I’m so glad you did this video. I’m glad to know I’m not the only one doing a stir fry this way. I do it often. I will have on hand Raymond’s “brown mother sauce” (that’s called a Qing, right? 😖) and I keep a lot of it in my freezer. And when I want a stir fry I will usually make the meat (passing through oil or simply browned in the pan/wok) then steam the broccoli and put aside. Then I’ll melt and heat up the frozen brown sauce, get a little oil in pan and sauté the garlic/ginger mix, add the brown sauce and thicken, then add the “stir fry”. It’s saucier and almost guarantees that it’s saucier. And when I don’t want a saucy one I’ll use your beef and broccoli stir fry recipe (or chicken) and use the 5 tablespoons of water version because even that isn’t very saucy. 😇
Agree with your comment on the overuse of soy sauce quantities! I've seen the same with oyster sauce and hoisin sauce...and it feels like I'm eating the sauce rather than the meat or vegetables.
Haha for a while we had a sassier video idea in our head along the lines of “soy sauce is not a salt substitute”. As a general rule of thumb, I would definitely think twice before adding any more than one tablespoon worth in any stir fry :)
That would make a great video! I think it comes down to knowing and understanding the condiment’s flavour profile in order to understand how to use it properly, rather than just seeing it for its nutrition (in this case…the sodium)
Great piece. I'd usually run from these types of dishes but they obviously serve a purpose.
Koreans have deopbap (덮밥), which is basically "covered rice". Less overt stir-frying than Chinese but the sauce to rice ratio is similar.
Bulgogi deopbap is quite popular:
https://www.10000recipe.com/recipe/list.html?q=%EC%86%8C%EB%B6%88%EA%B3%A0%EA%B8%B0%EB%8D%AE%EB%B0%A5
To me, it's just "slop on rice" no matter which country you eat it in...but the Americans really seem to double-down on the slop-sauce component :)
I’m so glad you did this video. I’m glad to know I’m not the only one doing a stir fry this way. I do it often. I will have on hand Raymond’s “brown mother sauce” (that’s called a Qing, right? 😖) and I keep a lot of it in my freezer. And when I want a stir fry I will usually make the meat (passing through oil or simply browned in the pan/wok) then steam the broccoli and put aside. Then I’ll melt and heat up the frozen brown sauce, get a little oil in pan and sauté the garlic/ginger mix, add the brown sauce and thicken, then add the “stir fry”. It’s saucier and almost guarantees that it’s saucier. And when I don’t want a saucy one I’ll use your beef and broccoli stir fry recipe (or chicken) and use the 5 tablespoons of water version because even that isn’t very saucy. 😇
Sorry. Raymond from The Art of Cooking. Still. I also like your sauce which is simply water, soy, oyster and salt sugar and msg. Sooooo good. 😋😋😋🤤🤤🤤
Enjoyed your piece!
Agree with your comment on the overuse of soy sauce quantities! I've seen the same with oyster sauce and hoisin sauce...and it feels like I'm eating the sauce rather than the meat or vegetables.
Haha for a while we had a sassier video idea in our head along the lines of “soy sauce is not a salt substitute”. As a general rule of thumb, I would definitely think twice before adding any more than one tablespoon worth in any stir fry :)
That would make a great video! I think it comes down to knowing and understanding the condiment’s flavour profile in order to understand how to use it properly, rather than just seeing it for its nutrition (in this case…the sodium)
Really enjoyed your article, great recipes, thank you!
thanks for the video! i’ll try this out this weekend