Chinese Vegetable Stir-Fry


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Cooking Equipment US:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/2p5jdFB
Frying Pan: http://amzn.to/2oxW0IR
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Precision Scale: http://amzn.to/2pmlMzQ

Cooking Equipment UK:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/1jxu9nW
Frying Pan: http://amzn.to/1POXlA5
Santoku Knife: http://amzn.to/2nM2eYp
Chef’s Knife: http://amzn.to/2otIvdk
Utility Knife: http://amzn.to/2pCWUDr
NutriBullet: http://amzn.to/2og6GdR
Vitamix: http://amzn.to/2piUcXa
Silicone Spatula Small: http://amzn.to/1m3o6Je
Silicone Spatula Large: http://amzn.to/2oejmlS
Silicone Deep Spoon Small: http://amzn.to/2oeb0Le
Silicone Deep Spoon Large: http://amzn.to/2pCZw4a
Kitchen Scale 1: http://amzn.to/1Ry1A9e
Kitchen Scale 2: http://amzn.to/2oe8V1M
Precision Scale: http://amzn.to/2piTvwY

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20 comments

  1. Great recipe! Although if I have to add garlic to the dish, should i add some oil or just boil it with ginger? The indian in me can’t have ginger without garlic !!

  2. Thanks for the great video. I have used a little oil to stir fry, which I don’t think is that bad for you, but this way looks good too. I’ve gotten into the habit of adding: a little Hoisin sauce, oyster sauce, some cooking sherry, tsp vinegar, tsp honey, I still wonder if Chinese restaurants have a secret ingredient that makes their food taste so good? Is it the extra hot wok?

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