Same chopping board for raw meat and veg? Didn't look cleaned or changed

What a charming man he is! I can't wait to try this recipe - it looks so delicious. Healthy too, which is a great bonus.

Seems delicious. God Bless

Master at work 😊. Ken did you de-vein the prawns? 🏴󠁧󠁢󠁥󠁮󠁧󠁿

I loved that! Reminds me of the 80s.

hate coriander with a passion. The rest is terrific. Have written down the recipe. Thank you.

I have been following a few of your KZbin recipes with great success. Thank you very much

Ken I have two of your cookbooks.You were my first teacher of Chinese food.I still use some of those recipes.Thank you

How many oyster sauce bottles do you go through?? Lol looks delicious though.

Lovely voice. You have a very calming effect on me ❤

Thoroughly enjoyable. Thank You.

Enjoyed it. Thank You.

Second time watching you. Very enjoyable. Thank You.

First time watching you. Very enjoyable. Thank You.

What a nice and humble chef 🥡

Sorry but I'm no chef nor am i chinese , but that Fried rice is , terrible , looks like stodge , The egg gets scarmbbled cooked first and set aside, Far to much rice in the Wok , Fried rice as individual grains, also add some dark and light soy, to the cold rice before frying, green onions raw for garnish peas in instead. Sorry mine looks far better than this !

WOW the man still has it, once a great cook always a great cook, I bought a Ken wok 20 years ago and it is still the best wok I have ever own. Great bit of tutoring.

A GREAT RECIPE HOWEVER FOR ME FAT HAS FLAVOR AND I ALWAYS HAVE SOME ON MY BEEF.

IT'S SO GOOD NOW THAT WE CAN COMMENT ON GREAT COOKING LIKE THIS!! BEING EURASIAN MY DAD IS FROM CHINA AND MY GRANDMOM IS FROM LANCASHIRE BUT MY MOM WAS BORN IN JAMAICA, MY DAD ALWAYS USED PREMIUM LEE KUM KEE OYSTER SAUCE BUT MOST CHEFS NOW USE PANDA??!!

I HAVE WATCHED YOU FOR DECADES BUT YOU SEEMED TO DISAPPEAR, GLAD YOU'RE BACK!! ODDLY I THOUGHT I SAW YOU IN THAT ICONIC BOND FILM SKYFALL IN THAT CASINO SCENE??!!

Don't waste your time you'll never have your wok hot enough in a traditional kitchen to get the restaurant style smoke flavour.

I am 74 years old it was you that got me started on chinese cooking when you started your tv series and i'm still cooking to this day.

Ken Hom top chef

Thank you for your amazing messsges ken ive watched you all my life and love everything youve made you explain everything so simply the food is always beautiful thank you. Lee salford

Go Smash an egg..AS we do in England..I make a fried Egg in a non Stick pan with oil and baste the top of the Egg with the oil.then I season IT with Special Salt and pepper from Gefro..my Rice I cook in my Steba Rice cooker and add Sau piquet Mixed Classic fish salad to the Rice..avgreen salad to this and you have a Russelled Up meal in minutes..

Much respect to you. Good old fashion proper cantonese style cooking that my nanny used to cook. If you were living in the UK, you would be given a 'Sir' title.

Just loved it. And wonderful tips & tricks from a Master Chef👍

This is pretty much the way I make my stir fries, but I have found that instead of using chop sticks to stir the food, I use a flat/round wooden paddle. It turns to food over better. 😊

Love Ken Hom, been around for years and is always basic and authentic, he is a beautiful soul

Looks lovely quick and easy I'm going to try this thank you for this recipe

You are an Excellent teacher.

It is an excellent video to watch and learn as well.

Looks great. What can I substitute for the onions?

Thank you Gita from Canada

Ken you're the best.❤

Wok on an induction stove?

That's terrible food.

I LOVE your video. You are a master chef and an amazing teacher. Thank you for sharing your art!

Beef will be too firm if not tenderised beforehand.

Love this, my cleaver has arrived and I am ready ready to go. I see the ingredients are listed, but not the quantities? Tonight’s stir fry will be using guesstimates! 😂 Thank you for making it simple enough for me to try

No quantities, especially for marinade?

A little story and a question. Story goes like this: a chef once told me that, when he was still in training to become a chef, his boss always some onions, frying in the kitchen. So the aroma would spread out into the restaurant: "It'll make the people more hungry!" (Btw: that is the reason, you'll find a bakery at the entrance of many supermarkets (at least here in Germany): the smell of fresh bread will make people more hungry.) Now comes my question to the master: I've recognized that sometimes, when onions are stir fried (without the steaming, showed here) and only roughly chopped, the edges where of a brownish colour that wasn't the result of burning them. I experimented. And now I'm marinating my cut onions in light soy sauce. It also takes away a bit of the harsh taste of fresh onions and comes out the way I saw it. Does anyone else use this technique, too?

Ken. What oil do you use. Thanks. Aussie Bob

Great to see you. Delicious. Aussie Bob 😋

So great to see that you are making cooking videos, Ken. I used to follow you back in the day in San Francisco and learned so much about Chinese cooking from you. You were my original inspiration for preparing this great cuisine.

Thank you ❤❤❤

I have ken Hom wok for years. I heat it till smoking, then put in chicken which sizzles for about second, but then stews. I keep flame on high, what am i doing wrong, please? Puts me off stir frying

I like crams

Is very good teckmek to us tank you

I like shaomen brin good memores went a was a child today I am 66 years old , the restauran my me Chichen chapmen . I will make wit prawns to tank you.