Mandy, My Mother and I have enjoyed your channel and content for several years now. I want to thank you for producing content that made her happy until She was called into the next life. Bless you.
Great video, Mandy! I’ve made many of your recipes, and they truly do have a more authentic flavor. Keep up the good work! I get excited when I see a new recipe posted!❤
I love your recipes so much, these delicious recipes have helped me fall in love with vegetables and cooking healthy foods. Before discovering these recipes I never knew Chinese cuisine was so versatile. I have been cooking Chinese dishes everyday, (as well as many other asian cuisine) and I am so happy and satisfied with what I'm eating. I can say now I am the healthiest I've ever been, and your recipes have helped so much with that! Thank you
I love meals with lots of veggies! And carrots definitely one of them. Usually meat everyone favorite part but something about cooked veggies I just love. I always add more then the recipe says
Can I just say that I love your recipes because you explain what steps do? A lot of the time, people just say "add this now", but you go out of the way to just give that five seconds of explanation to make me understand what and why. You also always tell what not to do and how doing the wrong thing will affect the dish, and it's just so good for us that don't get the "do as you're told with no explanation" kind of mindset.
Mandy, I made this recipe verbatim and, as with all your recipes, it was outstanding. The half teaspoon of five spice powder was a gamechanger as its subtle flavour was enjoyed in every bite. Thank you!
This looks like beef Szechuan from my favorite Chinese restaurant. Now after watching this video, I feel comfortable making my own. I did not realize it was this simple. Thank you, Mandy.
Carrots are one of those universally liked foods. They are sweet, crunchy, and adapt easily to whatever cuisine you like. They even become desert. I’m embarrassed to admit that I did not know the whole plant is edible until a few years ago, as I was giving the carrot greens to my daughter’s horse along with the peels. They make a great pesto, they add carroty flavor to soups, and the young greens make a great addition to salads.
Unfortunately there are a lot of people who don’t eat carrots (raw or cooked) but fortunately I am not one of those people. I will be making this for dinner on Saturday.
@@GigaLordShinyMudkip1 Not to me. I love the taste. It might start with childhood. A mother who doesn’t serve them or doesn’t know how to cook them? Not sure. How about you?
@@carledorsey I love carrots, but I am curious why some people wouldn’t. It honestly doesn’t seem to be a hated veggie compared to onions and mushrooms. I know a lot of adults that don’t like those veggies.
Wow! First timw to watch your vlog and your beef recipe is exactly what I need today since I have a thin slice of sirloin beef that I don't know what to do with. I am not fond of cooking but your recipe is soo simple & yet look yummieee❤.so I will try it for our dinner. Thanks for sharing your recipe and will check on your other vlogs too.🎉🎉🎉
Wow😳 i lastly visited your channel years ago and i loved it very much then. But i made a new account and forgot the name.I am so happy to find you again 😃Now you gained a lot of subscribers.you definitely derserve it. At the old days i already made a few recipes and all were fantastic. No i will definitely continue❤
Just what I like,a simple, easy to prepare dish with good flavor, and nutritious too. I find withAsian cooking, I’m eating a lot more vegetables and less meat because meat is soooo expensive? Of ourse, to me, the sauce is the star ingredient.
I do stir-fry now. Because I'm on a diet. And it's really cheap. You can buy a bag now of bean sprouts, water chestnuts and mushrooms. It's about £2. And you just add meat etc.
Hi Mandy. I've been a subscriber for many years and share your passion for cooking and learning. My son was recently diagnosed with some food allergies and the only allergy that has been a challenge to find substitutions for is soy. We have been using coco aminos for some of our favorite recipes, but it just doesn't taste right. Do you have any advice for a soy sauce substitute? How do we cook with these substitutes differently?
I didn't get the same result as you, with the beef. Mine just off juiced into a puddle. I had the oil very hot, but it took me 10 or more minutes to get the meat right.
It looks so easy and delicious. But can I ask that with that much oil isn’t it possible that the meat won’t stick anyways? Also beef takes a long time to cook. How long did you cook it the first time and then how long with the veges?
Hi Mandy, thanks so much again for a great recipe. I love your channel and have learned a lot from you so far. When I saw the picture, I was hoping for Gan Bian Beef which we all adore…would you please cook this for us sometime? Take care💐
I believe that the soy sauce you find in most grocery stores is considered light soy sauce. The dark soy sauce I’ve only ever found in an Asian grocery. It’s much thicker, like a syrup, but not sweet. To my taste buds it has a deeper flavor, but is used sparingly for it’s darker color.
My research says dark soy is sweeter, usually containing some molasses. It's mainly added for color. It's a bit thicker, less salty and fermented longer, with a deeper soy flavor. Using more regular soy sauce with a small amount of molasses is a good substitute. I've never seen dark soy sauce in a grocery store, and I have no Asian markets near me. I've considered getting some online, but haven't done that yet.
