How to Stir Fry ANYTHING - A Master Class

[@lauried.9986]

You have a real talent for teaching. I love how you explain the "why" of everything and breaking things down in a useful way. Thanks for the great videos.

[@peterdoe2617]

I'm just introducing her to a friend and another cooking channel, here in Germany. I've learned sooo much from Pai!

[@maggiepp7997]

I have been cooking with Pai for about 5 years. Everytime I made a dish it is a hit. I am a cook, not a chef so I really appreciate her explanation as to why things are done the certain way so it helps me to understand cooking principles better! The best channel on YT

[@peterdoe2617]

@@maggiepp7997 To be able to cook is one thing. To be able to teach it is rare: some teachers at university where brilliant. But to teach it is another level.

[@skatingcanuck9837]

She actually was a teacher in her earlier youtube days before transitioning to full-time content creating. Her teaching skills combined with truly understanding her audience, listening to feedback, and her astute understanding of how to effectively use her platform to provide a unique service make her channel so incredible.

[@Jessejrt1]

One important pre-step is to have all ingredients measured, chopped, prepared (mise en place), because wok cooking goes so fast you won't have time to stop and do those things.

[@olivier2553]

True, and that is the preparation that takes really long time :) But there is no urgency, you can do it at your own pace, listening to some music, chatting wit family or friends while sitting at the kitchen table...

[@gbenoit761]

This is a GREAT point. I learned to do this years ago when I first started stir frying, and it's a must for the reason you mentioned.

[@KoflerDavid]

Many of the prepping steps can be done ahead of time and the cut veggies etc. can be stored in the fridge. When you want to cook, everything is ready. Protein can even be pre-fried. It requires some commitment to homecooking though because these ingredients will last even less long being cut up.

[@aniljoshi948]

Absolutely, and for all cooking … Yes, Mice in place, before you start🫣🤪

[@AIT700]

Depends on how much amount you cook, Actualy it takes longer if nit orepred in front of cooking, but sometimes it is on how you work and decide to start with the long cooking vegies...

[@richardhenderson6823]

I am so moved and informed by all this. At last, no sickening musich or clever techniques - just INTELLIGENT, real, true, experienced stuff. Congratulations Mme Pailin! Bravo.

[@johnatkins-qn2lk]

You took the words right out of my mouth. Clear instructions, clearly spoken, well filmed and simple. Just what you want from an instructional video. Others could learn a lot from this presentation !

[@newgabe09]

Thanks so much for having no music! Makes it so much easier to listen and enjoy :) Mind you, it never occurred to me that people need to learn to make a basic stir fry- it seems so obvious to me!! But then, I've been cooking for a long time. And there's always something new to learn. Like- putting egg with pumpkin!

[@discgolfillustrated2640]

I’m 69 and retired. Trying to eat healthier. I’ve been using wok for about two years and love cooking with it and the results I’m getting. Your video has helped simplify many aspects of wok cooking and encourage me to learn more. You’re amazing. Your presentation is the best I’ve seen and I’ll continue to follow you. Thank you so much!

[@kongJr]

Nicccccceeeee

[@PattiWinker]

THANK YOU for your simple straightforward method of teaching! I am 71 years old and anxious to learn how to stir fry properly. It’s never too old to learn, and you make it possible! 👏😁

[@phild5454]

Have you been successful - me no. Food nightmares. Jeez Louise

[@PattiWinker]

@@phild5454I’m a bit clumsy yet, but learning!

[@rhight]

I've watched a lot of very good Asian cooking shows which demonstrate stir fry, but this is the first one that really got down to the general principles that govern the process. Excellent program, and very valuable. Thanks!

[@jamdowndaughta]

Step 1 cook proteins first, step 2 hard aromatics - garlic, chilli, step 3 vegetables next ( stagger the addition of the vegetables according to whether you want them crunchy, add a little water if they stick), step 4 add the pre mixed sauce so the vegetables absorb the favour, step 5 add protein back in and toss, then turn off heat and add delicate aromatics like basil or green onions, or you could add at the table like cilantro. If using egg as the protein add at step 4 as it cooks quickly.

[@rhight]

@@jamdowndaughta Cool! Thanks a lot. I'm saving this comment!😉

[@jamesgaul3544]

Pailin is, without a doubt the loveliest chef on KZbin... Thanks, for all your help.

[@jessicaabranches7060]

She's fantastic great!

[@JohnHausser]

😊

[@niranam017]

I love the cheeky eyes at 2:59 that just adorable

[@torquenadacyric1]

=) lololol

[@hotdiggity6846]

Best Thai youtuber, One of the best cooking channels of all! I love it.

[@jessicaabranches7060]

She's fantastic Young talented lady Proud of the way she explains in Details!

[@timivers8823]

You need to be on TV. I was a chef, many years ago, and I've watched, and learned some techniques/recipes from your channel for a few years now. My carbon steel wok, and power flamer cooker have never been worked so hard. Thank you chef!

[@telomeke3157]

This is an excellent, excellent guide on how to stir-fry with confidence. All you need to know! Everything makes sense, and the whole process is demystified and broken down into simple steps. I'm so impressed. 🤩

[@jeannamcgregor9967]

I LOVE cooking videos like this that cover the principles and techniques rather than giving instructions! Pai is the Samin Nosrat of Thai cooking! ❤

[@kiritshah9114]

Best way to explain hoe to stir fry. Basics of stir fry nicely expained in a very clear voice. Thank you.

[@TheTravelingCamellia]

These breakdowns are one of the main reasons I absolutely adore you as a food mentor. Thank you so much for caring enough to share. Sidenote, Idk if everyone appreciates your humor, but I do. Laughed so hard I woke the teen up. (thank you again 😏)

[@anjalikelling]

You explain everything so well - better than anyone else I know!

[@PropertyMainstreet]

You're the best Chef that simplifies things. Glued to your class the first moment I clicked your video.

[@Geisha1968]

I’ve been using her universal stir fry sauce recipe for a while now. I always get compliments on my cooking. Thanks Pailin.

[@nilnz]

Pailin preps all ingredients before beginning her cook. She also cuts them uniform thickness/sizes to ensure they take the same time to cook. Veges: I've been told to put veges in in the order of longest to cook to shortest to cook. So the stalks before the leaves. Another reason for cooking protein first is you don't end up with overcooked veges while waiting for protein to cook. Thanks for the lesson. Pailin.

[@TheSirse]

The art of stir-fry has eluded me for the longest time. Thank you for your simple yet detailed video, this has changed things in my mind.

[@skatingcanuck9837]

Pailin I love how you cooked more than one dish and used more than one sauce. I have rewatched this video many times and really appreciate your masterclass series.

[@robw1871]

LOL, the smiling bell pepper made me do a double-take! Awesome video as always!

[@telomeke3157]

😂2:59

[@captainknorx5105]

Smiling or be scared?

[@TeWhero]

I was about to say, looked so excited to be on the tray

[@walthermatthau9537]

Excellent explanations, NO boring SOUND at all, and nothing that distracts you from following their instructions! Great, thanks!

[@FIRSTWORLDSTATUSBY]

I love to cook and have been watching cooking videos for the past 5 years and I can say that this video is the BEST I have come across in my time - are you a teacher?? - if you are not, start... schools need teachers like you - I am now a fan for LIFE .... Thank you so much

[@bipashaamin6212]

for Thai recipes, I always find you the most authentic Thai chef ever

[@DavidinTexas]

One of The BEST shows Ive seen here, The most helpful, as i start my 51st year of cooking on my own.

[@rainerunsinn123]

I just recently decided to up my stir fry game. Impeccable timing!

[@B-leafer]

This is very good, very informative! Ty so so much. Not being Asian, I was not raised with this kind of cooking. So, breaking down this method is fabulous and really helps me create lovely dishes for all to enjoy. Many blessings to you and your family. Peace.

[@Tallgrkguy407]

What a great presentation. Easy to understand. Takes the mystery of stir fry. Love the information so easily presented. Thank you!

[@cindyk3076]

Such an informative video, thank you so much! I know that you like to teach and this is a perfect example of it, explaining the steps and the "why" of certain things makes it so easy to understand!

[@mdbizzarri]

Loving your cookbooks! Your style of teaching, including the small errors, makes this so approachable. Of all of my cooking channels, you are by favorite!

[@reyannie7940]

Pailin is never failing to deliver the best coking tips. Excellent teacher. Thank you!

[@bubbapeppers4354]

You're the reason I stir fry as much as I do. This is a great general/structural guide without getting too far in the weeds... take these basics and expand/explore...

[@sailendrayalamanchili]

Excellent teaching as the basic principles are clearly explained. Good training for creative cooking!

[@bkm2797]

Brushing up on technique is always a good thing, great job Pailin, always enjoy your vlogs. Thank you!❤️👍

[@ushaniruttan1426]

Pailin,you are a great teacher.

[@rhorodz7779]

I have been using your universal stir fry sauce for months now and it helped me sooo much with my cooking. I also use it to marinate my proteins and it works perfectly well. I keep a jar of the stir fry sauce in my fridge for whenever I need it. Thank you so much.

[@erinahmushaike3944]

Thank you dear for this wonderful video you are indeed a great teacher.

[@jayaziz3785]

I will pass any exam if you were the educator. Well gifted and educated with perfect English using perfect vocabulary.

[@knownothing5518]

When that little bit on the side went back in at the end of minute 15, it finally gave me long-craved satisfaction as it had been SITTING THERE and my weird brain was making me feel ever so slightly uncomfortable lol. My own quirks aside, this is an incredibly insightful video, answering every question I ever had about stir frying and the information feels really fun and accessible!

[@revelitachua8445]

You explained cooking so well.I love your tips

[@jeanniebeannie7310]

So glad she did a harder veg...when I stir fry those they make me nervous! Also never saw anyone add splash of water to a stir fry when it sticks--going to try that next time I stir fry!! Could very well be a game changer : )

[@Clownsareus]

Very professional advice , and simple directions to follow ❤

[@johngates453]

Absolutely excellent instruction & presentation !!!!!

[@Insel_im_Meer]

Oh my God. You adding water with the vegetables just made me understand the process for the first time. 💡 I always read in cookbooks: add the aromatics first, then the vegetables. I used to stir-fry the vegetables in oil, and the golden garlic always burned! Now I get it: the vegetables are boiled! When the garlic is golden, you stop frying. You add water and sauce and boil, steam, whatever. Thank you so much!

[@AIT700]

I always added water the same way, and alway thought, I don't realy make it the real asian stirfry way... Realy calming, it is just the right way...

[@rbettsx]

I add splashes of boiling water from a pan or kettle. I like a bit of char on my pepper, so for the first recipe, I would mostly cook the beans that way, let the water evaporate, then add the pepper to fry, before adding the sauce.

[@ThaibyFar]

❤❤ lots of love from Malaysia. I learn a lot of cooking techniques from ur cooking channel. Thank you for sharing.

[@jaimeduncan6167]

If I could grab stuff via the screen she would have profitability problems, I am taking the first demo out of the range as she are busy preparing the second dish. It's just wonderful. The way she presents the recipes is easy to follow.

[@najtrows]

I recently scored a Cuckoo rice cooker for cheap and now I'm stir frying all the time. I love your vids, so informative! :D

[@slam854]

Thank you. I cook on an induction range with no heat wrapping around wok sides. Enter butane/propane burner and a wok ring. With 15,000btu the heat is surprisingly uniform around wok sides and bottom. Your tip on cooking proteins first then returning them back to the meal to cook through is stellar. My cooking has improved greatly. Open air exhaust to outside via range hood.

[@pennyjohnsrud2985]

Very useful content. I'm an experienced cook but you broke everything down in such a great way that I learned a lot!

[@gbenoit761]

What a fantastic video. You're as good a teacher as you are a chef. Thank you.

[@PanidaBundschuh-nr5lx]

You are great teaching how to cooking a stir fries. I’m old and I very happy to still learning from you explaining so well how to cooking tips of Thai foods. You are amazing Thai lady in all knowledge of step by steps how to cooking the right way and tasting so much better. Thank you sweetheart and your are great.

[@Klayhamn]

best cooking channel ever - you are insanely thorough and to-the-point

[@jamesjohn1850]

excellent presentation. I have watched thousands of cooking shows in my lifetime and the education that you gave was very good and often overlooked in many cooking videos. thank you!

[@KSGomez88]

This is so informative! You never disappoint!! Thank you for your talent and knowledge ❤

[@tammiklusewitz7141]

I just discovered you tonight and I've already watched a dozen videos! You are wonderful. Your pace, your voice, your execution , your content , it all comes together perfectly.

[@mbur1gess]

This is a game changer! I love Thai Stir Fry and have followed the recipes out of cookbooks for decades, but now I feel like I get the science of it. Thank you so much!

[@theearlyriser]

This is the first time watching one of your videos. You are a wonderful teacher. Keep up the great work.

[@parefnyman4739]

I had a restaurant in Suphanburi many years ago, and I still cook thai every thursday and thank you for the inspiration ❤

[@richardmendez4219]

Thank you so much for this clear, well organized, comprehensive, and easy-to-follow overview to stir frying. This was truly a Master Class. I really appreciate the thought and effort you put into making this educational and entertaining video. Again, thank you.

[@florianadolf2256]

Very well explained, in-depth round-up. I only discovered this channel very recently, but I already learned quite a lot👍👍👍

[@yahnevets]

I am a pretty experienced stir-frier, and i really enjoyed this video. The aspects of balance and play are at work, whether it is different ingredients, cooking times, heal levels, amount of water,... the point is that it is a fun place to be and you can make all kinds of flavors in your Wok if you are aware of where you are in the cooking process. I particularly thought it was interesting how you noted the use of egg in stir fry as being a bit like a custard. It is so true that egg is kind of a magic ingredient in that way, taking on different flavors and textures depending on how it is cooked.

[@mcgn5325]

Love it how you're explaining every step ❤️ thank you Pailin

[@Potencyfunction]

In order to motivate others and persuade the audience you need to detain some mental capabilities and a wide educational knowledge. Is that well percieved by everybody ?

[@aniljoshi948]

Yes, bitter can also be a delicious part of stir fry, like bitter gourd (Karela stir fry with thickly chopped onions), one of my favorite stir fries. Love your shows!

[@konsyjes]

your camera presence is so clear and expressive, I am totally capturing every sentence. This is a stellar channel. Absolute top tier. I think I will go to Chinatown and buy a wok right now.

[@MrMockingbird1313]

This is an excellent video. Sixty years back, cooks from Tiawan usually used cabbage and spinach in stir fry recipes, I guess because it was very cheap.

[@jimjames7479]

congratulations. 2 million subs. brilliant. keep on doing a great job. i have watched for a long time.

[@denisekinsley3554]

I do lots of stir frying and have gotten pretty good at "winging it," but I appreciate your methodical approach and it will improve my chances of being successful every time.

[@Outspoken2012]

Thanks for the definition of a chief and a cook. "A chief can create" anything, which by this definition I am certainly a chief 5555555

[@foridor]

The term is chef, not chief.

[@Outspoken2012]

@@foridor thanks for the correction.

[@sheeefy]

Very informative. I really appreciate the thoroughness of your "whys" behind a lot of the steps. I now have a confidence and a curiosity to try to stir fry everything in my fridge. Thank you!

[@zahidumar6805]

Excellent demonstration,how to cook Thai fry. Well done 👏🏼

[@pigmango]

Can’t wait till you hit 2m. My fave chef.

[@gloriaa3652]

Wow! You are beyond 2 millions subscribers. Been following you over the years and that is great to see.

[@leg414]

Thank you for your channel i just discovered it. Now i can create good Thai dishes. Please show more of these types. Peace

[@thedivination]

Chef the info in this video is invaluable! Thanks so much!

[@rosertaylor6139]

Just found your channel & it was very informative. I'm vegetarian, but have struggled with stir frying. I only occasionally use 'fake' meat for the want of a better word, but mostly vegetables. I usually end up with a lot of sauce, almost too much. I like my veges cooked, not half raw. Thanks for your scientific explanation. I'll be subscribing. I'm a detail loving person.

[@YLwortel]

I never fried this kabocha squash with eggs before. Thanks for sharing. I will definitely try and cook this dish. Love your video,your explaining is very clear.

[@anitabhasker5330]

Omg just happened to watch this video and am so glad I did! You are such joy to watch and learn from. Especially love how you break things down for us, finally my husband can learn to make stir fried foods the correct way! Now excuse me while I go watch all your other videos!

[@TommyMorris-jm4qb]

Thanks!

[@PailinsKitchen]

Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen

[@1929modelagirl]

I just found you tonight. I don't know why KZbin never showed your channel before. I love how you explain and demonstrate. I make a version of stir fry that . . . works? I will alter a couple things now. I eat rice every day, and as a lifelong Celiac, I use rice noodles though I wish to try more dishes now. Thank you!

[@huggledemon32]

Stir fried lettuce is one of my favourite fast stir fried veggies! And last week I did a pumpkin stir fry- so yummy!🥰 3:52

[@artistlovepeace]

Thank you for this lesson and all your fantastic lessons and facts over the years. You are a great channel. Your knowledge really inspires me to make these dishes at home.

[@davidfain1454]

Thank you Pailin. 👍 I will add your techniques to my cooking and I look forward to watching more of your videos. Take care, good health to you and yours.

[@lempro-kj1im]

Congratulations!You are so amazing,you can teach everyone to be a good cook😊😊😊😊😊

[@Djlovesmusic411]

Best cooking channel! I’ve learned so much from you! I just had pad prik for lunch today. Learned it from you! I made it with tofu instead of chicken, and of course, grilled the tofu first.

[@lawrence1960]

Great lesson in technique. I’m not an accredited “trained” chef. But I could pass any test that the CIA could give. I have worn that text book. Best wishes and live you videos. .

[@Dr.CandanEsin]

I've been to Thailand once and still remember Thai people's beauty and kindness and the taste of delicious foods. I will not forget to mention the Thai Gem Center. Thank you for your generous effort to transfer the Thai food culture. [BTW: You are a nice good and successful chef. Because you have a good amount of animus trait (See Carl Jung). Proof: your ring finger is longer than your index finger. It is a success trait.] 💚🙏

[@mrm8839]

You are so informative and you do it in the best way. I love how you crack up laughing when something funny happens.

[@robinc7669]

Dear Palin: You have greatly improved my life, one str-fry at a time!! 😋😋😋

[@flakeinator1979]

This was a great presentation and wonderful instructions. The bathroom humor was also great! Subscribed and checking out the website for recipes. I can't believe I haven't stumbled upon this channel before right now.

[@phobowl]

I’ve been stir frying my whole life but still learned a lot. Thx. 🙏

[@thythyli]

I've never tried stir fry kabocha squash with eggs before. Definitely gonna try it!

[@janty962]

Thanks for the video on stir fry vegetable tehnics😊

[@VicBattlefield]

Sawaddee krub, Khun Pailin! Thank you so much for this detailed video explaining how I could optimize and improve the method I use almost daily to prepare dinner. So entertaining to watch too! 😃

[@christiandlp847]

Impressive! I call your way of cooking... 'conceptual' cooking. I've always wanted to make a valuable video like you have here yet have never got around to it... so many thanks for this.

[@kennethadrian]

going to thailand next week im so excited

[@lllzoralll]

Hope you will have a very awesome experience!! and get to eat a lot of food!!

[@bkm2797]

If you haven't, take a look at Pailins recent food experience trip to Thailand, you may want to try eating at some of those places. Hope you have a wonderful trip!

[@florianadolf2256]

Have a great time over there. Thailand is amazing 🇹🇭 ✨️

[@m53goldsmith]

New subscriber - I came up with something similar after quite a long time of cooking stir-fries myself, but your demonstration explains everything so well and includes a couple of points (such as when to add aromatics) that I hadn't sorted out just yet. Thank you so much!!

[@lisengel2498]

My absolute favorite is your Mixed svegetables stir fry of all kinds. Its easy, tasty and I feel light and filled without being exausted After eating and I prefer normally to avoid all added oils and all kinds of animal food ❤❤❤

[@holboroman]

Great, informative, thorough video. Many thanks!

[@matecifra8901]

great video! I have done some stir fries before, but this video definitely gave me more confidence!