So we wanted to take a break from recipes, and show you some basic stir fry techniques. These tips and techniques will work for whatever stir fry you want to make, but we wanted to illustrate them with a classic, home cooking stir fry of pork and chilis.Excuse the lengthy video - there was a lot to get through. There's also a ton that I wasn't able to cover, so be sure to check out the Reddit post over on /r/cooking:https://www.reddit.com/r/Cooking/comments/b0zql0/basic_techniques_how_to_make_any_chinese_stir_fry/And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedHuge thank you to the the source of the two clips we used in here... firstly, the estimable Wang Gang. That clip was from his Beef and Onions video, be sure to check him out if you haven't already. He's awesome. Video here:https://youtu.be/zoT5qqi81tkAnd secondly, Felipe Lima for his street food clip. It's like our go-to clip for street food stir fries, huge thank you to him and you can check out his full video here:https://youtu.be/UEkbRb2vCNQOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------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!
