Don't make "Stir Fry Sauce". A better technique:

Chinese Cooking Demystified August 12, 2025
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Chinese Cooking Demystified

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Learn how to cook real deal, authentic Chinese food! We post recipes every weekend (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last 12 years - you'll be listening to his explanations and recipe details. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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The 'western weeknight stir fry' is its own thing - but it can, I think, be improved. 0:00 - the problem 2:05 - the best starch to use 3:03 - the technique (cantonese version) 4:47 - sichuan version 9:53 - a thai version FULL, DETAILED WRITTEN RECIPE ... is over on Substack! Free as always, if it had to be said: https://open.substack.com/pub/chinesecookingdemystified/p/improving-the-western-weeknight-stir ______ And check out our Patreon if you'd like to support the project! https://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s

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