Creating aroma in stir-frying broccoli. Stir-fry secrets for better flavor.

[@shelleylee8774]

What a great discovery! I have had something similar happen to me learning to cook with my new wok since it has a much larger area that comes in contact with the heat source. I was cooking a stir fry the other night with a variety of veggies and my onions and yellow squash began to brown really quickly before I added other ingredients and some more oil. The flavor was wonderful. I was afraid I had "burned" it, but it was quite the opposite. The charring and caramelization you speak of adds a depth of flavor along with a wonderful aroma!

[@wokwithtak]

I really like my Cuisinart stainless steel wok, particularly the lightness in comparison to other woks. My wife told me that I am must getting old, and I should go back to my cast iron wok to get some muscle strength back. I am now getting use to the light weight, and it will be difficult to go back to something that I could hardly move it. Another thing that surprises me is the heat capacity of the aluminum clad bottom surface. It seems to hold heat better than the carbon steel wok, and it heats up quite fast as well. I think you are achieving wok hei with the caramelization and charring!

[@shelleylee8774]

@@wokwithtak Yay! Wok hei! That is very exciting!

[@karenbrower9952]

Installed a super fan to drive the neighbors crazy you mean!

[@Brav0w]

I'm pleased to hear you find this discovery. When I was a child my mother would fry up broccoli and the frying pan and it's like a delicious caramelized flavor of the florets and I'll never forget that flavor it's so nostalgic. Thank you very much for this wonderful video.

[@arod1784]

I just tried the Broccoli cooking technique you suggested. The texture came out amazing!

[@jacobejameson]

Hello Tak! I love your videos! I bought a thin cast iron wok by your recommendation and I love it! Also, I found a very nice carbon steel wok at a thrift store for only $3.00 so I had to get it! It turned out to be my favorite wok! Thank you for your passion and what you share. It really helps people! For most westerners wok cooking is very mysterious! I would love to see a video which is a tour of your friend Carl’s new kitchen! I would really like to see what the “next level” of a wok kitchen looks like!!

[@AlexandreMorrissette]

helpful

[@lindamoore2521]

What oil are you using when you are putting oil on broccoli

[@sentimintal]

I adore these broccoli videos!! Thank you so much- will be trying this recipe tomorrow. :)

[@wokwithtak]

Hope you enjoy! I love broccoli more with my improve cooking technique.

[@rudrabarathan2737]

Great information. Many Thanks.

[@D.H.CE_FL]

Tak at beginning of video: "I didn't love broccoli." Me: "ouch, me and Tak couldn't be friends" Tak at end of video: "now I cook broccoli 3-4 times per week" Me: "Yea, me and Tak could be best friends". Haha thanks, as always, for another great video!

[@wokwithtak]

I changed my mind about broccoli as indicated in the video. When I cooked the broccoli with slight difference, broccoli has new appeals to me! I am glad that we are on the same page! Thank you for your comments.

[@D.H.CE_FL]

@@wokwithtak, I saw the end where you said you had a new appreciation for broccoli! That, carrots, and cabbage are probably my biggest go-to veggies right now.

[@jpal9992]

Can one stir fry canned vegetables?

[@jamesellsworth9673]

I have wanted to make more flavorful broccoli.

[@AndresGarcia-yo5qt]

My fried rice sticks to cast iron wok. Maybe its because rice absorbs oil or wok its too hot , maybe wok needs reseason. In low heat not that much. I add a little butter and it wont stick.

[@wokwithtak]

Generally, I find that the main problem is the rice is too moist. I would recommend to spot season the wok using my spot seasoning method if you have not done that already. Let me know how things turn out.