Wok Abuse 101 - Chicken Stir Fry Basics for Larry!

[@bearllande]

gotta say i'm fairly impressed to see a southern guy owning a carbon steel wok, good job!

[@mobiltec]

Now that looked good John. I think I can do that. I bought the Wok quite a while ago and have not attempted it's use yet because I had no idea what to do with it. Thanks so much for the lesson.

[@Anonymoose]

+mobiltec It's a snap, Larry, once you get the hang of it. I remember you bought it a while ago, and asked then, and it went right through my head. Now maybe you have something to work with. Just start simple and build on it, and don't hesitate ti ask questions. I've been doing it for half a century, so there are things I do by reflex, without even thinking, that you might wonder about.

[@mobiltec]

+Anonymoose The thing I like most about your cooking videos is that they are proportioned for one. I'm single and have learned how to cook for one from you for the most part. The wok is going to get some use now and I can add some different things to my menu. Thanks again.

[@Anonymoose]

+mobiltec We bachelors must stand together! :-) As you well know, cooking for one requires adapting "family size" recipes, and sometimes it's a challenge. But I've done it for so long that when I see a good recipe, I never let "serves 6" stand in my way. We single people have calculators. LOL The wok is ideally suited to cooking for one, just as in this recipe, and I think as you get used to it you're going to find it a really valuable tool.

[@mobiltec]

Anonymoose I need to find a good source for peanut oil. How much did you put in the wok before you started?

[@Anonymoose]

+mobiltec I get peanut oil right off the shelf in the cooking oil section at Publix. Most any grocery store should have it. I normally start with about 2 tablespoons., and it's usually all I'll need.

[@mobiltec]

Back again because I miss him. I'm the "Larry" that this video was made for.

[@QuestionmarkGuru]

This isn't a stir fry, maybe a stir boil, too much liquid my dude

[@007bondjb]

Looks fantastic John, I neeed to cook in my new wok soon

[@Anonymoose]

+Louisiana Cajun Recipes (007bondjb) It turned out great, JB, and of course the variations are just about endless. So... you've got yourself a new wok? It'll be interesting to see what you do with it.

[@007bondjb]

Got it for Christmas, Got it seasoned & ready to use

[@Anonymoose]

+Louisiana Cajun Recipes (007bondjb) Sounds like you're ready to rip, Boy! I'm still seasoning mine. I've only had it for 50 years. LOL

[@CountryComesToTown]

Looks very tasty, Moosie!

[@Anonymoose]

+CountryComesToTown It was mighty good stuff, Jim! Glad to see you drop in!

[@foodquig]

That looked so good I could taste it from here!

[@Anonymoose]

+foodquig You must have that newfangled taste-o-vision adapter. Tasted pretty good here, too. LOL

[@imperceptibleme]

As usual it looks so tasty. I have a new wok that I've not used yet. I've been seriously craving Chinese. Did you like your sauce? I don't think James would like the cayenne pepper. I would though. Take care and Hugs!

[@Anonymoose]

+imperceptibleme Might be about time to drag that wok out and break it in, Melissa. Yes, the sauce was very good, and a little different from the norm. I made a little too much of it, but I hate not having enough, so I tend to overdo it sometimes. That amount of cayenne wasn't even really noticeable. It was just a slight twang on the tongue. I'm not big on heat myself these days, and too many people *way* overuse it, but I do like just a touch of the flavor. I hope you're not snowed in!

[@JesseAndMike]

Looks delicious!! :D Why do you keep forgetting to send us an invite? LOL! Liked as always!!

[@Anonymoose]

+JesseAndMike I think it's old age setting in. I can't even remember what I had for breakfast anymore. But thanks for dropping in anyway, even without the dinner invite. LOL

[@lidsman2221]

Where did you get that wok? It looks like its perfectly seasoned. I wanted to stick my hand in the screen and grab your chopsticks and eat that!

[@Anonymoose]

+lidsman2221 Hahaaa... I do consider it "nicely broken in." Its story - when I moved off campus in the mid 60s, a friend had one, and I told my Mom I absolutely couldn't survive another day without one. She wasn't even completely sure what they were, but she went on a quest, and found this one in a local oriental shop. It's heavy carbon steel, was coated with cosmoline to protect it on the boat ride over here from Japan, and there wasn't a word of English on the box or in the owner's manual. It was about as authentic as they get, and it was my birthday present. Fifty years later, it's been properly abused and heavily used, and I'd say it's fairly well seasoned. LOL I love it, and I consider it one of my life's treasures. And yes, that plateful tasted as good as it looked. Thanks, as always!

[@Anonymoose]

+lidsman2221 My Mom was not one for giving up when she went after something. The rough part was that she didn't drive. Never had a driver's license in her life. So when she went on a mission, my Dad suffered the consequences. LOL Yes, she eventually got one for herself a few years later, after they gained a little popularity and she found out what you could do with them.

[@fireinside1984]

That's a cool story. I am going out to buy my first wok tomorrow, hopefully I will keep it a fraction of how long you have kept yours. Cheers!.... Subbed!

[@Anonymoose]

Glad you enjoyed the story, Bill! Don't think of it as your first wok, just get THE wok and get it over with. :-) And thanks for the sub!

[@chetgravatt9562]

Liked it up to the point of drowning it in brown sauce.

[@tweetnes]

Tupperware measuring spoons I have a set. Geeezzz we are old =O I had a feeling you would use chop sticks =D They sure are pretty one BIG HUGS

[@Anonymoose]

+tweetnes Hahahahaaa! Vintage early 1970s, my little chickadee. You're letting your age show. LOL! They made 'em to last back then. I got those chopsticks from a little mom and pop oriental shop a couple of years ago, and yeah, they're pretty nice. They're not my fancy ones, though. I'll have to get them out next time. They're lacquered and hand painted, and I got them at the Japanese pavilion at Epcot a looooong time ago.

[@moomaypiola668]

+tweetnes HI TWEETER, I SUBBED YOU AGAIN CUZ YT BANNED 6 OF MY CHANNELS FOR LIFE FOR DIRECTING PPL. TO MY PORN SITE... MY BAD.... MOOMAY

[@jellybean3731]

I recently bought a 12" carbon steel round bottomed wok, had to make a stand for it out of an old aluminium pan as it was too dangerous to use on my gas hob, it tipped over and fell to the ground a couple of times : O Now that's what I call wok abuse! Thanks for the vid Mr Moose ; )

[@godbelow]

bean sprouts from a can!?!? now that's something I've never seen.

[@cillaloves2fish688]

I like ur style of wok cooking! Sub'd!

[@gavinosolis6493]

Great job looks good

[@Anonymoose]

Thank you! Glad you enjoyed ut.

[@popstotexas]

yummo!

[@Anonymoose]

+popstotexas Thanks, Pops! Yes, it was. :-)

[@liquidfists1]

Did those glasses disappear..

[@StropSharp]

Boy! I've come a long way with how I cook Chinese food in a wok. I was amused by this because it really took me back to my early rookie disasters. I knew this was not gonna be good when he first started cutting the chicken with a paring knife. 1. Just so many things wrong with his marinade which was too overpowering with powdered ingredients my gut was aching just thinking about it. This guy needs to look up and know the definition of scant...I would of went with honey instead of maple syrup to name one, but this wouldn't of been my approach anyway 2. The seasoning sauce was about as lazy and poorly prepared as you can make. 3. Blanching the broccoli and carrots would of helped I could only imagine these were likely still raw 4. The heat of his burner definitely wasn't adequate and he should of took the meat out when done and did the vegetables separately in a timely cooking order, then added the proper amount of liquid instead of flooding it and killing his already inefficient heat. Hello!?! it's a stir fry not soup. I will give this guy credit though you can trust he won't burn your food.

[@_majortom_]

hello America!

[@peabody4217]

trow some hoison sauce in as welll what the heck!!!!! LOL

[@jeffraccoondk]

Buy a bigger knife 😎😎😎

[@cat_city2009]

13:09 cringe

[@marvelousmueller]

Isn't that hella cross contaminated?

[@cat_city2009]

It wouldn't be an issue if he brought it to a boil for a bit. But you're right because the food doesn't even get that hot after he adds the liquid. I was cringing because it's way too much liquid.

[@marvelousmueller]

@@cat_city2009 well he does have a cut from when he added the mix to when he added more stuff to it and it looked like it was boiling, so I guess we can give him the benefit of the doubt. But yes way too much sauce