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Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting expert Jack Bishop challenges Bridget to a tasting of soy sauce. Next, test cook Keith Dresser shows Julia how to make the ultimate Scallion Pancakes with Dipping Sauce.
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I generally go light on the salt in the filling of the scallion pancakes. You can always add more salt after cooking.
I love the way you say you are going to add 2 teaspoons of oil, and then actually add TWO TEASPOONS of oil. So many cooking shows say they are going to add a specific, measured amount of oil, and then pour about 4 times as much as that directly out of the bottle.
Wow.
Yayyyy! I only use the #1 soy sauce
Totally trying this and flank. Normally use top sirloin
What can you use instead of sherry
The fermented ones have a slightly boozy aroma to them sometimes, don't they? It's nice because the alcohol is volatile, so you get a completely different experience if you cook it for a bit. It's like having two sauces in one.
That guy at the end didn't even look at the camera wtf lmao
Maybe we could mix the two top soy sauces together and get the best mix of flavors from both of them of?
I would love to see the full list.
The soy sauce of my boyhood was Kikkoman. LaChoy is nasty.
I'm wondering if i can marinate my pork chops in beer and baking soda. Worth a try.
06-28-22 Flank Steak no longer affordable. Nor, is it easy to find in my area.
Aiyah, too much oil In this method! Wok is preferred to manage high heat needed to quick sear without overcooking ingredients- uses less oil!
Sequence of proper stir fry:
1)Heat wok until smoking hot (which is why nonstick pan is not advisable)
2)Cold oil into wok (“hot pan, cold oil: food won’t stick”) add aromatics such as onions, garlic
3)add marinated meat (coated with a bit of cornstarch) to wok, spread across bottom to sear, “stir fry” & push to side of wok
4) add veg to center of wok (no additional oil needed), quick sear
5)stir meat back in with veg to combine, quickly stir in “sauce” to coat
Ingredients… done! Remove to serving platter.
Yes, baking soda helps to tenderize meat.
Wine (or apple juice for non-alcoholi version) also provides a bit of acid to tenderize + a bit if sweetness to the char
Cornstarch coats meat to help
retain juices, thicken sauce & provide silky mouth feel without oilyness
Why water added to sauce?
As a Chinese, I gotta say “This is pretty authentic”
The stir fry and scallion pancakes look great
I make this all the time. My family loves it. We do like using Worcestershire sauce instead of the fish oil. Yum!
Chef looks like Bradley Cooper's brother.
San J does have a LOW SODIUM, GLUTEN FREE TAMARI… it took a little getting used to but it is all I use now!
Don’t ever let these folks get hold of your email address. They are relentless. I have unsubscribed frequently without success on their website yet still get unwanted emails. I’ve even added them to my junk email list yet they apparently change their email addresses to get through. I’m frustrated and irritated.
Great videos and recipes but terrible engagement.
I want to try the scallion pancakes!
Everyone needs to remember this: America's Test Kitchen's goal has always been to provide foolproof recipes, utilizing the science behind cooking, to allow virtually anyone to replicate a recipe with success while using ingredients easily available to most of the U.S.A.
That said, I'm guessing if anyone can lay their hands on fresh ginger, chances are pretty good Shoaxing wine is available. And what is up with the non-stick skillet on high heat? ( Get a wok.)
We Indians call this as paraatha.It can be had anytime of the time of the day. I’ve a nice big crush on Keith 😍😍Who needs salt n pepper when Keith’s there!! Is he vegetarian?
I think when U brought those chineese father & son to do the cooking , they are Awesome & seems u kick it up a Notch . 😋😋😋😁 we love their cooking& yours
😘💔💜❤🌹🌸🌷🌻🎉
∞ ∞ ∞ ❤ ly & delicious 😋 🥰👌🙏👍👏👏👏👏✟✟✟
T y for sharing they both look yummy 🙏❤️🌹🌺💐🌷
A few drops of Toasted Sesame Oil would send this great recipe over the moon.
I’m excited so make both
I love this recipe, I am a big fan of pepper steak, but making it at home now with your recipe beats all. I can have better meat and flavor than taking out. I do like some sweet onions add to mine. I enjoy watching you cook, especially the fact you explain why something works. Thank You
Thank you!