The Art of Quick and Delicious Stir-Fries: A Personalized Cooking Experience

Let's get started with five no six now, you want to pound this not too fine because big chunks of garlic are actually your really yummy in this dish so I'm just gonna pound it until they're broken. Okay so maybe this mortar is a little bit too small but I just really wanted to use it because it's so cute. I think this pistol is not its pair I just couldn't find the one that came with it so it's a little large. So this garlic, I'm getting it just tool about there and so I know these are like big chunks of garlic well my mom likes it so I'm gonna keep it big for her so that you get bursts of garlic here we are in my wonderful outside kitchen which is great for things that are spatter and smell so I'm gonna go in with just a little bit of oil just enough to cover and high heat this dish is gonna be the fastest dish I've ever cooked on hot I kitchen. Go in with your garlic and chili mixture now you don't have to preheat the oil very hot I always err on the side of low because if the oil is too hot then you instantaneously burn your garlic but there's no harm in adding garlic into cold oil okay just saying okay.

Now you're gonna wait until and hope I don't start sneezing from this until the garlic starts to turn just a little bit golden brown so my garlic's nicely cooked and it's just turning golden brown around the edges. You may not need some oil it and goes all your vegetables okay and then the sauce all of it and now you're gonna cook this literally until it's mixed and and the leaves are sort of settled if you want a little more sauce you can add a splash of water but I'm which I'm gonna do actually just a little so it's got some moisture but that's it. You don't want to cook this any longer than that because the boop boop the vegetables who wilt and it won't look nice so there now if you like more sauce go ahead and add more more water but I find that if I add more sauce then all the flavors just in the sauce pooling at the bottom which then no one needs.

But like this the sauce is clinging on to the vegetables and that is it let's go eat here we go now I don't know if you can see this but there's already more sauce that's pooling as with all stir fries it always looks drier in the pan once you plate it just things have come out you know from the vegetables and it just drips down to the bottom so when you gauge the amount of sauces keep that in mind as well okay so let me show you just how good this is. It's just simple but it's so flavorful now when you if you want to eat this with some plain congee it's actually a really great accompaniment because this is salty and spicy and garlicky I'm playing congee is just you know bland so it actually is one of the popular dishes but that we eat when we eat plain congee nice peppery flavor nice Chili's the bits of garlic you're gonna like that if you're a garlic person so give this one a try as you can see that was I think the fastest outside kitchen episode I have ever done just because of how simple and quick this dish is you can whip it up and you can substitute other vegetables and when you try it let me know how it goes either through Facebook Twitter or Instagram and the recipe will be on Hawkeye kitchen Tom as per usual and I will see you next time for your next time

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai kitchen I know things looked a little different today and that  is because I am in Bangkok Thailand and no longer in the coldness of Vancouver Canada I'm just here  doing some photo shoot for my upcoming cookbook so I thought I film an episode or two while I'm  here so today we're gonna make something a vegetable dish it's very simple but it's  very it's got a spirit of that home-cooked meal coz so easy that we actually make it quite often  and it's also a dish that's popular when people go out to eat because people like to order it as  a vegetable side dish to you know an otherwise very meat-filled meal we are making something  called Pad pak Boong and Pad means to stir-fry as you know and pak boong is this vegetable right here  in English I've seen it called Morning Glory or water spinach so I think it just has two different  names so it's got a really nice crunchy chewy ish stems and really tender leaves if you can't  find this you can use the same recipe and use bok choy or others other green vegetables that  you like to sautee and we're gonna cut them into two inch chunks so I'm going to cut off  the end now sometimes if these are old and the ends are really hard and big and chewy you can  just cut off a chunk of the bottom if you like more tender vegetables and then about two incheswhen you get to the leaves I actually like to leave it a bit bigger cuz the leaves will wilt  kind of like spinach it'll wilt - nothing when you cook it so once I get here I just do like a  once so these are slightly bigger man there's more stems here I'm gonna do this one okay so  stems two to three inches leaves you can leave them kind of long like that so I've got that  and then the rest is really easy now this recipe is not vegetarian because I'm using oyster sauce  but if you want to make it vegetarian by all means switch from oyster sauce to soy sauce so for the  sauce we've got a tablespoon of oyster sauce and to this this is the most important ingredient in  this dish is tatianna tell gia I've used before in Gretna and in something else which I can't  recall right now but anyway it's fermented soybean paste so it's chunky like this okay it's salty if  you can't find this you can also use what's that called black Chinese black beans or you can also  substitute a little bit of miso paste which has got sort of a similar kind of flavor so we're  gonna mix all of our sauces together which is quite important in this dish because you  can't cook the Morning Glory for any more than literally a few seconds so all your sauces have  to go in all at once none of this like grab this at that too much time and then have a tablespoon  of soy sauce I'm just using regular light Thai soy sauce stir that up a little bit of sugar  a scant teaspoon just to cook the salt mix all that up and then finally some white pepper I'm  adding quite a bit because I like the heat of white pepper so white pepper fYI is hotter than  black pepper so if you want peppery heat go with white but black pepper will have kind of a more  interesting aroma so you know sometimes that's why sometimes I like to use both okay and then  the last thing we have to prep before we go cook is our garlic and our chilies and I've  got this tiny little mortar here which is so cute I think I'm gonna bring this back it's great for  pounding little things like garlic and chilies and things like that so I'm gonna start with 2 chilies  this dish is generally medium spicy and I'm gonna pound that until it's a paste ish a few cloves of  garlic I'm gonna do 1/2 let's do five no six now you want to pound this not too fine because big  chunks of garlic is actually your really yummy in this dish so I'm just gonna pound it until their  broken dish okay so maybe this mortar is a little bit too small but I just really wanted to use it  because it's so cute I think this pistol is not it's pair I just couldn't find the one that came  with it so it's a little large so this garlic I'm getting it just tool about there and so I  know these are like big chunks but big chunks of garlic well my mom likes it so I'm gonna keep it  big for her so that you get bursts of garlic he nests when you bite into it so that's it that's  literally all we have to do and now we're gonna go outside and cook with the app okay so here  we are in my wonderful outside kitchen which is great for things that are that spatter and smell  so I'm gonna go in with just a little bit of oil just enough to cover and high heat this dish is  gonna be the fastest dish I've ever cooked on hot I kitchen go in with your garlic and chilimixture now you don't have to preheat the oil very hot I always err on the side of low because if the  oil is too hot then you instantaneously burn your garlic but there's no harm in adding garlic into  cold oil okay just saying okay now you're gonna wait until and hope I don't start sneezing from  this until the garlic starts to turn just a little bit golden brown so my garlic's nicely cooked  and it's just turning golden brown around the edges you may not be Rossio it and goes all your  vegetables okay and then the sauce all of it and now you're gonna cook this literally until it's  mixed and and the leaves are sort of settled if you want a little more sauce you can add a splash  of water but I'm which I'm gonna do actually just a little so it's got some moisture but that's it  you don't want to cook this any longer than that because the boop boop the vegetables who wilt and  it won't look nice so there now if you like more sauce go ahead and add more more water  but I find that if I add more sauce than all the flavors just in the sauce pooling at the bottom  which then no one needs but like this the sauce is clinging on to the vegetables and that is it  let's go eat here we go now I don't know if you can see this but there's already more sauce that's  pooling as with all stir fries it always looks drier in the pan once you plate it just things  have come out you know from the vegetables and it just drips down to the bottom so when you gauge  the amount of sauces keep that in mind as well okay so let me show you just how good this isit's just simple but it's so flavorful now when you if you want to eat this with some plain congee  it's actually a really great accompaniment because this is salty and spicy and garlicky  I'm playing congee is just you know bland so it actually is one of the popular dishes but that  we eat when we eat plain congee nice peppery flavor nice Chili's the bits of garlic you're  gonna like that if you're a garlic person so give this one a try as you can see that was  I think the fastest outside kitchen episode I have ever done just because of how simple  and quick this dish is you can whip it up and you can substitute other vegetables and when  you try it let me know how it goes either through Facebook Twitter or Instagram and the recipe will  be on Hawkeye kitchen Tom as per usual and I will see you next time for your next time\n"