It's very intersting to see how this dish is made in the US. In Australia we quite often see it with lots of whole dried chillies in it which you usually push aside as they are crazy hot by themselves.
I always put the garlic in after the onions have had a little time to cook so you don't bring out any bitter...browned garlic flavor. This looks delicious. Thanks for sharing. I will now wait for my t.v. dinner to finish microwaving.
Gonna cook it today for my croatian cousin, i lives in swizerla d and he came to visit, i tried a lot of szechuan recipes, but before i cooked this i can say: it will be the best. Sayonara
Ive done it, brother the best recipe, the best. Today im gonna cook it for my wifes brother and his wife, i bet they will love me after this :)))) thank you bro from a slovenian croatian guy livin in zuerich.
Gambo’s tablespoon.. “like dat” is like a 1/4 cup! 😂 (no slam intended, l can barely speak english as my first language)... also he has single handedly got me into chinese cooking..!!
Alright: Let's all make fun of this guy because he says "tendalize" instead of "tenderize". Then, let's all learn how to speak Chinese. It's so easy, right? Uh, no. Wrong. Now, let me say that I HAVE studied Chinese (poorly) and have paid for and eaten this dish (or something similar) on three continents over the course of a generation, have tried to cook it at home (poorly) and am so glad that I FINALLY found a video that shows me how to do it right! Thank you, Sue and Gambo, so much! I have liked and subscribed and will be watching and cooking for some time.
I'm sure the Chinese make fun of non-Chinese trying to speak their language. It's normal for people to act this way towards others of different language and/or culture so no need to feel offended for those who are Chinese.
Queenie J J Swift I think any oil with a high temp smoke level will do. I use avocado oil in my dishes. Pretty sure you can use canola or grape seed oil as well.
+Glenn Sargent Hi Glenn, The gravy is made of Corn Starch and water. This will thicken the szechuan sauce. If you do 2 oz with 1-2 tablespoon of cornstarch would do the trick.
@@SueandGambo you wrote sherry but you said something different in the video.Very hard to understand the English and he doesn't mention whether the fire should be medium or high.Also,he uses metal with the wok which adds to the difficulty of understanding what he's saying. And the same in other recipies.Sorry!
Cacahan genteng, puing, tulang hewan kalo empuk di bumbuin secuan pasti enak, Apalagi bareng sama nasi putih panas2 Mulut penuh, kunyah 5x lgsg telan, rasanya hanya lewat tembolok, makin disuap makin lapar, ga kerasa habis 5 mejik jer, padahal lauk usah habis, nasi udah habis Tangan ama mulut tetap gerak ngunyah,,saking enaknya berhalusinasi semua masih menu masih lengkap. Sungguh... gila yg aneh
Most of the cooking videos are wonderful to watch but they never show how many things you have to wash after. Still and all those ones I've tried were simple but delicious.
