You're Doing It All Wrong - How to Stir-Fry
207,785
Published 2010-10-14
All Comments (21)
-
Alot of these tips she taught I had to learn the hard way this past year. I wish I could've seen this vid first before learning how to stir fry. Of all the "You're doing it wrong" videos, this is the only one I like because the instructor does not sound condescending.
-
Interesting how people get bent out of shape when they feel threatened by criticism not meant to be a personal attack. Just take the video for face value. If you don't have a problem with your method, good for you. If you need a bit of help, try her suggestions. No need to fling obscenity.
-
finely a video of ( your doing it all wrong ) where someone knows what their doing. Good Job Lady!
-
Chinese restaurants use ladles, or special spatulas that look like small shovels, to do stir-fry. They also have a very intense flame to cook on, a stove top can't reach those temperatures or cook anywhere near as fast. Her method is for home cooking with an average stove.
-
Excellent video with tons of tips. One of the best I have seen for wok cooking. Grace Young does recommend a carbon steel wok with a flat bottom as american stoves are different.
-
Best introductory stir-fry vid on YT I've found. Thumbs up.
-
I think I'm addicted to this channel. Must....leave....house.....
-
Thank you! I totally love this! I am so tired of people sauteing or steaming vegetables in their non-stick pans and calling it stir fry!
-
Exactly, the other presenters usually come off obnoxious but this one is actually really likeable.
-
It's good to always add that southwestern kick to some good old fashioned stir fry, doritos consomme works wonders.
-
Fantastic!
-
A doing it all wrong video that isn't offensive. Finally.
-
i have watched about 8 of these, idk why i cant stop.
-
i just made it tha way she said and trust me listen to her this was so good.
-
Yeah! Grace young tells it like it is! Glad I found your channel.
-
She's right. I've been cooking asian food at home for years already, and the best woks are the ones who are lightweight cast iron. Not heavy dutch oven cast iron, but lightweight cast iron. It retains good heat. Usually more than a handful of meat and veggies are useless for western stoves.
-
A great way to make sure your chicken doesn't overcook is to not cut it into very small pieces beforehand, try cutting a chicken breast into 3 large chunks and searing them quickly and taking them out, then cook your vegetables and add the sauce. Cut the seared (but still raw) chicken breast into strips and add them in and simmer them in the sauce until they're cooked through it'll cook very fast and will still be very tender
-
Wow, Thank You. Teach us gringos that non-stick is not the stuff we need, high heat, short cooking time! Pat
-
im a beginner...thanks thanks chow for a great guide videos...
-
Some handy tips, thanks. I was about to give up on Stir-frying but will try this one!
