Brian Lagerstrom

How to Make Real Chinese Takeout at Home

Thank you to Bombas for sponsoring this video! Head to https://bombas.yt.link/xuEOUR2 and use code BRIANL at checkout for 20% off your first purchase. ▶️WATCH NEXT: GENERAL TSOS: https://youtu.be/XSKU-V9t6Bo?si=QDET8dfBH5UF5dz_ SPAGHETTI CHOW MEIN: https://youtu.be/KCR1ChoJivY?si=Qvx4OQv4kTZYyG_- 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: JULIENNE PEELER: https://amzn.to/3YFG9tC WOK: https://amzn.to/3KLhNLY KITCHEN SCISSORS: https://amzn.to/4b7njmy RICE COOKER: https://amzn.to/3YEMci8 LAGERSTROM CHEFS KNIFE: https://shop.brianlagerstrom.com SQUEEZE BOTTLES: https://amzn.to/48RyjDq QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo BUTANE BURNER: https://amzn.to/4j4TCEG (NOT required for wok cooking. Just including the link because a lot of you guys have asked) AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Fried Rice (Egg & Scallion) Ingredients ∙ 300 g (1½ c) jasmine rice, rinsed well ∙ 270 g (1⅛ c) water ∙ 4 large eggs ∙ salt ∙ 75–100 g (1½–2 c) scallions, sliced (whites + greens separated) ∙ high smoke point oil ∙ 50 g (3½ T) soy sauce ∙ 25 g (1½ T) oyster sauce Instructions 1 Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration). 2 Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold. 3 Beat eggs with a pinch of salt. 4 Heat wok (or large nonstick) over medium-high. Add oil, swirl to coat. 5 Pour in eggs, spread thin up sides of wok. Scramble gently to ~85% doneness. Remove and reserve. 6 Wipe wok, return to heat. Add at least 2 T oil, then cold rice. Toss constantly, breaking up clumps, 60–90 sec. 7 Add scallions, fry ~60 sec until softened (no browning). 8 Return eggs to wok, break into bite-size pieces. 9 Pour soy sauce and oyster sauce around hot edge of wok. Toss to combine until absorbed and sizzling. 10 Finish with scallion greens and serve -- Beef & Broccoli Ingredients ∙ 450 g (1 lb) flank steak, sliced ¼ in thick ∙ 350 g (3½ c) broccoli florets, cut to 1–1½ in ∙ 100 g (¾ c) onion, thinly sliced ∙ high smoke point oil Velveting Marinade ∙ 10 g (2 t) soy sauce ∙ 5 g (1 t) sesame oil ∙ 5 g (1 t) shaoxing wine or mirin ∙ 2 g (½ t) sugar ∙ 2 g (½ t) cornstarch ∙ 2 g (½ t) baking soda Stir-Fry Sauce ∙ 30 g (2 T) soy sauce ∙ 30 g (2 T) beef stock or water ∙ 30 g (2 T) shaoxing wine or mirin ∙ 50 g (3½ T) oyster sauce ∙ 10 g (2½ t) sugar (use ~5 g if using mirin) ∙ 5–7 g (1½–2 t) cornstarch Aromatics ∙ 10 g (2 t) garlic, minced ∙ 10 g (1 T) fresh ginger, grated Instructions 1 Toss beef with all marinade ingredients. Rest 15 min. 2 Heat wok over high. Add oil, then broccoli and onion with a pinch of salt. Stir-fry 3–4 min until just tender. Remove. 3 Wipe wok. Add more oil and sear half the beef in a single layer, ~60–90 sec to medium. Remove; repeat with remaining beef then add first round of beef back to wok. 4 Add garlic and ginger, stir ~20 sec until fragrant. 5 Return vegetables to wok. 6 Pour stir-fry sauce around hot edge. Toss until thickened and glossy. Serve with rice. -- Chow Mein (Dry-Fried Noodles) Ingredients ∙ 300 g (10 oz) Hong Kong pan-fried noodles, cut into 5–7 in lengths ∙ 150 g (5 oz) chicken thigh, thinly sliced ∙ 75 g (1 c) scallions, cut into 1½ in pieces (greens only) ∙ 75 g (¾ c) carrots, julienned ∙ 75 g (1 c) bean sprouts ∙ high smoke point oil ∙ salt Sauce ∙ 30 g (2 T) soy sauce ∙ 30 g (2 T) oyster sauce ∙ 5 g (1 t) sesame oil ∙ 100 g (½ c) chicken stock Instructions 1 Heat wok over medium-high. Add oil, then chicken. Season lightly with salt. Sear undisturbed ~60 sec, then cook through another 60-90 sec. Remove. 2 Add more oil. Add noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant. 3 Add carrots and scallions. Stir-fry 2–3 min until just softened. Add more oil if dry. 4 Add bean sprouts, toss briefly. Return chicken. 5 Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy. CHAPTERS: 0:00 Fried Rice 5: 48 Beef & Broccoli 11:15 Chow Mein 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3