@TheCana111 - I believe the sauce you are referring to is the oyster sauce which is now available at most grocery stores. If you live near an Asian grocery store look for the Lee Kum Kee brand, very reasonable and good quality. The thinner sauce is thin soy sauce, I prefer Kikkoman as it is not too salty. Hope this helps and thanks for watching !
@WickedColdSummer - that would be minced garlic and fresh gingerroot, 3 parts fresh garlic to 1 part fresh gingerroot. You can cover with fresh cooking oil and it will keep indefinitely in the fridge. Be sure to mix well so the oil covers everything. Then you can use a teaspoon or two added to the hot oil before adding the stir fry ingredients. You have to be careful to add the other ingredients quickly so the garlic /ginger doesn't burn. Thanks for the question and for watching, hope this helps
Spices are generally used for items such as soy sauce chicken or roast duck, not in stir frys in the restaurants I have worked in. Five spice powder is used in some sauces and for braising and consists of anise, and a blend of 4 others. Excellent for braising chicken wings with oyster sauce, wine, minced ginger and a pinch of 5 spice powder! Thanks for the question and Happy New Year!
thank you.... great video. i'm going to try it tonight!!!
cwby4bri 1 month ago
what is that sauce that you put in ?
TheCana111 3 months ago
@TheCana111 - I believe the sauce you are referring to is the oyster sauce which is now available at most grocery stores. If you live near an Asian grocery store look for the Lee Kum Kee brand, very reasonable and good quality. The thinner sauce is thin soy sauce, I prefer Kikkoman as it is not too salty. Hope this helps and thanks for watching !
jui49 3 months ago
What Mixture did you add after you deep fried the chicken and the shrimp?.. the thing you put before the vege's..
WickedColdSummer 1 year ago
@WickedColdSummer - that would be minced garlic and fresh gingerroot, 3 parts fresh garlic to 1 part fresh gingerroot. You can cover with fresh cooking oil and it will keep indefinitely in the fridge. Be sure to mix well so the oil covers everything. Then you can use a teaspoon or two added to the hot oil before adding the stir fry ingredients. You have to be careful to add the other ingredients quickly so the garlic /ginger doesn't burn. Thanks for the question and for watching, hope this helps
jui49 1 year ago
thank you very much sir, it really helps me a lot.. Mixed vege's is my favorite dish to eat on my favorite Chinese food restaurant..
WickedColdSummer 1 year ago
Great Job Once Again!
bbbtttoooppp 2 years ago
Thanks for posting this video. I noticed you don't use any spices, is that irregular for a chinese dish?
kyserkess 2 years ago
Spices are generally used for items such as soy sauce chicken or roast duck, not in stir frys in the restaurants I have worked in. Five spice powder is used in some sauces and for braising and consists of anise, and a blend of 4 others. Excellent for braising chicken wings with oyster sauce, wine, minced ginger and a pinch of 5 spice powder! Thanks for the question and Happy New Year!
jui49 2 years ago
Another fantastic recipe & best demonstration of techniques on You tube. Well done & Thanks.
andyjack33 2 years ago
Thanks for the kudos and for watching Andy, wishing your family a great Holiday!
jui49 2 years ago