My uncle started cooking Chinese food more often now and we were talking how much we miss our parents Chinese food and nobody in our family knows how to do it. And I asked where he finds recipes and he mentioned he follows you! Every time he cooks, just feels like home 🥰
That looks amazing. Can’t wait to try it. I made the pork tenderloin with ginger and green onions from your second cookbook. It was so delicious. I shared it with workmates and they loved it 🥰
Your right,flank is way overpriced,$9lb here in s.texas,i like to use thin sirloin with your ingredients,i find it actually plumps up with the marinade and the baking soda i add in tenderizes amazingly.
Recipe looks amazing! Gonna have to try this one. We love avocado oil. Been using it for about a year now. More expensive but does a great job at high heat.
Down here in Louisiana rice noodles are hard to find but i just found a local Asian market, yah me. Also, sirloin is my go to protein, its relatively affordable, taste fantastic for stir frys, grilled shish kbobs, fried steak bites w/garlic, etc. Great video, great food!!!
I absolutely love your channel and all of your dishes--I cannot eat eggs but a lot of your dishes are still fantastic. Definitely going to try this with an egg replacer.
Each time watching your video, it makes me hungry. Lol. Definitely will try this out but will substitute it with pork instead as beef can be quite tough if it is not the right cut. Thanks for sharing 😍and have a great week ahead.
Good morning. That looks so good. I want to go to Chinatown now. Feeling hungry. Thanks again guys. Take care and I look forward to seeing your next video. Stay safe.
Would you be willing to do a few dishes gluten free? or even discuss gluten free options for ingredients? Been struggling in and out of the ER lately and it appears to be a gluten thing - found out regular soy sauce as well as the cooking wine both have gluten - regular oyster also. I found gluten free options for the oyster & soy, but still wondering about the chinese cooking wine. Even gochujang has wheat! LOL It's been crazy the places I've found wheat/gluten.
Oh my, I'm craving this dish. I'm going to find rice noodles, but until I do I'd bet wide egg noodles would work. Probably won't compare tho! An sirloin is great for grilling, stir frys, shish kabobs & beef tips. It's affordable & once marinaded has that great beefy flavor.
I love that raw egg sauce on top my look fun noodles, No white Onions, only green onions, chinese parsley, mince garlic, beef, ham ha, this was my favorite dish at mui kwai here in kaneohe oahu hawaii, but NOW it seems ALLLLLLLL these Chinese restaurants are giving smaller portions and raking up the price to $18.00-$20.00 a plate!!!!!!!!!!!!!!!!!!!
ps. also growing those green onions LOLOL they have been super po'd at me b/c it's been cold but now that the weather is warming, they are surviving more often LOL
Hi, Flo: the offstage cats are stealing the show again😀. Avocado oil - I keep it in the pantry for seasoning my cast iron pans. Enjoy! Hi Dude, as well.
Another great recipe Flo!! I've always been meaning to ask you...are all your recipes made to serve 4 people? Will they come out the same if I halved them? Thanks again and I love your channel!
Hi Myrna... There are so many fires burning across Canada right now but nothing too close to us. Air quality has been normal. Thanks for thinking of me!
Looks good! I will definitely try this recipe. It’s not often that I get up to (Westminster/Garden Grove’s) Little Saigon to get fresh chow fun noodles but the dry chow fun still comes out okay. I use a commercial grade outdoor propane wok burner that puts out a lot of heat, so my cooking times will be a bit shorter, but with a well-seasoned wok produces excellent wok hei. I now use a Mandarin style single handle wok instead of a Cantonese style wok and am trying to use more of the tossing/swirling technique instead of the spatula/wok chuan when doing the searing and saucing of the chow fun to minimize breaking up on the noodles. I’m now using a little baking soda and tapioca starch to velvet the meats for more restaurant-like mouthfeel. Cheers!
Flo! Thank you for making this video! My daughter loves this dish but we have to travel quite a bit to get to the Chinese restaurant that serves the beef egg swirl noodle. Made this today and the family was so happy, ecstatic even. Thank you for breaking all the steps down in a simple way that's easy to follow. You're the best!
You can always omit… but most of the time, the sugar is to balance out the saltiness of the other ingredients unless it’s supposed to be sweet. Just think of how much sugar goes into restaurant dishes. I’m sure I use a fraction. 😉
I do the same planting the store green onions in the garden. The only difference is I just take the whole bunch and root them in jar of water and plant them when they root. Now I harvest the sprigs chop them and freeze them in a baggy. I use them when I need green onions like in congee, wontons, spring rolls, etc.
@@FloLum when I’ve ordered Chow Fun in a restaurant it looks similar to this. I didn’t know if there was a difference. Now that you’ve said it means fried rice noodle I guess it’s the same ! Thank you for your response. Also, just bought your cookbook !
Looks very tasty. I've never tried the cornstarch in the raw meat to help make it tastier. It would be cool if you made a recipe and divided the meat into two bowls. In one bowl use the cornstarch and the other no cornstarch. Then make the remainder of the recipe and divide it into two and stir in the two different bowls of cooked meat (ie one bowl wih cornstarch meat and the other no cornstarch) During "The Taste" Dude can see if he can taste the difference between the two bowls..
Please, please please! I am a subscriber and almost always watch your videos. But…I automatically scroll right past any video with a thumbnail featuring anyone with their mouth hanging open. My pet peeve.
