Well, welcome back.
Welcome to our kitchen.
00:00:01.63\00:00:05.20
Yes, yes, yes, yes.
We are gonna look the
00:00:05.20\00:00:06.63
recipe which is a
Thai Chicken Stir-Fry.
00:00:06.63\00:00:09.90
That sounds good. It calls for:
00:00:09.90\00:00:11.30
Alright, Curtis,
alright, alright. Thai chicken
00:00:45.60\00:00:49.33
We got our wok up
here, we get started here.
00:00:49.33\00:00:52.23
I am going to turn
it up. We're going to
00:00:52.23\00:00:53.90
put that peanut oil
in there, in the wok,
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I need all those
goodies that you talked about
00:00:57.16\00:00:58.96
on the show. That's right,
that's right, our broccoli,
00:00:58.96\00:01:02.03
carrots, you have the
broccoli, all the goodies.
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Yes. all the
goodies. I'm going to get that
00:01:04.30\00:01:06.56
going. I like wok
cooking because you don't
00:01:06.56\00:01:09.66
have to worry about,
you know, it doesn't get
00:01:09.66\00:01:11.93
so hot and on top
of that. It doesn't
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burn your veggies, I am
going to go ahead and put in
00:01:14.56\00:01:16.36
the onions first,
okay, keep that going
00:01:16.36\00:01:20.50
and I am going to go
ahead and put in now.
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I actually say slanty carrots
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so we actually, slanty carrots.
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Cut on the
slant. Cut on the slant
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Cut on the slant I
gonna put those in as well.
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Okay. Yeah, I enjoy wok cooking.
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We do that every
now and then right baby.
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Yes, I like to do wok cooking.
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Let's go ahead and
put that broccoli in too.
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Okay. Broccoli,
alright, alright,
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and if you will, I
got two things going on.
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Okay. I am going to
take the water. I said,
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one and a half cup
of water, I have water.
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I also have the
chicken-style seasoning
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and I am going to put
in, not real chicken at all.
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Explain that because lot
of people may be watching
00:02:01.10\00:02:04.06
for the first time.
You explain that, Curtis.
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Well,
chicken-style seasoning has no
00:02:05.53\00:02:07.60
chicken at all
and of course, we have
00:02:07.60\00:02:09.53
beef-style
seasoning, that has no beef.
00:02:09.53\00:02:11.13
But this much the
flavor's there, well, without
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the cholesterol the
part of the, you have
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some flesh foods so
and you can get this
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at any of your
major grocery stores now.
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Yes, yes, yes, now
you can. Both those are
00:02:21.10\00:02:24.46
in your regular
grocery stores. We usually go
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first the onions, the
carrots and also the broccoli
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because it takes a little
bit longer for it to cook,
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okay. And Curtis, a
couple of thing that I
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want you to do
because I put this lid on.
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I know you have a
skit you want to show us.
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And that is I am going to
be also using mock chicken.
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Oh! Let's talk about
that yeah. We talked about
00:02:41.63\00:02:43.60
chicken need to
chicken strips. You can
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get them frozen.
You can buy TVP which
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is textured vegetable
protein. It comes in a
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blonde color like a
beige. It comes in a dark
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brown color. It
represents once beef brown,
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dark brown for beef and
of course a lighter colored
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beige for chicken.
Oh! Okay, and you can get
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it frozen like I said.
You can also get it in a tube.
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Whatever your
preferences, whatever
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your stores have.
You can use that as
00:03:04.96\00:03:06.90
your mock chicken
because not using any
00:03:06.90\00:03:09.20
chicken in it as well.
And there are many different
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brands. Yes,
different brand. That's right,
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that's right. Now everything
just might be different.
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I made a comment
about cabbage, not just
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any cabbage. I
am actually using a
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Chinese cabbage,
alright, or we called it Napa.
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Well, it has also,
you see all the ridges in
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this like a regular
cabbage. Okay. Does it have
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that in fact the
ridges all inside of it curly,
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kind of curly texture,
big huge stem in it right.
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I see that, okay. Okay, I
got it shredded up, because
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it goes fantastic when
we talk about Thai cooking.
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Fantastic. And what I am
going to do is I am going
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stir this up a little bit.
You see it's getting really
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well. I am going to
go ahead on and put in
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the, this is the
chicken-style seasoning.
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Now that's the
chicken-style seasoning.
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As well as, you see the,
slush it, slush it around.
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Okay, that's the new
kitchen term. That's right,
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it's my term.
You only learn that
00:04:00.30\00:04:01.70
from Abundant
living. That's right,
00:04:01.70\00:04:03.23
slush it around. I
want to go ahead let that
00:04:03.23\00:04:05.80
get in there and
get itself together.
00:04:05.80\00:04:08.23
I want ask you to
go ahead and put the
00:04:08.23\00:04:09.96
chicken in as well.
Okay. Put the cabbage
00:04:09.96\00:04:12.93
in last. Okay, we
got the chicken going in.
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And you know it's
called Thai, so at the end
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we're gonna put in
the cabbage and we also
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put in the Thai
seasoning. Now Curtis
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you have a skit, which
you are going to be doing
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and I am going to
put the lid on here.
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Yes I do, Let's do
that. Okay. Is there anything.
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Okay. And now we have
here, Honey, let's talk about
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this now, of
course, now we talked about
00:04:46.16\00:04:48.40
the importance of
whole grain products.
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Right, because we
want the chromium.
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Okay. Chromium that
really enhance the insulin
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production also with
that in mind we have a
00:04:56.10\00:04:58.20
broccoli. You also
have the whole wheat bread
00:04:58.20\00:05:01.20
100 percent. Yes,
so with that in mind
00:05:01.20\00:05:04.00
what you have there is
one slice of 100 percent
00:05:04.00\00:05:07.93
whole wheat bread
right there. Okay. Alright,
00:05:07.93\00:05:11.20
now I have here,
honey white bread.
00:05:11.20\00:05:16.70
Now basically I
have 24 slices. Okay.
00:05:16.70\00:05:21.53
My loaf is less than
yours because, you have
00:05:21.53\00:05:24.50
only 19 slices in
your whole wheat bread.
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Oh! What's a good
thing, I have only actually
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19 slices. I have more slices.
Okay. It costs less money.
00:05:28.13\00:05:31.70
So I think I got a
better deal. What do you think?
00:05:31.70\00:05:33.83
I don't think so. You
don't think so. I happen
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to have the
nutritional values of what's in
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whole wheat bread. I
can see that you got that
00:05:37.70\00:05:39.43
going on. Versus that
white bread. First of all. Okay.
00:05:39.43\00:05:42.76
Phytanic acid. Okay.
Two slices. I need two
00:05:42.76\00:05:46.30
slices of that white
bread please. Two slices
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in order to be equal
for what I need for this
00:05:49.03\00:05:51.46
Phytanic acid. Okay,
two slices of white bread
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to equal the amount of
Phytanic acid, that's right,
00:05:54.50\00:05:57.60
in your once slice of
whole wheat bread. That's right.
00:05:57.60\00:05:59.70
Okay, well, you
know, I got 24 slices.
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It actually 26. They
didn't count with two ends.
00:06:02.46\00:06:05.03
So I will start with
26. Okay. Folic acid,
00:06:05.03\00:06:07.63
give me three
slices please. Okay. Three,
00:06:07.63\00:06:10.93
here's your three.
Three, no, no three, 1, 2, 3.
00:06:10.93\00:06:13.33
Oh! Like three
more. Yes. Oh! Okay,
00:06:13.33\00:06:15.46
'cause wait a
minute, okay. I said order to
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equal what I have in one
slice of whole wheat bread.
00:06:17.70\00:06:19.73
Okay, you still got
the one slice. And then why
00:06:19.73\00:06:22.30
your at it how about
for calcium, give me four
00:06:22.30\00:06:24.60
slices of that
white bread please.
00:06:24.60\00:06:26.40
Four more slices.
Yes, four more slices.
00:06:26.40\00:06:29.70
That equal amount of
calcium in the one slice
00:06:29.70\00:06:31.63
of whole wheat
bread. Okay, it is, okay.
00:06:31.63\00:06:34.90
Maybe I need two loafs and okay,
00:06:34.90\00:06:36.76
wait a minute. I
wasn't excepting all of this
00:06:36.76\00:06:38.53
now, it is now. Okay.
Okay, that should do it.
00:06:38.53\00:06:40.93
Now that should do it.
Okay, now. Phosphorous.
00:06:40.93\00:06:43.93
Phosphorous, okay.
Five slices to equal one
00:06:43.93\00:06:47.83
whole wheat, please
five. Five more slices.
00:06:47.83\00:06:51.36
Five. The equal amount
of phosphorous in a one.
00:06:51.36\00:06:54.23
That's right. Piece
of whole wheat five.
00:06:54.23\00:06:57.90
1, 2, 3, 4, say 5. Now
I can count there, okay,
00:06:57.90\00:07:02.03
okay.1, 2, 3, 4, 5.
Okay, so amount of phosphorous
00:07:02.03\00:07:05.66
in that one piece
of whole wheat bread
00:07:05.66\00:07:07.93
and I need this
amount and what I have here,
00:07:07.93\00:07:10.86
okay. Now the one
thing I know for sure
00:07:10.86\00:07:13.36
is you don't have
the last item, I'm just
00:07:13.36\00:07:15.66
getting started on
the nutritional value.
00:07:15.66\00:07:17.36
But lets go with the
fiber, we're talking about
00:07:17.36\00:07:19.26
fiber on this program.
And I sure have no fiber,
00:07:19.26\00:07:21.03
'cause I got, how
important fiber is.
00:07:21.03\00:07:23.60
And I have 2, 4, 6, 8,
10, 12, I have 14 slices so,
00:07:23.60\00:07:27.76
so this should
equal the amount of fiber.
00:07:27.76\00:07:30.86
It should. In that one
piece of whole wheat bread.
00:07:30.86\00:07:33.66
It should. Pardon
me, I got 14 in 1.
00:07:33.66\00:07:36.76
I need 40 slices 40, 40.
00:07:36.76\00:07:39.56
Wait a minute you
think is right. No, no, no,
00:07:39.56\00:07:42.00
40, 40, 40, 40
please, 40. 40 total slices.
00:07:42.00\00:07:46.26
A fiber that equal to one
slice of whole wheat bread.
00:07:46.26\00:07:49.60
There is no fiber in
that, there's no fiber.
00:07:49.60\00:07:52.13
Okay, wait a minute. And
while you're getting those
00:07:52.13\00:07:54.03
40, 40 slices out.
00:07:54.03\00:07:57.26
I'm going to
check on my broccoli.
00:07:57.26\00:07:58.66
Oh! My goodness.
00:07:58.66\00:08:01.00
Let me see, 40 slices.
I think I am running short
00:08:01.00\00:08:05.90
honey. Are you?
I got, let's see 2,
00:08:05.90\00:08:08.13
4, 6, 8, 10, 12.
That's all. Well, I should
00:08:08.13\00:08:14.43
have realized I only had
26 slices to the begin with.
00:08:14.43\00:08:17.23
Even if you have 26
you will still trying
00:08:17.23\00:08:19.60
to get 40. You
don't have another. I will
00:08:19.60\00:08:21.16
still be short.
Even you eat this whole
00:08:21.16\00:08:22.90
thing and try to get 40,
you don't still have enough.
00:08:22.90\00:08:25.00
Okay, now maybe if
this equaled the amount
00:08:25.00\00:08:28.56
of one slice of
whole wheat bread,
00:08:28.56\00:08:30.56
maybe I can mash
this down and equal
00:08:30.56\00:08:33.40
the size. You know,
it's so fluffy, the germ
00:08:33.40\00:08:39.60
and the bran is gone
so maybe I can do this,
00:08:39.60\00:08:43.50
there you go. See this
comes from body building,
00:08:43.50\00:08:47.63
and. That is wow.
Okay, that's what's going
00:08:49.46\00:08:55.36
into your
system, that white bread
00:08:55.36\00:08:57.00
is nothing but
junk. Okay, and it still
00:08:57.00\00:09:01.26
doesn't equal amount
of fiber in a one piece of
00:09:01.26\00:09:04.80
whole wheat bread.
No, no. Now you keep on
00:09:04.80\00:09:07.33
playing around with that,
'cause I'm getting to take
00:09:07.33\00:09:08.73
my corn starch.
And I can make this
00:09:08.73\00:09:12.80
into football, okay,
yeah, okay, number one
00:09:12.80\00:09:17.10
oh! let's go for
pass, okay, you know,
00:09:17.10\00:09:19.86
you look at lot of
people in the grocery stores,
00:09:19.86\00:09:22.73
they look at most
grocery carts, a lot of people
00:09:22.73\00:09:26.90
have white bread,
white buns in a grocery cart.
00:09:26.90\00:09:31.16
A lot of people
have. But you know,
00:09:32.70\00:09:34.10
also, also, also,
also, also I remember
00:09:34.10\00:09:35.46
one company they
actually just put a
00:09:35.80\00:09:37.66
little caramel color
in your bread and try to
00:09:37.66\00:09:40.26
say it was a whole
wheat bread but actually was
00:09:40.26\00:09:43.13
a brown bread. Wait,
actually it was a white,
00:09:43.13\00:09:44.93
it's wheat bread.
They called it wheat bread.
00:09:44.93\00:09:47.00
It also has 51
percent wheat, whole wheat
00:09:47.00\00:09:52.10
they called it
wheat bread, although,
00:09:52.10\00:09:53.96
49 percent is white flour, so.
00:09:53.96\00:09:57.26
Even, look at
that. Yeah, I mean. Okay.
00:09:57.26\00:09:59.76
I guess, you
know, I don't know. Now
00:09:59.76\00:10:01.90
I am going to make
it. What you think, honey?
00:10:01.90\00:10:03.30
It's going to make it. I
think I am going to chose
00:10:03.30\00:10:05.10
this right here.
What I want you to do
00:10:05.10\00:10:06.83
is my buy that
choosing. Let's go ahead
00:10:06.83\00:10:08.93
and buy that
choosing, that's it. And start
00:10:08.93\00:10:10.53
pouring in the,
this is the corn starch
00:10:10.53\00:10:13.13
and water, this is
going to give a thickening
00:10:13.13\00:10:15.43
base though it,
pour it in slowly please.
00:10:15.43\00:10:18.03
Okay, slowly please.
Yes, we're going to make a
00:10:18.03\00:10:20.60
little thickening
gravy here for this Thai
00:10:20.60\00:10:23.40
Chicken, alright. Well,
no more white bread for us.
00:10:23.40\00:10:31.10
Not that we would
buy it anyway. No, no,
00:10:31.10\00:10:33.93
absolutely not. Yes, oh!
Well you know there's something
00:10:33.93\00:10:37.10
for you to even try,
I remember when were in
00:10:37.10\00:10:38.50
the store trying to
buy that white bread
00:10:38.50\00:10:40.30
people oh! know, that's not
the Eakins with the white bread.
00:10:40.30\00:10:41.93
I said Curtis, doing a
demo Curtis is doing a demo,
00:10:41.93\00:10:43.96
it's just for a
demo, don't get worked up.
00:10:43.96\00:10:45.36
Okay, Curtis come on
let's go ahead and put
00:10:45.36\00:10:48.46
back that cabbage in.
Now we got the cabbage
00:10:48.46\00:10:51.06
and this is the, what's
it Napa. Chinese cabbage?
00:10:51.06\00:10:56.40
Alright, we put that in as well.
00:10:56.40\00:10:59.26
This is a looking good
really, really good dish.
00:10:59.26\00:11:01.13
You see it's thicken
now. And then we going go
00:11:01.13\00:11:04.56
ahead and add in.
This is a Thai seasoning
00:11:04.56\00:11:07.40
we're gonna be
using, okay, okay,
00:11:07.40\00:11:09.46
just regular Thai
seasoning. Thai seasoning.
00:11:09.46\00:11:11.70
You didn't do
anything with this at all.
00:11:11.70\00:11:13.50
Yes. Go ahead and
start sprinkling on
00:11:13.50\00:11:14.90
top below, on slog,
okay, okay, sometime I
00:11:14.90\00:11:19.26
like also with this
recipe when I'm doing it.
00:11:19.26\00:11:21.06
Is to actually put in.
You smell that ginger in
00:11:21.06\00:11:23.80
everything in there,
there's a part of that, that
00:11:23.80\00:11:25.43
family. I like to also
put in this also peanuts
00:11:25.43\00:11:28.86
at the end. Oh! Have
a nice peanut flavor.
00:11:28.86\00:11:32.13
What about peanut oil?
Peanut oil is what we used,
00:11:32.13\00:11:35.36
okay we used the
peanut oil. Now you were not,
00:11:35.36\00:11:37.76
you was excited with that bread.
00:11:37.76\00:11:39.36
So, you can see it's
got a nice thickening
00:11:39.36\00:11:41.56
up now, what we're going to do
00:11:41.56\00:11:43.36
is we're gonna
actually put that cover on
00:11:43.36\00:11:45.60
top it and we're
gonna to go away and
00:11:45.60\00:11:48.53
we will be come back.
You will see the finished
00:11:48.53\00:11:50.20
product, so stay by.
00:11:50.20\00:11:51.20