Wow! Going to go & make this right now for lunch ( was recently wondering what to make with these cashews! ) Thank you for all your wonderful recipes! I’ve been making the Taiwanese Beef soup for my family & they all love it! Didn’t know you had a cook book out there till now, will look into ordering because some days the power goes out & it’s good to have aback up plan, ☺😀
CHEF TIP: I roasted the cashews in a preheated 300⁰ oven for 20 minutes or until the nuts begin to release their aroma. I gave em a shake after 10 minutes and then let them finish for the 20 mins. This temp works well with no burns and they come out crunchy after they cool.
Flo and Dude....not only do we share a love of cooking and eating great food, we share a love for Jesus!! May the Lord bless your and your family!! Love your vids!!!
G'day from South Australia🇦🇺 Have really enjoyed watching you and you make them so easy Than you and God bless you and your family sweetheart. Best wishes to my favourite talented chef/cook. 🙏👍🌹🇦🇺🦘❤️👋
Just did the moo shu pork last night rave reviews from the wifey… will try the cashew chicken… simple! We lived in up state NY for 22 years and hit the Chinese restaurants weekly, now in southern NM and we have the Mexican food I love but glad I found you for the Chinese fix I need!;) Thank you Flo and Dude!
That looks amazing and so simple. Dinner next week. I can’t tell you how many recipes I have made from your videos and your cookbook. They have all turned out so good. Thank you and Happy Sunday ❤
Just devoured our dinner. I had asparagus to use up so that got tossed in too. Funny thing is we have a wok for a flame stove but we have a glass top. So we fired up the propane burner on the bbq outside, in the snow. Life is fun. And this is now a go to dish for us. Thanks.😊
I have a butane stove and we use it outside to make many different dishes... Cooked outside in a snow storm once, I'm like a kid, had fun and everyone loved the food..."Life is what you make it". 🙏
Flo your Mom was right about the smell, it's not the smell of chicken but the smell that accompanies the smell of chicken if not cooked right 🙂 your cashew chicken looks amazing I'm definitely trying it
Love your recipes, Flo! Thank you so much! I have two of your cook books but it's always fun to see you live on your videos and of course - the Dude and his official taste test, haha! You're great! Thank you for keeping it delicious, simple, cost effective and of course - keeping the faith! Merry Christmas to you and yours!
Lovely recipe and so easy and tasty , haven’t had that dish in sometime as it’s too expensive in the restaurants here , cashews drive up the cost I suppose , so best to do it at home , good treat . Happy Sunday to everyone.🙏
This looks amazing! I need to try this! I think I have that santoku that you have! I think I've had it for 15 years. You should consider having it getting sharpened by a service. It's a great way to breathe new life into knives and it's not very expensive. $1USD and inch or something.
thank you so much it made it look so easy. I am going to trade out some of the vegetables. Celery, Carrots, and Water Chestnuts then the cashew. Still trying to find a savory crab rangoon recipe. Poi retired at the restaurant I use to go to and no one makes crab rangoons like hers. I am going to look at more of your recipes.
Haha!! I love the unexpected ending!! And that recipe is a definite keeper! I, too, prefer the dark meat sections of chicken…so much more tender and flavorful. Happy Sunday! TFS, Sharon♥️🤗
Have you caught any of Kenji's vids where he attacks bell peppers? His knife work on those is inspiring for making it even simpler to get your bells ringing easily for stir fry (or any other) use. Thanks for yet another inspiring demo, Flo & Dude. Peace and Love to you both, ~~Kris
Thanks Flo, for all of your inspiring & delicious dishes! I‘m unfortunately allergic to shellfish; is there a flavour combination of Chinese sauces I could use to try and replace -the taste of- oyster sauce?
Not in particular. The one I have has a wooden handle that keeps falling off. 🤦🏻♀️ Drives me mad. But I’d look for one that has a curved edge with small lip on either side and stainless steel. Hope that helps!
I've always used the clear shaoxing wine. Do you know what the difference is between the clear and amber colored one? They sit next to each other on the store shelf, and out of habit I always grab the clear one. Thanks in advance.
Cornstarch is the thickening agent and also helps to velvet meat. I believe you can sub arrowroot powder at least for the thickening part. And just omit the sugar or sub with something sweet. Sorry, I don’t even know what keto means so don’t want to lead you astray!
As far as I know, these butane burners are for indoor use and we often use it to hot pot on the dining table where everyone cooks their food in hot soup. That’s what it’s sold for actually. Like fondue for Asians.
