how to use a wok like a pro.
Uploader Comments (vongs510)
All Comments (11)
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Motherfucker...look at that seasoning!
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there's another cleaner and express way to cook without anything left sticking to the wok upon pouring it on a plate.. Make sure stir fry the veggies with cooked chicken first.. and then chicken broth and sauce.. Follow by noodle covering the food.. Season it on top of noodle.. Lets it sit for a while..When the broth about to dry up.. Keep on tossing the wok for about 15-20 sec depending on the heat.. Now it's done.. Make sure its not too dry.. ^^
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alot of the chinese chefs in asia seem to use the double eared woks. I have looked al over the uk and cannot find them. I think they are acutally called iron woks but not cast iron. The double handled woks look different than the carbon steel ones and also lighter.
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@MrAudiopain Noodles are starchier. So more oil (fats) would make it stick less, but can result in a MUCH greasier and fattier meal.
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man, how come you mange to flip omlette in a wok (which is awesome!) yet somehow when doing simple stir fry the noodles will burn and stick to your wok like crazy? :) doesnt mean to bitch or brag or anything, just really curious why does it happen. not enough oil?
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hi...I use to watch ur uploaded ur videos from 8 month ago nearly every day. Now I can use the wok now. thank you very very much for ur lessons. ur all the lessons is really work for me. But I still don't know where can I buy where can I buy the wok for F.rice cooking? You are my Teacher. ..It is really!
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Thanks for sharing chef Vong. I wish I can go and eat at your place :)
Hi, this was great - very helpful. Please keep doing videos. Best wishes and thanks.
zoobee 5 months ago
@zoobee thanks
vongs510 5 months ago
thank you so much for your lessons, I like to cook chinese food too I hope to will upload some videos soon...keep in uploading videos master chef you inspire too much of us...thanks
eduartistica 5 months ago
@eduartistica Do try ,it's not difficult.
vongs510 5 months ago