Jason, you make the best wok cooking videos! You and I (you playing on my ipad) have cooked these dishes together many times! My family loves them. I look forward to more cooking content if you have the time.
Hello brother how are you happy to see you here looks yummy and delicious food you made healthy food thanks for sharing happy evening take care brother 👏👏❤️😊
Thank you! The broccoli is cooked through but still crunchy when I ate it. I don't like it when the broccoli is soggy and loses its vibrant color from over cooking, because it loses a lot of the nutritional value also.
What works really well for peeling ginger is the edge of a teaspoon. The handle and spoon edge are easy to manipulate and get the skin off even the little grooves and branches between the knobs of ginger. And faster/safer than the back of a paring knife. (IG@yewmami)
Thank you! I only started cooking with a wok around two years ago and it is a game changer! So far I've realized that a lot of asian dishes would not taste the same/authentic if they weren't made in a wok.
I took off the gas cap to make the heat more concentrated. I have to use a separate lighter to light it but it works really well. I use a wok ring that is compatible with my stove amzn.to/3bQNdJc and place another stainless steel wok ring on top of it to funnel the heat better so it doesn't heat up the handle as much.
Thanks for sharing. What's the size of the wok, insert and basket you used in this vlog? I bought a gas stove with an 18,500 BTU wok burner specifically to use with a wok. I haven't decided on which wok, but haven't been able to decide on one. I do, however, like the one you're using and want to order it from the link you provided.
Hi Andre, the wok is a 14” carbon steel wok from SF’s The Wok Shop. The insert was a complimentary accessory for purchasing the wok. I can’t seem to find it on their website. The steamer basket is Helen Chen’s 10” steamer baskets from Amazon. It comes with a steam ring so you can use it over a regular pot of boiling water too. Hope this helps!
great recipe, never had beef and broccoli look this yummy and never thought to use broccolini that was very unique and smart thank you. Sweet when you called Angie to eat lol 😂
Thank you so much! Broccoli beef is a staple Chinese American dish, which to be honest, I didn't eat too much growing up because my parents didn't normally make this dish. I associate it with Chinese quick service and Chinese fast food restaurants. If you give it a try let us know how you like it!
That looks yummy! I’ve always added the corn starch in the sauce, and have seen it making a slurry separately as you did. I can only think, separately, one has more control as to how thick it comes. Yes?
Thanks! I like to add corn starch directly into sauces also, especially for my veggie stir fries. Making a separate slurry does allow for more control. For certain dishes that have a good amount of sauce, like mapo tofu, I believe its good to add the corn starch in 2 or 3 rounds and not all at once. Something like the first round helps with creating a nice shine on the food, then the second time is to thicken the sauce. Thats what I've seen, but I'll need to experiment more to see if I can see a noticeable difference.
It’s rare that I use the Williams Sonoma wok. I mention some of these reasons in my best wok money can buy video. I prefer this wok because I like that it’s not as deep and tall, and the handle is shorter, which makes it easier to maneuver. The height of the Williams Sonoma wok makes it harder for the heat to warm up the sides of the wok. The good thing about the wooden handle is that it doesn’t get hot, but there is a bit of wobble to it. The handle doesn’t come treated either so I had to seal it also. I prefer the metal of the wok to be slightly thicker and more dense at least on a conventional burner. The Williams Sonoma wok is very thin and has a hard time retaining heat, which is an issue if I add an ingredient and it cools down the wok too quickly. The Williams Sonoma wok develops a lot of tiny scratches and dents in the metal from the wok shovel, where as this wok does not. The scratches haven’t damaged the seasoning and are more cosmetic. Lastly I like this wok because it doesn’t have rivets to attach the handle. Overtime grease builds up around rivets on a wok.
It's steamed pork spare ribs with fermented black beans that have been cut into small pieces. It's a dish I ate a lot growing up! You can get something similar at dim sum places but they use smaller pieces and might use some small bits of squash instead of fermented black beans. Have you ever had it?
Jason, you make the best wok cooking videos! You and I (you playing on my ipad) have cooked these dishes together many times! My family loves them. I look forward to more cooking content if you have the time.
Oh this looks delicious I’m going to make this! I’ve never thought to cut the beef on a thin angle either.
Hello brother how are you happy to see you here looks yummy and delicious food you made healthy food thanks for sharing happy evening take care brother 👏👏❤️😊
Thank you! 🙂
The bright green broccoli looks so fresh and crisp. The beef is so tender. Looks so delicious.
Thank you! The broccoli is cooked through but still crunchy when I ate it. I don't like it when the broccoli is soggy and loses its vibrant color from over cooking, because it loses a lot of the nutritional value also.
I love it. my kids love it too!
Glad your kids enjoy this dish and are eating their veggies!😋
Chinese broccoli beef, yesss.. So easy cook... 👍👍
What works really well for peeling ginger is the edge of a teaspoon. The handle and spoon edge are easy to manipulate and get the skin off even the little grooves and branches between the knobs of ginger. And faster/safer than the back of a paring knife. (IG@yewmami)
Hi guys ,
I’m knew to ur Chanel 😁
Thanks for sharing those delicious and simple recipes ..
Hello! Welcome to our channel! You are very welcome! We plan on sharing more recipes every week 😁
Looks so delicious stir fry beef broccoli.
Thank you!
Just got a new wok! Once I get that bad boy season this is the first thing I’m making!
Awesome recipe guys! Looks delicious! This video is making me want to buy a wok 😆
Thank you! I only started cooking with a wok around two years ago and it is a game changer! So far I've realized that a lot of asian dishes would not taste the same/authentic if they weren't made in a wok.
Looks great. What kind of stove top insert is that for the wok.? I'm going to redo my kitchen in the future and want to cook more stir fry with a wok
I took off the gas cap to make the heat more concentrated. I have to use a separate lighter to light it but it works really well. I use a wok ring that is compatible with my stove amzn.to/3bQNdJc and place another stainless steel wok ring on top of it to funnel the heat better so it doesn't heat up the handle as much.
Love broccolini!!! Awesome vids! Keep it coming. Aloha from Maui 🤙🏽🤙🏽
Thank you! Will do!
Please add brand and link to the Wok and ring used please and thank you
Thanks for sharing. What's the size of the wok, insert and basket you used in this vlog? I bought a gas stove with an 18,500 BTU wok burner specifically to use with a wok. I haven't decided on which wok, but haven't been able to decide on one. I do, however, like the one you're using and want to order it from the link you provided.
Hi Andre, the wok is a 14” carbon steel wok from SF’s The Wok Shop. The insert was a complimentary accessory for purchasing the wok. I can’t seem to find it on their website. The steamer basket is Helen Chen’s 10” steamer baskets from Amazon. It comes with a steam ring so you can use it over a regular pot of boiling water too. Hope this helps!
great recipe, never had beef and broccoli look this yummy and never thought to use broccolini that was very unique and smart thank you. Sweet when you called Angie to eat lol 😂
Thank you so much! Broccoli beef is a staple Chinese American dish, which to be honest, I didn't eat too much growing up because my parents didn't normally make this dish. I associate it with Chinese quick service and Chinese fast food restaurants. If you give it a try let us know how you like it!
Oh wow this looks amazing, definitely going to try this, and if it gets my kids to eat some more vegetables then that’s just a bonus 🤣
That will be the ultimate test haha. We hope they enjoy this dish as much as we do
That looks yummy! I’ve always added the corn starch in the sauce, and have seen it making a slurry separately as you did. I can only think, separately, one has more control as to how thick it comes. Yes?
Thanks! I like to add corn starch directly into sauces also, especially for my veggie stir fries. Making a separate slurry does allow for more control. For certain dishes that have a good amount of sauce, like mapo tofu, I believe its good to add the corn starch in 2 or 3 rounds and not all at once. Something like the first round helps with creating a nice shine on the food, then the second time is to thicken the sauce. Thats what I've seen, but I'll need to experiment more to see if I can see a noticeable difference.
Hey Jason, any reason why you cook on this wok daily instead of the Williams Sonoma's wok? Is one better than the other? Thanks
It’s rare that I use the Williams Sonoma wok. I mention some of these reasons in my best wok money can buy video. I prefer this wok because I like that it’s not as deep and tall, and the handle is shorter, which makes it easier to maneuver. The height of the Williams Sonoma wok makes it harder for the heat to warm up the sides of the wok. The good thing about the wooden handle is that it doesn’t get hot, but there is a bit of wobble to it. The handle doesn’t come treated either so I had to seal it also. I prefer the metal of the wok to be slightly thicker and more dense at least on a conventional burner. The Williams Sonoma wok is very thin and has a hard time retaining heat, which is an issue if I add an ingredient and it cools down the wok too quickly. The Williams Sonoma wok develops a lot of tiny scratches and dents in the metal from the wok shovel, where as this wok does not. The scratches haven’t damaged the seasoning and are more cosmetic. Lastly I like this wok because it doesn’t have rivets to attach the handle. Overtime grease builds up around rivets on a wok.
Yummy 😋😋
Thank you 😊
comfort food >>>>>>
I just want to tell you guys that I made the whipped Thai tea and it was AMAZING!! 100x better than the original Dalgona!
Thats great to hear that you enjoyed it! We prefer the Thai tea version over the original as well 😄
Oxtail at the end?
It's steamed pork spare ribs with fermented black beans that have been cut into small pieces. It's a dish I ate a lot growing up! You can get something similar at dim sum places but they use smaller pieces and might use some small bits of squash instead of fermented black beans. Have you ever had it?
@@jasonandangie7730 Never had it but now its on the list! What is the name of the dish?
Arianna Theisen I think it’s called steamed black bean spare ribs, or steamed garlic black bean spare ribs
Making this for myself so I can eat more vegetables
Don't drag the edge of the knife on the board!!