Hello hi everyone! Wesley here. Today we’re doing something a little different and kicking off a brand new series on the channel dedicated to the fundamentals of wok cooking. More specifically, we’ll be starting off with maybe the single most requested video in the history of this channel, which is a guide to pantry essentials. As most folks that have attempted any of the Woo Can Cook recipes will tell you, there are certainly quite a number of pantry sauces and elements that come up in a lot of our ingredient lists, and I know this can be a bit intimidating for those just starting to dip their toes into wok cooking. Not can it be cost prohibitive if you don’t have ANY of these ingredients in your pantry yet, but more importantly, if you don’t know what you’ll be using them for in the future, it’s definitely tough to justify buying all of these things for just one meal.

For our purposes today we’re going to be mainly focusing on the pantry essentials involved in Chinese wok cooking, and taking a look at what do all of these sauces and ingredients do? Why are there so many of them in a single recipe, and what purpose do they serve? Finally most importantly, is it really necessary to include all of them, or can we omit stuff if needed, and if so, when? 

It will be out on Friday September 17, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!