@@SchoolofWok Unfortunately, not yet. At the moment I am recovering from a shattered ankle and two broken lower leg bones with the surgical implantation of thirteen screws and a metal plate to put them all back together. My ability to orchestrate anything but the most basic of tasks is significantyly restricted. I am in the 'Humpty Dumpty' phase of my life for the time being. But my mending and recovery are progressing well. I WILL MAKE THIS DISH though. It just looks too good to not give it a go and to pass up on its obvious and appealing deliciousness! Hope for a better day remains eternal and undying. Cheers and thanks for the video and recipe! 🤗😋
Tough bout with Cuv in January. Recovered, except very little taste and smell. Just followed you through this artful demonstration. I think it was well worth doing.. thanks, Pal!!!
My wish for a stir fry would be beef & broccoli. Every chef has her/his own twist on it. I've already saved the versions of: Sue and Gambo; Flo Lum; Seonkyoung Longest and Pailin's kitchen. Greetings from the far north of Germany!
Yum i know thats some really yummy 😋 food and I hope that i can make just as good when i get around to trying to make it one of these days here and thanks so much for sharing your recipe here. 😊
Looks delicious simple to prepare I love the preparation and ingredients you always give us the best I will prepare some thanks for sharing my friend ❣️
Not kidding, really thought Jeremy was gonna stir fry some daffodils before he mentioned flowering chives! I love this style of stir fry, lots of colour, lots of flavour and the cashews are a great addition. Would like to hear more about the wok on induction; I have a pre-seasoned carbon steel wok and it was ok to start with, but after a while the seasoning seemed to break down, especially in the induction 'area' in the centre of the pan (the wok sides stayed fine). I tried to season again in the oven a few times at 250°c. The layers built up nicely and turned an amazing deep golden colour, but as soon as it saw the induction hob again I lost it in the centre :(
Are you doing a light reseasoning after each use? I do, and the one time my seasoning started coming off (and I had to laboriously remove the rest and start from scratch) I think it was because I wasn't getting the wok bone dry before doing my light reseasoning at the end of each use, so there was some water getting trapped beneath the seasoning, which would then vaporize when I used the wok and remove the seasoning layer that was resting above that very thin layer of of water.
@@jaimekaplan4029 I would clean the wok after use with just hot water, no soap or scrub, just wipe. I would place it back on the hob on a gentle heat to dry the pan completely off before using a drop of sunflower oil on a tissue to very lightly recoat. In the flat bottom of the wok you can see a blue tinged ring where the induction heats it. It’s still useable really causes sticking with noodle dishes, or where sugar is involved.
I wouldn't think chives are urgently needed in this dish as they only have a distinct light oniony flavour to them. You'll be good with spring onions. Maybe some additional leek or shallots, If you want something to mimic the taste
That is for the show. Almost every cooking channel will do it this way. Just mix your dry ingredients in one bowl as well as your wet ingredients. Like i.e. for a marinade: mix the spices etc. first, then add the meat. Makes a more even mix, to then go on to the meat. You can simplify most recipes like this.
Sawadukurap 🙏 I am Thai born and raised and this is the absolute worst Thai Cashew Chicken recipe I've ever seen. Everything about each of these steps is wrong: soaking dry peppers? Low heat garlic? Even the sauce is completely wrong. Please call this what it is: EURO Cashew Chicken. Don't call anything about this recipe Thai. Kabkum kurap 🙏
Absolutely disgusting. Green onion dish anyone? The chili's and green onion are so overused here. Honestly felt sick watching this. True Thai restaurants I've been too make this dish as a real kashew and chicken dish with zero green onions, just bean sprouts. This honestly makes me sick
... the chillies* (plural, no apostrophe) ... / I've been to* make this dish. Happens you like green onions just as much as proper spelling. Why are you watching, then?
Tried this for the family tonight… really brought back the Thai cuisine smells and flavours from our holidays 👍
Takes us straight back to Bangkok! - Chris
Looks lovely, something to try! And THANKS for not having interfering background music!!
Gai pad med mamuang is my favorite thai dish! Thanks for showing us your version 👍🏻
We love it!
I have just eaten and I'm already hungry again watching this 😅
Great Recipe! It looks delicious! I can't wait to try this at home! Thank you for sharing. Cheers!
Did you try it?
@@SchoolofWok Unfortunately, not yet. At the moment I am recovering from a shattered ankle and two broken lower leg bones with the surgical implantation of thirteen screws and a metal plate to put them all back together. My ability to orchestrate anything but the most basic of tasks is significantyly restricted. I am in the 'Humpty Dumpty' phase of my life for the time being. But my mending and recovery are progressing well. I WILL MAKE THIS DISH though. It just looks too good to not give it a go and to pass up on its obvious and appealing deliciousness! Hope for a better day remains eternal and undying. Cheers and thanks for the video and recipe! 🤗😋
My favorite stir-fry with a simple bowl of rice?
That would be this 😍😍😍
Yum!
Lovely as usual Jeremy. Thanks.
Tough bout with Cuv in January. Recovered, except very little taste and smell. Just followed you through this artful demonstration. I think it was well worth doing.. thanks, Pal!!!
Hope you're feeling better now!
My wish for a stir fry would be beef & broccoli. Every chef has her/his own twist on it. I've already saved the versions of:
Sue and Gambo; Flo Lum; Seonkyoung Longest and Pailin's kitchen.
Greetings from the far north of Germany!
Yum i know thats some really yummy 😋 food and I hope that i can make just as good when i get around to trying to make it one of these days here and thanks so much for sharing your recipe here. 😊
Looks delicious simple to prepare I love the preparation and ingredients you always give us the best I will prepare some thanks for sharing my friend ❣️
Let us know if you make it!
sliced water chestnuts, diced celery and baby green peas would be nice additions
Not kidding, really thought Jeremy was gonna stir fry some daffodils before he mentioned flowering chives!
I love this style of stir fry, lots of colour, lots of flavour and the cashews are a great addition.
Would like to hear more about the wok on induction; I have a pre-seasoned carbon steel wok and it was ok to start with, but after a while the seasoning seemed to break down, especially in the induction 'area' in the centre of the pan (the wok sides stayed fine). I tried to season again in the oven a few times at 250°c. The layers built up nicely and turned an amazing deep golden colour, but as soon as it saw the induction hob again I lost it in the centre :(
Are you doing a light reseasoning after each use? I do, and the one time my seasoning started coming off (and I had to laboriously remove the rest and start from scratch) I think it was because I wasn't getting the wok bone dry before doing my light reseasoning at the end of each use, so there was some water getting trapped beneath the seasoning, which would then vaporize when I used the wok and remove the seasoning layer that was resting above that very thin layer of of water.
@@jaimekaplan4029 I would clean the wok after use with just hot water, no soap or scrub, just wipe. I would place it back on the hob on a gentle heat to dry the pan completely off before using a drop of sunflower oil on a tissue to very lightly recoat.
In the flat bottom of the wok you can see a blue tinged ring where the induction heats it. It’s still useable really causes sticking with noodle dishes, or where sugar is involved.
Excellent recipe chef 👍❤️👍
Thank you!
I've hearing(and reading) about induction cooking for some time now. Right now may be its moment in the sun.
such solid technique. color is flavor ~ G Ramsay
This one is my favourite thai ko khao !!!!😋
Favorite? Chicken and bean sprouts!
Delicious! - Chris
ok I am going to veganise this. Looks scrumptious
There's loads of ways you could veganise this!
He's so dreamy!!
playback speed at 1.25 makes jimmy talk like a regular person
Watching this channel has saved me a crapload of money on takeout! 😄☺
Absolutely!
Can’t wait to try it this Sunday
How was it?
I dunno at my favorite ma-pa place I am always cycling through Basil, Garlic and Cashew Chicken stir fry, with ginger mixed in once in a while
Making it this morning, no doubt it will be fantastic..
How was it?
Best with crunchy pork/chicken skin
Man that looks good 👍🏻 thank you love your cooking 🧑🏻🍳
Thank you!
As usual all the recipes on this channel is 🖤🖤
All these recipes on this channel are* ...
👍👍👍
That's dinner this Saturday sorted!
Did you give it a go?
@@SchoolofWok I did indeed! Not a scrap was left ;P
May I have two servings please. Thank you
Bloody impressive Jeremy well done
Thanks!
Looks YUMMY.... I will substitute chicken for tofu !!! Give it my own twist 😁 ..... thanks for the recipe and hi from Melbourne Australia 🖤
Sounds good to me!
Wow perfect.
Damn that looks delicious! Just wondering about an alternative for the chives which, I fear, will be unavailable where I live.
I wouldn't think chives are urgently needed in this dish as they only have a distinct light oniony flavour to them. You'll be good with spring onions. Maybe some additional leek or shallots, If you want something to mimic the taste
OMG, you used so many plates and bowls to prepare this dish!!
That is for the show. Almost every cooking channel will do it this way. Just mix your dry ingredients in one bowl as well as your wet ingredients. Like i.e. for a marinade: mix the spices etc. first, then add the meat.
Makes a more even mix, to then go on to the meat. You can simplify most recipes like this.
❤😮
Fuyioo Uncle Jeremy 😋🥰
THANKS
Is that metal in a non stick wok? Uncle Roger would get a heart attack 😂
But where can I get one of those choppin boards?!
Can you come live at my place😅
Daft question maybe but are you just using a Neutral oil ? Ie veg oil?
We use vegetable oil for all of our recipes
are the dried chilis soaked in water meant to be eaten in the cooked dish? or are they more like how bay leaves aren't eaten
They're more for flavour, you probably don't want to eat them as they'll still be quite chewy
Uncle Rodger is coming for you
I wonder how many times he's said high heat in a video
It's BIRDS EYE, not bird eye.
Get a life
Sawadukurap 🙏 I am Thai born and raised and this is the absolute worst Thai Cashew Chicken recipe I've ever seen. Everything about each of these steps is wrong: soaking dry peppers? Low heat garlic? Even the sauce is completely wrong. Please call this what it is: EURO Cashew Chicken. Don't call anything about this recipe Thai. Kabkum kurap 🙏
Absolutely disgusting. Green onion dish anyone? The chili's and green onion are so overused here. Honestly felt sick watching this. True Thai restaurants I've been too make this dish as a real kashew and chicken dish with zero green onions, just bean sprouts. This honestly makes me sick
... the chillies* (plural, no apostrophe) ... / I've been to* make this dish. Happens you like green onions just as much as proper spelling. Why are you watching, then?
Check out Pailin's kitchen version of this dish
Looks god but I’m having a hard time understanding you
Love your recipes...Really! But boy, I always think you Talk too much. The videos could be way shorter without missing any info
Mate your channel is doing well shit