Hey guys, what's up? It's Alex. So, ah, today I want to

make a very special episode, about Stir-Fry.

To me, doing the Stir-Fry is the easy part.

The most complicated thing is to come up

with a Stir-Fry idea.

Let me give you just a bit more context.

Like making a big dish, a show-stopper dish on the week-end

is nothing complicated. You have time to make it.

You have time to come up with an idea. I think it's fine. But on the other hand making a new dish

every night. Trying to keep people excited around the table,

trying to come up with new ideas.

This is hard. Unless of course you get some help from the French Guy.

So with my own little hands and my rusty old mind, I did this.

So it's a webpage, hosted on my website, I'll show the link in the description box down below.

Basically, every time you're lacking, or running short of an idea for dinner, you just go to my page,

and you generate the Stir-Fry.

In its current state, my Stir-Fry Generator can output about 4,800 different Stir-Fry recipes.

Which means for the next 18 years, 18 years, you could be eating a different Stir-Fry every night of the week.

Isn't that cool?

I'm going to take 4 ideas from this Stir-Fry Generator, and we're going to cook them together.

First one.

Let me just screen grab this.

Second one. No, no, no.

You saw nothing.

That's a good one.

Ok, so now I've got 4 good Stir-Fry ideas. Let's just go and get the ingredients right now.

So I couldn't find no basil, neither cauliflower, so I just

swapped those ingredients for coriander and broccoli.

But, I mean, it's real live cooking, so whenever you are running

short of an ingredient, or missing another one,

just swap it and move on.

That's what I did.

So I've got four plates,

each one is going to gather all the ingredients,

for that specific Stir-Fry.

To go with all those Stir-Fry's I made an all

around sauce, it's a very basic sauce

that just balances the acidity, the sweetness, the saltiness,

but you can pin this with spices

or with more and more ingredients.

This is how you make it.

Use a good measure of soy sauce,

a touch of sriracha,

a good amount of vegetable stock,

a drizzle of vinegar, a grating of ginger, a grating of garlic.

Then you will add a table spoon of corn starch

Diluted in a small glass of water,

some neutral oil to make it shine

A few drops of sesame oil just for the flavor.

Two-three table spoons of sugar.

Then you want to taste it and adjust,

Before I give it a taste, you just want to remember that you are looking for: salt, sweet, bitter, acidity.

Salt, sweet, acidity.

No bitterness

Perfect.

So in this Stir-Fry video of course we are going to use my crazy space wok range machine.

I just performed a few tests and everything seems to be running perfectly now

Recipes

To me a Stir-Fry should always be a simple dish. So, here are my cheats on it to cook it super fast

Cook each ingredient separately until almost cooked

At the end drop everything in

Add a dash of sauce

and toss it. serve immediately

I just realized that

this Stir-Fry- the chicken and onion and almond stir-fry is missing

anything solid

I've got those really solid pasta leftovers

and I'm just going to add them to the stir-fry

Once again that's it. I hope you enjoyed this stir-fry episode

Please give it a big thumbs up

and shout-out over all your social media. You know how we work. Use the hashtag #Spreaditlikebutter

and don't forget to tag me of course.

And you can share the webpage the stir-fry generator so that your friends, your family

the people you care for don't feel miserable

on the weeknight.

A special thank you to my patrons out there for supporting me financially

I've got something special for you.

It's about life. It's about private cooking sessions

and it's coming very soon

About using completely insane and absolutely

unsafe contraptions.

As always, guys, stay curious

Enjoy. Take care. bye-bye. Salut!