My grandmother cooked for a living and started teaching my sister, brother and myself how to cook while we were in elementary school. While I was in the Army I picked up a few things. During my tours in South Korea I really picked up things mostly from watching cooks in restaurants and street vendors. In 1991 I went to truck driving school in another state and found out that I had to provide my own food for breakfast and dinner. They provided lunch. I went to WalMart to get something to cook with and ended up with a wok and a chef's knife 🔪. The first time I took it to the dorm's kitchen I was surprised at the reactions of some of the other students. "What is that?" "What do you do with that?" I couldn't believe so many had never seen a wok of any kind before. Yes, I got a good laugh and then started to educate them. They were actually interested. I showed them how to stir fry, steam, deep fry, make soup using the wok. At least once a week somebody wanted to borrow it to fry chicken or pork chops but that was too much deep fried food for me. With what I ate and the way I cooked I managed to drop at least ten pounds in the ten weeks I was there. I need to go get it from my sister because she doesn't use it and it probably hasn't been used since before our mother died in 2011. I'll just hang it next to the one my wife and I have now.

@PoeLemic

4 жыл бұрын

Thanks for your good story about living life and cooking. Yes, do go get that wok -- where it doesn't get lost. Then, you can keep it and remember the "easy & fun days" back, before life got complicated.

@mokong214

Жыл бұрын

My search of whats that smokey burned flavor but not burned food. Ive been wondering whats that flavor everytime I eat fried rice. I even bought smokey flavor seasoning to see if thats it. Then finally after watching so many fried rice cooking. ITS all about the Wok!

@donotneed2250

Жыл бұрын

@@mokong214, and don't forget the sesame oil. It doesn't take much. Bok choi is also a good thing to stir-fry. Try it with chicken and carrots and maybe mushrooms in the mix. I also try different sauce combinations like 2 Tablespoons soy sauce with 1 Tablespoon Balsamic Vinegar and 2 Tablespoons honey. Whatever herbs, spices you put on the meat put in that. I generally mix it up in a bowl first and then put it in the pan. Remember, you can use the same basic ingredients and change the meat and get different flavors.

To all the people in the comments complaining about order. His order is correct, he has full control over the process and the heat, nothing is going over cooked. Chinese always cooks the fragrants and herbs first to infuse the oil

@andyphagoo8886

5 жыл бұрын

Absolutely...100% agree with you

Loving the passive agressive "and that's how you cook with a wok, ok ?"

@clubsamwichzilla

5 жыл бұрын

U wot m8

@remainprofane7732

3 жыл бұрын

U Wok m8

@whynottalklikeapirat

3 жыл бұрын

WTF! (Wok The Fuck)

@DragonspineInfiniteZero

2 жыл бұрын

That’s how you walk the wok and talk the tok

@julianatorrez5146

2 жыл бұрын

Passive aggressive????? Ummmm ok

"And that's how you use a Wok, ok?" Me: "O-ok..."

very clearly explained and informative.

Wow! That must’ve been one of Jeremys first videos. One for the archives and it’s interesting to see how he is so much smoother and relaxed more recently. Wok Wednesday is a treat.

Chef in the video is brilliant at teaching and very informative. I hope he goes on to great things, my friend you’ve had a great impact on me. 👍🏽

I love the wok but I still kind of use it like an ordinary skillet. This video is pretty helpful in helping me understand how they do it at the wok restaurants. I do think the wok is superior even if you use it as a skillet, but I want to do it properly for a change. Too bad I don't live in London because I'd love to get a workshop lesson from this guy.

just bought an electric wok , as been using a frying pan n stir-fry wasn't coming out so good , already much improved with the wok , and now have even better technique from you on handling it better Thanks Heaps

Damn dude this was 2012! Glad to see this guy doing well, good stuff and good energy

I appreciate this video. I have a wok I bought long ago I just had a rough time using it properly. Thank you for teaching me the way of the wok.

Watching from the Philippines. I love using the wok to cook my Chinese foods. 🇵🇭😊❤

Just bought a wok and am looking for a nice technique to use this video is very nice and clear and informative and he gave great tips about the oil.

Thanks a lot for these basics!👍 I will remember your advices next time I am using my wok and I hope one day I will be an expert in cooking with a wok.

Very clear and easy to understand. So that's what all that tossing is about! Learn something new every day. Thanks!

Thank you. An excellent demonstration. It takes the mystery out of wok cooking.

I really enjoyed watching and learning about Asian cuisine cooking with a Wok. Now I want to know more and more. I'm hooked to your KZread channel now. Awesome 👍 job.

FINALLY!!!!! i was looking for this kind of tutorial for years!!!! you are AWESOME, i wish i was living in the uk to learn at your school!

This guy is awesome, no-nonsense, and good explanation!

if harry potter was chinese

@grizzlymofoog260

2 ай бұрын

😂 I'm dead

Thanks for sharing, I’m new to wok cooking and this is great information. Thanks again I like your Pommy accent just awesome

I’m Asian American, but I wish I lived in England or Australia so I can be an Asian who speaks with a British/Australian accent like this guy!

Finally a good wok video. I saw a few before this but they were very long winded. I like this approach more. Just information without fuzz

This seems like the sort of thing that’s easy to learn and difficult to master

@sharonsparks5121

Жыл бұрын

Lol, agree

@donotneed2250

Жыл бұрын

Practice makes perfect.

Glad to be of help guys. We've got loads more useful videos on our KZread Videojug channel you should check out!

I need that wok ring for stove! much wider than the stuff announced in Amazon. Thanks for the video, so basic and well explained. Other “experts” should take notice. I’d like a vidoe on how to setup the kitchen for wok stir frying, turns out selecting the containers for oil and such is hard by trial and error. And so is having other materials at hand.

What a great explanation. I've been thinking about getting a wok. Think that's why I don't do so well. Cooking in a pan just not the same I guess.

Very informative, enjoyed watching and thanks for sharing.

I Love the video! Jeremy makes it look so easy.💯

Thanks so much, great tips, nice and clearly explained.

Excellent guidance at the beginner's level. Perhaps could be helpful a list and sample of the ingredients and the vegetables mainly used with the Wok or Stir Fry cooking. Thanks a lot for your very good material. Dr. G. E. Martinez

Nice video. I want start cooking on my wok again and I would like to know where can I get that nice wok ring you are using ?

Thank you. This video was educational. I got my first wok today :)

Jeremy Pang is a great teacher. Thank you for featuring him on your channel.

@andrewjackson7476

8 жыл бұрын

+Misisipi Mike CAST iron ???? CASTING is when you take a molten LIQUID metal and pour it on a CAST molding to cool and harden. This is made from a cut sheet metal pressed in to shape. And why do you keep adding little bit and little bit more oil, until you are SATURATING everything to sogginess? All you are doing by adding too much oil is lowering the wok temp so that you CAN NOT get any searing burn mark for that smoky taste. NOT a good teacher.

@justmey7412

7 жыл бұрын

You're right. it IS carbon steel he's using (and describing). On the rest of your comment: Why would his dishes be soggy? From what i see in the vid, he's using a total of something between 1 and 2 tablespoons of oil in the entire dish which seems quite reasonable to me. Before adding the oil he pushes the previous ingredients to the side and pre-heats the oil before adding the fresh ingredients so why would this lower the temperature? Despite repeating yourself, your arguments don't seem all that convincing... Perhaps you should upload your favourite method and show the world how it's done the right way?

@andrewjackson7476

7 жыл бұрын

Just Mey Are you Deaf, Dumb AND BLIND? Can't you see with your own EYEs that it's soggy? Do you REALLY need someone to make a Culinary Video Production, to show you how not to sogg up your ingredient? Instead of adding ever more and more oil, how about adding alot in the beginning with Chicken first (Cuz he says that the Chicken is the one that needs through cooking), then Max Heat and toss other ingridents, while oil level goes down (with every ingr) and surface heat up up HOT1!! to sear? Do you really need people to make video of how to ride bicycle STRAIGHT to demonstrate? Are you DEAF dumb and Blind?

@StuartAbbott1

6 жыл бұрын

+Andrew Jackson you are bit of a knob innit

@soybasedjeremy3653

5 жыл бұрын

@@andrewjackson7476 She's a bit slow..

I watch Jeremy elsewhere and he’s great! Love the Asian with the British accent.

Thank you so much for this guide!

Thank you for this informative video. I'm now a little more at ease to cook with my wok.

Thank you! What is your view of a ceramic coated wok (Green Pan) on an electric ceramic cook top?

Thank you for this tutorial. I had things sticking to my wok because I had added the oil on top of my food and not sparingly. I had to constantly cook every ingredient separately, becuz the sticky sauce with coat the wok instead of the food and cut off the circulation. I worried about overcooking or undercooking each ingredient. Now ik for sure when the chicken is done.😊

lots of great tips! Thanks

Thank you, I just got my first one for my birthday looking forward to using it now.

comments are quite churlish. who cares if he speaks english. he actually sounds British but the point here is to understand what the wok is and how amd why it is used

@kickz_plug4819

4 жыл бұрын

Many People are Stupid

@rashidagh3530

4 жыл бұрын

Excellent

@argent2020

3 жыл бұрын

I understand him just fine. Great job!.

@brettriggin3777

3 жыл бұрын

Commenting on tbe way he talks??? Smh. 😢

@IamMotionMedia

3 жыл бұрын

Hong Kong was a British colony

Someone finally explains the flipping.

@bimirabu

4 жыл бұрын

DoNot Need right?! Would have never done this on my own. He did a great job explaining everything.

@dougtaylor7724

3 жыл бұрын

This sounds silly but it’s taught is some cooking schools. Put a handful or so of round brown stones in the wok and practice the flip. They must be the naturally rounded ones like found in streams. Not the crushed stone with broken edges. BTW, it works. I tried it myself.

@user-no9im9px6e

3 жыл бұрын

@@dougtaylor7724 Are you trying to scare away the ghosts?? 😂

Amazingly helpful. Thanks.

I love that. What kind of sauce do you use? Thank you.

Thanks for the quick lesson. Where do I learn that in Texas.

Very nice demonstration! Would like to know what oil and sauce you used.

This was really very well explained! thanks mate

You are amazing!!! Great teacher!!

Well made and thought out. Thanks

I like how he says yeah. Very informative video. Cute cook

@2407_1

3 жыл бұрын

Oh yeah

Thank you! Really good explanation.

Thank you for such a great video...

Question? Why are you using a flat bottom wok with a ring on a gas stove? And what brand, size and length is you ladle? Thanks

A very informative video. Thank you.

Any thought s on smoking oil caramelization being carcinogenic ? I'm thinking about starting wok cooking but this does concern me.

Nice watching you. I would have done the meat first so that all the rest takes somne flavor from the meat. I noticed also in quite many videos that wok cooks put some water from time to tiem and gets the flames, which didn't happened here. I guess the temp from range burner is not enough to do this trick ?

Excellent...A great mouth watering example.

Any reason you went with the western/flat bottom with in wok burner ?

Hi sir , u have any video about cooking in a big wok without handle

Very interesting. Thanks for the video.

I've been cooking for over 20 years. I need one year WOK experience for a casino job.. I'm going to count it because I used a WOK all the time years ago. Aromatics first and then protein and a veggies and a little water for steam... Got that hand technique and a spatula working at the same time.

Nice video. Thank you. Very informative.

What's the name of the ranger or wok burner gas top featured in this vid?

thank you this is super helpful!

What type of oil do you use? I don’t want to use hygroginated or canola

What is the piece he has under the wok? Can you buy that sort of thing?

So what kind of oil do you use for wok stir frys?

Thanks so much for the help!!!

Very nicely done. Thank you!

What brand/model Wok Ring is that?

Excellent wok video mr. Pang ! That is quite alot of oil your using in that dish . Question now would be : may I asked what type of oil you are using ? Thanks

Hello. Does anyone know what kind of Oil and Sauce is being used? Thx

Nicely done! Thank You.

I love the Asian, with a British accent, cute. Nice presentation on Wok cooking. Italian here loves woks and Asian cooking.

Brilliant! Nicely done!

Great video, thank you!!

Cheers mate... good lesson

Where can I find that wok ring for the gas stove top? Thanks.

Approximately how much oil did he use in total while making the dish in the video?

Thank you so much excellent lesson

I live Trinidad & Tobago. How can I apply to your school? Also how does one use the cooking wine?

Good demo and explanation.

Amazing! thanks for your time :-)

Well I am more interested in that fire ring for the wok. Where did you get that?

the last part was so funny lmao @ smiley face and "OK?!" thanks for the great video though ;)

Where do you buy a wok like the one he is using?

what souse did you use?

great lesson. thanks

what kind of cooking spoon are you using? Thanks

I like that wok ring.....where did you get that?

Thanks a lot, great starter wok video - and now out to the kitchen :)

Great video!!!! Thanks

where to get that round metal holder ontop of the stove ?

Thank you so much chef 🙏

What kind oil and sauce do you use?

Superb vid, many thanks......information about the manufacture of the Wok a little awry

Where did you get that Wok Support from?

What kind of oil do you use in a wok?

You inspired me! Thanks