3 Quick & Easy No-Wok Stir Fry Recipes | WEEKNIGHTING
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Now's the perfect time for a few veg-heavy, quick and easy stir fry recipes after all of the holiday gluttony. Get my favorite cookware from Made In today using my link madein.cc/brianlagerstrom
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-- RECIPES --
VEGGIE TERIYAKI
▪50g or 3Tbsp soy sauce
▪50g or 3.25Tbsp mirin
▪5g or 1tsp rice vinegar
▪20g or 1 3/4Tbsp sugar
▪40g or 2 3/4Tbsp chicken stock
▪3-4g or 1.5tsp corn starch
▪500g/5-6 total cups chopped/sliced veggies (i’m using 75g or 1c each of broccoli, sugar snap peas, baby corn, bell peppers, carrot, mushrooms)
▪5g or 3/4Tbsp ginger, grated
▪5g or 2 cloves garlic, grated
▪40g or just under 1/2c scallions, sliced
▪Neutral cooking oil (canola, grapeseed, avocado)
▪Salt
To make sauce, whisk together soy sauce, mirin, rice vin, sugar, stock, corn starch.
Preheat lrg nonstick pan over med-high, making sure to keep the temp at or below 450F. Add squeeze of cooking oil followed by mushrooms and a pinch of salt. Toss/stir and cook until they’ve taken on color and have lost about ½ their water. Add another squeeze of oil then carrots, broccoli, and baby corn. Add another pinch of salt. Cover with a round of foil and let sit undisturbed for 60-90 seconds. Remove foil and transfer cooked veggies to a bowl.
Return pan to heat, add a squeeze of oil followed by peppers, peas, and a pinch of salt. Add round of foil and “steam fry” until softened and taking on color but still snappy. Remove foil and add ginger, garlic, and scallions. Stir constantly and cook for 30-60 seconds. Add bowl of cooked veg back to pan. Toss to combine and add sauce. Reduce for 30 sec.
--
QUICKER KUNG PAO CHICKEN
▪50g or 3Tbsp soy sauce
▪25g shaoxing cooking wine (sub mirin or white wine)
▪10g or 1Tbsp white vinegar
▪20g or 1.5Tbsp brown sugar
▪15g or 1Tbsp sesame oil
▪40g or 2 3/4Tbsp chicken stock
▪3g or 1.25tsp corn starch
▪2-3g or 1.5tsp red pepper flakes
▪350g/12oz chicken thighs, diced
▪100g or 1c celery, diced
▪225g or 2c peppers, diced
▪5g or 2 cloves garlic, grated
▪5g or 3/4Tbsp ginger, grated
▪20g or 1/4c dried chile de arbol
▪30g or 1/4c roasted peanuts, chopped
▪Neutral cooking oil
▪Black pepper
To make sauce, whisk together soy sauce, cooking wine, vinegar, brown sugar, sesame oil, stock, corn starch, and pepper flakes.
Preheat lrg nonstick over med-high. Add a squeeze of oil, then chicken thighs and pinch of salt. Sear for 5-6min until well browned. Transfer to a bowl and return pan to heat. Add celery, peppers, and pinch salt. Stir to coat with oil. When beginning to take on color, cover with round of foil and steam fry for 1-2min. Add dried chiles, ginger, garlic. Stir and cook for 30-45sec. Add peanuts and all of cooked chicken and stir fry sauce. Bring sauce to a simmer and reduce by half. Add generous pinch of black pepper.
--
SWEET AND SOUR SHRIMP
▪50g or 3Tbsp soy sauce
▪50g or 3.25Tbsp mirin
▪35g or 2.5Tbsp rice vinegar
▪40g or 2 3/4Tbsp chicken stock
▪5g/1Tbsp corn starch
▪25g or 2Tbsp sesame oil
▪25g or 1.75Tbsp sambal (garlic Chile sauce)
▪10g or 1.75tsp ketchup
▪25g or 2Tbsp sugar
▪350g/12oz raw 26/30 shrimp, peeled/deveined
▪100g or 1c bell peppers, diced
▪200g or 1.75c snow peas
▪5g or 3/4Tbsp ginger, grated
▪5g or 2 cloves garlic, grated
▪30-40g or 1/4c scallions, chopped
▪Neutral oil
To make sauce, whisk together soy sauce, mirin, rice vin, stock, corn starch, sesame oil, sambal, ketchup and sugar.
Preheat lrg nonstick over med high. Add squeeze of oil then shrimp and pinch of salt. Cook until beginning to brown on first side. Stir and toss then move into a bowl when shrimp are about 75% cooked.
Return pan to heat, add squeeze of oil, snow peas, bell peppers, and pinch of salt. Add foil round and steam fry for about 2 min until softened and taking on color. Add garlic, ginger, and scallions. Toss and saute until fragrant. Add sauce, bring to simmer and reduce sauce by half. Add shrimp and stir/toss to combine.
--
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CHAPTERS
0:00 Intro
0:25 Veggie Teriyaki
5:41 Quick Kung Pao Chicken
6:48 Made in cookware (ad)
7:47 Cooking the Kung Pao
9:41 Sweet and Sour Shrimp
11:34 Let's eat this thing
#stirfry
**DISCLAIMER: Some links in description may be affiliate links. If you buy these products using these links I'll receive a commission at no cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
My neighborhood Chinese restaurant closed down about a month ago and I’ve been left high and dry, craving Kung Pao chicken almost daily... now my suffering is at an end! I’m on my way to the market as we speak. Thanks Bri!
In which state do you live?
Well?! How did it go!? 😃
Love the weeknighting series. No fancy equipment needed and it doesn't take a pro chef to whip up some tasty dishes quickly. Thanks for these as always!
Bri, I really love the Let’s Eat This Thing segment of your vids. Obviously it’s funny, but I feel like it also has a really nice message. Food is something to be celebrated, and making a dish at home that tastes just as good as you were hoping for is something that really does make you happy, and certainly Is worth celebrating with a silly dance. Happy new year!
we want a cookbook! we want a cookbook!
Thank you for your videos. I watch them every week. What I love about your video are followings; 1) meal prep or batch cooking- saving time, money and what to do with left over. I LOVE LOVE THEM!! Perfect for busy working Mom 2) your failure becomes another lesson for me so thanks for sharing your mistakes! 3) quick and easy week nights diners - my favorite now as a Mom!! very very useful for my two children in univeristy to replicate your meal by watching your videos.
Speaking of dormitory nights meal- can you do more for this audience who are cooking for the first time & want to eat right on a low budget? - make cookbook for college kids???
BRI! You're not dead! I'm glad!
How do you keep increasing the video quality?? Dude you're the best, thanks so much.
Let's eat this thingggg!
Thanks for suffering for our entertainment. I love the segments where you eat things and then seeing your reaction! So good! Thanks for the great videos!!
I love that this guy gives multiple options for people w/o all the equipment or ingredients available.
Great video Bri Bri. Keep’em coming like this!
Made the quicker kung pao chicken for lunch today, it was delicious! can't wait to try the other two. I have most of those ingredients in my pantry/freezer anytime so I loved having three new recipe ideas to use them, thanks Bri!
Hey Bri, Love your cooking and your style - so much energy and happy vibes! Thanks very much for your tip about the monkfruit sweetener - very helpful! Take care and best to you and Lauren. :)
You are one of two channels that I have notifications turned on and I dont regret it for a second. Been lovin the killer vids! We have been crushing stir-frys lately and these are some great ones to throw in the weekly mix. Thanks Bri!
happy new year Brian. Hope you and the wife enjoyed the time off!
Same! Stir Fry FTW every week. It's so easy and great way to get the veg content up!
Appreciate the monk fruit sweetener plug. Sugar is an under used flavoring balancer along with salt but the health impact can be brutal if you're not careful. I like Swerve brand or similar off brand
I honestly don't think the levels of sugar that would be used to season a dish like this are anything to worry about health wise. Where people get in trouble is with the processed food that's full of way too much sugar, fast food, candy and baked goods and soda etc. If people are worried about their sugar intake those are the places to start and once you cut those out of your life you'll be at a point where a teaspoon or so used to season a home cooked dish isn't going to be any concern at all.
Thanks for another great video. I’ve found myself using your videos for most of my cooking. Your delivery and instruction is really easy to follow. And the food always comes out delicious. Great job Brian!
Dude this is 100% my go to for when I want something light but ULTRA flavorful. Makes meal prep loads of fun as well! Love it man!
"It's the Kung Pao! George likes spicy chicken!" Looking forward to making it very soon.
Yes! My grandfather used to make stir fry. Then I made it for my boys. Thank you for bringing back the memories
Thanks for helping me not feel disgusting since grubbing everything I could shove in my mouth during the holidays with these weeknight meals, Bri! Just what I needed… fast AND pretty healthy dinners 💪
Stir fry is my quick go to also. So easy to just use what I have. Thanks for your videos. My family enjoys watching you together.
Hey Bri! Welcome back 🙂. Hope you had an awesome holidays with the family! 🤙
Hi Brian..,I love the “weeknighting” videos…one pot wonders that are not complicated!👌👌…Thank you for helping us all come out of the “FOOD COMA” …a.k.a. Christmas & New Year’s!😂….I love the shrimp stir fry. 👏👏 I can appreciate all the effort you put into these recipes, especially tips, tricks, & substitutions. Well Done Brian!😁😁….Be safe, Be well ✌️✌️😊😊
I admire you because you are very imaginative and creative and the recipes are delicious
Thank you for the amazing recipes. I hope to try them all really soon
This video got me to subscribe. I tried the vegetable stir fry. It's low-key a fantastic recipe. Very well balanced texture and flavor-wise. The weights in metric helped a ton, even for an American like me. This one is a keeper. Definitely planning on trying the other 2 recipes soon.
They all looked fantastic!
Love this, quick and easy.
Awesome! Great technique.
I just made the veggie teriyaki stir fry and it was SO GOOD. I did add tofu for some protein. Amazed at how well the foil trick worked, thanks for this!
Sweet and sour shrimp was on my menu for tonight and it was delicious! So easy to put together. Shrimp came out perfect by using your method. I had green peppers, broccoli, mushrooms and scallions in mine. Sauce was the bomb. No leftovers here. 🥰
Thanks for the video. I will make the first option Friday night for dinner. I've been hoping you would make a weeknight version of stir fry. Thanks.
Thanks Brian! Really glad to know I can use my Monkfruit for these recipients! Gave up sugar this year!
Made the teriyaki stir fry tonight! It was a hit for the whole family. Thanks for a great recipe Bri.
I love eating the chiles - really wakes up the palate!!
My hubby is always asking for stir-fry, and that's NOT my wheelhouse (pastas are my thing), so I'm always looking for easy and flavorful stir-fry dishes to serve. Thank yoU!
All three look so good, but I might start with the chicken. That looks sensational. Thank you for your amazing videos.
Wow, all that colour is inspiring, especially when you could even buy those vegetable already cut up, if you needed to. Demonstrations like this make it easier and easier to cook at home and, develop your own palate, especially if you're a single person who has preconceived ideas that it's too much trouble. Clearly, it's not. It's delicious! And, I can't wait to try them all. Thank you Chef!
Number one is literally my all time favourite food. Without meat, with meat, with rice or noodles, it makes me want all the veggies💛💙❤️
I was just wondering when the next vid was gonna drop. Hope you had a good christmas/new years!
Even on a weeknight I'd say if you have a wok, use it. The smokiness Brian mentioned from using a wok is a feature, not a bug. That's called wok-hay, and it's a major component of what gives Asian stir fry's their unique flavor. There's no such thing as nonstick-pan-hay. And while his foil circle will go some way towards mimicking the higher heat a wok can take, it won't change the fact that the surface of the pan is not going to be as hot as you can get a wok, so the food is not going to get as nice of a crust/sear/maillard reaction as it should.
Good looking recipes that would be much better if cooked in a wok.
All 3 look great. I'll probably try all of them at some point.
I've made the S&S shrimp twice since seeing this vid. The whole family loves it. Thanks!
All three stir fries look delish. Thanks!
I want to try all of them! Love your videos, especially the grams :D
I just subscribed this week, planning on trying this kung pao recipe this weekend. Already learning a ton from you. These videos are awesome, thank you and keep up the great work!
Made the first two dishes this week for work, so good. And customizable with veggie/protein options if needed. Perfect for meal prep and just so yummy. Brian never disappoints.
Thank you, Brian! I received a gorgeous Made In wok for Christmas and will be using your recipes ... if you have not done a chow mein recipe it's my Dad's fave and would be much appreciated at some point.
Happy New Year
Looks delicious
Once again Thanks Brian!
YOURE BACK!!! I missed you bro, i mean bri ... love your videos and recipes ...you da man
I love your videos being so detailed! cheers:)
This is exactly what I needed, thanks! ♥️
I've spent so much money on takeout and other asian restaurants in my life, and times are rough rn, so I gotta learn to make my own. Gotta tell you it's worth it!!! Hits all the umami cravings, I can cook things to my liking when it comes to texture, and I can tweak it for all my family members too!
It seems expensive at first when you buy all the sauces and the like but they keep for awhile and you can just use the stuff in your fridge.
I personally love a bunch of suff in mine: Cashews, chicken, broccoli, carrots, zucchini, baby corn, water chestnuts, you name it! Also yumyum/white sauce is heavenly on top!!
These look fantastic thank you!
Greetings from Jacksonville Florida USA. I got a wok recently, and have been wondering where to start. Thanks for my first three!
Thanks for mentioning the sugar alternative 💗
Having stir fry tonight. Thanks Bri!
That shrimp stir fry looks so good!
Gonna make the veggie stir fry and kung pao chicken this weekend for my meal prep next week. Can't wait to try them. Love the ease of these recipes Bri!
I made the kung pao chicken yesterday and WOW! Such a flavor bomb.
I made the veggies one and added chicken in! AMAZING!!!
Can you make a video on how to make white sauce like you can get at the Chinese restaurants?
Another absolute banger of a video! I'm looking forward to trying these recipes. On that note, I usually find it pretty tough to estimate the amount of portions a recipe makes, could you mention that in the video or in the description perhaps?
The dishes look delicious
Im gonna try all three, look good!
I don’t think I’ve ever seen fresh baby corn! I love it
All looks delish...gonna give the Kung Pao Bird a go. Great stuff Big B! BTW, different recipe but, your "Make French Baguettes At Home" recipe is king here in this house. I've tried others, but have consistent & great results with yours...Keep 'em coming.
The sir fry turned out well! Thank you
Hey Brian, best channel on TH-cam. However, recipes usually take me about twice as long as you, curious if you'd make a video about optimising your kitchen workflow. Thanks!
as a person learning how to cook for last 2 years, first question i found myself asking is where is the time going. for example, is it going into just cutting time, grabbing ure ingredients, mixing, double checking recipe was my worst offender. it helps to know where your time goes first to see where you personally need to optimize. my friend found he was spending 2 hours doing a 20 min recipe cuz he couldnt stand dirty hands so hed wash them in between each ingredient. cooking gloves was a better alternative for him/ see where you stand
Brian your and your team camera work and editing are getting INSANE. Especially the depth of field manipulation. Stunning video
Thanks for including some vegetarian friendly recipe! Happy 2023 Bri
Any stir fry can be vegetarian, just leave out the meat or replace it with tofu.
@@johnnywest5445 I'm aware of that. However most of the dinners Brian has done include meat as the main protein. It's nice to see a vegetarian friendly video.
Thank you for the nice looking and kind recipe 🤩
Hey Bri! I’m making them all but I’m going to make that shrimp stir fry first!
I made the veggie teriyaki the other day. Over cooked the veggies a bit, but still very good. Tonight I am making the sweet and sour shrimp. I can't wait to try it.
Hey Bri, the Kung Pao is delicious. Subbed scallions for celery. Veggie Teriyaki hits the spot, too. Both are in the rotation now. We aren't fans of anything sweet & sour so we skipped that one. Love the channel. You're keeping our dinner time fresh. Thank you!
Good call on the sub, celery in kung pao chicken sounds really, really weird. Can never go wrong with scallions in any Asian inspired stir fry, they basically work with everything.
Thanks Bri!
I was just looking for some new stir fry sauces that I actually have ingredients for... yum!!
Bryan you said during the video don't use this nonstick surface MadeIn 12-inch above 450°F; yet when you did the ad for Made In nonstick pan you said 500°F, so which is it. Because 50°F is a lot of temperature especially on the mid to high temperature end of cooking. Just an observation.
Nevertheless the recipes were great. I like cooking stir-fry it quick and delicious food.
He's back!
IM BACK
my whole adult life I've had electric cooktops but my wife and I just bought a house and now have a gas range and I'm so excited to get a wok and try some of these recipes!
I never thought that Splenda had a "flavor." I'll have to try the Monk fruit sometime to compare. These look delicious.
Ooh, I'm totally gonna try the chicken one this week! It can be hard to find some ingredients where I live (Armenia), but I just found a place where I can get soy sauce and mirin, so I'm finally able to cook so many more dishes that I love again.
I always watch Wok with Tak and so I got really excited when I saw your new episode with these!
Literally making the previous kung pao recipe again tonight. Really looking forward to mixing it up with these!
Made it with shrimp yesterday. It's one of my favorites.
They all look DELISH! I think I'll try the sweet and sour this weekend, but sub in some BL/SL chicken thighs b/c allergic to shellfish
Mudwater frother! Great use! Mini immersion blendie
haha yup. I use that thing so much
I want to know more about that roast you were carving. That looked yummy.
After watching that first stir-fry, I'm thinking you should do a Seattle-style chicken teriyaki vid. God-tier meal and super-easy to make the basic version.
I ALSO USE MY MILK FOAMER FOR MIXING MY FRIED RICE SAUCE!!!! I feel so validated as a home cook now!
I would have never thought to do that, but now I want one. Lol
Does the aluminum foil have a different effect than if you just used the lid for the pan?
Yes, I know that not all frying pans come with lids, but I have a universal lid for such pans and plan to use instead of foil. Good question.
that sweet and sour sauce looks insane and i need to try it with chicken😮
Ima give a try on the monk fruit powder sounds like a bRILlIANT idea to substitute sugar! Thank you for sharing that and the recipes!!!
Thanks for watching Max
I also do a lot of weeknight stir fry, and while I love spicy foods to the max, my family does not. So, I often just fry some chili de arbol in the wok with cooking oil to perfume the oil, then pull the chilis and cook as usual. The oil pulls enough spice to get the flavor, but doesn't cook the chili into the protein or veg. and blow out milder palates.
I keep small precut mixed vegetables, peppers, etc., in freezer to make these...they only cost 1 or 2 $ a package and they work well too.
A weeknight playlist please!!
Nice! You had me at baby corn!
Great recipes! Could you use the non-stick pan's normal lid for steaming? Or does it have to be the aluminum foil sheet?
That shot of (who I'm assuming to be) your sister getting blindsided by your camera made me chuckle.
I used to be a complete idiot when it came to cooking. My ex wife was not any better. So every time I messed up some perfectly good ingredients... then had to heat up some Chilli (YAK) or canned soup ... after all I had to eat to stay alive... Now I am retired and found Brian's videos. Brian does not mess around, the videos are short and concise in order not to exhaust my attention span.
Christmas was a blast, I was cooking, my relatives were skeptic but we had leg of lamb and potato salad with self baked ciabatta bread.
I am not claiming that cooking is easy, but just learn one dish at a time and very quickly it becomes obvious what to do and what not.
Thanks and happy new year.
If I have a lid that fits my non stick skillet, can I just use that instead of the foil action?