Ken Hom's vegetable stir fry | Ken Hom recipes

[@davidschwartz5033]

I have fond memories of taking classes with Ken at the CCA and in his home in Berkeley many years ago. Ken was my entre into Asian cookery and inspired me to cook Asian food to this day. Ken, I accidently found your TH-cam channel and I am so very glad I did. Where are you these days (other than TH-cam!)?

[@KenHomWoks]

Thanks for the message. I divide my time between France and Thailand.

[@usaneebeilles9510]

So many useful knowledges about cooking with a wok have demonstrated & shared here.
Thank you very much.

[@KenHomWoks]

Thank you!

[@hellegilbert3000]

Thank you for cooking thus vegetarian dish.

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@khodayehrangekaman315]

It is absolutely so lovely when a great Master cooks , so precise & lovely , it just an iron chef is cooking & it is awesome ❤

[@rpc938]

thanks for your you tube videos. i like them because they applicable for home kitchen cooking. Also your advise and explanation to add sauces when all the main food is cooked.

[@KenHomWoks]

Thank you for your lovely kind comments! Continue to stir-fry!

[@Docante1]

Whats so difficult about cutting up vegetables and putting in a hot wok?

[@jgz6989]

"It's like the wok is tokking to you...."

[@karenwetherall7310]

No quantities, especially for marinade?

[@KenHomWoks]

Here is the basic marinade. Good luck!
450 g (1 lb) boneless meat
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon Lee Kum Kee light soy sauce
2 teaspoons Lee Kum Kee sesame oil
1 teaspoon cornflour

[@TinaLy-gf3bh]

Can you substitude for míu. Ì i do not have yellow bean sauluce. ? Thanks

[@KenHomWoks]

Yes, why not