ritual to make it non stick.
Well made and thought out. Thanks
I love the Asian, with a British accent, cute. Nice presentation on Wok cooking. Italian here loves woks and Asian cooking.
Where do you buy a wok like the one he is using?
He didn't even have to say anything, I just saw him and knew he could teach me the wok.
Thank you. This video was educational. I got my first wok today :)
What type of oil is he using, peanut, sesame, grapeseed?
Thank you! Really good explanation.
where did you get that wok ring?
If I cook raw chicken in a wok & leave a spatula on top of raw meat & stir it in the wok is that OK or will it Contaminate the food?
What's the name of the ranger or wok burner gas top featured in this vid?
Thank you for this informative video. I'm now a little more at ease to cook with my wok.
Thank you for this tutorial. I had things sticking to my wok because I had added the oil on top of my food and not sparingly. I had to constantly cook every ingredient separately, becuz the sticky sauce with coat the wok instead of the food and cut off the circulation. I worried about overcooking or undercooking each ingredient. Now ik for sure when the chicken is done.😊
whats the sauce he puts in at the end?
What kind of oil do you recommend. Thanks
I typically use peanut or grapeseed oil.
Vegetable oil
Good demo and explanation.
Where do you buy that?
Where can I find the piece that holds the wok on the stove that is being used?
Jeff Baloga the internet probably. I'd try Amazon or wish
I saw one the other day at a restaurant supply store.
Superb vid, many thanks......information about the manufacture of the Wok a little awry