Thank you Chef - i love this recipe and i DO have all of this in the house too . I got to try this one , it looks amazing . All of your recipes are pretty (almost easy ) to follows . Thank so much .
+baby fat -- Is that not wonderful? having all the same ingredient at your pantry? OK.. time to cook now, what are you waiting for, still glue in my cooking channel ? just kidding. LOL...Yes, I am glad your becoming a better cook ad time goes by ( since you have the skill ) thanks for watching.
+bestbitesforever 💜 ---- Yes, they are one of my favorite. Even when we dine in at Chinese restaurant ( when I am being lazy dog, LOL...) Thanks for watching.
+Gregoriez VonXavier -- Oh ! Boy . you brave. Just be very careful in pan frying that noodles ( not to burn it ) ( just do peek - a - boo , under the noodle with long metal spatula, when they started to gets dark brown, flip it carefully, good luck ) I hope you will like this tasty cooking. Thanks for watching.
I tried this. Something told me it was going to be great, so I doubled the recipe. Needless to say, it was incredible, and there are no leftovers! I took a picture of it, but unfortunately there doesn't seem to be any way to attach it here. It looked beautiful, and tasted even better than it looked! Thanks so much. I look forward to kung pao!
WOW.... I am very happy that you did make some and no left over. They must have like it very much. Yes, your next good project ---- Kung Pao cooking. thanks for watching.
Good Morning Chef, Thank you for responding to my previous query on General Tsao's Chicken. Can we substitute Pork with other meat such as Chicken /breast, beef or goat in all your recipes where ever you used Pork. If yes what part(s) of meat can be substituted? Thanks in advance for your help.
can you show us best ways to use 5 spice powder ? I have some but only use it for one dish. love your videos. they are so clear, simple and excellent. and no talking. just cooking... I am so tired of all these video people who just talk and talk and talk.
i have been looking for this recipe forever!! A little under rated resturant where I live makes this and I crave it. My husband is the better cook so ill have him give it a go. thank you for this video
When rotating through the proteins and then the veggies I suggest giving the wok a quick wipe to remove the garlic/ginger so it doesn't burn and add a bad flavour to the stir fry.
Would like to cook 3 or 4 of your recipes for a dinner party, will have to cook a few in advance of course. What would be the best way to keep warm before guests arrive? Thanks chef
+John Girvan -- WOW! that will impressed your guests. I know, they gonna ask " Where did you order this chinese stir fry noodle? " LOL...Thanks for watching.
+John Girvan --- That is what I called big help... by informing associate and to subscribe to this cooking channel. Thanks to my my John of Sunny Spain.
Thanks for the great videos! I have a question about a different kind of noodle - Cantonese chow fun. How do you separate the refrigerated chow fun noodles into strips? I sliced the lump and soaked them in boiling water and still have trouble breaking up the noodles. Mine came out shredded and not pretty.
+Carolyn Rosiene --- I used freshly bought chow mien noodles and use them within few hours. Refrigerating , make them stone hard and very difficult to separate. You might take it out from the fridge and thaw for several hours. or soak in a warm water. Then separate each strand by hand ( with noodle still submersed with warm water.) drain & dry afterward before using. Thanks for asking.
+HAPPY WOK My question is about a DIFFERENT noodle - chow fun or hor fun - for making 乾炒牛河. It is a rice noodle made in a large sheet. It is white and is folded up and sold as fresh noodle. I hope you can make a video for 乾炒牛河 and include how you'd make the noodles pliable. Thanks again for all the great cooking techniques you share.
Ahhh my favorite pan fried noodle!! I prefer the seafood version with shrimp, bay scallops and a little squid. Instead of rice wine I use Harveys Bristol Cream Sherry and also some jarred clam juice. Makes you want to lick the plate! Making some tonight!! Thanks for posting I really like the idea of doing my noodle in my well seasoned cast iron pan. Subscribed!
Sound like you know your way to kitchen, LOL.... That seafood version is actually the kind, I order when we are in a chinese restaurant. Full of seafood flavor. We mix everything until the sauce are absorbed by the crispy pan fried noodle. Thanks for subscribing.
You are welcome. Yes I have been around food my whole life and have talked to many Chinese chefs/restauranteurs. I did the noodles in the cast iron pan but couldn't get them quite crispy enough. Perhaps it was the brand. If you could recommend one that would be terrific. Happy cooking!
Tony Wiltshire That is good to know you have associated with lot of chinese chefs. regarding the type of noodle, look for thin type wheat noodle ( usually said to be wonton noodle ) and try to fry them in pan again. thanks for asking.
I love watching your cooking. I was just wondering could you tell me what make of noodles I should get for chow meins I am struggling to find ones I like from supermarkets
+greg cotton --- Buy locally made fresh cut chow mien noodle. ( not boiled or fried or dry type ) most asian groceries should carry them. ( in vacuum thick cellophane bag ) Thanks for asking.
WOULD LOVE THE WRITTEN RECIPE PLEASE, I go to Chinatown to get my Beef Yung Shing Chow Mein all the time, love my pan fried noodles, thank you for this.
I only have list of ingredients at the end of each cooking videos. Look like you know how to order chinese food entry, that is a good talent already. Thanks for watching.
Wow!That looks delicious. Chef, Can you please add the brand of Chow Mein noodles you are using? I bought some brand from Asian stores, they taste aweful and don't look like Chow Mein in any way.
+Angad Kripa --- every regions , states or cities, have chinese noodle factories. so brand name is not thing to considered. Buy locally made fresh cut chow mien noodle. ( not boiled or fried or dry type ) most asian groceries should carry them. ( in vacuum thick cellophane bag ) Thanks for asking.
Thanks! Your Videos really helped my improve my skill, and fill in the missing gaps to my sauce. Plus I buy a lot of Pork Loins & Pork Tenderloin at the Cash & Carry, since Pork is so versatile. Had to use Angel Hair Pasta though, since I was out of my Chow Mein Noodles. After careful cooking, rinsing, and drying of the pasta, it fried up very well. Wife likes it as well! Round the dinner out with some Pu-Erh Tea, and you have a great dinner! On your Cashew Chicken, Cashews are pretty pricy at this time. Can Dry Roasted Peanuts work just as well? Thanks Again,
This is great news. I am glad , I was able to bring your cooking skills to the next level. Yes, If cashew nuts are out of budget, try to substitute with that dried roasted peanuts. Thanks for asking.
If i am not mistaken, your in Bremerton, WA. 5 hrs ago , you have made this comment. 9-5=4 , wow 4 am , you are already awake? LOL... Thanks for watching.
Yes, I learn it from my parents when i was teen and help them in their chinese restaurant as I grow up. I dislike MSG. although they are widely used in China & Japan. They enhance the taste. basically they used 1/2 to 1 tsp per stir fry. Thanks for asking.
at my retirement age, i learn how to let go, unnecessary negative reaction. It is fun to see those comments anyway. reminded me of myself, when i was younger. LOL.... :-)
Can you make "fish fillet with vegetables"? It's usually fish fillets with bok choy or Chinese broccoli (ga-land) in a white/clear sauce. The sauce may be made out of salt and cornstarch, I'm not sure. Depending on the restaurant, it may have some carrot slices, baby corn, and straw mushrooms. I haven't been able to find the recipe anywhere.
+Skylite85 the white sauce is made from the restaurant's master broth. The broth is made by boiling chicken, Chinese ham, dried scallops etc.. for hours. That's why it's so tasty but difficult to create the same flavor at home.
+Mike James --- sauce that chef formulated are sometimes hard to duplicate. They could have made from lot of ingredients combine together plus some herbs and spices. Most taste are difficult to describe , hence hard to duplicates,
Hi Chef, My wife would like to know if you have any suggestions on what would be the best items to use to change the sauce over using cream of chicken flavor sauce? Thanks Chef! Ted =^_^=
+mainmajo ---- Thanks. Yes, ask we immigrate here in USA. we learn and accept the usefulness of using western type fork. Also, I just like to show viewers, where the tasty sauce are hiding. And the proper way , to enjoy those noodle by mixing them with those generous amount of delicious sauce. Thanks for watching.
+vanscoyoc ---- I just wish, I could invite all of you , to my small kitchen and enjoy all the food i cooked. ( It would be fun ) Thanks for appreciating this cooking and thanks for watching.
ha. did you ever see "Eat Drink Man Woman" a chinese movie where the guy was a retired master chinese chef? he used to cook for all the chinese dignitaries when they had banquets. Now retired, he would cook lunch everyday for a little 6 year old girl from the neighborhood to take to school. So everyday, all the other 6 year old kids had some plain food for lunch and this little girl would open her lunch box and she would have food for a chinese emperor complete with elaborate carved vegetable decorations ! And her mother never knew !! I think you would do the same thing. You should watch that movie.
Love Cantonese PAN fried noodles... crispy/soft with that rich, vinegary umami sauce. I'm drooling. Unfortunately, takeout joints just deep fry the noodles (to save time). You just can't get that texture unless PAN fired. I'm going out to get some thin egg noodles!
+JustAskingAndCurios --- sound like you are one well educated in having cantonese Pan fried noodles. Very few people does. That is good to know. Thanks for watching.
+lakers4sho --Asian Taste Chowmien Noodles. Made by local Asian noodles factory. But , there are lot chow mien manufacturer , you can find. Thanks for asking.
Yum.. Here's how you tame that Bird that hates your cooking. www.safelincs.co.uk/templates_core/templates/guides/images/school-fire-safety/smoke-alarm-covered-with-glove.jpg
+jypsy dog ----Your genius. I do have a box of latex gloves, and I never though about that idea. I will follow your suggestion. And I hope, I will remember to remove it, after cooking. Otherwise, we'll be in big trouble in little china, LOL... Thanks and thank you for watching.
+mi mi --- I used to add music as background. but google-youtube, ask me to remove, due to copy right violation. So, I just used the actual sound effect, during actual cooking. Thanks for watching.
You may reduce that amount if you preferred light color noodles. Our premix sauce got corn starch already .( corn flour as you mention ) Seem like you knows how to cook too. that is good. thanks for watching.
