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#129

Press CC and then the gear icon ⚙️ to find Subtitles CC and then Auto Translate captions. Stir fried veggies Chinese style is heartwarmingly delicious, especially eaten hot. I would always stir fry the veggie dish last and serve it immediately. The sight of freshly cooked veggie steam is already very appealing, as it is with the first bite. Stir fried veggie is easy but difficult - an oxymoron. It's easy to cook but to get your veggies wet but not soggy, tasty but not overly salty, is a skill. At Chinese restaurants, if they muck up their veggie dish, it's a sign that the other dishes would be bad. Because the skill is not there. Chinese wok chefs stir fry on flaming heat to get the "wok hei" (smoky) taste that is very appealing to the tastebuds and use MSG with stock to get a lovely and delicate blend of umami saltiness. A salty taste that is not too sharp, it's just perfect. The best skill is when the veggie doesn't even taste any bit salty but it is just so tasty. Hard to explain. As a home cook, we do not use flaming fire. I use electric stove so I cannot achieve that smoky taste unless I heat up my stainless steel pain long to super duper hot. I've done it once by accident and I do not recommend so - not only does it hurt your pan but cooking on such high heat can destroy plant nutrients more. I advocate stir frying at moderate low heat and only turning up the heat if your pan loses heat when you toss in all your veggies. Asian veggies tend to be leafy and you need a big bunch that will wilt down to a small portion. So with a big bunch of leaves, your pan will lose heat super fast especially if the veggies are out of the fridge and still cold. So crank the heat up higher where necessary, do not start off cooking at maximum heat. I will show you 5 easy ways for beginners who has never stir fried veggie Chinese style before using electric stove, stainless steel pan and a selection of Asian veggies like spinach, yak mak, pak choy, etc. Each way can be used across multitude of Asian veggies, including Western veggies like broccolli, carrots, brussels sprouts, kale, etc. I advise strongly never to use non stick pans when stir frying anything on moderate to high heat. Always use stainless steel or glass to avoid PFAS toxicity. Please subscribe and tap on the notification button if you like my content, it will really help me out! Have a good day. 🐱🐱🐱🐱🐱🐱🐱 Hi, Sarah here and thank you for stopping by my channel. I post about my life as a cat mom via videos and shorts. Do join me in my journey as I document precious moments with our cats. 🐱Say Hi! Instagram :   / lebooshcats   🐱Support my merch : T Shirts : https://rdbl.co/32Vz9fl