 Everyone, Chef Shaebert here. Welcome to Walk Wednesday. Tonight we're gonna be doing vegetable stir fry. Real easy and it's gonna be delicious, so stick around. Okay guys, so this is what we're gonna be using tonight. We've got some baby bella mushrooms and we've got some of these sugar snap peas and we got some broccoli. We got yellow bell pepper, red bell pepper, we got some carrots here and we wanted to get some baby corn. The whole store didn't have any baby corn. Not one can, not one jar, nothing frozen. So I'm gonna substitute it with green onion or this is regular onion, not green onion. Just this half of a large onion here. And this is a small head here of broccoli, just the tips of them. Now, like I said, we're just using regular onion here, just white onion. We've got over here for a little bit of spice. Again guys, put whatever you want in this, whatever vegetables, doesn't really matter and we're gonna be making something to pour over this. But this is, what is this pepper? Habanero, there's two, you know, they're small but there's two diced up in here, habanero peppers. This is, well, there's more than one clove. It's one bulb, okay. One small bulb of garlic because I'm gonna make a garlic sauce and put over this. But first what we gotta do is we're gonna start cooking the carrots. That's just one carrot there, put as many or as little as you want. So I'm gonna start with the carrots first, we're gonna start cooking them and then I'll put the onions in and then after they start caramelizing a little bit, then we'll put the rest in. Cause you know, it always takes longer for the carrots to cook. So we're gonna get them over here, we're gonna get this, my wok heated up, about medium, okay? If you got a flame, that's perfect because you know it's gonna stay that way all the time to where if you got electric stove top like we got, you know, it kicks on, gets red, brings the temperature up and then drops it down as soon as it kicks off, it doesn't really, you know, it's not as even. So, but excuse me, so I'm gonna get this heated up and then we'll get our carrots in there. And then once we put all of our other ingredients in here or our other vegetables in, we'll go ahead and start on our sauce. So, and that's gonna be easy. Now this is just a vegetable stir fry, but I've been telling monkey I need to make her some shrimp stir fry. So what we're gonna do is I'm gonna make her some shrimp. I'm gonna make some beef tips put on mine and make her some shrimp to put on hers. Now you don't have to do that. You can just stick with vegetables if you want. Also we got, we got some noodles. We're gonna stir fry some of these up. We're gonna put our stuff over top of the noodles. So it should be good. So, all right, now while this is heating up, I'm gonna get you set up so you can see the wok a little better. So we're gonna start off with our carrots. Like I said, I'm gonna cook them a minute or two first because they always take a little longer to cook. So that way the other vegetables doesn't get all soggy and stuff. So we're gonna go ahead and give those a minute. Then I'll put the onions in where a lot of people like to put the onions in first and then moving to the side and cook the carrots in. But it doesn't matter however you wanna do it. I just put about a tablespoon of olive oil in there. So I'm gonna let these cook for a minute. I'll bring you back. We'll put the onions in. Now, I'm just gonna move these up here to the side and I'm gonna put our onion in. Like I said, I'm on about a medium. On my electric, it's about a six. But if you're on a flame, you might wanna go medium high. Now what I'm gonna do, I'm gonna take some of this stuff here. It's a chicken bouillon. You can use the cubes if you want. You can use a cube, about one of these or one of those little square ones that you find. Or it's up to your taste. That's a teaspoon because the sauce is gonna be made with chicken broth. So we're gonna give this a stir. Now what I'm gonna do, I'm gonna take some soy sauce, about a tablespoon. Now that's cooking up nicely. Now as soon as these start getting, these onions start getting just a little bit caramelized then we'll put our other ingredients in. So stick around. We'll put some more stuff in here in just a minute. Okay guys, as you can see it, it got kind of softened up now because they're gonna keep cooking. So what we're gonna do is we're gonna go ahead and add the rest of our stuff. There's our pepper or hot pepper. Now we're gonna add our other ingredients in here. Or red and yellow bell peppers. Like I said, there's one of each. That's just a small head of broccoli there. You don't have to add broccoli. You can use the cauliflower too, if you'd like. Now we're gonna give this a little mix. And that soy sauce does cook out a little bit, but it mostly adds in, Jesus, God. I looked up monkey stand over there, she snuck up on me. So what was I saying? But it will soak up the flavor of this. I'm gonna add about another tablespoon there. Now we're gonna, well I'm gonna pass a couple of these. Now we're gonna add our sugar snap peas. Monkey loves these things, I was informed today. Now this is a big thing of mushrooms, you don't need all this, but they do, remember they will cook down and shrivel up a little bit. So I'm just gonna add the whole thing because we love mushrooms. And once these get all cooked up, we will take them out and I'm gonna do her, I'm gonna do my beef tips first and then I'll do her shrimp. I don't care for shrimp, I can eat it, but I don't care much for it. I can take it or leave it, I guess you could say. So we're gonna go ahead and we're gonna go let this start getting warmed back up. I got the water over here ready to, getting ready to boil for our noodles. Which I'll do the noodles before I do my beef tips. But anyway, let's get on to making our sauce while this is cooking. Now I got my recipe here. What we're gonna use for our sauce. Also you can use water chestnuts in here. But what I wanna do is I'm gonna use, I got a three quarter, what is this? A quarter cup of soy sauce. Ah, it's a little over, like I say, normally if I'm just cooking, I just estimate it. But to give you an idea, now this says I've got on my recipe here three cloves of garlic, but those are big cloves. I had a small bulb, which would equal to about three big cloves. So we're gonna put those, the garlic in there. Now, you want it minced, you can buy it already minced up if you want. I've got some here, but I wanna head made my own since I like fresh, but this is good to have on hand. You know, if you run out or whatever. So you can use that, and you can also use for your onion, you can also use these, those are good. I might as well put some of them in there, just give it a little more. Okay, so now, okay, now it calls for about a half a cup of chicken broth. So I'm gonna put a half a cup of chicken broth in there, and I'm going to add about a half, about a half a teaspoon of that in there. Remember guys, to your liking, to your taste. You don't have to add the brown sugar, but the brown sugar takes, and whatever it got here. Three tablespoons, there's a tablespoon. You can, you know, I don't do a lot, there's about one and a half. So I'm gonna go with about two. I'm gonna whisk this up, but now I need one tablespoon of cornstarch, so I've got up here. This will thicken it up. It's almost like a roux. I use a heaping. Again, this is just an idea to get you started. It doesn't have to be perfect. That sounded funny. I'm gonna whisk this up, and then I'm gonna stir our vegetables. This stuff here is what makes, you can use flour too, instead of this if you want. Usually I will sift it, but I forgot to get my sifter out. So if you see some little white, little tiny chunks in there, it's okay. They'll go away. Just keep whisking it. So now let me get this stirred up, and then I'll put you, bring you back over, we'll pour this on top of here in just a few minutes. Now, there's still a little bit of broth down here at the bottom too, a little bit of that gravy. If you wanna thicken it up, add some more of your cornstarch or flour. So when I, now see all the cornstarch has dissolved, those white things there, that is the garlic. So we're just gonna add this in here. I'm gonna give it a quick stir. And what I'm gonna do is I'm gonna let this cook. I'm gonna let it reduce to about half, maybe a little more, or some people call it letting it thicken up, pretty much the same thing, kind of. Okay, so that's what we're gonna do there. Then we're gonna cook our noodles and our beef tips and shrimp. But if you just want this, this is pretty much done now. All you gotta do is let it thicken up. Excuse me. And there's your, look at the colors in that. You see the reds, the yellows, the greens. Look at that. It's awesome. I wish we could have got the baby corn, but they didn't have any. The whole damn store didn't have any. Okay, let's let that thicken up. Okay, so as you can see how thick it got, that gravy. And that's what it turns into a gravy. And that's about what I wanted. We'll thicken up as it sets too. I always like stuff to rest a few minutes. So I got a big bowl over here. I'm gonna put this into and then we'll put our noodles in. Okay guys, I did more shout out. That's gonna give it flavor. It's fine. I'm just gonna add a little bit of this. About a tablespoon, okay? Then I'm gonna add about, oh, chicken bouillon. Now we're just gonna put this in here and you only stir fry this for about three minutes. So just get all that stuff in there out of there. If you want, now's the time you can add a little bit of water, maybe a quarter cup, eighth of a cup or whatever. Put that in there, cook this about three minutes. What I done, well, no, not three minutes. You can go about 30 seconds, which has already been longer than that. It's 30 seconds on this. What I meant to say was once you bring these to a boil, boil them for three minutes and go ahead and strain them and run them under cold water for a couple of minutes because you want them to get, to stop the cooking process. So there's that. So these are about done. Now I'm gonna get my beef tips and throw in here as soon as I put these in a pot. So hang tight guys. Okay, so what I done was I just added about a quarter cup of water and about two tablespoons of that just to get the stuff off the bottom. Now we're gonna throw our meat in. What I done with my meat was I mixed up about a tablespoon of your flour or cornstarch. And I'm just gonna brown this up real nice. Let it cook for a couple of minutes. And then I'll put the shrimp in. Then we'll be ready to plate it up. So it's already starting to brown up nice. I'm on about a medium-high heat now because I got the meat in there. So is that gravy it's forming? Awesome. Okay, I'll be right back with you. Okay, now all I did was put about a quarter cup of chicken broth in there which you can use when I use the water a little bit ago. You can use chicken broth. So we're gonna go ahead and put her shrimp in there. This is just frozen shrimp. I'm gonna turn the heat up kind of high on this. I'm on about an eight or a nine over here. So we're just gonna cook these up until they turn red. Now we're gonna plate this stuff up. So I'll kick you back on. Sorry about the fan. I forgot to turn it off. It's right above the mic. So anyway, oh, by the way, the beef, it wasn't beef tip. I actually got beef stir-fry which is just like shredding kind of strip like that. So fantastic. I did add a little bit of black pepper in there too. So okay guys, this is, we've gotta plate it up. Like I said, if you're just doing the vegetables you don't have to add the meat, the shrimp or the noodles. It's just, we like a lot of stuff. But monkey already had one of the snow peas and said it was delicious. But this is what they look like. And there's her shrimp there. Like I said, it was just frozen shrimp. So it's pretty cooked. I just like to make sure something like that is done well. So I'm gonna get you put up here and let monkey give this a try. A little bit of everything in there. We get to have some mushroom. This is the first time we had that. We got to have mushroom in the stir-fry because her mom can't have it. She's definitely ill or allergic to mushrooms. So like when we have mushrooms, I have to cook them in a different pan and use a different spoon to stir and stuff like that. So I have to be real careful. So when it comes to stir-fry, I'm not taking that chance. I don't wanna make her mom sick. So, all right. I think don't, I can't take her anywhere. Very good. What do you think? Very good. Oh yeah. What's your favorite so far? That's really hard. They've all been good. I'm sure I'm gonna make something where we're all gonna go. What the hell is that? Because it happens, it's gonna happen. Everything can't be perfect. Like I cooked her sausages on the grill one time and ended up with plating up charcoal. So what'd we do? Order a pizza or something, didn't we? Yeah. Because it was like all we had, you know? That's all I said, pizza night. It happens. It was on the gas grill and I wasn't used to her grill and it was really hot. And even when you had them clear on low, it took me a year to get used to that grill. But yeah, I came in for a minute to get something. Went out, smoke rolling, raised the flames, so. I would say. She said pizza night. This one might beat the best. You think so? And then the other one that we really liked was the second best. Okay. So sorry I missed the past two Wednesdays guys, but my back was hurting real bad and for two weeks, straight. I couldn't early move. No. I did a lot of videos sitting down here. Cause I was like, man, I can't. Yeah, he seems to be feeling better, but he still can't lift a lot. No. But so anyway, so I thought I'd do this. Her mom's better. Yes. They're, she's out of ICU. She's in the regular room, but either tonight or tomorrow, they're gonna go ahead and move her over to the rest home. No, we're not putting her in the rest home guys. That's just where they're gonna do the rehab, they call it, you know, do her physical therapy and stuff, get her legs working good. And then she'll come back home. Cause we'll never put her, if we don't have to, we're not ever gonna do that. So, but so yeah. So after that, she'll probably be in there what a week or two maybe, depending on how well she does. And to end the rehab and then she'll get to come home. So she's, she's pretty excited. So. Yeah. She's very happy. Yeah. It'll be in the same place she was before over by the hospital. So she's not really going anywhere. No. She's just kind of like across the street really. Yeah. So, well no, she was there with your dad. Yeah. At the rehab police. Right. So she's been there before. Yeah, she liked it. And so anyway, that's the update on her. Yep. And I don't let being said monkey have anything you want. No, I just want to eat very, very good. It won't take me an hour to edit this cause I got so many shots. I got to take out every time I turn the camera on something, making something going off a phone ring and a phone ding and ding and ding ding ding and Bruno growling on what he does. Hello everyone, Chef. Everyone, Chef Shebaer. God damn it. Hey everyone, Chef Shebaer here. Welcome to Walkman. That's a fun door. I was sitting on the sofa just looking at the ground. I told her cause I always carry a camera. Always. If we ever break down, first thing I'm going to do is turn the camera on. We'll have all kinds of people in the past to give us help. Shebaer, I meant to be a legend. Gone for now. Thanks for watching guys. Again, disclaimer, I'm not a real chef. I just like to cook and have fun. Yeah. Yep. You're having fun. Yep. And we'll see you in the next one. Bye bye guys and take care. I'm like a chef for now. Bye.