A plumbing tip: add cold water to your boiling water before pouring it out. Most kitchens use plastic or rubber seals to connect pipes, and large pots of boiling water can destroy or distend those seals. Bringing the temperature of the water down before pouring it into your pipes helps mitigate this issue significantly.
This really shouldn't be an issue in any place with decent plumbing codes, no where I've ever lived you could get away with that and meet code. That being said, I'm sure there are plenty of older places, or places with no regulation at all where this would be just one of many concerns.
When I lived in China this dish was our go-to to help us decide if a restaurant was good or not. You can get it almost anywhere but some restaurants used lesser ingredients and it would be very obvious. Yuxiang rousi is the bees knees.
I’m a person with “woks are scary and hot and fast!” fear, so this looks like a beautiful, confidence boosting recipe to try! I’m a new convert to your channel, and the beautiful wok I was gifted that has been sitting untouched is about to get broken out thanks to you and your book. Thank you, Kenji!
There’s a metal funnel type thing called “Wokmon” that you can stick over a gas burner, it concentrates the flame towards the center rather than letting the sides of the wok get hot..it works pretty well. Don’t be afraid, it’s only as hot as you make it. And..practice makes perfect. The biggest tip for carefree wok-ing I can give is to immediately rinse (light soap if necessary) and clean your wok right after you cook in it, dry, put some oil in, wipe w paper towel, then reheat until hot and dry. This will season your wok perfectly and make it ready for the next time.
Thank you Kenji. We really appreciate watching a professional chef cook at home. A professional who is also an actual human being. Chef John is the only other person I can think of who is also a human being. Of course Helen Rennie and Babish are both very cool. But you in particular are so very cool. The way you wing when you've got what you've got teaches us a lot about how to make good food. Thank you Kenji. You teach me a lot.
I just realized Kenji and fam have had their kitchen remodeled. I almost didn't notice because the layout was the same, and then I realized the control knobs for the range weren't on top anymore. then I realized the range, countertops, and sink were all different. Looks good! Now I'm gonna have to go back and rewatch videos to see how long I've been oblivious to it.
If (like me) you try to make or want to try to make these recipes from the videos, you should get Kenji's new book, "The Wok". Kenji's style of explaining what he's doing and the science behind it is a real education. His personality comes through like he's cooking with you and it's full of really good recipes. Much easier to cook from the book than trying to copy the video!
FYI soy sauce has negligible amounts of soy allergen in it due to the brewing process. There’s peer-reviewed literature that studied this. And anecdotally, my wife has a soy sensitivity but has no reaction to soy sauce.
Ahh, “chicken fried” is a really good one! That and the “fish fragrant” family of dishes easily rank among the most misleading food names of all time. They’re definitely up there with other classics like sweetbread, modern mincemeat, and Hawaiian chicken long rice (note: contains no rice).
I think they’re eliminating specific proteins one by one as their new baby has some kind of sensitivity. I don’t believe it’s his wife who has the issue with soy.
@@OmnipotentEnt I'll happily speculate into Kenji's personal life. I think Kenji had an affair with a woman who manages a soy farm and his wife is making the whole family give up soy as punishment.
I really appreciate the soy-free recipe!! I really love asian cooking but I just recently found out I'm likely allergic to soy after having a somewhat more intense reaction after making a soy-heavy dinner one day. Not anaphalaxis-level, but I was told I shouldn't "suck it up" and eat the foods I'm allergic to given that I have two autoimmune disorders, and triggering those food allergies can cause flareups and increase inflammation overall. I've been really disappointed about it since soy is obviously such a pervasive staple in asian cooking, and I feel like it really limits what I can cook/eat while still staying true to the original flavors of different dishes, (not to mention I really like it). So videos of asian cooking which demonstrate potential replacements for soy helps a ton, especially since I'm still pretty green. Ty Kenji!!
Speaking of 'fish', I am surprised you don't seem to have done a video on chinese steamed fish (à la Kenji!)? I know ATK has stone one, but not with a whole fish.
Maggi (though I believe it's hard to get in the States?) is a real good soy-free alternative to soy sauce. In fact, though it might be apocryphal, it is said that it was invented by someone trying to reverse engineer Asian savoury sauces, fermenting wheat instead of soy beans. Also lol Sambal paste+Balsamic (or a tart red wine that's gone to vinegar) is exactly my subs too when I make Sechuan food! I also use capers instead of Sechuan salty pickles in Dan Dan Noodles... Basically impossible to get any Sechuanese ingredient beyond dried chilies and flower peppercorns here in the Netherlands sadly, if you don't want to pay outragious markups from shipping :(
If you have expensive Japanese knives with thin hard edges, don’t use the veneered or glued together bamboo boards..they are actually too hard and will cause micro chipping of the edges..my friend botched up a 700 dollar usuba this way..
Do you refrigerate your fish sauce? I have noticed that a lot of the bottles recommend it, but I have never done so, and it doesn't seem to be an issue
I'm really appreciating the stir fry videos lately. I can't seem to keep the seasoning on my carbon steel wok. It comes off almost entirely after every use. Based on watching all your videos, I think I'm getting the wok too hot and burning the seasoning off. Though I'm not sure how to reconcile that with the fact I'm on an electric coil stove. If I'm burning the seasoning off with electric coils, how do restaurants with jet engine burners not turn their seasoning to ash. Any advice?
Try cleaning it well, before seasoning, as well as using less oil while seasoning. The wok should be dry and contain barely any oil if you're heating to season -- my experience is that those two things help.
Hey, if I have both Sambal Olek and Goubanjian(sp?) but no pickled chili's, should I then just replace the chili's with sambal and use the Gou as described in the book, should I do them 50/50 in the sauce, or something else? Either way, thanks a lot for both the book and the video's using recipes from it, really great to have both the "real" version of the recipes, and then a version showing how you can substitute etc.
does anyone know what the safest way to cut a carrot (or other similarly shaped things) in half lengthways? I can't think of a way to hold it without my fingers being exactly where the knife will go if it rolls/slips I do a claw kinda grip like kenji does here but that seems every less stable with the small area and when i do slip my fingers seem to end up under the knife anyway lol
Rest the tip of the knife on the chopping board for stability. If you're having to press hard enough that it's difficult to hold everything steady, your knife isn't sharp enough.
Hi, Kenji, I hope you are doing well. My name is Grant Rotbart. I'm a junior in high school starting to apply to colleges and everything. I have a real passion for cooking and I know that I need to involve the culinary arts in my life, and I also do enjoy science. Of course, you're well educated and were able to involve both of those in your life. I know you strongly advocate against opening a restaurant, and although it seems fun in my dreams, I don't think that is realistic either, at least for a while. If you have any advice for me going into college/life about how to involve both culinary and science into my life (and any other advice, for that matter), it would be greatly, greatly appreciated. Thanks so much, Grant Rotbart
I haven't tried both personally, but Kenji said in a video from a year or 2 ago that there wasn't that much difference in the finished stir fry, at least not enough to justify the hassle of having to heat up oil, then filtering and storing it. I think it was the sweet and sour chicken video.
I thought it was just me. I was genuinely sad to see him edit the washing of his hands. I dislike jump cuts because they distort the feeling of how long a dish will actually take.
I feel so smart. Right after Kenji talked about the color being lighter I said to myself that he probably needs extra salt and some msg since he's missing a bit of both (I think) without the soy sauce.
no fish sauce is about 50% more salty and more umami, he is also subbing sambal for doubanjiang and doubanjiang is very savory and salty so he used more than you typically would to sub.
When you realize what he meant by Fish Fragrant is Yu Xiang sauce... Well technically, Yu means fish and Xiang means smell or fragrance. It will take a while to get used to it. Lol
I'm wondering why you always use water to make your slurry, and not some of the sauce liquid? That way you aren't diluting the flavours. Or is that kind of the point?
I’m not positive, but he mentioned in the video that for this particular recipe, the sauce would do the heavy lifting flavor wise, so wok hei and adding the sauce to the side of the wok isn’t really needed too much Edit: just got to the part where he poured the sauce. There was only the small amount of aromatics in the wok when he poured the sauce in, so the sauce was still able to make contact with the surface of the wok, allowing it to get some of that “seared” wok hei flavor. Again, this is all what I suspect
while slicing the meat, I noticed you put a cutting board ontop of your cutting board... is the purpose of that to keep one cutting board for meat and the other for veggies?
@@kjdude8765 then how do you clean the veggie cutting board? And should I be worried that the meat juices will seep out of the meat cutting board onto my veggie cutting board?
Hi Kenji! Can you briefly explain the role of the baking soda in the initial pork mixture? I have some guesses, but I'm curious about your intention there.
Hey Kenji, have you ever heard of lao fan gu? Amazing reference recipes from 30+ year vets who've been executive chefs at the top Chinese hotels and worked huge national banquets. Here's their yu xiang rou si which is fantastic. Dou ban Jiang is far too overpowering, try pickled chilis like they do: th-cam.com/video/xSrx6KRGTtc/w-d-xo.html Sambal is not in the same ball park in terms of flavor profile as the pickled chilis here. Can't really substitute Happy to provide some translations if you're interested
Hi Kenji! Is the book adoptable to an outdoor wok like your wok video? I have one of those and am wondering if the book touches on betting the authentic wok hei with a high power wok?
almost exactly like chicken fried steak, my rough understanding is the sauce flavor profile was traditionally used in sichuan for fish, but over time became more popular with eggplant, pork, etc
A plumbing tip: add cold water to your boiling water before pouring it out. Most kitchens use plastic or rubber seals to connect pipes, and large pots of boiling water can destroy or distend those seals. Bringing the temperature of the water down before pouring it into your pipes helps mitigate this issue significantly.
I disagree. If you have problems with blocked kitchen drains boiling water will unblock them
This really shouldn't be an issue in any place with decent plumbing codes, no where I've ever lived you could get away with that and meet code. That being said, I'm sure there are plenty of older places, or places with no regulation at all where this would be just one of many concerns.
I logged in to say that Im happy the other dog is okay. He hasn't been in the last few videos
Brilliant comment. Coming from a place of pure love. Respect
When I lived in China this dish was our go-to to help us decide if a restaurant was good or not. You can get it almost anywhere but some restaurants used lesser ingredients and it would be very obvious. Yuxiang rousi is the bees knees.
I’m a person with “woks are scary and hot and fast!” fear, so this looks like a beautiful, confidence boosting recipe to try! I’m a new convert to your channel, and the beautiful wok I was gifted that has been sitting untouched is about to get broken out thanks to you and your book. Thank you, Kenji!
remember Kenji stands with Martin buns and recommends all us guys gals non-bianry pals only buy Martins from now on.
There’s a metal funnel type thing called “Wokmon” that you can stick over a gas burner, it concentrates the flame towards the center rather than letting the sides of the wok get hot..it works pretty well. Don’t be afraid, it’s only as hot as you make it. And..practice makes perfect. The biggest tip for carefree wok-ing I can give is to immediately rinse (light soap if necessary) and clean your wok right after you cook in it, dry, put some oil in, wipe w paper towel, then reheat until hot and dry. This will season your wok perfectly and make it ready for the next time.
@@johncspine2787 Thank you; this is helpful!
Thank you Kenji. We really appreciate watching a professional chef cook at home. A professional who is also an actual human being. Chef John is the only other person I can think of who is also a human being. Of course Helen Rennie and Babish are both very cool. But you in particular are so very cool. The way you wing when you've got what you've got teaches us a lot about how to make good food. Thank you Kenji. You teach me a lot.
I'm always so impressed by Kenji's knife work. It's just, wow.
In addition to EVERYTHING ELSE, this guy has a white pepper grinder. Mad respect, Kenji.
As somebody allergic to soy, I *love* getting to see any recipes that omit it. It's so hard to properly emulate sometimes. Thanks Kenji!
You are just such an amazing teacher I can’t get over it!!! This channel brings me so much joy and knowledge
I love it that whenever he cooks for his son or wife, he just casually takes out his chopsticks and starts eating. I guess the chef gets his share
Gotta know how it tastes somehow
@@personontheinternet2164 ngl I'm a bit jealous of his dog sometimes...snaccing on his food
when he was making those noises with the meat and saying, "dont be gentle with it", GOT ME FLUSTERED
your fridge always looked so full and I would love to see a video from you on how you avoid food waste. thanks as always for your videos.
This has to be one of the most common comments on his videos, I hope someday he answers it. I’m dying to know how he avoids waste.
I just realized Kenji and fam have had their kitchen remodeled. I almost didn't notice because the layout was the same, and then I realized the control knobs for the range weren't on top anymore. then I realized the range, countertops, and sink were all different. Looks good!
Now I'm gonna have to go back and rewatch videos to see how long I've been oblivious to it.
Kenji: We’re going to velvet the pork…
Me: I actually know this one, now!
If (like me) you try to make or want to try to make these recipes from the videos, you should get Kenji's new book, "The Wok". Kenji's style of explaining what he's doing and the science behind it is a real education. His personality comes through like he's cooking with you and it's full of really good recipes. Much easier to cook from the book than trying to copy the video!
I made this for dinner tonight and everyone loved it. Thank you for the recipe
Nice a video in time for my morning coffee
The irony of this is that fish-fragrant eggplant normally does not have any actual fish in it, but Kenji's modifications introduced fish to it.
FYI soy sauce has negligible amounts of soy allergen in it due to the brewing process. There’s peer-reviewed literature that studied this. And anecdotally, my wife has a soy sensitivity but has no reaction to soy sauce.
"Fish fragrant" seems like a parallel to "chicken fried", a name that sounds like an ingredient but is actually a recipe.
Ahh, “chicken fried” is a really good one! That and the “fish fragrant” family of dishes easily rank among the most misleading food names of all time.
They’re definitely up there with other classics like sweetbread, modern mincemeat, and Hawaiian chicken long rice (note: contains no rice).
Learning so much from kenji, love this informal style
Your poor wife, soy is in practically everything!
This looks great. Maybe I will do this for my weekly stir fry this week
That's a pretty fair trade for being married to Kenji though.
I think they’re eliminating specific proteins one by one as their new baby has some kind of sensitivity. I don’t believe it’s his wife who has the issue with soy.
@@OmnipotentEnt I'll happily speculate into Kenji's personal life. I think Kenji had an affair with a woman who manages a soy farm and his wife is making the whole family give up soy as punishment.
I love you. Thanks for teaching me so much! I just tried velveting the other day and I’m back into stir fry’s recently and it’s game changing!
The late great Barbara Tropp, who studied Tang dynasty poetry, thought “fish fragrant” was a misinterpretation of a reference to China’s great rivers.
I am in awe of that knife work at the beginning.
Learned a new technique of pre cook julienned pork in water . thank you!
man pork and fish sauce works so good together
Kenji thank you for always tasting your food at the end! I think it’s crazy when folks don’t in videos
"By rough I mean not gently"...
Touché Kenji
Kenji-kudos on the new cookbook. It is dense. My only complaint is the font is smallish for us older readers who need glasses. Congrats!
Hi Kenji, what kind of scrubbing tool did you use in your video to clean the wok after the velveting
Thanks for another great video. I am enjoying the more regular uploads.
I really appreciate the soy-free recipe!! I really love asian cooking but I just recently found out I'm likely allergic to soy after having a somewhat more intense reaction after making a soy-heavy dinner one day. Not anaphalaxis-level, but I was told I shouldn't "suck it up" and eat the foods I'm allergic to given that I have two autoimmune disorders, and triggering those food allergies can cause flareups and increase inflammation overall. I've been really disappointed about it since soy is obviously such a pervasive staple in asian cooking, and I feel like it really limits what I can cook/eat while still staying true to the original flavors of different dishes, (not to mention I really like it). So videos of asian cooking which demonstrate potential replacements for soy helps a ton, especially since I'm still pretty green. Ty Kenji!!
First ever Jamon solo chomp? I can just hear Shabu manically skittering in “noooooo give poooorrk!”
My family is Vietnamese, and we’re pretty committed to Red Boat nuoc mam. I can get it at Walmart.
Hey Kenji, what's your favourite brand of fish sauce? I've been testing various ones over the years and I've found Red Boat to be particularly nice.
Nice recipe kenji :) love these wok videos
Speaking of 'fish', I am surprised you don't seem to have done a video on chinese steamed fish (à la Kenji!)? I know ATK has stone one, but not with a whole fish.
@kenji Love the video as always :) is there a reason you’re not „washing“ the meat for this one or is it just out of convenience?
Fish Fragrant Pork with fish sauce.
Now it actually has fish!
My favorite at the local Korean owned, Chinese restaurant. Of course they call it Xiaoping pork to keep us guessing
Replace the pepper with cabbage and basically you have mushu pork. Wrap it up with hoisin, automatically an even more delicious dish.
Not really. Mushu pork is typically not spicy and is flavored with hoisin sauce, and also has eggs, day lily buds, and wood ear mushrooms.
Maggi (though I believe it's hard to get in the States?) is a real good soy-free alternative to soy sauce. In fact, though it might be apocryphal, it is said that it was invented by someone trying to reverse engineer Asian savoury sauces, fermenting wheat instead of soy beans.
Also lol Sambal paste+Balsamic (or a tart red wine that's gone to vinegar) is exactly my subs too when I make Sechuan food! I also use capers instead of Sechuan salty pickles in Dan Dan Noodles... Basically impossible to get any Sechuanese ingredient beyond dried chilies and flower peppercorns here in the Netherlands sadly, if you don't want to pay outragious markups from shipping :(
Maggi is hard to find in stores but easy to order from you-know-who...
Whats the reason for skipping the addition of the egg yolk to the pork?
If you have expensive Japanese knives with thin hard edges, don’t use the veneered or glued together bamboo boards..they are actually too hard and will cause micro chipping of the edges..my friend botched up a 700 dollar usuba this way..
Glad to know I'm not the only person that subbed sambal for the Chinese chilli paste
Your such a joy to watch
Do you refrigerate your fish sauce? I have noticed that a lot of the bottles recommend it, but I have never done so, and it doesn't seem to be an issue
Probably recommend to refrigerate to slow the growth of bacteria but I think that the salinity of the sauce would make that a non issue.
Great video but FYI doubanjiang often times has soy in it.
I'm really appreciating the stir fry videos lately. I can't seem to keep the seasoning on my carbon steel wok. It comes off almost entirely after every use. Based on watching all your videos, I think I'm getting the wok too hot and burning the seasoning off. Though I'm not sure how to reconcile that with the fact I'm on an electric coil stove. If I'm burning the seasoning off with electric coils, how do restaurants with jet engine burners not turn their seasoning to ash. Any advice?
Try cleaning it well, before seasoning, as well as using less oil while seasoning. The wok should be dry and contain barely any oil if you're heating to season -- my experience is that those two things help.
Appreciate the content, Kenji!
Kenji's the man.
thank you kenji
yay more kenji!
Kenji is back !!!
Kenji: If you used brown sugar instead of white sugar would that give you more color to the dish?
Hi Kenji! Great wok video…could you use coconut aminos in a wok to get a soy sauce like flavor?
I have yet seen a dog who miss a drop like that... They always catch it!
Great to see a variation that is basically gluten free!
Hey, if I have both Sambal Olek and Goubanjian(sp?) but no pickled chili's, should I then just replace the chili's with sambal and use the Gou as described in the book, should I do them 50/50 in the sauce, or something else?
Either way, thanks a lot for both the book and the video's using recipes from it, really great to have both the "real" version of the recipes, and then a version showing how you can substitute etc.
does anyone know what the safest way to cut a carrot (or other similarly shaped things) in half lengthways? I can't think of a way to hold it without my fingers being exactly where the knife will go if it rolls/slips
I do a claw kinda grip like kenji does here but that seems every less stable with the small area and when i do slip my fingers seem to end up under the knife anyway lol
Rest the tip of the knife on the chopping board for stability. If you're having to press hard enough that it's difficult to hold everything steady, your knife isn't sharp enough.
Thanks, Chef!
Hi, Kenji, I hope you are doing well.
My name is Grant Rotbart. I'm a junior in high school starting to apply to colleges and everything. I have a real passion for cooking and I know that I need to involve the culinary arts in my life, and I also do enjoy science. Of course, you're well educated and were able to involve both of those in your life. I know you strongly advocate against opening a restaurant, and although it seems fun in my dreams, I don't think that is realistic either, at least for a while.
If you have any advice for me going into college/life about how to involve both culinary and science into my life (and any other advice, for that matter), it would be greatly, greatly appreciated.
Thanks so much,
Grant Rotbart
Is there a huge difference between doing an oil pass for the meat before stir fry, and doing it in boiling water?
I haven't tried both personally, but Kenji said in a video from a year or 2 ago that there wasn't that much difference in the finished stir fry, at least not enough to justify the hassle of having to heat up oil, then filtering and storing it. I think it was the sweet and sour chicken video.
That bottle of Secret Aardvark though....
Heck yeah on the MSG! A little bit goes a long way.
Why all the editing cuts?
Seems like extra work on your part.
I always enjoyed the 'just let it roll' nature of your videos.
Guess watching him washing his hands isn't too bad to lose, I agree otherwise 😁
I thought it was just me. I was genuinely sad to see him edit the washing of his hands. I dislike jump cuts because they distort the feeling of how long a dish will actually take.
What was the bamboo looking tool you used to lightly clean the wok in between uses? It was very nice looking!
Thanks for this.
I feel so smart. Right after Kenji talked about the color being lighter I said to myself that he probably needs extra salt and some msg since he's missing a bit of both (I think) without the soy sauce.
Can you substitute liquid aminos for soy sauce or are they the same thing? Thanks in advance
Yes you can. They have a different flavor but the recipe will work with either n
My GF is soy sensitive. I love this!
Is The Wok available in digital format?
I followed a beef stroganoff recipe that velveted the beef first. It used baking soda instead, have you ever tried that?
It was great, BTW
This has baking soda.
When switching out the soy sauce for fish sauce, do you use the same amount of fish sauce as you would soy sauce?
no fish sauce is about 50% more salty and more umami, he is also subbing sambal for doubanjiang and doubanjiang is very savory and salty so he used more than you typically would to sub.
Love it!
What’s the long scrubber that you used for the wok between the meat and the veg? Need one of those so I don’t burn my hands 😂
Woohoo, love the crux shirt!
But doubanjiang doesn't contain soy right? It uses broad beans not soy beans
Typically yes but the package I had had soy and broad beans.
@@JKenjiLopezAlt oh that's interesting!
When you realize what he meant by Fish Fragrant is Yu Xiang sauce...
Well technically, Yu means fish and Xiang means smell or fragrance. It will take a while to get used to it. Lol
I'm wondering why you always use water to make your slurry, and not some of the sauce liquid? That way you aren't diluting the flavours. Or is that kind of the point?
Control.
kenji have you considered testing indoor wok burners?
この料理アングル好きです！
美味しそうな料理です。
私も作ってみたいと思いました〜！☺️
Hey kenji any reason you didnt pour the sauce into the sides of the wok this time?
I’m not positive, but he mentioned in the video that for this particular recipe, the sauce would do the heavy lifting flavor wise, so wok hei and adding the sauce to the side of the wok isn’t really needed too much
Edit: just got to the part where he poured the sauce. There was only the small amount of aromatics in the wok when he poured the sauce in, so the sauce was still able to make contact with the surface of the wok, allowing it to get some of that “seared” wok hei flavor. Again, this is all what I suspect
Because it’s not a flavor that’s really part of this dish necessarily.
Aardvark!
while slicing the meat, I noticed you put a cutting board ontop of your cutting board... is the purpose of that to keep one cutting board for meat and the other for veggies?
@@kjdude8765 then how do you clean the veggie cutting board? And should I be worried that the meat juices will seep out of the meat cutting board onto my veggie cutting board?
@9:55 what is this tool you are using to clean the pan?
It's a bamboo brush, usually used with woks.
@@Geonesis315 Thanks
Hi Kenji! Can you briefly explain the role of the baking soda in the initial pork mixture? I have some guesses, but I'm curious about your intention there.
baking soda is alkaline and it helps breaking down the muscle fibers and make the meat more tender. Pretty common practice in Chinese restaurants
@@ChrisZ901 Also Maillard reactions occur more easily in alkaline environments.
@@webwierdo1987 True
Hey Kenji, have you ever heard of lao fan gu? Amazing reference recipes from 30+ year vets who've been executive chefs at the top Chinese hotels and worked huge national banquets. Here's their yu xiang rou si which is fantastic. Dou ban Jiang is far too overpowering, try pickled chilis like they do: th-cam.com/video/xSrx6KRGTtc/w-d-xo.html
Sambal is not in the same ball park in terms of flavor profile as the pickled chilis here. Can't really substitute
Happy to provide some translations if you're interested
Just finished the aglio e olio video just in time to see this pop up!
how do you clean your cutting board so it doesnt leave any aftertastes on it?
Hey Kenji, is there a particular reason your wife is switching to no soy? Is it bad for babies?
The baby has a soy protein intolerance.
Hey bro, we gonna need another late night chorizo grilled cheese.
Hi Kenji! Is the book adoptable to an outdoor wok like your wok video? I have one of those and am wondering if the book touches on betting the authentic wok hei with a high power wok?
Yes it does, on dishes that feature wok hei.
So can you replace pork with shrimp in all these steps?
What wok does Kenji use, link if possible.
Crux! Bend Oregon in the houuuuuuse
What kind of knife is that? Where could I get one like (or similar) to it?
Could you throw the egg yolk in the sauce?
ohhh interesting so it's a descriptor like "chicken-fried steak"
almost exactly like chicken fried steak, my rough understanding is the sauce flavor profile was traditionally used in sichuan for fish, but over time became more popular with eggplant, pork, etc
Yes precisely.