How To Cook With A Wok

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Robinah Juru : An Asian guy with an English accent... mmmmhhhhh (and ain't talkin' about food) ;)

L : very clearly explained and informative.

makinawdandy6699 : I have read that reaching the "smoke point" of oil (i.e. when heated oil starts to "smoke" is unhealthy.  I was wondering about this aspect.  Can you stir fry effectively by using heat slightly below the smoke point but still very hot?   Thanks. 

Michael Little : People are really stupid. You watch a video and you think you know everything that happened in that video. Thinly sliced chicken will cook in less than a minute. And for you idiots commenting on his accent, get educated. It's one world out there.

Kyle Williams : English sounding Asian lol

ben805 : 3 big problems with this video: 1)Insufficient heat 2)Overcooked vegetable 3)WAY too much oil: completely defeat the purpose of healthy eating and cooking at home. A proper seasoned wok should not need more than a tablespoon of oil to cook the entire dish for 4 people. You should cook them in batch, meat first, take it out of wok on strainer, then vegetable, and finally put the cooked meat back to the wok to stir the whole batch for another 10 to 15s.

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

ComebackShane : Wow, I can't believe that chicken cooked in 1 minute....I think I like my chicken a bit more done, but then again I prefer crispy chicken wings versus the mushy ones, so I guess everybody has their own preference.

Aj Kaml : I do like the way you use the oil sparingly. Very nicely done not over oil the food like many Chef in Chinese Restaurant. However, please tell me son, a head chef running a cooking school, yet you over cook the greens and under cook the chicken? How was that possible? Please check this video again, see your green? In our restaurant, we would have to throw away this dish. Greens cook faster than meat. So after the onion, meat goes in before the greens. follow up with sauce, flavor, kiss with high heat n cooking wine to bring the wok chi to the food. garnish n sesame oil if necessary n serve. I'm assuming this is a slip. otherwise, no chef would put in greens before meat.

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

rsvpvr : Don't you think chicken should be first in the pan?

ibeat theleaves : This is by far the best voice over I've ever seen/heard.

joe mckay : Right.....that chicken thing has me concerned too,  I have usually seen demo's where the chicken/beef/shrimp is cooked almost through first and put aside till the end.

Carol Ling : Is that wok ring part of the stove? Or is it an accessory that I can buy somewhere? (I haven't seen that before and it looks awesome)

Andrew Jackson : 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.

Andrea Annovazzi : This type of cooking is very dangerous for human health, when the oil reaches the smoke point it release the acrolein and others cancer substances.

Andrew C : anyone knows what is that wok ring thing on the stove and how to get that

Artur Schäfer : Amazing! thanks for your time :-)

NintendopePokemonFreak Ruben : 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

JEDI MORMON : LOOKS WRONG. COOK CARROTS FIRST, CHICKEN,ONIONS, GREENS LAST

slemgurt2 : HE IS FAKE CHINESE!

vpsaline : is there a product on the market that allows you to use a round bottom wok on a normal western burner?

Plutopowered : What kind of sauce did he use?

David Soohoo : Have a problem with young wok chef's use of Cantonese - wok hay is not how hot or how high wok is from fire to control heat in cooking. Wok hay means "wok air" - this is the smell created by the wok and is an essential part of eating (one should not have food with no smell). Young Chinese chef needs to find a master....

monalisa smile : How bout fried the chicken first then stir the rest of the food... hmm medium rare chicken anyone?

mike97525 : I cook the chicken separate from the veggies

lukeadelic edits : Ok?

kenny ginger : shame ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, you are teaching wrong think about holding a wok ,back to school

daniel feng : the guy is too short for the stove.

blooboy15 : Sweet

Just Mey : awsome how-to vid.

TOO KOO : stupid u cook the chicken then the veggies... wow that's the first time i ever seen that method...

icewallow _cman : That stove is way too high to work with wok.

A E : He is showing How to make recipe not taking English class. People don’t understand if they are going talk another language then they will sound like their native language, and by the way Jeremy pang didnt say he is taking Language classes, He told cookery classes 😊

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

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

Planet Life : Did you say Cast Iron? uh.... Carbon Steel? lol

Scott Rich : Your wok is carbon steel, not cast iron. Your ignorance about your cookware calls all your other "information" into question.

Angelbelle : 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

Alan George Barstow : A wok is not made from 'thin cast iron' as you assert in the beginning of your video. Cast iron is heavy and very brittle; it you dropped a cast iron pan on the floor it would shatter into many small pieces. Traditional Chinese woks are made from pressed carbon steel, which is a quite different material with different characteristics. Carbon steel is much tougher than cast iron. I hope this information is useful to you for future videos.

markus jewell : Absolutely love the accent 💯

Cody : metal on metal makes me shivver so I cant do this.

Edwin Khuang : so many western expert think they know about chinese cooking. now heres the thing, hes a chef and you're not :)

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

Rene Hernandez : You should have cooked the chicken first

David Jennings : Wow,ok,got it.

Sidney Frederickson : It's carbon steel, not cast iron!

Peter Kosmas : what Greens are you using ?

Dee1251 : what souse did you use?

Wear Montgomery : https://play.google.com/store/books/details?id=5vvcp_9saksC @diseaseddice @wakaflocka @cte @cu.com compu ^ #tearrings.info @wecan.org @orbies #asseenont.v.