Best Chinese Stir Fry Sauce Recipe | SAM THE COOKING GUY

[@fordrocks101]

Sauce: 1/4 cup soya 1/4 cup chicken broth 1 garlic clove minced 1-2 tbsp of fresh minced ginger 1 tsp seasame seed oil 2 tbsp rice vinegar 2 tbsp sugar 1 tbsp chili sauce 1 tbsp corn starch.

[@sawyerbutt5537]

Thank you.... he talks way too much

[@mascarponezitrone]

Thanks

[@awwwyeaboyeeee]

Thank god

[@poisonivy5908]

Thanks!!!

[@thailandajarn]

Oh, thank you. 10 seconds was too much. So happy your comment was shown first.

[@TheFlyer1984]

It’s great that you take the time to cut up the ingredients. Most of us are learning so much from KZbin cooking video’s. Thank you.

[@samthecookingguy]

I aim to please 🤓

[@samthecookingguy]

I aim to please 🤓

[@jazminevandamme9040]

everyone definitely needs to try this! i prepped everything for my stir fry tonight and made this sauce & it is VERY GOOD. for those of you(like me) that are afraid to use two tbsp of the rice vinegar.. DO NOT WORRY. seriously i thought it would be overpowering but it isn’t at all. all the flavors work great together!! thank you sam! will definitely be using this from now on🙂

[@kingsosa6493]

Whats up with all thede weird negative comments..i love his approach to cooking..its refreshing and helps people new to their kitchen takle really great recipes

[@bp-pr4xl]

So happy I came across this guy... love everything about him and his recipes, he is very real with a wonderful dry sense of humor

[@yoseppijoe]

I live Sam's style and fun attitude. It's his style, I think it's great. This is the non millennial overly PC version of tasty and buzzfeed. He doesn't half to kiss up, he does what he likes, cooking fantastic foods. I personally love his edgy style. Keep it up Sam.

[@volugthebeast]

I do, too! He's just acting like himself, and honestly I like that better than all these stuck-up KZbin "professionals"! I can relate to him on a personal level. He just does what works for him in his own kitchen.

[@theketchyowl2671]

Lots of projecting and sticks up their own asses in this comment section. Y'all need snickers

[@a2ndopynyn]

You do pretty much the same thing I do, with the same attitude toward doing it. I did get a couple of new good ideas for sauce ingredients. The only two things I really do different are first, that I dice everything up and then arrange it in separate piles, from tough to tender. That's the order I add it to the pan, so that everything is cooked but nothing is mushy. My faves are onions, carrots (sliced fairly thin), celery, snow peas, green beans (1" pieces), bell peppers, broccoli, water chestnuts (canned, cut big pieces in half), mung bean sprouts (fresh preferred but hard to find these days), and - sometimes - spinach. I add the sauce (which I always have called "finishing sauce") when I add the broccoli, stir it well once and throw the rest of the stuff in, then stir until thickened. The second thing I do differently is that I start with ground ginger for one minute, and then add minced garlic for another minute, in a hot pan with sesame and peanut oil, stirring constantly. Then I cook the chicken or beef in that flavored oil, trying to time it so that the protein is not overcooked by the time everything else is done. If shrimp, it will go in first for a couple of minutes and then get spidered out, and added back with the bell pepper. Since I've got fresh ginger and garlic in there already, I do use some ginger powder and granulated garlic in my sauce, along with granulated onion and a bit of coarse ground black pepper and a touch of cayenne. As you can tell, I wind up with a giant batch, but the leftovers are good the next day. After all, it's pretty much just as much work to make a little as to make a lot, especially the cleanup afterwards.

[@JZ-tg1cm]

This is the best episode I've seen! It is raw and shows that Sam is an actual, in the trenches, Chef. Hustle!!! Kudos to Sam the Chef. For real... That's from a dude that spent time as a fast order cook. Respect...

[@SirenaAmerique]

i like this type of cooking video because its real time cooking. prep time was what like 10 minutes and then the actual cooking time was 5? super easy. love it.

[@markbarnett6647]

Ha 4 years later during UK lockdown and I'm looking for a 'kitchen cupboard stir fry sauce' recipe and this comes up, we make it cook a stir fry using what we have and it's so so tasty. TY Sam, it's what makes the internet great!

[@pattybips5519]

Made this sauce with 1 teaspoon cornstarch and swerve for sugar to keep it low carb. Used on my veg and veg fried rice for husband. Delish!!

[@carocjdl]

In my next life I must have a kitchen and pantry just like this. Omg!

[@cmadoyle1111]

Wow lots of people hating out here. I just used your sauce recipe and made stir fry with chicken and shrimp and my own assortment of veggies I had on hand. Came out great. I now have healthy lunch for tomorrow. Thanks

[@lindamull5100]

“Equal parts soy sauce and poison chicken broth “ 🤣 hilarious!

[@shanecastillo9313]

look i am Here Dying with laughter When he Said That too @linda Mull

[@roymundy4122]

Lmao i was listening to this while cooking and thought it was one of his unknown brands that Steve enjoys... It wasn't until I was paying closer attention and writing it down did I know haha

[@troychakrabortyy]

am I the only one that cringed at him throwing away that ginger LOL??

[@davidw6023]

Nice to see how the production value of your work has improved.... Today's videos are so much more fun.

[@sarabethsteckerl7518]

This guys is good, idk why everyone has their panties in a bunch. The cursing? By all means avert your delicate sensibilities. Thanks for the recipe-- I like watching people cook "by feel"-- reminds me of my grandmother.

[@RedfishInc]

Sarabeth Steckerl it is just that he has all of the personality of vinyl siding, kinda hard to watch.

[@osomatsumatsuno63]

JPVegh I honestly think this guy is acting like this on purpose to get people riled up. His personality is too over the top to be real.

[@prodigalus]

yeah.. you're lind of full of yourself, too. no wonder you side with him. 👍

[@prodigalus]

speaking of 'adverting sensibilities'.. you made this about you, and defended your own inner douchebag. why? sensitivity because people say the same things about you, and you're just tired of it. "i know.. i'll take it out on some comments on KZbin." GOOD JOB. 👍

[@VoxDeiUniversity]

He's ugly, rude and boring that's why

[@brandy6814]

I cant believe the negative comments on here. This show is GREAT - I love absolutely everything about it. It's totally unique. This is a 2016 video.... I'm going to go check out the new stuff. Hopefully you didn't change too much to conform to these ridiculous comments.

[@brandy6814]

Just watched the corned beef from 2018. Ok, yes your style evolved, but I still think the old stuff was gold regardless. The charisma and skill were there even without the fancy camera angles. Weird how some people didn't get it.

[@mikerlinedor]

I feel the same way! I think he is great! I like the cockiness😋 I guess they feel intimidated

[@realerst3537]

this is so boring though. he should hire someone who knows how to edit

[@brandy6814]

Hey Ooo Go watch the new ones - the editing has evolved. I love the old style too though. To each their own. And that was his son. He did a great job. Grassroots, y'all.

[@brandy6814]

Mikerline Dor Lol true. I gravitate to cocky (or self-assured) people... always have.

[@justinodonnell5419]

listen I watch a lot of cooking channels and I actually really enjoy The chopping part I like to see the knives and the knife skills and a lot of people do

[@bionicle9336]

the thing i like most about sam the cooking guy is as imperfect as he is, all he cares about is the final product in the end lol

[@sallysal951]

Best cooking channel u guys r doing a great job love how u guys are getting down in the kitchen and funny at the same time

[@jennymontague851]

I screwed this up the first time I made it, so had to watch you again. Thank God you still had this recipe up. After just watching you, that helped. You are a pinch of this and a cup or so of that kind of cook which makes it hard for beginners. So now, I think I've got the jist of it, so I'll try again. Loved your sauce.

[@philipschmidt1801]

This has been my go to Asian stir fry sauce ever since you made this video! Everyone loves it so thank you! I do mine on my flat top, only modification I’ve made is I use Go Chu Jang instead of sriracha…. Fabulous!

[@leoncrystal1508]

is “go chu jang” kind of hot sauce, like Tabasco?

[@philipschmidt1801]

It’s a sweet and hot pepper sauce, it’s not really that hot, depending on the brand of course. Any recipe that calls for any pepper sauce, chile sauce etc…. You could use this sauce…. Some grocery stores carry it but I had to get it from Amazon the last time.

[@timjones2843]

Sam, really enjoyed your video. The sauce is awesome. The whole family loves it. Look forward to watching more of your videos and trying more of your recipes.

[@i36459]

Lol @ the comments. I found you yesterday from your most poplar video & I can't get enough. You're different. Feels like I'm in the kitchen with you.

[@FENDER510]

Love this guy! His kitchen personality is impeccable...BTW cooked the So-Cal Carne Asada today and two thumbs up by the fam

[@LadyZeab]

Hahaha🤣🤣 the same thing happened to me when I opened the chicken broth for the fist time. I was so mad wondering who opened it. Then realized when you twist open, the foil tears open. They should really change that

[@barbarabutler2195]

You are right, the foil cover breaks as u twist off the cap. I use to worry about this too until a chef at a restaurant told me about it, I wasn't scared to ask him lol

[@OutdoorsygalO]

Johnny and I watched this video this am. Now we have a hankering to make this sauce. I stir fry quite often and usually buy sauces, but man...this looks awesome! I laughed when you opened your fridge. It looks like ours! So many sauces and jars of stuff...almost more than the food that is in there. Geeesh! Thanks for sharing your stir fry sauce recipe with us. 🥰

[@SEATTLITERON2]

Thank you Sam....... You put the fun in cooking. We tried the sauce today and it was over the top good...... makes all your taste buds sit up and take notice. We are both on a low carb low fat diet and were so glad to come across your recipe.

[@eloriannagatz7186]

I love how adorably human you are! Reminds me of my old History teacher, who I had a HUGE crush on in highschool, but the video is honestly great. Hilarious and easy to keep up with! I'd wathc this any day over those ridiculously editted cooking shows.

[@matthewsherman9765]

I start most stir fry’s with a little oil and some peanuts or cashews. Let them start toasting. By the time the stir fry is done they’re nice and perfectly toasted.

[@ditackett]

Omg! That’s what I did when they first started putting those seals together. I threw away 3 boxes before I figured out they changed the way they sealed them. Lol.

[@stevendhall81]

I did that once.

[@SweetNovember000]

“Poison chicken broth” cracked me up but so true!!!

[@PrettyEyes182]

I literally trust any recipe you do I’ve made a couple of your dishes and my god are they delicious thank you keep doing what your doing your great 😁👍🏻

[@EfYewRS]

Coming across your channel on a late night, food video binge session, and honestly, loving your content. Great quality, fun to watch! looking forward to future content!

[@lisanandez]

i love watching this man. He is making it easy for everyone

[@rickolson-51]

Your son does such a great job of filming...his transitions are fun and entertaining.

[@ryandurocher487]

Just made this dish with noodles instead of rice. Oh man was it ever good! And yes, you definitely need the fresh ginger. Highly recommend! Thanks Sam

[@marcvanpoucke5560]

I have copied your stir fry sauce almost completely and I'm happy to tell you that all the members of the household did appreciate the result. It is savoury, only slightly spicy and the fresh ginger refreshes the all. I have reserved the leftover for a next trial. I'm wondering how long I can keep it in good health in the fridge?

[@craigw6763]

1 hour

[@royalsurfacerestore1959]

WOW , I have second guest myself on "THAT CLICK" with the broth so many times. I'm never sure if its been previously opened or POISONED!!!. After trial and testing, I concluded that the cap does an amazing job at cutting the seal the moment your turn it!!!!!

[@allieandbo]

You have a new fan here. Loved the vid man! I gotta try this recipe. Subscribing.

[@amirerez3557]

Looks great and you have gone a long way on your video quality. Good job, thanks for the inspiration

[@omnifay469]

A great substitute for mushrooms, although I personally love them, is using eggplant. They have a variety of mouth feels depending on how long you cook them, and they have an unusually melony sweet angle to them, and they absorb the sauces really well.

[@swbccs]

Sam, I made this recipe a couple of days ago and it was fantastic! I will use the remainder on a squid stir-fry I am making tonight. Thanks for all your great videos.

[@devbandy9004]

Killer recipe, I just cooked with chicken, peppers, bell peppers, onion, sambal oelek[for heat] , pinch of sugar and rest all are same. No more panda express dude, came out just like panda sauce. I am now addicted to your channel , no more sitcom. Thanks for upload and all your time to compose and detail videography.

[@brianwilliams7811]

Just finished making this. Waiting on my rice cooker to get done. Tastes and smells awesome!!!

[@rvrmdude]

I love your kitchen. Wish I could have that some day.

[@rhondawilliams9449]

This looks really good. I am going to try this tonight. I will let you know how it turns out. Thank you for the recipe.

[@NSell6750]

I love to bring home my fresh ginger. Peel it with a spoon. Then freeze it. Whenever you need ginger, pull from freezer and micro plane it 🤗🤗

[@d.cardenas5536]

Never made a good stir till I made this one. Keep moving forward!,

[@bllondkitttty]

Great video. Love the recipe! Your videos are making me a better more exciting cook for my family. Ignore the loser negative comments. You rule Sam. 😎

[@mattbeall749]

Very nice, thank you. Lotta work goes into this. A suggestion: you might want to seriously check out whether you want to continue heating food that's in plastic containers in microwaves. But yeah, great video & excellent info, bet the stir fry was fine.

[@jamesrowe6389]

Never bought the fresh ginger because I didn't know how to prepare it, now I do, Thanks.

[@meganthings]

I like alot of elements in your kitchen, I'm gonna get my husband to renovate our kitchen to have similarities to yours

[@awildamercado2120]

Love the t-shirt - QUINOA GET A WHAT WHAT? You're the coolest guy ever, love your channel, shine on!

[@muxux4]

Hey Sam! I cannot live this way anymore. I start watching one of your videos and then I realize I watched 3 or 4 in a row. I am a busy man, come on man! I don;t have time for this!!! Don;t get upset, it's supposed to be a compliment.

[@nolanwolf1828]

I mainly watched this to see how the sauce was made. I had to substitute siracha with red pepper flakes and ginger with ginger pouder but MAN.. it was pretty good... then I added a splash of Sake... that took it to the next dimension

[@robertlemoine3500]

Heh Sam , how about doing a regular show for old divorced batchelors .we cook for ourselves .and keep the processed food business alive ,Thankyou love the show .

[@lindsay8633]

Your my new favorite channel to watch!

[@darryl007]

Awesome recipe cooked several times keeps getting better Love your work

[@Reviveftp]

Love this, baking is exactly how u describe, and why I suck at it haha.

[@troybowman6918]

I like this guy. He's funny and he cooks by feel. He tells it like it is. I don't see him as full of himself. I used to watch him when he was on television. If your not careful you might learn something

[@ditackett]

Damn it Sam! I found ur channel like at noon today while I was browsing what people were saying about the Presl. Debates last night and I have not been able to move off ur channel since. Everytime I say ok enough I see another one I want to watch. Thanks 😊

[@tamanimaiesia5344]

I love your kitchen Sam!

[@fsunole4]

I love your enthusiasm and the recipe looks great! Will try!

[@OutdoorswithChris]

Your video’s are great! !! Don’t care what anyone else says. Keep on keeping on. Real stuff!!

[@brettdimmock6962]

Looks delicious, going to be giving this a try this weekend!

[@budlane3221]

It’s so perfect because it’s not perfect, the essence of how we all cook!

[@Realbeardedgamerdad]

So cool to go back and see how things started before I joined 6 months ago! ❤️🇺🇸👍🏻🥃

[@sosadz]

SO delicious!!!! Great stir fry! (Typing while eating )

[@kenmichener8439]

Thank you sir I truly appreciate what you're doing I plan to impress my family with your skills sorry I'll never tell them where I learned these recipes but as I said thank you very much sir your skills are impeccable hear a nice enough guy so I dig your channel bro I'll check it out

[@SuperMommy999]

You are an awesome chef/cook... Subscribed and so excited to see what is next!! :-)

[@cindywilshire8700]

This sauce is my absolute friggin favorite 🤩

[@paradisehorton3543]

I like Sam, he's real and has great recipes. It's sad people have nothing better to do than get on KZbin and criticize others. Get a life!

[@thelmaprice2244]

you took forever to give this simple little recipe, mercy

[@jaylenbrownfan2112]

Sign of the apocalypse...When half the commentators are incensed and triggered from a stir fry recipe video.

[@circleJerkin68]

My boy got the Mexican gardner. BIG TIME!

[@elizabethjackson5755]

I have only used fresh ginger a couple times, I certainly didn't know how to cut it up right! Mine was a wet mess when I was done lol

[@benquimby4029]

Love the vids Sam! If you ever wanna switch on the static cam for your prep work and do a Q&A or just BS with the camera I’d also watch those vids

[@Garth2011]

Regarding having to observe dicing the ginger, 1/2 of the joy in home made foods are preparing it. That includes how well and the direction your items are cut, diced, julienned, peeled or not and so forth. It's the art of the entire process so, Sam has the correct opinion if folks should watch him dice up the ginger. It's not a waste of time, it's the observations that count as common folks watch an experienced person get their outcome for a diced food item. It's much more important when you bake as those ingredients have to measure out precisely or the deal is off.

[@peteday9110]

I agree Sam. Everyone was a beginner at some point. Show them, teach them, and one day they will pass that on, like I do with my kids.....

[@lynnwatkins3965]

Your kitchen is beautiful, love the back splash

[@melindawestphalen6234]

Sam - I made this stir fry sauce recipe with shrimp for my identical twin daughters who are about to head off to their junior year of college - and.... they chowed it down. Empty plate club all around. I wish I could upload a pic,.......but I don't think that's possible here. Thanks Sam!

[@alexhernan87ify]

Amazing recipe

[@adrianbaghdasarian4157]

great stir fry Sam thank you

[@loveshinebright1052]

Damn you're kitchen rocks! 🤘🤘

[@romansroad2007]

Looks dam good. My wife doesn't like shrimp and pork. Crazy.. love it all.

[@pamelasherman6097]

Just subscribed ! I loathe cooking but I love my dude , so I am watching your videos to learn different dishes to cook . I know he would enjoy this recipe ! BTW your kitchen is beautiful !! 😊

[@plutoplatters]

great delivery style... nice

[@mankala8]

I made this tonight. Loved it.

[@simpleman4308]

many negative comments... I don't know why. He has a different style than some but I like it. Keeps recipes simple, I like that he measures by eyeballing and I think he's a little edgy. If I want to watch someone soft and boring i'll tune in to barefoot contessa or something. I can see him being perceived as a bit obnoxious but I like him, straight forward, no fluff but everything I see him make looks like something I want to eat

[@Kilroy-was-here]

My own personal stir fry recipe is almost exactly the same, but I'll also throw in 1-2 tbs creamy Adams peanut butter, depending on the veggie selection. When I don't use PB, I'll use Oyster sauce.

[@chunkymonkey55555]

You will probably wanna fast forward to 2:11, thats when he starts to make the sauce :)

[@dianec5382]

I think you're funny as hell without trying to be. I am so surprised by all the negative comments. I loved when you flicked that bowl lid off the cutting board with your knife! Also, I notice that almost all chefs say to save, for making stock, the parts of meats/vegetables/seafood that won't be used in the dish they're preparing, but 100% of the chefs throw the stuff in the trash.

[@user-ec1cg8js5h]

Diane C the chefs on cooking channels don't cook have the need to save trimmings to make stocks (as they dont have to worry about losing $- usually. also, many (not all) kitchens do not make stocks anymore, or they forego making stocks because of labor reasons and just buy flavor bases or pre-made stocks

[@fritzkreisler2330]

Hey Sam!!! This is a great sauce.

[@bfoureal]

I enjoyed this video food looks delicious and Sam Great down to earth presentation!!!!

[@jessekoester13]

Delicious. Think I used a little too much vinegar in the sauce. Used mushrooms, broccoli, celery, peppers, zucchini, shrimp. Put over noodles. Yum.

[@laurareyna6463]

I tried this sauce .... Yummmm!

[@aprill2864]

I dream of a kitchen like this♥️

[@Daraghfly]

Loved it, well done lads.