@ned262626 - I don't think it will taste the same as oyster sauce has a unique flavor, it's not really a fishy taste, and it's available in most large supermarkets now. If for some reason you don't care for the taste of are allergic, try without it and you might have to increase the soy sauce a little. Thanks for the question and for watching!
@amandaflaherty - they would be oyster sauce, thin soy sauce ( kikkoman is excellent ), pure sesame oil, and thick soy sauce for the rich color ( is you can't find this you can use kitchen bouquet which is avail in most supermarkets ). Hopes this helps you out and thanks for subscribing !!
I watched this several months ago at some outrageous time of the morning (notice the spelling of chcken)! :-) Just watched it again and it looks better than the 1st time!! I haven't attempted to make it yet, but I will, this looks awesome! I was wondering what that part at the bottom of the wok is - a separate piece that fits over the burner?
@Neecee811 - the separate piece is called a wok ring, I used it in this video just to demonstrate how one can be used to steady the wok, especially helpful if you are using the wok for deep frying. Normally I put up with the wobble because the wok gets hotter if can contact the heating element. Hope you do try the recipe and hope you enjoy it! Thanks for watching !!
@SKBAsJanu - The best type of frying pan to use if you don't want to use a wok or if you don't have one is those jumbo fryers you see that have a little handle on the other side. Some even have rounded sides and are about 12 to 14 inches in diameter. The bigger the better for stir frying so as to keep the ingredients in the pan! So the answer is yes! just pick the right size and preferably with the rounded sides. Hopes this is helpful
Wonderful video, thanks! I've been looking for an attractive, good quality wok and the one you're using in your videos looks great. I will order one from Town Foodservice, which you mention in your posts. Many people do not realize that you can cook quite well with a wok on a coil stovetop; your vids prove this!! Thank you for providing great cooking videos and recipes.
@doowgninrom - You're Welcome, and yes you can do quite well with a coil stovetop the key is to get the wok really hot and you can steam your fresh veggies for a minute or two to make the stir fry process faster. Also when deep frying you have to do it in small batches so the oil temp does not drop too much. hope these tips help and good luck with the wok , just follow the seasoning the wok video!!.........Jui
What type of pork are you using and how much? Also, are there actually thick & thin soy sauce or is thick one simply thined when required? No garlic cause? or bean sprouts or mushrooms. No chickcan?
@Neecee811 - around 6-8 oz of any lean pork will do, thin cut pork slices can be cut in thin strips to match the shape of the other ingredients. Thick soy sauce is a coloring agent similar to "kitchen bouquet" and has little flavour of its own. There are many brands of thin soy sauce, I prefer kikkoman for its' taste and it is not too salty. All the veggies you mentioned can be used as well as chicken cut in thin strips as well. Thanks for the questions and for watching!
What type of port are you using and how much? Also, are there actually thick & thin soy sauce or is thick one simply thined when required? No garlic cause? or bean sprouts or mushrooms. No chickcan?
@kosherphoto - The wok I use is a 14" Mandarin Style Wok from Town Foodservice. It can be found online from a couple of distributors. If you google 14f" Carbon Steel Wok you should be able to find it. Thanks for watching and Happy Holidays!!
Is there a name for the ring platform you've got the wok sitting on top of? I usually just put my Wok on the burner directly, but find it doesn't get nearly hot enough. Thanks in advance!
@IamtheGrynch - It is called a wok ring and I don't know if it will give you a hotter temp. , because then the wok does not make contact with the burners. As you see , most have holes in the side so it does not contain the heat that much. Mainly it stabilizes the wok which is important when using the wok for deep frying. Thanks for the question and for watching!
That looked absolutely fabulous and very authentic! I agree with the comment about the salt - soy and oyster sauce are salty enough, but I know you have a heavy hand with the salt, which is fine (that is why Chinese food tastes so good!). Only things I would have added also are some chicken and some mushrooms. And that could serve two people in my house, not 4-6! :-)
@OhSankYouDoktor - Thanks for the positive comments! Actually you can just add a touch of salt if you prefer, probably healthier too. I usually taste the dish first but I must admit to liking a little more than less personally. House special lo mein is usually chicken, pork and shrimp, but can be changed depending on what you have in the fridge at the time. Like the comment about the portion size in your house!! Take Care and Happy Holidays!
@kawaiikowai08 - black or dark soy sauce are thinner versions which may be used for coloring if you can't find the thick soy sauce. You may need to cut down on the thin soy or salt as you will need more to get a nice rich color as the thinner soy sauces are not as concentrated. Thanks for the question and for watching
@lucirz - I love the spicy ones for a quick meal when you don't feel like cooking! Just add some thin sliced lunchmeat ham or turkey and some green onions and romaine or any shredded lettuce, stir and enjoy...... : )
@pazeocolon - You can always taste the dish before adding salt , which I reccomend. Oyster sauce and soy sauce both have salt, but there are a lot of noodles to season, to me the dish was tasty, but I understand a lot of people use less salt for health or personal preference reasons. Thanks for watching!
@MrJumpinJiminy - Thick soy sauce can be found in most asian grocery stores and is mainly a coloring agent to give beef and pork dishes a rich brown color. The american equivalent is kitchen bouquet.
That looks fantastic! I'd throw in some broccoli, though. You seem like you really know what you're doing. Taste of Asia... Is that a restaurant? I'd pay for this, I think. There are no decent Chinese restaurants where I live. There are a bunch of mediocre ones, but none worth going to. Maybe if I can watch your videos and learn how to cook all these wonderful dished myself, I can stop going to all those lousy buffets and have it fresh in my own home! Thanks, man! I'm subscribing. : )
Well there is a thick soy sauce too which is more thick in consistency. Such as the ABC Ketcap Manis (sweet thick soy sauce) and there is also the ketcap Asin. Which is a indonesian, but in this video its dark soy sauce which leaves more color.
Thanks for all the interest in this posting, for the oyster sauce and soy sauce use three tbsp of each. These two ingredients are salty and add flavour at the same time, so I ALWAYS suggest tasting the dish and adjust the salt to your taste. I posted a reply to "rivalady" last night but it got lost in the shuffle. It takes more of the dark soy sauce to color a dish than the thick soy sauce so if you have a choice go for the latter. I will take another msg to complete the answer
If you don't want to make a trip to the asian grocery store or there is none available you can substitute Kitchen Bouquet to add color, this can be found in most supermarkets. As far as the ginger/garlic mixture, the best is fresh garlic and fresh gingeroot in a ratio of 2 parts garlic to 1 part ginger, finely minced and then you cover with enough new cooking oil to cover. This can be stored in the fridge indefinitely. A timesaver is add ginger to supermarket minced garlic, but not as good....
dont quote me 100% on this but i believe what hes refering to as thick soy sauce is also dark soy sauce. ive heard of others using this to darken the noodles
Bamboo shoot strips are often used in lo mein too, good job! The carrots are mainly to give the dish some additional color, nice to know your friends enjoyed the recipe and thanks for subscribing
I made this for some friends of mine for the USA vs Canada Olympic hockey game! Made a bunch of it. They took leftovers home and now there families want to pay me to cook it for them! Great job bro!
I like spaghetti & noodle dishes and I have to say you did a very nice job. I notice that you were using a very authentic wok. Again, keep on cookin' man!
Looks very good. Only have those thai dried noodles at my market, so I used thin speg. noodles. Going to follow your instructions as yours looks better. Will have to wait though since I am missing the ginger and oyster sauce. Can't wait to try it. I had a bad experience last time with regular speg. noodles and it not absorbing the sauce. Hopefully the thin noodles and lid covering trick will fix me up.
If your noodles don't absorb the flavour of the seasonings, try stir frying for a little longer time. Also the oyster sauce is an important ingredient, a little more is better than a little less. Thanks for watching and good luck!
Turned out great! Noodles were perfect. I didn't grate the carrots. I just used baby carrots and chopped them up close to julian style. Note to self, stir fry the veggies a bit longer since the carrots were not all the way soft, but minor. Also, I might marinate the pork in soy sauce to make it have a little more flavor. Will be cooking this again soon. Great results with a few minor tweaks. My store did not have dark soy sauce. Is premium soy sauce close enough to dark soy sauce?
Glad you had sucess with the recipe, the thick soy sauce is mainly a coloring agent to give the dish a rich brown color. An american coloring substitute would be "kitchen bouquet" which might be easier to find. Thanks for watching!
hmm. interesting substitutes. I also used chinese egg noodles for this. But I have a problem with the Chao Mien or the Lo Mien, is that the noodles are sticky and my wk fried stuff doesnt blend well with them.
Two suggestions, first be sure you don't overcook the noodles and rinse them in cold water. Second, stir fry the ingredients add a little liquid and place the noodles on top. Cover for a couple of min. , then add seasonings and quickly stir fry. Hope this solves the "sticky noodle " problem
If you live close to an asian market you may be able to find the fresh lo mein noodles, if they don't have them you can use the dried Canton Noodles which have a yellow color. Cook them in boiling water until al dente, then immediately rinse in cold water. You might try rehydrated Shitake mushrooms and cooked sm shrimp and boneless chicken breast cut in thin strips for a house special lo mein, good luck and thanks for the posive comment!
From the way you pronounced the word noodles I would guess you speak the Mandarin dialect spoken in Mainland China and Taiwan. My father being Cantonese and working in many restaurants in Md, most of the chefs spoke Cantonese. My instruction is geared mainly towards people in the U.S. and I aim to show how to adapt when you can't get the more authentic ingredients. In authentic eateries in Chinatown you don't see Lo Mein, only Cantonese Style Pan Fried Thin Chow Mein Noodles, Thanks for watching
Yes. But I think todays modern times most students in Guangdong area also learn mandarin in school. I only speak some mandarin as i studied it for a while. I think Chao Mian and La mien is the Mandarin name for those dishes. Chao Mian means stir fried noodles from what i remember. The version my exs dad made was a shanghai version. Do you speak cantonese or only english?
I can speak some Cantonese but not fluently, most I picked up from working for years in different restaurants. Chinese cuisine uses so many diff types of noodles. My personal favorite is the fresh rice noodles cooked with beef, bean sprouts and green onions. We can not get the fresh ones where I live, so I make do with the dried ones. My exs dad was also an excellent chef and in the near future I will try to post some new dishes I learned from him!
Nice. I'm also working on my own cooking channel. I picked up lots of different techniques from her father. One of my favorite is the chinese sweet and sour pork which is not the pink one. But basically "pork in vinegar sauce" as he called it. I have a large asian market here so i try to throw in some more traditional veggies such as c hinese broccoli and eggplant. Looking forward to get my outdoor 130 000 btu stove fired up next summer;).
how important is oyster sauce to this meal.
will it taste the same without it?
ned262626 2 weeks ago in playlist Liked videos
@ned262626 - I don't think it will taste the same as oyster sauce has a unique flavor, it's not really a fishy taste, and it's available in most large supermarkets now. If for some reason you don't care for the taste of are allergic, try without it and you might have to increase the soy sauce a little. Thanks for the question and for watching!
jui49 2 weeks ago
oh man Im torturing myself, this is sooo good!
PlatinumCyGirl 6 months ago
@PlatinumCyGirl - I hope you try the recipe and enjoy it !!
jui49 6 months ago
what are the sauces you are using? I couldn't tell if you said thin soy sauce or hoisin sauce.
amandaflaherty 6 months ago
@amandaflaherty - they would be oyster sauce, thin soy sauce ( kikkoman is excellent ), pure sesame oil, and thick soy sauce for the rich color ( is you can't find this you can use kitchen bouquet which is avail in most supermarkets ). Hopes this helps you out and thanks for subscribing !!
jui49 6 months ago
I watched this several months ago at some outrageous time of the morning (notice the spelling of chcken)! :-) Just watched it again and it looks better than the 1st time!! I haven't attempted to make it yet, but I will, this looks awesome! I was wondering what that part at the bottom of the wok is - a separate piece that fits over the burner?
Neecee811 7 months ago
@Neecee811 - the separate piece is called a wok ring, I used it in this video just to demonstrate how one can be used to steady the wok, especially helpful if you are using the wok for deep frying. Normally I put up with the wobble because the wok gets hotter if can contact the heating element. Hope you do try the recipe and hope you enjoy it! Thanks for watching !!
jui49 7 months ago
"This will feed four to six people"
hahaha. I'd eat all that myself! Looks delicious!
lCENSOREDI 11 months ago 2
@lCENSOREDI - OK!! I'll change it to a couple of hungry people, thanks for the comment and for watching!
jui49 11 months ago
Would this work in a frying pan?
SKBAsJanu 11 months ago
@SKBAsJanu - The best type of frying pan to use if you don't want to use a wok or if you don't have one is those jumbo fryers you see that have a little handle on the other side. Some even have rounded sides and are about 12 to 14 inches in diameter. The bigger the better for stir frying so as to keep the ingredients in the pan! So the answer is yes! just pick the right size and preferably with the rounded sides. Hopes this is helpful
jui49 11 months ago
Wonderful recipe! Awesome idea to use spaghetti if you don't have egg noodles. Thanks
Fitange 1 year ago
Wonderful video, thanks! I've been looking for an attractive, good quality wok and the one you're using in your videos looks great. I will order one from Town Foodservice, which you mention in your posts. Many people do not realize that you can cook quite well with a wok on a coil stovetop; your vids prove this!! Thank you for providing great cooking videos and recipes.
doowgninrom 1 year ago
@doowgninrom - You're Welcome, and yes you can do quite well with a coil stovetop the key is to get the wok really hot and you can steam your fresh veggies for a minute or two to make the stir fry process faster. Also when deep frying you have to do it in small batches so the oil temp does not drop too much. hope these tips help and good luck with the wok , just follow the seasoning the wok video!!.........Jui
jui49 1 year ago
What type of pork are you using and how much? Also, are there actually thick & thin soy sauce or is thick one simply thined when required? No garlic cause? or bean sprouts or mushrooms. No chickcan?
Neecee811 1 year ago
@Neecee811 - around 6-8 oz of any lean pork will do, thin cut pork slices can be cut in thin strips to match the shape of the other ingredients. Thick soy sauce is a coloring agent similar to "kitchen bouquet" and has little flavour of its own. There are many brands of thin soy sauce, I prefer kikkoman for its' taste and it is not too salty. All the veggies you mentioned can be used as well as chicken cut in thin strips as well. Thanks for the questions and for watching!
jui49 1 year ago
What type of port are you using and how much? Also, are there actually thick & thin soy sauce or is thick one simply thined when required? No garlic cause? or bean sprouts or mushrooms. No chickcan?
Neecee811 1 year ago
what brand of wok do you use? Is this Shoho from Yokohama, Japan.? Thnx.
kosherphoto 1 year ago
@kosherphoto - The wok I use is a 14" Mandarin Style Wok from Town Foodservice. It can be found online from a couple of distributors. If you google 14f" Carbon Steel Wok you should be able to find it. Thanks for watching and Happy Holidays!!
jui49 1 year ago
Is there a name for the ring platform you've got the wok sitting on top of? I usually just put my Wok on the burner directly, but find it doesn't get nearly hot enough. Thanks in advance!
IamtheGrynch 1 year ago
@IamtheGrynch - It is called a wok ring and I don't know if it will give you a hotter temp. , because then the wok does not make contact with the burners. As you see , most have holes in the side so it does not contain the heat that much. Mainly it stabilizes the wok which is important when using the wok for deep frying. Thanks for the question and for watching!
jui49 1 year ago
That looked absolutely fabulous and very authentic! I agree with the comment about the salt - soy and oyster sauce are salty enough, but I know you have a heavy hand with the salt, which is fine (that is why Chinese food tastes so good!). Only things I would have added also are some chicken and some mushrooms. And that could serve two people in my house, not 4-6! :-)
OhSankYouDoktor 1 year ago
@OhSankYouDoktor - Thanks for the positive comments! Actually you can just add a touch of salt if you prefer, probably healthier too. I usually taste the dish first but I must admit to liking a little more than less personally. House special lo mein is usually chicken, pork and shrimp, but can be changed depending on what you have in the fridge at the time. Like the comment about the portion size in your house!! Take Care and Happy Holidays!
jui49 1 year ago
Hi, where can I get those wok support base like that of yours? I'm in need of one...thanks!
Rigpa7 1 year ago
Is the thick soy sauce also called Black or Dark soy sauce??
kawaiikowai08 1 year ago
@kawaiikowai08 - black or dark soy sauce are thinner versions which may be used for coloring if you can't find the thick soy sauce. You may need to cut down on the thin soy or salt as you will need more to get a nice rich color as the thinner soy sauces are not as concentrated. Thanks for the question and for watching
jui49 1 year ago
could you use just shrimp in this? (and veggies of course)
00MORDRED 1 year ago
i use ramen noodle for lo mein lol
lucirz 1 year ago
@lucirz - I love the spicy ones for a quick meal when you don't feel like cooking! Just add some thin sliced lunchmeat ham or turkey and some green onions and romaine or any shredded lettuce, stir and enjoy...... : )
jui49 1 year ago
OMG Take it easy with the salt you already put soy sauce
pazeocolon 1 year ago
@pazeocolon - You can always taste the dish before adding salt , which I reccomend. Oyster sauce and soy sauce both have salt, but there are a lot of noodles to season, to me the dish was tasty, but I understand a lot of people use less salt for health or personal preference reasons. Thanks for watching!
jui49 1 year ago
what is "thick" soy sauce?
MrJumpinJiminy 1 year ago
@MrJumpinJiminy - Thick soy sauce can be found in most asian grocery stores and is mainly a coloring agent to give beef and pork dishes a rich brown color. The american equivalent is kitchen bouquet.
jui49 1 year ago
its good to see that you're not scraping and hacking away at your wok with your metal spatula, unlike most Asian chefs >_>
xxh3llfir3xx 1 year ago
hey in 15 and i was want to make vegetable lo mein easy fast and cheap, do you have any tips? on what EXACT ingredients i need to buy to make this?
fuseskateboards 1 year ago
That looks fantastic! I'd throw in some broccoli, though. You seem like you really know what you're doing. Taste of Asia... Is that a restaurant? I'd pay for this, I think. There are no decent Chinese restaurants where I live. There are a bunch of mediocre ones, but none worth going to. Maybe if I can watch your videos and learn how to cook all these wonderful dished myself, I can stop going to all those lousy buffets and have it fresh in my own home! Thanks, man! I'm subscribing. : )
Bandaids4ever 1 year ago
Well there is a thick soy sauce too which is more thick in consistency. Such as the ABC Ketcap Manis (sweet thick soy sauce) and there is also the ketcap Asin. Which is a indonesian, but in this video its dark soy sauce which leaves more color.
NattHrafn 1 year ago
how much of the oyster and soy are you using?? i really want to make this dish, hoepfully right :)
jeff4704 2 years ago
Thanks for all the interest in this posting, for the oyster sauce and soy sauce use three tbsp of each. These two ingredients are salty and add flavour at the same time, so I ALWAYS suggest tasting the dish and adjust the salt to your taste. I posted a reply to "rivalady" last night but it got lost in the shuffle. It takes more of the dark soy sauce to color a dish than the thick soy sauce so if you have a choice go for the latter. I will take another msg to complete the answer
jui49 2 years ago
If you don't want to make a trip to the asian grocery store or there is none available you can substitute Kitchen Bouquet to add color, this can be found in most supermarkets. As far as the ginger/garlic mixture, the best is fresh garlic and fresh gingeroot in a ratio of 2 parts garlic to 1 part ginger, finely minced and then you cover with enough new cooking oil to cover. This can be stored in the fridge indefinitely. A timesaver is add ginger to supermarket minced garlic, but not as good....
jui49 2 years ago
Ive used a superior soy sauce brand and came out better than thick soy. I absolutely love this dish! So easy with rice noodle!
Ossamakilla 1 year ago 2
Good luck with the recipe, I hope you both try and enjoy the results and thanks for watching!!
jui49 2 years ago
Also, you mention a garlic/ginger mixture...can I buy it that way or do you have your own combo ???
rivalady 2 years ago
I would love to make this recipe ....you mention thick soy sauce, what is this, please ??? Can I buy it in the Asain section of the grocery store ??
rivalady 2 years ago
dont quote me 100% on this but i believe what hes refering to as thick soy sauce is also dark soy sauce. ive heard of others using this to darken the noodles
jeff4704 2 years ago
Oh! I left out the carrot and used fresh baboo shoot strips instead! Sweet!
Ossamakilla 2 years ago
Bamboo shoot strips are often used in lo mein too, good job! The carrots are mainly to give the dish some additional color, nice to know your friends enjoyed the recipe and thanks for subscribing
jui49 2 years ago
I made this for some friends of mine for the USA vs Canada Olympic hockey game! Made a bunch of it. They took leftovers home and now there families want to pay me to cook it for them! Great job bro!
Ossamakilla 2 years ago
wow, that lo mein looks DELICIOUS! I bet it smells fantastic. I'm gonna make this, thanks for the recipe!
Divinesally 2 years ago
Thanks for the positive comments and I hope you do try the recipe and let me know how you do or if you have any problems, good luck!!
jui49 2 years ago
Excellent !!!
miam mian !
curvenut 2 years ago
This was absolutely good.. very very good... wow its flavor is impressive.. Thank you so much...
krycekg3 2 years ago
that looked really good. I have to try out that recipe sometime
insanitythesurfer 2 years ago
Thanks for the positive comment and for subscribing!
jui49 2 years ago
I like spaghetti & noodle dishes and I have to say you did a very nice job. I notice that you were using a very authentic wok. Again, keep on cookin' man!
sooooperguy 2 years ago
Thanks for the positive comments and as long as I have to eat I will keep on wokking! Thanks for watching
jui49 2 years ago
Looks very good. Only have those thai dried noodles at my market, so I used thin speg. noodles. Going to follow your instructions as yours looks better. Will have to wait though since I am missing the ginger and oyster sauce. Can't wait to try it. I had a bad experience last time with regular speg. noodles and it not absorbing the sauce. Hopefully the thin noodles and lid covering trick will fix me up.
kadrik0 2 years ago
If your noodles don't absorb the flavour of the seasonings, try stir frying for a little longer time. Also the oyster sauce is an important ingredient, a little more is better than a little less. Thanks for watching and good luck!
jui49 2 years ago
Turned out great! Noodles were perfect. I didn't grate the carrots. I just used baby carrots and chopped them up close to julian style. Note to self, stir fry the veggies a bit longer since the carrots were not all the way soft, but minor. Also, I might marinate the pork in soy sauce to make it have a little more flavor. Will be cooking this again soon. Great results with a few minor tweaks. My store did not have dark soy sauce. Is premium soy sauce close enough to dark soy sauce?
kadrik0 2 years ago
Glad you had sucess with the recipe, the thick soy sauce is mainly a coloring agent to give the dish a rich brown color. An american coloring substitute would be "kitchen bouquet" which might be easier to find. Thanks for watching!
jui49 2 years ago
hmm. interesting substitutes. I also used chinese egg noodles for this. But I have a problem with the Chao Mien or the Lo Mien, is that the noodles are sticky and my wk fried stuff doesnt blend well with them.
NattHrafn 2 years ago
Two suggestions, first be sure you don't overcook the noodles and rinse them in cold water. Second, stir fry the ingredients add a little liquid and place the noodles on top. Cover for a couple of min. , then add seasonings and quickly stir fry. Hope this solves the "sticky noodle " problem
jui49 2 years ago
If you live close to an asian market you may be able to find the fresh lo mein noodles, if they don't have them you can use the dried Canton Noodles which have a yellow color. Cook them in boiling water until al dente, then immediately rinse in cold water. You might try rehydrated Shitake mushrooms and cooked sm shrimp and boneless chicken breast cut in thin strips for a house special lo mein, good luck and thanks for the posive comment!
jui49 2 years ago
oh btw chinese call it mian...面 and hmm it would be a alternative but it does not give the pure flavour XD
from a chinese spective
Xiia0Sn00pY 2 years ago
From the way you pronounced the word noodles I would guess you speak the Mandarin dialect spoken in Mainland China and Taiwan. My father being Cantonese and working in many restaurants in Md, most of the chefs spoke Cantonese. My instruction is geared mainly towards people in the U.S. and I aim to show how to adapt when you can't get the more authentic ingredients. In authentic eateries in Chinatown you don't see Lo Mein, only Cantonese Style Pan Fried Thin Chow Mein Noodles, Thanks for watching
jui49 2 years ago
Yes. But I think todays modern times most students in Guangdong area also learn mandarin in school. I only speak some mandarin as i studied it for a while. I think Chao Mian and La mien is the Mandarin name for those dishes. Chao Mian means stir fried noodles from what i remember. The version my exs dad made was a shanghai version. Do you speak cantonese or only english?
NattHrafn 2 years ago
I can speak some Cantonese but not fluently, most I picked up from working for years in different restaurants. Chinese cuisine uses so many diff types of noodles. My personal favorite is the fresh rice noodles cooked with beef, bean sprouts and green onions. We can not get the fresh ones where I live, so I make do with the dried ones. My exs dad was also an excellent chef and in the near future I will try to post some new dishes I learned from him!
jui49 2 years ago
Nice. I'm also working on my own cooking channel. I picked up lots of different techniques from her father. One of my favorite is the chinese sweet and sour pork which is not the pink one. But basically "pork in vinegar sauce" as he called it. I have a large asian market here so i try to throw in some more traditional veggies such as c hinese broccoli and eggplant. Looking forward to get my outdoor 130 000 btu stove fired up next summer;).
NattHrafn 2 years ago
Very good video. Simple and straight forward.
What are the best noodles to use, rather than spagetti or linguini noodles?
Keep up the excellent work!
Btw, try adding portabella mushrooms with the beef and some shredded dakon - you might enjoy it also.
Thanks!
Gnothean 2 years ago
YUMMY!!!!!
seilai71 2 years ago