Ken Hom's chicken stir fry | Ken Hom recipe

[@juliesavva2999]

I am so happy to see you are back cooking for us, I must say when I saw you here a big smile came on my face and took me back to those days watching you on the TV. Welcome back, sir.

[@francesjones9644]

Exactly! Well said Julie, welcome back Ken.

[@KenHomWoks]

Thank you and I am so happy you wrote to me!

[@hoovergrant]

So happy to see you back Ken!

[@hoovergrant]

Ken you taught me to use oyster sauce back in the 80’s and here in 2024 I always have a bottle of it in my fridge. I use it in so many recipes that are not Asian too! Thank you sir.

[@janalundy1427]

How delightful to see you back.I’m going to have to pull out my wok and enjoy this very inviting and beautiful dish.Thank you.

[@KenHomWoks]

I especially want to thank everyone for sharing their positive comments, it made my Chinese New Year. Wishing everyone Happy Woking and Good Health!!!

[@eamonhanka]

You mean Lunar New Year :)

[@icemasterqueen1]

We just call it Happy New Year like Ken in our home. We are Chinese , so it is the commonly used words in our culture. @@eamonhanka

[@marionhill769]

❤much respect Mr Hom…. have been watching you for quite a while now, and am cooking your stir fry and rice dishes with my grand daughter…your books have many sticky notes … may good health be with you … Marion (Australia)

[@alisterstewart4783]

Ive loved watching you cook and I really loved the culinary trip through China you did, any plans to do any more culinary adventures with Ching?

[@juliefall2892]

I'm so glad I found this channel . I'm allergic to corn flour , what flour would be better as a replacement potato flour or rice flour or wheat flour please ?

[@patking264]

Such a lovely man. I was lucky enough to interview him once for a magazine and he cooked lunch for me and a photographer. He was so generous with his time and, of course, the meal was delicious. Great to see you again, Ken ❤

[@TheKingOfBeans]

What a guy!

[@alanburchett3903]

RCp

[@fongtimmchee2445]

Where is the recipe?

[@jeanineskitchen2607]

I am completely enchanted by him. he is so wonderful

[@watthaile2053]

​​@@fongtimmchee2445 darling, the video is the recipe. Just watch.

[@tanouliskitchen5475]

Welcome back Ken!! I am so pleased to see you live again.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@peggikensley3097]

Oooh Wecome back Ken!

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@CraigMannCraigo]

What a legend, so calming to watch.

[@shaphocane5443]

I am laughing on you

[@CraigMannCraigo]

@@shaphocane5443Prick

[@TarpeianRock]

It was Ken Hom on the BBC who started my lifelong passion for Chinese cooking in 1984, I bought his cookbook and 40 years later I still go back to his recipes now. Thank you Ken.

[@KenHomWoks]

Thank you so much for your loving message. I am very touched. Wishing you and your family much happiness and good cooking

[@joanneyoung1081]

Me too. Always and reliable for a good recipe.

[@chaddamp2894]

me too !!

[@AliciaThompson-g2e]

@@TarpeianRock I understand the sentiment.

[@dorsetdumpling5387]

Same here- Ken is the consumate teacher who shaped my love of cooking along with Keith Floyd, the Roux brothers, Gary Rhodes, Delia, Graham Kerr, and Robert Carrier! I remember Ken’s early shows so well, when he would acknowledge that we’d be hard pressed to get hold of rice wine, so use dry sherry instead!

[@sugarglumpkins]

OMG Ken Hom!! In 1984, I purchased (and still have) your ‘Ken Hom's Chinese Cookery’ book. Ken Hom means Nom Nom Nom!

[@KenHomWoks]

Thank you!

[@Jannetto28]

Me to 😊

[@sugarglumpkins]

@@Jannetto28 👍

[@naomilim2378]

i have that book too!

[@yvonnereyes9954]

Greetings Chef! I have the East Meets West Cuisine and Fragrant Harbor Taste

[@aapezel]

Watching Ken Hom cook is so incredibly relaxing 😌

[@KenHomWoks]

Thanks for writing & keep your wok hot!

[@randywatts6969]

Somewhat like Jacques Pepin😊

[@ianmiller865]

am 54 and it was ken who i watched when i had a day of school due to being ill in the late 70s early 80s which i watched in the afternoon on bbc that got me into cooking, cant love the man enough, cheers ken.

[@KenHomWoks]

Thank you & happy woking!

[@RealHatsHaveBrims]

Exactly the same here. My sister saw me watching Ken and bought me a Wok for my birthday - first steps are precious.

[@julie223783]

Bless you Ken ... My first introduction many years ago was your cookery programmes . I can cook Chinese duck like a pro . Never rubbery or greasy x Your Tesco's inspired range of Chinese food was really good 👍🏻

[@TheKingOfBeans]

This man has been doing this for so long, I’ve seen him on tv all my life and owned a couple of his hot woks, a true master 😊

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@Urgoyle]

Ken got me started with stir frys back the eighties, he must be 120 years old, respect.

[@pitanuu]

Thank you, Ken, for your comprehensive, ye simple explanation for the masses. This recipe looks easy and simple to execute. Kudos to you sir. I'm from Australia.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@haniffmohamoodally]

It brought a smile to my face when i saw back Ken.Wish you good health and longevity. 😊

[@mariefinnerty7401]

Ken, a fan since 1980, please cook pork and pineapple stir fry please 🙏

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@MrBillRizer]

Ken Hom was the biggest influence on my cooking throughout my life when I first saw him show how to season a wok as a teen. I rushed out and bought one and never looked back. I'm 47 now!! His 2001 BBC book Chinese Cookery is pure genius, every sing dish is perfect if followed correctly (and I've tried many...). Thank you Ken, you're a total legend and gentleman.

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@jeffdrew625]

A delightful surprise to see this! Back in the ‘80s my mother gifted me a wok, cleaver and Ken’s cook books! I was frequently glued to PBS watching techniques & recipes. Now, I’m 72+ and still have the wok, cleaver and books! Thank you Ken Hom for a lifetime of coaching! Subscribed! 🙏

[@sharonshipley474]

Smart mom

[@mariacasanovas1453]

Traductor espanyol

[@mariacasanovas1453]

En català

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@Jagga-h7x]

A new Gentleman, I took to his liking immediately , he is so calm , fine and easy going without any stress. I wish him good health too as I will learn from his simple dishes . Though I have just started cooking after my Mother passed away peacefully at the of 87. She was a great cook whom she taught so many without being judge mental, it seems Ken has similar traits . I wish to learn more from him . Juggy

[@KenHomWoks]

Thank you & happy woking! I am honoured to be compared to your mum!!

[@mickjones5763]

i've been using your cook book for over 40 years. so pleased to see you're still around.

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@davidhaughan]

It was by watching the BBC Ken Hom Chinese cooking programs in the 1980's that started me on my journey of learning to cook Chinese food, from buying his first book based on the series and my two Ken Hom Chinese Wok's. It is now some forty years later and I still love cooking Chinese meals and have a large number of collected recipes, mostly authentic and now have 5 Wok's and a number of his books. I am age 70 now and probably cook more Chinese meals than English one's.

[@KenHomWoks]

Thank you! Wishing you continued good health & happy cooking!

[@davidhaughan]

Thank you Sir, right now I am enjoying some fresh steamed dumplings from your recipe for lunch.@@KenHomWoks

[@nickgreenwood2854]

I had Ken's first cookbook when he was a very much younger man. Mind you, so was I. It has been with me from living in England to Turkey, and on the 18th of March 2024, it is coming with me to Flores Indonesia. It's old, held together by sellotape, but holds many memories of fabulous dinner parties and meals in general. The man, like his first book, is a legend.

[@subydesilva2431]

Thanks you chef you are awesome.

[@barrettwilliams9313]

😅​@@subydesilva2431l90xIV4TBuk2BqKc9QMOpg

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@Whatzzzz999]

Just the best - from the master! 'Sear don't stew'. That alone is a lesson for a stir fry lifetime.

[@KenHomWoks]

Thank you & happy woking!

[@fussyrenovator7551]

I bought your Ken Hom wok when it first came out in Australia. I’m now 67. Seeing you again in this video it occurred to me that you have been one of the most influential people on my cooking. I’m still using the wok and remember fondly buying it each time I pull it out of the cupboard. I even remember the cardboard box it came in with a photo of you on it. ❤

[@KenHomWoks]

Thanks for writing & keep your wok hot!

[@jrwardle1]

I bought one of your cookbooks about 35 years ago and have used it many times. It remains one of the only cookbooks that have remained in my collection. The techniques have become part of my cooking style. Thank you !

[@KenHomWoks]

Thank you! It is I who should thank you!

[@sudhakhristmukti1930]

So calm,thorough,simple and slow & easy...wonderful way you talk & teach!

[@KenHomWoks]

Thank you!

[@irenecase7786]

How wonderful to see you back......brilliant.

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@JohnPhilbin-u1b]

I used to watch you in the 90s with my dad every and any time you were on the t.v Ken.. good memories made together ❤

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@AliciaThompson-g2e]

I was so happy to find Chef Hom again. We love his book. He a very played back chef. And he cooks in my budget!!

[@KenHomWoks]

Thank you very much for writing & wishing you a good stir-fry!

[@Mp5Sista]

So wonderful to see you back Ken. I used to watch your cooking show about 40 years ago! You taught me the importance of seasoning the wok. My very first wok was a Ken Hom’s wok! ❤ Thank you so much for sharing your knowledge. 🙏🏼

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@shumengli3734]

It’s amazing how he cooked so swiftly while giving such paced detailed explanation. He made every step so clear, making me realize that I don’t quite understand the simple dishes we cook everyday. Wonderful

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@pjs9346]

I was a student of Chef Hom in the early 1980's. His knowledge was endless. A very kind, gentle and patient man. His influence has been profound in my culinary career. Still have and use the wok he presented to me.

[@Sardarji-bq6oj]

Good to see you again Sir, remember you from the 80’s 🙏🏽

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@kevwalton272]

ken hom, for those that can remember was the start of british chinese cooking on tv. brilliant to see him back!

[@KenHomWoks]

Love being back in the kitchen sharing good food!

[@davidmiles-hanschell]

Ken Hom is an institution of cordon bleu cuisine in his own right, and a great teacher; I'll never take the core out of a sweet paper the same way ever again.

[@dggratton]

you mean pepper.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@Nob-c3j]

As a Canadian Expat living in Australia, love your videos, especially your guidance and humor to Asian Cooking. If we didn't have all these great tutorials from different nationalities, it would be a pretty boring world. Grats Ken :)

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@sensumcommunem]

It is always a joy to see a master at work.

[@KenHomWoks]

Thank you!

[@pauladamson7750]

Just subscribed. Great to see Ken Hom still going strong. I look forward to try his recipes. New series needed on UK Television!

[@KenHomWoks]

Thank you! Write to BBC!

[@Mattherat15]

Ken Hom legend.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@tomlfc56]

The Maestro is back! I used to go Chinatown in Liverpool after watching your TV shows in the early 80’s and search out the dishes you prepared. I’ve never missed a series since. What a pleasant surprise to find this channel!

[@KenHomWoks]

Thank you for your kind comments!

[@ellekewilms6891]

It's exciting to see Ken Hom back! Great to have him explain in detail the how's and why's, I have to remember to keep the wok hot hot, or like he says "you're in big trouble". I'll be cooking this yummy stir fry tomorrow 😋and I'll be on the look-out for a cleaver, for sure.

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@JAYGMART]

Still have your cookbook from 1970s. Well used it has been. 👍👍👍

[@KenHomWoks]

Thank you!

[@CK-wn1ik]

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.

[@KenHomWoks]

You are too kind! Thanks for writing & happy stir-frying!

[@patbarbour808]

Love watching Ken cooking, been watching him for years 😊, saw him doing a demo in Dublin many years ago, he was just great. Got my wok which I still have today.😍

[@KenHomWoks]

I love Dublin! Thank you!

[@gileshorton8282]

Great to see you back Ken. Bless you. X

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@mgl63823]

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.

[@KenHomWoks]

Thank you for writing! Remember to keep your wok hot!

[@lornawilliams-astley2716]

Always loved Ken's cooking. His mannerism and cooking skills are magnificent.

[@KenHomWoks]

Thank you!

[@stephenhumphreys6797]

Ken makes it look so easy. That’s why he’s still the best. I will definitely be trying this recipe.

[@KenHomWoks]

Thank you for your kind comment

[@josephalvaro5244]

I've been making my version of a chicken stir fry for years but just realized I had a lot to learn.Thank you Ken and I can't wait to try it again with what I just learned.

[@KenHomWoks]

Thank you & happy woking!

[@desiangrezifoodie]

You're a legend sir, great to see you again :-)

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@Sarah-Gee]

So lovely to see you Chef!

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@natxosailor]

I found this channel today by chance. In contrast with all those histrionic chefs in youtube, you transmit a sense of confidence, calmness, mastership on what you are doing… it is a pleasure to follow your clear and precise indications. I will subscribe to your channel looking for more. Thank you!

[@KenHomWoks]

Thanks for writing & keep your wok hot!

[@karendooks6244]

I have Ken Holms cook book bought in the early 80's, it is now soy sauce and grease stained, especially on my favourite recipes, like Peking Braised Lamb, Pork with spring onions, and five spice spare ribs. Lovely

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@janewright1247]

I have a cookery book from 30+ years ago so good to see you on here Ken , I make perfect rice thanks to you . ❤

[@KenHomWoks]

Thank you!

[@ShyamAndBillie]

What a nice and humble chef 🥡

[@KenHomWoks]

Thank you for writing! Remember to keep your wok hot!

[@jackgoldman1]

I bow to the master chef. Thank you for sharing. Excellent.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@barbarab4632]

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.

[@KenHomWoks]

Thank you for writing & keep your wok hot!

[@stevewroe1599]

You have always been my food hero and the main reason I started cooking. Amazing to see you cooking again chef Hom, all the very best.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@rodgerslape]

Wonderful to see Ken Hom back on the stove. The Zen master of cooking. I am also delighted to see him wearing the Prostate Cancer Charity little man.

[@georgeclarke1183]

brilliant wok technician followed Ken since the 80s

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@guidovietri3291]

Nice to see you back , you look great

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@dianadeller7579]

Hello Ken! What a wonderful chef and a great teacher!! There’s a calmness about you! Love it n thank you !!💕🍃🌷🥰

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@anneashley5110]

The cornflour really does make the chickenso tender. Lovely man. Greatest respect. ❤

[@KenHomWoks]

Thanks for writing, happy cooking & keep your wok hot!

[@lgparker4726]

Just love watching you cook; it doesn't matter what it is, it's all lovely.

[@KenHomWoks]

Thank you so much for writing! Wishing you happy woking!

[@redhotchilipepper197]

Love your food , I have been following your cooking shows for 40 years

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@TheBonanzaofMme.B.]

So nice to see you back! I am a fan of you. Thank you for the video.

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@seasmacfarlane6418]

I've been watching you cook for forty years, and nobody has ever come close to you for clarity of instructions, delicious recipes, and overall appeal in your manner and delivery. Thank you so much for all the wonderful food, and long may you continue❤❤❤😊😊😊

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@Fussyfarro7]

You are a good teacher 🎉

[@KenHomWoks]

Thank you!

[@simonbarton4106]

Good to see you sir.remembering enjoying watching you on tv !

[@KenHomWoks]

Thank you!

[@lucybirot5623]

Very happy to see you back, Chef! Thank you for your lessons and your wonderful personality!♥

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@russcain2082]

ken i grew up watching you cook on tv as a kid and am in my 40's now, what an impact yuve had on us all, and what a pioneer you were, and are!

[@KenHomWoks]

Thank you so much for writing! Keep your wok hot!

[@davidjma7226]

I still have Ken's recipe for Peking Duck from the 80's. Perfect!

[@KenHomWoks]

Thank you so much for writing! Keep your wok hot and your Peking Duck crispy!

[@DrGreenthumb820803]

Wow. This brings back memories. My mum and dad had a vhs video tape of "Ken Hom's chinese cookery" when I was a child!!! I am 41 now. This was in 1988!!! Glad to see you looking healthy and strong Ken!!! Still number 1!!!

[@KenHomWoks]

Thank you for your lovely comment!

[@MineshShah]

A legend! I make a similar recipe but using fermented black soya beans, but without the oysters sauce! Thank you Ken for introducing us Brits to Chinese food...

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@MineshShah]

@@KenHomWoks thanks Ken! But on some occasions (as per your advice), I do take it off the heat!

[@tee39]

Thank you thank you thank you Ken ! I just tried it following your steps it is delicious!🎉

[@KenHomWoks]

Thank you so much for writing! Keep your wok hot

[@franciscojaviermartinezher206]

Sincerely, I like a lot the way you presenting and conducting your programs and the recipes of course. Thank you so much.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@deeangel3221]

I love how mr ken explains everything he's doing and how to use/not to use utensils for anyone learning to become a shef ext. Very calming to lisren to mr ken. Thank you

[@KenHomWoks]

Thank you for writing! Continue stir-frying in good health!

[@gtap295]

Lovely demonstration, easy to follow - thank you

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@hothe65]

I have two copies of his Chinese cooking book from the 80s. Love his presenting and cooking, fantastic.

[@KenHomWoks]

Thank you!

[@kathyfriedman571]

I bought your cookbook in the 1980’s and still use it.

[@KenHomWoks]

Wishing you good health!

[@RosemaryOltarzewski]

Me 2 😊

[@bigredfred33]

The best explanation for wok cooking I’ve seen, thank you!

[@KenHomWoks]

Thank you & happy woking!

[@usaneebeilles9510]

A very clear video, showing step by step on how to. This's a sharing of the master class cookery and I'm grateful for. My admiration and I appreciate your efforts. Warm regards.

[@KenHomWoks]

A very touching sweet message. Thank you so much for writing! Wishing you happy woking!

[@davidiley529]

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.

[@KenHomWoks]

I am one year older!!! Thanks for writing & happy stir-frying!

[@jackgabone50]

It is nice to see you, I used to enjoy your show back in the early 2000s. I look forward to getting recipes and demonstrations and useful tips.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@TomasLjung-jj5dp]

Nice to see a chef showing how he prepare meal here bon apetit must say bravo bravo Bravissimo ☆☆☆☆☆☆☆

[@KenHomWoks]

Thank you for your comments and for writing! Wishing you happy wok cooking!

[@lloydr.6271]

Mother in law says this was better than I've tried before and she had enjoyed the first one so your's is now Number 1 in the house! Thank you for your time , as the super critical cook of my own cooking even I enjoyed it and I am rarely satisfied with my culinary attempts. Cheers from Wales.

[@KenHomWoks]

Thank you so much for writing from Wales......a place I love! Keep your wok hot

[@thurstonhowell3569]

It's due to this fella that inspired me to cook.

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@SG-kd8ek]

Thanking you so very much for your patience and thorough explanation throughout your videos!!👏🏻👏🏻👏🏻 So, easy to follow your instructions.... perhaps to even cook ALONG with you!!👍🏻 LOL...❤

[@KenHomWoks]

Thank you for writing and keep your wok hot!

[@wrkbrkessen-nt2ok]

"it gets out the tension for the day, and you don't need a garlic press" classic, quote of the day! haha 😄👍

[@KenHomWoks]

Many thanks!! Keep your wok hot!

[@victorcarmelo8606]

Simply the best. I still cook rice the way you showed us back in the 1980’s, and it’s always perfect, thank you, lovely to see you again.

[@KenHomWoks]

Thank you!

[@erlindapickman7125]

Got his cooking book , one of my favourite for a long time. ❤❤

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@nonozebra4196]

What a master chef, honestly never heard of him before but would love to see more videos from him, thanks

[@KenHomWoks]

Happy cooking & keep your wok hot!

[@khodayehrangekaman315]

Indeed you are a great Master , the way you talk & teach is so presize there is no away can do something else ❤ . It is for real when you cook & talk at same time , it is like a surgent who he explaing & doing an open hearth surgery . Dear Master Chef you are a Unique chef in away that as you cook also analyze every single Items how you test it is cook or not. You are Amazing & do thank you sharing your knowledge & experience .👌🙏🙌🫵🫶🫶 lovely

[@KenHomWoks]

Thank you!

[@budgieboy52]

I'm also old enough to remember you when you started in the 80's. Nice to see you are still here cooking abd passing on your skills ❤

[@KenHomWoks]

Thank you for writing! Keep your wok hot!

[@missmerrily4830]

I've taken Ken's advice on my Chinese cooking attempts for years and years, on TV and through his books. I know I can always depend on his recipes and technique for something really tasty and well cooked. But I do remember many years ago one occasion when he was not quite so Zen about his wok. It was on a British TV program, (can't remember which one at this distance - I think he was a guest chef). And the wok spattered a bit and a bit of a flame developed. Super cool, Ken carried on cooking but the flame grew higher and higher until the penny dropped for everyone in the studio, including Ken, and a fire extinguisher was brought and the fire extinguished. But of course, super cool Ken was fine and saw us through to the end of the recipe!

[@KenHomWoks]

Thanks sharing that with us and for writing. Keep your wok hot!

[@gmbrereton]

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

[@KenHomWoks]

Thanks for writing & happy stir-frying!

[@tatyanakapelush6510]

Thank you very much, sir! The best cooking video ever.

[@KenHomWoks]

Thanks for writing. Keep your wok hot!

[@chrisbeck7193]

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.

[@KenHomWoks]

Thank you & happy woking!

[@brianeastman9074]

Great demonstration,unrushed and clear,please please please more of the same 🤞

[@KenHomWoks]

Very sweet of you! Thanks for writing. Keep your wok hot!

[@jeffreybiggins8708]

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

[@KenHomWoks]

Thank you for writing! Remember to keep your wok hot!

[@engineerncook6138]

Been following Ken since Berkeley in the late 1970's.

[@KenHomWoks]

Thanks for writing, happy cooking & keep your wok hot!

[@etcetcfreaak]

I love the way Ken demonstrates. I just made this for the family and they loved it. I also enjoyed the cooking experience

[@KenHomWoks]

Thank you so much. Stir-fry in good health!