Follow these steps to a sensational Stir Fry!
Crispy textures, bold flavours and sauce that perfectly coats everything.
This is how you upgrade your stir fry game…
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Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Ben Hasic
Editors: Caleb Dawkins & Liam Craig
Kitchen Manager: Sarah Allchurch
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Love you andy!! You’re the best!!❤
You kinda copped out Andy, that wheel said Corn… bro
For those interested, the list of veg Chef Andy had on his wheel:
1. Bullhorn pepper
2. Brocolini
3. Enoki mushroom
4. Red capsicum (bell pepper)
5. Brown onion (yellow onion)
6. Oyster mushrooms
7. Corn
8. Zucchini
9. Red onion
10. Wood ear mushrooms
11. Choy sum
12. Eggplant
13. Shittake mushrooms
14. Spring onion (green onions)
Hi Andy, great vid ! I recall seeing an Aussie show (Food Safari? ) They wee in the kitchen of a famous MEL/SYD (Flower Drum?) and the owner said one of the pro tips that restaurants do that home cooks don't is the blanch the meat for 3-60 seconds in a deep fryer. Any thoughts ?
I hear Uncle isn't happy
I found a great way of cooking oyster mushrooms: hand shread them up, and soak them in warm water for 1-2 minutes, take them out and squezze all the water out from them. After this process, you can basically treat this mushroom like a type of tender meat, and cook it for a longer time right after cooking any meat under high teat to achieve similar restaurant style slightly chared mushrooms. Doing this will also increase the flavour intensity
These are the best kind of food videos because they teach you like 50 recipes in one. Which works for daily life. Of course you always have specific recipes for weekends or special occasions.
Love that your dogs called duck. My cats called pigeon 😂
Andy would it be possible to get Simon and Maggie together with you?
Andy, how do you keep your cast iron hob so clean?!
Its white shirt Andy time now 😮
Andy, a lot of us deal with reflux or bloating sometimes. Have you ever run into that yourself, and do you have any go-to dishes, ingredients, or methods that keep meals easy on the stomach but still tasty? Your videos make me hungry but I have to deal with the after effects, feel like I’m never gonna get healed.
This is very different to my method of throwing everything into a pan and then calling it a stir fry
I never realised that I’ve been mentally playing wheel of stir-fry every time I go to the fridge for years.
9:10 – Surface area. The more fine the garlic is chopped, the more of the inside part of the garlic is exposed and therefore releases more of the garlic flavour.
Anyone actually following these at home note that the most Important part is doing things in batches keeping your pan/wok hot af between batches
First great video fantastic tips have learned things I didn't know. Second are we gonna talk about how your cheated on the wheel #redocheater
hey. I believe in paying it forward. Get John Torrode on your show.
I have an electric hob and find the large cast iron skillet is better than the flat bottom wok, except for rice. MSG is a HUGE flavour increase.
Great video.
That's a great looking wok. What brand is it?
Ohh I’m about to make some stir fry for the next month.
Btw you should try some Serbian/Balkan recepies and meals, we do have a lot of our people in Australia.
Love your work man, keep it going!
Start a series where you spin the wheel and it lands on a county, you then have to make a stir fry themed based on that country! That would be super dope
I spy that Future Canoe can
PPPPPP… you missed one P in your intro 😄
Epic video thanks chef!