Jamie Oliver's stir-frying tips
How to stir-fry. Video taken from Jamie's app jamieshomecookingskills.com
How to make Spicy Szechuan Tofu Stir Fry
This delicious Sichuan spicy tofu stir fry recipe made with crispy tofu and vegetables in a spicy, Sichuan style delicious sauce. This classic Chinese tofu is better than takeout and is ready in 30 minutes!
Written Recipe ▶️
???? Ingredients
▢400 gram Firm tofu About 14oz, Firm or extra firm tofu cut into 1-inch dices.
▢½ Onion Cut small dices
▢1 Green chilli pepper Or bell pepper cut small pieces
▢1 Red chilli pepper Or bell pepper cut small pieces
▢1 Carrot Cut 1-cm cubes
▢1 tbsp Garlic Finely chopped/minced
▢½ tbsp Ginger Finely chopped/minced
▢5-6 Dry long red chilli Sichuan chilli or choice of dry chilli mild/hot
▢1 tbsp Sichuan peppercorns Roasted and crushed into medium coarse
▢Vegetable oil for frying Or neutral flavour oil
Tofu Seasonings and Coating
▢1 tbsp Soy sauce Light soy sauce or regular all-purpose soy sauce
▢8-10 tbsp Corn starch About ½ cup, corn or potato starch
Sauce
▢2 tbsp Light soy sauce Or all-purpose soy sauce
▢½ tsp Dark soy sauce
▢1 tbsp Sugar
▢1 tbsp Chinese black rice vinegar Or rice vinegar
▢1 tsp Sesame oil
▢1 tsp Corn starch
▢2 tbsp Water
Instruction
Pat dry the tofu and cut it into 1-inch size cubes and marinate with soy sauce.
Coat the tofu with corn starch and fry them until crispy.
Prepare the sauce and set them aside
Stir fry the vegetables and follow with ginger, garlic, Sichuan peppercorns, and chilli peppers.
Pour the sauce in and fried tofu pieces.
Combine everything well until the sauce is thick and glossy.
Remove from heat and enjoy with rice or noodles.
#szechuantofu #sichuantofu #spicytofu
UNIVERSAL Stir Fry Sauce - For veggies, meat, rice, noodles!
A secret from Thai restaurants—a universal sauce that you can use to stir fry anything! Thanks to Skillshare for sponsoring the video. The first 1000 people to use the link will get a free trial of Skillshare Premium Membership:
Use can use this sauce as is, or jazz it up when you cook with tips in the video, but this will save you a lot of time when you need food fast. It works as a stir fry sauce for meat, vegetables, and even for fried rice and fried noodles. You can also use it for a meat marinade! In this video I also demo how to use the sauce in a basic stir-fry that you can modify using whatever ingredients you have.
00:00 What is a universal stir fry sauce?
01:04 How to make the stir fry sauce
05:35 Stir-frying 101 - Demo of a basic stir fry using this sauce
CHECK OUT ALL MY STIR-FRY RECIPES HERE!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Stir Fry Chinese Vegetables Recipe | Easy Chinese Veggies Recipe
Ingredients ????
Onion 1med size
Red bell pepper ½
Green Bell Pepper ½
Canned button mashroom 200g
Cauliflower
Carrot 1
Bok choy
Extra virgin olive oil 3tsp
Sauce ingredients ????
Light Soy Sauce 2tbsp
Dark Soy Sauce 1tbsp
Oyester Sauce 1tbsp
Sesame Oil 2tsp
Cornstarch 1tbsp
Water 50ml
Do you have vegetables at home, make this easy version of stir fry vegetables, healthy vegetables recipes, easy and healthy dinner for your family, Chinese style stir fry vegetables, asian stir fried vegetables at home, make this vegan dish for your family, easy recipes at home, bok choy recipes, mashroom recipes, cauliflower recipes,
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Chef Wang teaches you: Chinese Leaf Stir-fried with Vinegar, a classic dish 醋溜白菜【Cooking ASMR】
Today's dish is Chinese Leaf Stir-fried, here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay
Three Easy Stir Fry Vegetable Recipes
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Vegetable side dish is something that will be on our dinner table almost every day and I am surprised that I didn’t share that many stir-fry vegetable dish in the past so today I gonna show you 3 examples (Garlic Stir Fry You Choy, Stir Fry Mixed Veggies With Oyster Sauce, Spicy Shredded Lotus Root). They are easy, delicious and vegan-friendly.
???? PRINTABLE RECIPE - check back later
THE FIRST ONE – Suan Rong You Choy (蒜蓉菜心).
INGREDIENTS FOR THE BLANCHING
- 1 pound of fresh Choy Sum
- 6 cups of water
- 1 tsp of salt
- 1 tbsp of oil
INGREDIENTS FOR STIR-FRY
- The Choy Sum that we blanched
- 1 tbsp of oil
- 1 tbsp of minced garlic
- 1 tsp of minced ginger
- 3/4 tsp of salt
- 1/2 tsp of sugar
- 2 tsp of cornstarch
- 2 tbsp of water
INSTRUCTION
- Cut open the stem of the You Choy.
- In a pot of boiling water, add salt and vegetable oil. Let the stem touch the water first. Wait for about 15 seconds. Drop the rest down and let it blanch for another 10 seconds. Take it out. Put it in some ice water to stop the cooking process.
- Make a sauce: 3/4 tsp of salt, 1/2 tsp of sugar, 1/2 tsp of cornstarch, 3 tbsp of water.
- Add oil, minced garlic, minced ginger to the wok. Stir them for about 10 seconds. Add the You Choy. Stir it for 10 seconds. Pour in the sauce. Quickly toss everything for another 10 seconds. The sauce should be thickened and coat the choy sum properly. You can take it out and serve.
THE 2nd ONE – Stir fry mix veggies with oyster sauce (蚝油炒杂菜).
INGREDIENTS FOR THE SAUCE
- 2 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 2 tsp of soy sauce
- a little touch of black pepper
- 3 tbsp of water
INGREDIENTS FOR STIR FRY
- 1.5 tbsp of oil to stir-fry
- 1.5 cup of sweet broccoli (Can be switched with the regular broccoli)
- 2/3 cup of black fungus (can be switched with kelp) [Amazon link:
- 2/3 cup of carrot slices
- 1.5 cup of cabbage
- 2/3 cup of mushroom [Amazon link:
- 1.5 cup of long bean (green bean)
- 1.5 tbsp of garlic or more
- 1.5 tsp of ginger
- salt to taste
INSTRUCTION
- Make the sauce: 2 tbsp of vegan or regular oyster sauce, 2 tsp of soy sauce, a little touch of black pepper, 3 tbsp of water.
- Soak the dried black fungus for 4 hours, rib it into bite size. Do the same thing to the dried mushrooms.
- Cut off the top flowering part of the broccoli. Cut the broccoli stem into a smaller size. Rib the cabbage into bite size. For the long beans, remove the end and cut it into 3 inches long. Cut the carrots into bite size.
- Heat your wok. Add oil, carrot, broccoli stem, and the long beans. Stir them on medium heat. until they reach your desired texture. Add the rest of the broccoli and the cabbage. Stir them for another 3 minutes. Then add the black fungus, mushroom.
- Give them a rough mix then put the garlic and ginger the last so you don’t burn them.
- Keep stirring them until you can smell the aromatic coming up. Pour in the sauce. Mix well. Taste and adjust the flavor and you are ready to serve.
THE LAST ONE - Spicy stir fry shredded lotus root [青椒炒藕丝].
INGREDIENTS
-1/2 pound of lotus root
- 1.5 cup of shredded green pepper
- 1/2 tbsp of shredded ginger
- Some dried hot chilies [Amazon Link:
- 1.5 tbsp of minced garlic
- Few pieces of the white part of spring onion
- 1/2 tsp of salt
- 1/2 tsp of sugar
-2.5 tsp of soy sauce
INSTRUCTION
- Peel the lotus root skin. Cut it into thin shreds. Soak it into cold water.
- Seed the green pepper and cut it into thin shreds.
- Seed the red dry chilies and cut it into thin shreds.
- Heat up your wok and add some oil. Throw in the shredded pepper, shredded ginger, white part of spring onion, some garlic, and the dried hot chilies. Stir them on medium-high heat for 1 minute.
- Ddd some salt and sugar at this point so the seasoning has enough time to balance out the spiciness. Stir until the pepper just about to turn soft. Then add in the well-drained lotus root. Stir everything together.
- The lotus root will take about 3-4 minutes to cook. Just be patience. Wait for it to become playable. Add 2.5 tsp of soy sauce or to taste. Take it out to serve.