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When you make your noodles and rice for stir frying do you leave those in covered or uncovered container in refrigerator?

👍🤓 I really like combinatory cooking because, as you said the ingredients keep their own, separate, individual flavor and texture. Also, thank you for introducing us to a different kind of noodle.

Thank you so much for explaining the great technique, I love that!!❤❤❤

A well made video with clear instructions, thank you!

Thank you sir for your share ❤ From Philippines ❤

I had a fun time with this video

Mmmm yummy I love noodles thanks for sharing

What are the best rice noodles.😊😊

Thank you

I recently just purchased my first wok

That is a beautiful dish!

I'm going to look for them at the local Asian store.

You've got a great channel here, Tak. You've helped me with some recent buys. Thank you!

Interesting to see such products marked as "netto", which I understand is a similar yet altogether different product than Chinese douchi

Very informative. Thank you.

I need to stay away from this spice food dishes..... My stomach is not strong to control this heat... Sorry.!

You are so right about cooking for yourself! We rarely ever get Chinese takeout anymore because we actually like our own better.🤓👍👏🍚🥢

This is EXACTLY what I was looking for! Thank you'll! Liked & Subscribed!

Good to know.😊

Yes , but you are using a lot more oil which defeat the purpose of stirfrying!

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Tks Tak, nice fatless, colourful and nutrituous recipe !

Sweet

I loved this video! There's just nothing like a well seasoned cast iron frying pan. But, like you, I will still use my Cuisinart 14 in wok for my stir-frying. I absolutely love that pan!

Great video! Thanks Tak!

I have two Cast Iron Skillets from my great-grandmother on my mother's side; the pans are over 120 years old. I don't use them all that often, but they are the best pans for certain dishes. They are especially good for foods that start stovetop and then get put in the oven. They are fantastic for searing steaks. I admit that I use my stainless steel pans most often, but I have a couple of non-stick skillets for eggs and a few other things, and a carbon steel wok that is my favorite for stir-fry.

Thank you for your your review. It was very helpful. Also, what is the orange tool that you used to mash the white rice? Where can I buy one? Thank you!

I've been doing this for 70 yrs with great granny's... (we call it the Qeen Mary -- 14 inches of . might and cast-iron fury) BTW shere was Portuguese-Hawai'ian.

This is amazing thank you so much ☺️

One day I’ll get to vegetables. For now or just spot seasoning and egg frying until I lessen the cuisinart 24” wok much better. First the spot seasoning didn’t work. Now it works and I am experimenting with how many eggs at one time I can fry. Then I try how many one after another can I fry before the oil burns and goes brown and thick and makes stains on the surface of the wok. Once I can intimately know how the wok behaves with my oil (vegetable aka 100% soybean which is very high smoke point) I can move on to dishes with vegetables.

Making this tonight, can't wait! Love your video; the way you describe everything in detail, leaving your viewers confident that they have all the information they need to make this recipe! So, based on this video I subscribed! Thank you Tak!

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I ❤ wok with Tak

Thank you for reviewing this wok. 👍 I really love my Cuisinart 14" Stainless Steel wok because I prefer a flat bottom wok, but this one would be great for people who prefer a more round bottom wok.

Amazing Video 👏👏

Oh my gosh! Using the bacon grease to cook those vegetables will certainly put that meal over the top! It's easy when you use advanced prepping. I love advanced prepping!!! You have everything at your fingertips when you need it and it only takes a few minutes to cook your dish. It really takes the stress out cooking.

Thank you. Is this the type of bean that He Shou Wu is prepared with before it's worked with as a medicine?

Thank you for all your videos ❤

Why using ceramic knife is better color than steel knife? Any science to support it?

Tak I love your voice, your cat, your seasoning method, your FAST and everything. It's relaxing hearing you talk n watching you cook. I find that the Shaoxing Wine tends to mess up my seasoning on my carbon steel wok due to the acidity but the stainless steel wok of course would not be affected. Possibly an advantage of stainless steel over cs. My carbon steel wok is a spinner but I love cooking eggs in it how you taught me. Thank you sir for your videos!

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Nice Video Tak, You will have to try blue diamond 11” wok I think its fantastic I bought others you have reviewed and I like the size and quality and ease of use of this one. Held up well

Great video. Was nice to see exactly how things should look at each point in the recipe. I made this tonight and added some shaoxing wine and I really liked it!

wow,i love this kind of wok. pls send an info ,where and how can I order this?

He should have a show in public access like what I watched when I was young💜🔥

I'm doubtful this will taste legit to Seattleites. Soy sauce + sake + mirin is no slower

I like adding shabu shabu meat and bok choy

I love wok with Tak❤

Thank you for this! I will be using it tonight.