In the Kitchen: Video - Beef and Broccoli Stir-Fry

by Ethan Johnson
January 10, 2007

If you liked the photo and text version, you'll love the live-action video.


(Note to web feed users: Click the title of this post to see the embedded Flash Video file if you do not wish to download a 47.1mb file.)

You may download the video for your personal use. (47.1mb MP4 video file, theoretically playable on video iPods.)

Enjoy! Your feedback is welcome and encouraged.

(The full, ever-expanding In the Kitchen recipe list may be found here. The master list of cooking videos is here.)

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Your instruction is good for
Submitted by Anonymous (not verified) on Thu, 2007-01-11 15:25.

Your instruction is good for those at the beginning level, because you showed us what you were doing and explained why, which is what beginners need.

I use regular vegetable oil when stir-frying and have gotten good results. I never dump the rice in at the end there like you did, so that fascinated me -- something new for me to try.

I'd also be interested in any tofu stir-fry recipes that you like. I'm looking for flavor; there's one recipe I love that uses Oyster Sauce, soy sauce, ground chilli garlic oil, and a small amount of sesame oil. There's something else in it to thicken it, I forget what.

Thought it was pretty good overall. I would try and keep it to under ten minutes.

Thanks
Submitted by ethan on Thu, 2007-01-11 16:35.

I appreciate your feedback.

Re: Length, it's difficult to go under 10 minutes as the recipes get more complex. There is a reason why cooking shows on traditional cable/TV are slated for 30 minutes on average. (Besides everything on US TV being slotted in 30-minute increments.) The other trick is "balance" - if I dump everything into a pot using "bam" cups, that tells you what was added, but not how I prepared it. On the other hamd, I agree, no-one needs to see me slice 45 olives in half in real time. :-)

I am setting an arbitrary 15 minute cap on length per video, however. And I have no plans to create a flashy intro, etc, as that just adds to the length/file size. Let's get right to the cooking!

Re: Tofu, I don't eat it. (Nor does Marlena.) I am curious to try cooking with it, but first I'd probably order something with tofu in it from a restaurant to get an idea as to whether I'd even want to bother with it. I assume you are looking for Vegan recipes. I am going to make almost-Vegan butternut squash soup (I insist on using real yogurt) this weekend (speaking of things I don't normally eat) and if it is successful a video should be forthcoming (some day).