How to Stir Fry Any Vegetable – Three Basic Flavors and Recipes (蒜蓉炒西兰花/姜汁炒芥兰/虾酱炒通心菜)

Broccoli with Garlic, Gai Lan with Ginger Sauce, and Morning Glory with Shrimp Paste and Chilis – we’ll be using these three dishes to illustrate three flavor profiles that you can apply to almost any vegetable.

Stir-fried greens are an important part of any Chinese meal, and are a quick and easy thing to whip up as a side dish. When learning how to cook these, it’s best to think in terms of ‘technique’ and ‘flavor profile’. If you guys like this sort of thing, let us know and we can do another video one day with three more flavor profiles.

As always, the detailed recipes and a discussion on other vegetables/flavor profiles are over here on /r/cooking:

Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!


Amy Lorenzo says:

Just cut the stems thin. They’re very nice.

Gnub0 says:

Is the shrimp paste you’re using similar to the Vietnamese mắm tôm or mắm tép?

jfauntl1 says:

MSG give me nightmares

Gee Ell says:

You throw away the gai-lan stems? What kind of Chinese person are you?!? My grandmother would smack my knuckles with the wok chang for wasting food! Peel the woody skin, split them in half and cook those suckers up! Toss them in first to give them a little head start blanching before you put in the rest. You probably throw away the broccoli stems too, huh? Grandma would be disappointed!


It’s kangkung not morning glory

Elsa&lisa says:

I really like the information contained in this video.
. My only question is what is a tasty alternative to morning glory?

dwaryn says:

it’s blasphemy to throw away the Gailan stems!… they are are the best part…! it’s so good when it’s stir-fried it so it’s crispy on the outside but cooked just right inside with vegetable juices

Edwin Carranza says:

as soon as you said msg, i knew that you care very little for people

foxtrotcinco says:

Love your videos! Quick question: do these veggies keep over the week if I wanted to cook a bunch for meal prep lunches? I notice that dishes with a corn starch slurry often are watery the next day. How about these dishes?

Son Caster says:

super thumbs up, i’m from the philippines and vegi is my second best superfood to me, because of they’ve make you healthy inside and outside.

Asha gusti says:

Cah kangkung?

Atsard- Dali says:

Awesome video
going to Chinatown on Christmas to find and make these dishes..

one more thing

it’s Vegetable!!!
not Veg!

that abbreviation makes my skin crawl 

(label be as some random nutter, thats fine)

Mark Simons says:

What the hell is “morning glory”?

Darryl D says:

Good info but? Who adds MSG just because? It’s a flavor enhancer If your making great food why even think about adding this poison?

Mayla Putro says:

arent that morning glory illegals in US? if not im definitely gonna export that into US ffs

RonLarhz says:

Or for easy cooking use garlic and oyster sauce. Love my brocolli and kai lan!!!

budi seth says:


cutie noli says:

Seem so delicious… love my co-asian 🙂

Jason Chua says:

A sprinkle of MSG – what have you read about the effect of MSG – there is already too much pollution’s in the current food chains do not add more.

Table for One - 個人煮意 says:


cattuccino fung says:

msg, that is so bad ….

Baki Pest says:

Bringing a Chinese face into a video brings the “i am gonna get ripped off now” emotion

hicky says:

Can I ask which of your recipes you would use for 1) Cabbage, and 2) spring greens please.

Carmen Jiang says:

What I have been cooking for my American boyfriend in Guangzhou for the last 4 years… Just wanna cry real hard

josephine cheng says:

love your videos! traditional chinese cooking has a special place in my heart. thank you!

Han Zhihao says:

There is no need for the preliminary cocking. Some of the nutrients will be lost. Instead, during stir fry, add in some water, cap it for a few seconds and the vege is done. There is also no need for corn starch and msg. Just a bit of salt will do, at most some soya sauce.

Ming Song says:

I didn’t know veggies need to be blanched. Is this a version for western viewers? Or simply Cantonese version? I’m from Sichuan so I don’t see corn starch and sugar used in sautéed veggies.

Mundo Mando says:

What i find funny and confusing how everyone talks about smoking hot and high heat when stir frying… and i don’t want to get into the cr*p that some telling people to stir-fry meat instead of propeply deep frying it or burning on flaxseed oil on your nice and clean raw iron/steel pan/wok… :SIGH: Now the thing, while every time they put in garlic it doesn’t even fry. If you put minced garlic into hot wok with some oil, at least the smaller bits would immediately turn brown and fry up… Smokin’ hot right?! Then people fry broccoli over high heat for 2 mins or more without blanching it and guess what?! With minced garlic… on high heat… ohh you need at least a 50k BTU wok burner… right?! Turning the heat off under a smoking hot wok would still burn the garlic every time i tried it. So really whats the myth?! Either fake videos with fake bs about “smoking hot woks” or you don’t even need all that high heat. The last dish in the video seems almost legit but the heat still seems super low. After wasting some food over a 2 week period i can do it but these online vids seem inaccurate… even on weak gas burners…

Bethany Smith says:


dindinthedon says:

Garlic and ginger with morning Glory is my favorite!

heliosboy says:

Why always boil the veggies first before stir fry?

Priticka Parekh says:

Why corn-starch

PAKI KHO says:

can you make a video of chives?,thanks!

Vermillion 303 says:


Cherry Barfungpa says:

NO MSG please ………….

Laura Croft says:


yeah _ says:

This video is excellent, thank you very much for being such an informative channel. I am new to stir fry though and I have a few questions that I hope I can get some help on from you guys.

1. How true is the claim that you cannot perform a tasty or good stir-fry on a Western stovetop (especially electric). I have an electric stovetop and I recently got a cast iron wok but I’m still unsure of the technique to use because I think I am limited by my stovetop capabilities.

2. Related to the first question, but should I really get my wok as hot as I possibly can for stir fry? I have heard of people pre-heating their woks for 20 minutes to prepare for a stir fry but isn’t this a bit dangerous? I fear that that kind of heat could heat the oil high enough that it catches on fire or even warps the wok.

I hope you guys can answer my questions. I love stir fry but there is so much misinformation of the internet and bad advice.

Carmen Jiang says:

BTW we cook 通菜 and 西洋菜 a lot

Kaz Fernandes says:

after salt and sugar.whats the third seasoning did u put?

Chris Davies says:

Hmmm, warm raw broccoli with warm raw garlic. Nasty.

Meinoman Ya says:

cute gal

Onlineshrekjr says:

Great video. Thanks. I’m wondering whether there is a method behind choosing a sauce for a particular veg or you do it by “instinct”. Greetings

james87106 says:

Thanks guys!!! I made some super tasty baby bok choy last night with your garlic recipe here, last night.

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