Learn How to Make Cantonese Shrimp Chow Mein Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel. / @sueandgambo
Just prepared this last night. Unbelievable! I can’t believe that I actually pulled it off. It has the Asian touch that it’s hard to replicate. Thank you, Chef!
I grew up in the 70s and 80s in a family owned Cantonese restaurant. Watching these videos make me happy, and a touch sad. Miss those days and that wonderful food.
YES, that is when Chinese food was the real deal. I went to a Chinese restaurant and ask if they cook Cantonese style and they had no idea what I was talking about. SMDH.
@@debraj8665 YES...we are Desperate for the Cantonese style food we enjoyed back in the 70s and 80s. I am 75 yrs old and a Caucasian but soooo enjoy the good, good food of Yester Year AND the Beautiful people who prepared it.
I hear you we had the best Cantonese restaurant and they retired so nothing in my town comes close to it....I miss breaded chicken with almond sauce so much
Just finished eating my last forkful of this dish and it was AMAZING!!! And the aroma....OMG, incredible! I resisted temptation but, I could have eaten the entire dish at one sitting. Thanks for sharing this great recipe.
Trued cooking this last night but I used honey instead of sugar and Tapioca starch instead of corn starch because of lower glycemic index. It was good!
Beautifully done chef! The sauce is just the right thickness, just sticking to the shrimp and veggies. I prefer to fry the noodles a little darker. When I was learning to make this, if I used too much stock to braise the veggies my father would say "You're making sauce, not soup!"..... :-) Miss you Dad!
Watching from AUSTRALIA. Thank you for your cooking videos with lessons, tips and easy simple recipes with authentic Chinese taste. Thank you for making your dishes easy and for including measurements. Please continue to upload many more recipes. Love a loyal fan from Melbourne
I made it and it was sooo good. My husband loved it too! I can’t wait to make the chow mein. Edit: I made the shrimp egg foo young. The ll be making this next.
Downright amazing! One of the things I enjoy on these videos is the use and operation of the cooking utensils. The large strainer to remove the items from the oil and, of course, the ladle and shovel action. Cool!
Many Chinese cook videos but this one is authentic restaurant style Chinese take out: the ingredients, the wok and utensils and techniques--no dumbdown gourmet recipe here! In a real restaurant kitchen, this would be done very quickly, sauces and oil vapors splashing, flames shooting high, wok and spatula clinking. Btw, I prefer the chowmein a little seared to taste the flavors on the wok. Dishes are served steaming hot--yum!
I said it before and I will say it again, you make the best videos. I also made this dish the other night, and it was awesome. For some reason my kids who longer live at home, always seem to show up when they hear I am making another Sue and Gambo dish. I have made so many of your dishes, I am now a Gambo expert. Love it.
I tried your recipe with different noodles but followed your recipe!! Simply, wow!!! Awesome recipe n the taste is amazing!! So thank you so much for sharing!!💕💕👏👏✨✨💫💫🦋🦋🦋😍
I couldn't find the 'steam noodles' and looked for any egg noodles. Pan frying the noodles, I had to fry them in small batches because my wok is flat bottom which doesn't distribute the heat evenly, like Gambo's big wok. Question: Why is White pepper preferred over Black pepper? Overall the dish turned out great! However I forgot to add the bean sprouts, I was busy prepping to cook two other recipes from your series. Mahalo nui for posting!
