Thank you!😄

Glad you enjoyed it! the sauce works for all sorts of stir-fries as well. Good call on adding a touch of vinegar at the end!

Thanks Kaye, it's one of my favorite quick stir-fries😄

You're welcome! I hope you enjoy it Rupert!

Thanks for the kind words Khanh! 😊

Welcome to the channel Iman! I hope you enjoy this😀

Thanks!

Thanks! I’m glad you enjoyed it!

I'm happy to hear this was helpful! I don't eat out much mainly because homemade food almost always tastes better. It also helps that it's cheaper 😄

You're welcome Gareth! Glad you enjoyed it!

Thanks Carlos, welcome to the channel!

Thank you!

Thanks Mary!

Thanks!

You're welcome Kathy, glad I could give you a laugh, it's something we all need these days. I'm totally with you on black pepper in the can. That's all we had when I was growing up, and I never really got the point. Kinda always reminded me of the dregs at the bottom of an ashtray. I got a pepper mill in college and haven't looked back since.

I hope you enjoy it Lorna!

Hi Ahra, I'm glad to hear you enjoyed it! Thanks for stopping by to let me know!

Hope you try it out for old times' sake 😉

In Asian households I think stir-fries and rice are the meat and potatoes of the dinner table.Great taste to effort ratio. Hope you enjoy the rice berry. It's so much more flavorful than white rice.

Hope you enjoy it!

Thanks Ashley!

I'm glad to hear you enjoyed this Mylene! I don't think I've ever seen Kubeb pepper. Is it from a specific region?

Thanks for checking out my videos, I'm headed over to your channel now 😉

Thanks 😊

Thanks Nikki, woks are great of you have a burner that can heat it properly (the flames should be able to reach up the sides of the wok. Otherwise you're better off using a western-style frying pan. Woks are made for wok burners and the benefit is that they give you a ton of surface area to work with. But if you put a round wok on a western-style stove, you can get the center very hot, but the sides don't get as hot as just using a large wester frying pan.

Hi Imelda, sorry to hear you had trouble stir-frying it, but I'm glad you enjoyed it anyway😄 It sounds like you may have had the heat too low. I know stir-frying can be a little hectic because it can go so fast when the pan is hot, but this is what get's the meat and veggies cooked perfectly. If you aren't already doing it, I'd recommend having all the ingredient you're going to add to the pan lined up next to the stove in the order they go into the pan, so you don't have to think too much about what to add next. I hope this helps you for next time 😉

@@NoRecipes Made the second try today. Following your suggestion, I used med high heat and it turned out perfectly. We even had our second bowl of rice to finish the rest of the sauce :D

@@imeldacheer5706 I'm glad to hear the tips helped out!

Thanks Isabel😀 The ingredients are all written in the video description.

I have to ask Google to see where is the video description 😂I did not know is by pressing the title of your video until now. I try to do it without all ingredients bcs I didn’t know the names but still taste good

Thank you for watching Bento Expo! Welcome to the channel!

Shaoxing. It's a Chinese rice wine. The ingredients are all listed in the video description.

You're welcome! You can scale this recipe by scaling the ingredient proportionally. The recipe as is makes 2-3 servings, so if you were to double it, it would make 4-6 servings. The only thing you would need to change would be to use a larger pan as you need more surface area for the extra food to be able to maintain the temperature of the pan.

@@NoRecipes thanks

Thanks Kristine! 😉

Hi Humza, the shaoxing is not there to add alcohol. Soy sauce also contains 2-3% alcohol, but the alcohol in both the wine and the soy sauce evaporate while cooking. The fermentation process is what gives shaoxing its unique flavor (just as soy sauce’s flavor is developed by fermenting soy beans), so there isn’t really a similar alternative. It won’t have the same flavor, but it would be better to substitute water than to add something that might give the sauce the wrong flavor(sometimes I see people recommending juice or vinegar, which are bad substitutes)

@@NoRecipes I actually came down the comment section looking for this :) Thank you!

I've never had it, so I don't think I can make it, but looking at other recipes online it seems very similar to this, except it has green beans and mushrooms instead of the peppers and onions.

Hi O'Dessa, the Shaoxing is added for two reasons. The first is that rice wines contain a lot of glutamates which are naturally produced in the fermentation process. This imparts umami into the sauce. The second reason is that Shaoxing has an earthy caramely flavor that works well for the sauce. The alcohol burns off during cooking, so it should not taste like alcohol when the dish is done. You can substitute an equal amount of water and a pinch of MSG to get the umami, but the flavor will be tough to replicate with a simple substitution.

@@NoRecipes smile.amazon.com/Soeos-Shaoxing-Cooking-Wine-1500ml/dp/B07CDDRLD2/ref=sr_1_9?dchild=1&keywords=shaoxing+wine&qid=1601502031&sr=8-9 Would this be a good choice?

Yes, it will work, but cooking wine has salt added to make it undrinkable, so you may need to reduce the amount of salt elsewhere to keep the dish from getting too salty. Ideally you'd want to find one that's not labelled "cooking wine" but it doesn't look like amazon carries it. If you use this, you'd probably want to cut out the soy sauce and only use oyster sauce with this. Also, that is quite a large container, so you may want to go with a smaller bottle to try it out first.

Hi Tom, oyster sauce has quite a bit of sugar and has about half the salinity of soy sauce. You can certainly reduce the amount if you want, but for me, this is the right amount.

Hi Eduardo, Shaoxing has a distinct flavor it adds to the stir-fry, if you'r looking for a common substitute, dry sherry is probably the closest in terms of flavor. Sake doesn't have the same flavor, but it does have the umami, so that wouldn't be a bad substitute either.

@@NoRecipes Thank you for the recommendation , will cook this tonight

I love cheese, so I'll take that as a compliment 😆!

@@NoRecipes As long as it's not processed American!😆 I read recently that many vegetarians don't realize Parmesan cheese and many other varieties are not vegetarian. The process uses rennet, which comes from the stomach of a calf. I have known this most of my life, but somehow never thought of it in that way. To even be called Parmesan it has to be made with rennet. Still, it's not like eating a steak, but it does involve killing an animal. I guess if vegetarians stop eating Parmesan, it will leave more for the rest of us!😁🧀🍝