Instead of boiling a huge pot of water, just throw about a half a cup of water in the pan ,cover it, take the lid off wait for it to evaporate and you're done.. and you really don't have to wait for it to evaporate because the water turns into delicious vegetable broth
you don't even need water if you use a lid without hole. that's what i do, because the vegetables have enough water and it will condens on the lid and drop back in the pan.
If blanching is too many washing pots for you. Try, small bowl of water put in all the sauce. Fried garlic then veg fired a bit the add that bowl of water sauce. Close lid heat on high. 1-2 mins. Remove lid and stir fried still water be come thin sauce coat veg.
Yeah I don’t get why you’d want to blanch first. Carrots, then mushrooms and onion, followed by cabbage, and a minute later the peas. You’ll get a better fried consistency too without the possibility of steaming your veggies.
People like different textures for their vegetables, my fiancé prefers absolutely no crunch so blanching (probably more than blanching) would help me a lot
I watched this short 4 times. Not because I didn't get it, but because I wanted to soak up all the details including that beautiful small wok, trying to catch the labels on the sauces, checking out the crockery on the shelf in the background. I love these demonstrations.
In Thailand we don’t add ginger most of the time but if you go to a more Thai-Chinese place ginger would be the choice here and definitely not galangal.
Peel your snow peas. There's a vein that runs down the side of the the snow pea. Remove that so you have an easier time eating it. This is how I grew up prepping snow peas in a Chinese home.
There are so many restaurant technique to control the crunch of each veggy. Blanching is a technique in restautant for time saving. When cooking pad pak (ผัดผัก) at home, I would cook mushroom with oil in super high heat first to give charred flavour. Then drop fire to medium >> add diced garlic (don't burn your garlic 😂) >> Add carrot and sweet pea. >> cook them half way >> turn on the highest heat >> wait for oil smoke >> quickly throw the rest of the veggies and flip your wok quickly. This way, *cabbage will release steam and cook all the veggies.* If the wok is dry, add a dash of water to prevent sticky pan and deglace flavour. Add condiments to your liking❤ Observe your Padpak. Normally wok veggy will shrink by 50% but remain colorful. It shous be shimmering with oil and flavour. If veggy looks sad and brown, then the heat isn't high enough. Flip the veggies couple times Serve. 👍
If you're worried about excess moisture in your veggies after blanching them, put them in your salad spinner for a few rounds and your veg will stir fry without going soggy. I use my salad spinner to dry mushrooms after I wash them as well. I can't imagine eating dirty mushrooms without washing them. And the salad spinner takes all the excess moisture out of them so you don't end up with waterlogged mushrooms.
Drop them on a kitchen towel. Fold the kitchen towel in half length wise. Use centrifugal force for one or two revolutions. There: No washing the spinner and you can use the towel to wipe down your counters!
@@swicheroo1 I can wash my spinner in my dishwasher just as well I can wash a dirty towel in my washing machine and I don't have to wind my very old shoulder up into circles trying to do something when I can just press a button. Besides, a salad spinner does a much better job than a towel. But that works well enough I guess for Young Folks without arthritis. 😎
I’ve started par boiling all my veggies for 60 sec … game changer, less waste and I consume way more of the green stuff! My fave is to use a ton of spinach, kale, and shredded carrots, do the thing, squeeze all the water out , chop the shrunken wad a little and add sesame oil and salt and store in frig for the week. I put it on everything!
Was wondering what happened to you. Haven't seen you in my YT feed for a long time even though I'm subscribed and should be getting all your notifications...
This is one of those things where the technique is more important than the recipe. You like hot peppers? Spice it up! Love broccoli? Make it the focus! You only eat Sriracha sauce? Add it!
@@techtonik25 Stopping the cooking process by cooling them down will keep the color bright, but for one or two people you can just steam them in the pan if you're gonna stir fry them anyway. Serve it as soon as it's done though.
@@idofps9709 You have never cooked in your life if you think water can be so quickly removed from mushrooms. This amount of cooking might be sufficient for raw mushrooms - but boiled mushrooms? Those are going to be sopping wet and bland because they've absorbed tons of water from the boil and none of the sauce they were supposed to
No. Honey is typically not used in Asian stir fry vegetables. It is not necessary to pre-blanch vegetables before stir frying. Just chop all the vegetables into similar sizes, put in cooking oil, some aromatics like chopped garlic, onion or ginger or all 3 of them, followed by the hardest vegetables first since they would take the longest time to soften, then followed by the softer vegetables, add in seasoning, such as salt. Not necessary to add lime or lemon juice (that's not very Asian), as not making salad dressing.
@@skypia5233yea the only thing wrong with this video is that he didn't put sugar or cornstarch in his sauce and blanching everything but the mushrooms or even boiling the mushrooms bc why do that
The best techinuqe to cook. The difference between my cooking style and yours is that I dont like to cook. But I like to watch, I ussually change the channel when I see your cooking .
I like giving the slightest amount of char to certain veggies over the pan, like broccoli or cauliflower and steaming to soften them up a bit. They're soft but crunchy and nutty in flavor naturally.
Looks good. Stir Frys are always a quick goto and you can easily prep them if you know you have a busy day. Chop everything and store the day before and when it's time it comes together in the time it takes to cook some rice.
I’ve been putting off watching your stir fry video because I don’t love stir fry and don’t really like making it because it’s hard to make when you keep getting interrupted by kids but this looks totally doable and pretty delicious so I’m definitely trying this technique. Thank you!
Cutting everything to cook at once is super useful. Can cook in batches too if you don't have a big enough pan, make the kids plates and enjoy the silence while you cook yours. Gives you the option to add some extra spice if they're sensitive 😂
I've been using the stir fry sauce shared by Pailin's Kitchen. Similar, easy to make and store. She's amazing. I worry a lot about blanching especially when all the veggies are chopped well. It feels like a good way to lose even more nutrients.
You already cooked the mushroom, carrot takes much longer to become tender, snow pea requires very little cooking, that means the rest of your vegetable is only the cabbage which takes the longest of all the vegetables to become tender. If the cabbage released the steam, you wouldn't need water and it won't release steam if it's the last vegetable you put in and it will over cook the snow pea. I'm sure with all these idea's, not many people could tell the difference between the different styles.
I thought the ice bath’s benefits for the vegetables only apply because you’re stopping the cooking process before the flavor/texture change. Wouldn’t introducing the vegetables to heat immediately after an ice bath defeat the ice bath’s purpose, unless the ice bath does something I’m not aware of?
I don't know how this is "GAME CHANGING" Chinese chefs have treated vegetable like this for over a 100 years and it the last 40 plus chefs around the world have as well for stir frys, only difference is chefs have a dedicated blanching pot so they go straight into the wok after and not into ice water to saturate it even more
The veggies are going to be basically raw if you do it like this. The carrots will not even be a bit cooked, neither the onion. I guess if you want warmed up raw veggies, it’s probably ok.
At what point should one be conscious of mixing water with oil, like how the blanched vegetables got thrown into the cooking oil without drying? Is it more just not adding a ton of water at once to it, dependent on how high the heat is, etc? I've lived in fear of doing this but realize it's probably overblown, based off the amount of people I see not drying wet food before putting it in oil.
Never Blanched but this is the food I cook when I feel like not cooking. Lazy meal always have frozen veg on hand because some foods are actually better flash frozen from the farm like Corn and peas.
We have the same recipe the in the Philippines Chopsuey but we usually add meat like pork chicken chicken liver gizzard beef and Shrimp any of those will add more flavor
Instead of boiling a huge pot of water, just throw about a half a cup of water in the pan ,cover it, take the lid off wait for it to evaporate and you're done.. and you really don't have to wait for it to evaporate because the water turns into delicious vegetable broth
And you dont loose any aroma
Yup that prevent wasting of lot of nutrients as well. & also onions should be fried with garlic. Not boiled😢
I like this !!!
you don't even need water if you use a lid without hole. that's what i do, because the vegetables have enough water and it will condens on the lid and drop back in the pan.
Hahaha, I wrote exactly the same thing then saw your comment.
This is what I get at the mall. I've been looking for this my entire adult life. ☺️☺️☺️Thanks lso much.👍🏾👍🏾👍🏾
If blanching is too many washing pots for you. Try, small bowl of water put in all the sauce. Fried garlic then veg fired a bit the add that bowl of water sauce. Close lid heat on high. 1-2 mins. Remove lid and stir fried still water be come thin sauce coat veg.
we have dishwashing machines lady.
🤡🤡🤡🤡@@catnium
@@catnium but not reading comprehension, nor compassion, apparently.
They said *IF* aka, conditional... and some of us do not have dishwashers, ffs!
@@aleksandra...well said
Always grateful for new veggie recipes. Thank you!
you dont need more recipes; you need to learn the techniques. then just use what you have
I love when you said “ผัดผักรวมมิตร” so much 😊
Thank you for sharing Thai food cuisine 🥺
I love that you are using Hexclad .!
Foods cooked in these skillets come out the best.
Thank you for sharing your recipe.!
I’m cooking this tonight.!❤
As a chef myself, you can use the water that boil the veg to cook the rice 😢
true
Maybe another next batch of rice, that rice should have already been cooked the night before
Rice takes so much longer to cook though (comparing the 3 minutes it takes to make vege) - maybe rice for the next meal
Chef, 2 minutes of cooking vegetables is not enough to get a broth out of it. It’s just a hot water. 😂😂😂
Yeah I don’t get why you’d want to blanch first. Carrots, then mushrooms and onion, followed by cabbage, and a minute later the peas. You’ll get a better fried consistency too without the possibility of steaming your veggies.
Ikr, feels like this would make things soggier (and you waste all that water)
It’s how people who don’t know how to cook does it 😂
People like different textures for their vegetables, my fiancé prefers absolutely no crunch so blanching (probably more than blanching) would help me a lot
The veggies I can even understand to an extent… now mushrooms? Damn :(
Easy is why
That water you boiled the veggies in is great plant food
Love that suggestion.
I watched this short 4 times. Not because I didn't get it, but because I wanted to soak up all the details including that beautiful small wok, trying to catch the labels on the sauces, checking out the crockery on the shelf in the background. I love these demonstrations.
Id really add some ginger, but great simple dish anyway!
Galangal would be better here, Ginger would run it over.
Some Thai Basil and Thai chili flakes would be welcome too
He said whatever veggies you have or want.
In Thailand we don’t add ginger most of the time but if you go to a more Thai-Chinese place ginger would be the choice here and definitely not galangal.
@@barinyasere3418yeah cuz this white guy with his dumb haircut is cooking authentic Thai food lmao
Peel your snow peas. There's a vein that runs down the side of the the snow pea. Remove that so you have an easier time eating it. This is how I grew up prepping snow peas in a Chinese home.
I made this with low expectations because I'm not a good cook but....this was delicious! I wasn't even that careful about it.
Love it! For sure going to be adding this to the rotation. Tell Andy Portland misses Pok Pok
There are so many restaurant technique to control the crunch of each veggy. Blanching is a technique in restautant for time saving.
When cooking pad pak (ผัดผัก) at home, I would cook mushroom with oil in super high heat first to give charred flavour. Then drop fire to medium >> add diced garlic (don't burn your garlic 😂)
>> Add carrot and sweet pea. >> cook them half way >> turn on the highest heat >> wait for oil smoke >> quickly throw the rest of the veggies and flip your wok quickly. This way, *cabbage will release steam and cook all the veggies.*
If the wok is dry, add a dash of water to prevent sticky pan and deglace flavour.
Add condiments to your liking❤
Observe your Padpak. Normally wok veggy will shrink by 50% but remain colorful. It shous be shimmering with oil and flavour. If veggy looks sad and brown, then the heat isn't high enough.
Flip the veggies couple times
Serve. 👍
This
If you're worried about excess moisture in your veggies after blanching them, put them in your salad spinner for a few rounds and your veg will stir fry without going soggy. I use my salad spinner to dry mushrooms after I wash them as well. I can't imagine eating dirty mushrooms without washing them. And the salad spinner takes all the excess moisture out of them so you don't end up with waterlogged mushrooms.
Drop them on a kitchen towel. Fold the kitchen towel in half length wise. Use centrifugal force for one or two revolutions. There: No washing the spinner and you can use the towel to wipe down your counters!
@@swicheroo1 I can wash my spinner in my dishwasher just as well I can wash a dirty towel in my washing machine and I don't have to wind my very old shoulder up into circles trying to do something when I can just press a button. Besides, a salad spinner does a much better job than a towel. But that works well enough I guess for Young Folks without arthritis. 😎
Wow! I impressed a lot of people tonight with this dish. It is a winner! Thank you.
I’ve started par boiling all my veggies for 60 sec … game changer, less waste and I consume way more of the green stuff! My fave is to use a ton of spinach, kale, and shredded carrots, do the thing, squeeze all the water out , chop the shrunken wad a little and add sesame oil and salt and store in frig for the week. I put it on everything!
That blanching felt uneccesary and when they were "stir fried", they weren't really frying - they were steaming.
The blanching most likely saved it NC why would he boil it anyway 😂😂
That's how we cook our veggies at home....easiest way and healthiest.
Is it healthy though? All that soy and honey means it has a lot of salt and sugar
@@ggk9828 Puhleeez.
I've been watching this channel for so long! 👌
Oh so much better. You are the man chef! Thank you 🎉
Just got my first apartment, can't wait to be in my kitchen cooking/watching you sir
Congratulations!
Was wondering what happened to you. Haven't seen you in my YT feed for a long time even though I'm subscribed and should be getting all your notifications...
Guys this a tip or guideline.
I appreciate your work.
This is one of those things where the technique is more important than the recipe. You like hot peppers? Spice it up! Love broccoli? Make it the focus! You only eat Sriracha sauce? Add it!
Fine job. THANK YOU ❤
The cabbage is loaded with water and doesn't need to be blanched. One pan meal. Skip the water.
I’m not a cook but I follow the instructions and make a delicious veggies ( I add chicken cooked in the air fryer) 😊 delicious ❤❤
Never thought I would hear someone say stir fried mixed veggies are revolutionary hahaha
Got a feeling the blanching isn't required. Just put a lid on it
Doesn't blanching help retain color on vegetables?
@@techtonik25 Stopping the cooking process by cooling them down will keep the color bright, but for one or two people you can just steam them in the pan if you're gonna stir fry them anyway. Serve it as soon as it's done though.
@@williwonti Gotcha!
Oh that looks soooo good. Thanks for another great recipe.
😮 who blanched the snow peas . Just pop them in when you start adding sauce
You don't have to blanch the mushrooms. If anything fry the mushrooms first to get the excess water out
Why does bro look like dougdoug before he killed his hair💀
That vegetable broth thrown away was very nutritious.
In PH, this is a variation of a dish called "Chopsuey"
Wake up! ;)
Yeah, minus the cornstarch slurry
A splash of lime juice and I could easily eat all them vegetables 😋 😜
Oohh chop suey. Yeah thats simple easy stir fry you can cook regularly.. healthy and yummy
Chop suey ye that’s what I thought too
This looks fun and healthy. Thanks for post🎉
I wouldn’t blanch the mushrooms
You cook the water out. Moronic to think COOKING them doesn't remove water
@@idofps9709 You have never cooked in your life if you think water can be so quickly removed from mushrooms. This amount of cooking might be sufficient for raw mushrooms - but boiled mushrooms? Those are going to be sopping wet and bland because they've absorbed tons of water from the boil and none of the sauce they were supposed to
Thanks for sharing you taught me something new
Can't wait to try!
That's how every Southeast Asian country stirs fry their veggies.
No. Honey is typically not used in Asian stir fry vegetables. It is not necessary to pre-blanch vegetables before stir frying. Just chop all the vegetables into similar sizes, put in cooking oil, some aromatics like chopped garlic, onion or ginger or all 3 of them, followed by the hardest vegetables first since they would take the longest time to soften, then followed by the softer vegetables, add in seasoning, such as salt. Not necessary to add lime or lemon juice (that's not very Asian), as not making salad dressing.
SIT DOWN.
@@skypia5233yea the only thing wrong with this video is that he didn't put sugar or cornstarch in his sauce and blanching everything but the mushrooms or even boiling the mushrooms bc why do that
Instead of saying soy sauce, fish sauce and oyster sauce... coulda said "make it like every asian dish, ever" ❤ 😂😂
Sounds great
The best techinuqe to cook. The difference between my cooking style and yours is that I dont like to cook. But I like to watch, I ussually change the channel when I see your cooking .
Oh my goodness! This is so delectable & delicious. I am going to make it right now. However, I am having problem finding snowpeas.❤😂😅😊
This dish is simple but delicious ❤
I love your videos ❤ 10/10
I like giving the slightest amount of char to certain veggies over the pan, like broccoli or cauliflower and steaming to soften them up a bit. They're soft but crunchy and nutty in flavor naturally.
Awesome from Republic of Ireland living in London United Kingdom
I could never get tired of stir fry cause it's so versatile. I usually add shrimps, chicken or leftover pot roast sliced very thin. Oh yummy❤😂😅😊
Looks good. Stir Frys are always a quick goto and you can easily prep them if you know you have a busy day. Chop everything and store the day before and when it's time it comes together in the time it takes to cook some rice.
I’ve been putting off watching your stir fry video because I don’t love stir fry and don’t really like making it because it’s hard to make when you keep getting interrupted by kids but this looks totally doable and pretty delicious so I’m definitely trying this technique. Thank you!
Cutting everything to cook at once is super useful. Can cook in batches too if you don't have a big enough pan, make the kids plates and enjoy the silence while you cook yours. Gives you the option to add some extra spice if they're sensitive 😂
Wow! So revolutionary 😂
Sponsored by Hexclad
I love oyster sauce, but the problem is I can’t find one without preservatives and MSG
I’m making this for lunch ❤❤❤
It looks like Chopseuy in Filipino, but minus the honey 😊😅
and then u feel hungry again 15 minutes later
Amazing..
Those poor mushrooms 😭
I've been using the stir fry sauce shared by Pailin's Kitchen. Similar, easy to make and store. She's amazing. I worry a lot about blanching especially when all the veggies are chopped well. It feels like a good way to lose even more nutrients.
My shortcut is I use coleslaw and things just add in the snow peas 🤗
Looks nice
"Vegetables"
A rabbit called and wants its dinner back
You already cooked the mushroom, carrot takes much longer to become tender, snow pea requires very little cooking, that means the rest of your vegetable is only the cabbage which takes the longest of all the vegetables to become tender. If the cabbage released the steam, you wouldn't need water and it won't release steam if it's the last vegetable you put in and it will over cook the snow pea. I'm sure with all these idea's, not many people could tell the difference between the different styles.
That’s my go to .
Fry some Spam, add the garlic later in the frying. Stir fry the veggies longer and you've got a winner
My favorite youtuber
Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
Recommend: add a bit of black bean paste (the garlic kind)
Fuya!!! You fail uncle status 😂😂😂
I am embarrassed I tried to do that carrot chop technique but didn't half them first and now I can tell that it makes way more sense.
Please guys add the honey, when the dish is not on the heat and the dish cooled down a little. His hole dish is poisoned
I thought the ice bath’s benefits for the vegetables only apply because you’re stopping the cooking process before the flavor/texture change. Wouldn’t introducing the vegetables to heat immediately after an ice bath defeat the ice bath’s purpose, unless the ice bath does something I’m not aware of?
Don’t forget to
Put some toasted sesame seeds on there!! 🥰
Not going to lie, at first I thought those were slices of oranges. I was like: "WTF is this?" 😂
Absolutely 💯
And, to add chicken to this, yum.
My wife makes this dish. You are right! Delicious
How do you retain heat after putting in so much veggies?
Yum!!
Yeah awesome, soo gonna cook it, add some ginger too 😊
I don't know how this is "GAME CHANGING" Chinese chefs have treated vegetable like this for over a 100 years and it the last 40 plus chefs around the world have as well for stir frys, only difference is chefs have a dedicated blanching pot so they go straight into the wok after and not into ice water to saturate it even more
The veggies are going to be basically raw if you do it like this. The carrots will not even be a bit cooked, neither the onion. I guess if you want warmed up raw veggies, it’s probably ok.
Yum 😋 ❤
At what point should one be conscious of mixing water with oil, like how the blanched vegetables got thrown into the cooking oil without drying? Is it more just not adding a ton of water at once to it, dependent on how high the heat is, etc? I've lived in fear of doing this but realize it's probably overblown, based off the amount of people I see not drying wet food before putting it in oil.
I don’t do the blanching part.
I like my vegetables crunchy, al dente, with their natural flavor complemented by the added spices.
Now you can look like a starving Kenyon for the rest of your life
Instructions unclear on the mushrooms, been hallucinating for days.
I would blanch veg in microwave.
This LOOKS AMAZINGLY Yummy GOOD 😊😊😊😊😊😊😊
Never Blanched but this is the food I cook when I feel like not cooking. Lazy meal always have frozen veg on hand because some foods are actually better flash frozen from the farm like Corn and peas.
So was it the cutting or the blanching that was the "tip"?
That’s delicious. I add a fillet of fish on top.
Add some fresh basil in the end
We have the same recipe the in the Philippines Chopsuey but we usually add meat like pork chicken chicken liver gizzard beef and Shrimp any of those will add more flavor
When you blanch veggies, aren't you destroying a lot of nutrients?
some but not a lot. 10% maybe
snow peas are the bomb