I made this for dinner today. My college age children are home, so it was a nice celebratory meal that wasn’t difficult to make, especially since it’s all ingredients I have at home. It was delicious! I had to cook the chicken a lot longer than you did, but I have an electric stove and heat control isn’t nearly as good as gas cooking. Thank you for another stellar recipe!
@@felice1928 Thanks! I’ve been a Bowie fan ever since I watched him perform Space Oddity on a huge acoustic guitar on tv in parent’s living room. I really wish I could remember which show it was or what year it was, but I was pretty young and it’s just a memory fragment. He was so different from all the other musicians at that time; you know the BeeGees, Abba, Donny and Marie Osmond…
@@pinkmonkeybird2644 That sounds like a wonderful memory. I think Space Oddity was the first Bowie song I ever heard as well, but played by my parents for me as a child rather than seeing it live on tv.
There is a very upscale Chinese restaurant in my home country of Guyana that changed the landscape of all Chinese restaurants. All kitchens are glass walled and you can see the chefs cooking, apparel and cleanliness! This is one of their signature dishes, this dish is my eldest son's fav. Thank you for the recipe.
This has been my fave for years. Something about the crunchy, yet soft cashews combined with the veggies and chicken sends this over the top for me. Some crab rangoon for an appetizer is the cherry on top.
I was gifted this wonderful wok a few Chinese New Years ago by Mandy; I've owned a number of woks over the last 50 years or so but this wok is one I would happily buy -- easy to use, easy to care for.
You’re such a great teacher. You lay out the plans so precisely that it looks so easy for anyone to make. I finally made the sweet and sour pork recipe and I loved it. Yes, a lot of work, but it was worth it. That printed out recipe is permanently out on my counter not only to encourage me to make it again, but it gives me info on the sauce and marinade for other ingredients. Love your videos.
I love to cook Korean, Thai and ONLY your Chinese recipes. You are my go to person for Chinese recipes. Your recipes are brilliant and not drowned in oil. Thank you.
Dear Mandy, this is a PERFECT recipe bc every time I have ordered this at a restaurant? It comes with a ton of Celery and carrots. Well, I love carrots but too much celery! Also, your wok? I use it Soo much for my Italian cooking as well! Searing steaks, and Soo many uses for that quality pan. I love your products.
Whenever I watch these I always want to go to Chinatown. I appreciate the educational content, but I know the Masters make it better. Maybe one day I can be a Master too! I love noodles. Dim Sum is an old favorite. Chinese food is fantastic. When Mandy prepares the feasts, I picture myself with all my senses lit from the experience. Thank you Mandy, and China.
Made this tonight, so GOOD! Only tweaks were adding a bit of brown sugar and chili crisp to the chicken marinade, and then a little pinch of msg once you add everything into the wok. Such a great recipe!
We had the ingredients so we made it. Delicious this is so easy to make when ingredients are situated ahead of time. You make explaining your recipes so easy. Makes me want to make more. Thank you
Cashew chicken is one of my favorite dishes. This looks like a delicious recipe. Love how the caption generator translated Zhejiang province as Jetson Georgetown province. 😂
Hi Mandy ! Great presentation and filled with all of the details that get the desired results. That will be my next meal this week. I enjoy the Wok that I purchased from you and it's just the right size for everything. I will be ordering some chop sticks shortly. Always look forward to your program. Well Done Mandy...Michigan
@@melviasheppard8466 I hope that you like ginger - I used a ton of it. Mandy's chicken prep with baking soda and corn starch makes an incredible difference.
Mandy, I just made this recipe verbatim and it was outstanding. At first I thought the sauce a tad too salty but it was perfection when accompanied by plain white rice. This is a dish I will make time and again. Thank you so much for sharing your knowledge and cookery talents. You amaze.
Thank you for the recipe 🫰🏼 Can you, please give us lots of ideas on how to use dried baby shrimp?! As male model who goes to the gym I discovered that it has a very good amount of protein, and I want to use it more in cooking, but I don’t know how. Thank you
Going to cook that today. Great inspiration! Mandy, I know, as you said already in one other video, that original recipes are not soaking in sauces, but I must admit I was probably broken by the cheap chinese restaurants in Czech republic, which were soaking in sauces, and now I want to make more sauce at home, too 😅 However, if I just multiply on sauce ingredients (especially the soy ones), the final product is more salty than necessary. Would you have an advice, how to have more sauce, that is still tasty? Thank you!
Another perfect, much appreciated video. I have a question with which I hope you can help. A few decades ago I had a dish in a Cantonese seafood restaurant in Chicago's Chinatown that was, in English, called 'Grilled Quail with Three Salts'. I internet searched for what those three salts were to no avail. The salts were served in very small, shallow bowls like a dipping sauce. They were all in crystalline form and not powdered. By any chance, do you, or any of your viewers know, what salts are used in Chinese cuisine in that manner? Thanks.
Sounds Jiu Yim (phonetically). This is for a Light Dip for Roasted Poultry (Squab/Chicken). It's made from Five Spice Powder and Table Salt, sauteed on a dry wok on medium low heat until smoke arises. Careful, it will be hot, when cooled, place in small glass container with lid. It can also be sprinkled and rubbed on a raw whole chicken, including the cavity and insert 2 green onions twisted in a knot before baking.
Hey Mandy! I bought dipping chilies (i think it’s gan die?), which I am using every day I love it. What do you recommend I can dip into it as a Westerner? I just dipped french fries into it, so yummy
I tried the recipe exactly as it is written, I did not like it that much as it was too salty. But I guess I can use the basic method to try with some other cooking though. Thank you.
@@tylerhughes5420 Well, I am a Patreon member and we get her recipes a day earlier. I cooked some early if I have most of the ingredients on hand. Just saying…
Hi Mandy! A question: besides switching out the oyster sauce, would you need to do any other adjustments in the cooking to use tofu and make this vegan?
I made this for dinner today. My college age children are home, so it was a nice celebratory meal that wasn’t difficult to make, especially since it’s all ingredients I have at home. It was delicious! I had to cook the chicken a lot longer than you did, but I have an electric stove and heat control isn’t nearly as good as gas cooking. Thank you for another stellar recipe!
I love your profile pic!
@@felice1928 Thanks! I’ve been a Bowie fan ever since I watched him perform Space Oddity on a huge acoustic guitar on tv in parent’s living room. I really wish I could remember which show it was or what year it was, but I was pretty young and it’s just a memory fragment. He was so different from all the other musicians at that time; you know the BeeGees, Abba, Donny and Marie Osmond…
@@pinkmonkeybird2644 That sounds like a wonderful memory. I think Space Oddity was the first Bowie song I ever heard as well, but played by my parents for me as a child rather than seeing it live on tv.
There is a very upscale Chinese restaurant in my home country of Guyana that changed the landscape of all Chinese restaurants. All kitchens are glass walled and you can see the chefs cooking, apparel and cleanliness! This is one of their signature dishes, this dish is my eldest son's fav. Thank you for the recipe.
I like the Guyanese chow mein. Made with Guyanese black pepper sauce. My auntie makes it and I love it!
This has been my fave for years. Something about the crunchy, yet soft cashews combined with the veggies and chicken sends this over the top for me. Some crab rangoon for an appetizer is the cherry on top.
I was gifted this wonderful wok a few Chinese New Years ago by Mandy; I've owned a number of woks over the last 50 years or so but this wok is one I would happily buy -- easy to use, easy to care for.
You’re such a great teacher. You lay out the plans so precisely that it looks so easy for anyone to make. I finally made the sweet and sour pork recipe and I loved it. Yes, a lot of work, but it was worth it. That printed out recipe is permanently out on my counter not only to encourage me to make it again, but it gives me info on the sauce and marinade for other ingredients. Love your videos.
I love to cook Korean, Thai and ONLY your Chinese recipes. You are my go to person for Chinese recipes. Your recipes are brilliant and not drowned in oil. Thank you.
This looks so good! I'm glad you specified that other veggies can be used, since I can't eat bell peppers. I'm definitely adding this to my menu! 😋
Yes your wok is the best I have been using it for months it is great it is nonstick and all thanks for making such a great wok.
Dear Mandy, this is a PERFECT recipe bc every time I have ordered this at a restaurant? It comes with a ton of Celery and carrots. Well, I love carrots but too much celery!
Also, your wok? I use it Soo much for my Italian cooking as well! Searing steaks, and Soo many uses for that quality pan. I love your products.
Whenever I watch these I always want to go to Chinatown. I appreciate the educational content, but I know the Masters make it better. Maybe one day I can be a Master too! I love noodles. Dim Sum is an old favorite. Chinese food is fantastic. When Mandy prepares the feasts, I picture myself with all my senses lit from the experience. Thank you Mandy, and China.
Just received my new Wok from you. Can’t wait to use it tomorrow!! It is really more than I expected. Really nice.
It look sooo delicious 😋😋
Thank you for recipe.
Great Video Mandy!!👍🏾👍🏾
This cashew chicken, looks delicious I'm going to have to give this one a try. Thanks for posting the recipe.
Cashew Chicken is one of my favourite stir-fries - I might have to cook this one Friday to eat all weekend long!
Made this tonight, so GOOD! Only tweaks were adding a bit of brown sugar and chili crisp to the chicken marinade, and then a little pinch of msg once you add everything into the wok. Such a great recipe!
We had the ingredients so we made it. Delicious this is so easy to make when ingredients are situated ahead of time. You make explaining your recipes so easy. Makes me want to make more. Thank you
I made this recipe and it was delicious! I will definitely keep this one in our meal rotation.
I absolutely ❤ cutlery set, super sturdy and extremely sharp. Best I've ever experienced, can't wait to get my new pan set.😊
I’m so hungry now ❣️
Thanks for the recipe.
Looks an amazing recipe as always Mandy! Ill have to use some of these walnuts i have and give this a go this sunday!
Another superb tutorial. I bought your wok and love making your recipes. My skills have elevated so much since watching your videos.
Mandy I love my new Wok it is so sweet. Amazing show thank you for sharing have a wonderful day.
Great video Mandy. I have your wok and love it!
Definitely going on my menu. It looks amazing!!
Cashew chicken is one of my favorite dishes. This looks like a delicious recipe.
Love how the caption generator translated Zhejiang province as Jetson Georgetown province. 😂
Love your channel!
This is a wonderful recipe. We loved it and it was just so quick and tasty.
I love this. One of my favorites - will make this for dinner tonight 😊
I've _always_ loved cashew chicken. Thanks for the recipe!
Hi Mandy ! Great presentation and filled with all of the details that get the desired results. That will be my next meal this week. I enjoy the Wok that I purchased from you and it's just the right size for everything. I will be ordering some chop sticks shortly. Always look forward to your program. Well Done Mandy...Michigan
Thank you. You are *just* in time, I'm preparing chicken for tonight.
Save me a plate 😅
@@melviasheppard8466 I hope that you like ginger - I used a ton of it.
Mandy's chicken prep with baking soda and corn starch makes an incredible difference.
Made this today. It’s sooo good! Thank you once again.
I love your wok!!
One of the best shown chicken and cashews recipe...thank you.
Looks sooo good😊
Love your recipes! Thank you!!
Mandy, I just made this recipe verbatim and it was outstanding. At first I thought the sauce a tad too salty but it was perfection when accompanied by plain white rice. This is a dish I will make time and again. Thank you so much for sharing your knowledge and cookery talents. You amaze.
I really like 宫保鸡丁，so will definitely need to try 腰果鸡丁
I love cashew and chicken stir-fry varieties. Gonna cook it next time!
Can’t wait to try it! Love our wok from your store too!!👍🏽❤️
Thank you 🙏🏻 this is my all time favorite food I always order this every time 😂👍🏻👍🏻😋😋
Yay bought your Wog through Amazon just now❤❤❤❤. I can’t season Wog with my electric burner so this is perfect thanks . Love your simple videos
No worries, the Wok is ALREADY seasoned and ready to go!
@@susieangelo6410 thanks ! Yay just got it🥰🥰🥰🥰
Very well done. Thank you.
As always, making everything look easy and delicious.
Your hair is so long now! Good look :)
It looks perfect I like Asian food.
nice tutorial, i am going to try it!
Looks delicious 😋
This looks so good , but all that you cook looks so good , thanks for showing me how to do this .
I have that wok!!
I bet that would be over the top if a little bit of chilli was put in to add a touch of heat.
I love your recipes. Asian food is so fun to cook, and it is yummy!
Looks lovely. First time I didn't hear you state, "And, we're done."
Yeah new recipie.for this weekend 🤗
Sooo much thanks Dear Mandi 🌹🙏🌹 it looks nice and yummy😋😋 surely try it👌🙏🙏
Thank you for the recipe 🫰🏼
Can you, please give us lots of ideas on how to use dried baby shrimp?! As male model who goes to the gym I discovered that it has a very good amount of protein, and I want to use it more in cooking, but I don’t know how. Thank you
Preferably without pork the recipe 👌🏼
This looks great!!
Love your recipes Mandy
cool recipie
Great video and recipe. Looks delightfully delicious. 🥢🥘
Oh - this looks sooo wonderful!!! I will be making it tonight...thank you, beautiful Mandy!!! 💗💗💗
That looks absolutely lush
Thank you. Love your person
I love you and I love your recipes❤❤❤❤❤ I’m making this one. Lol
Thanks for the video
Wow! I like the hair. You look younger. I love your recipes too.❤❤
This is about to be my favorite recipe!!
Delicious!
Excellent recipe make this all the time😊 thank you😊
Thanks for sharing your recipe, I will try it. Hope i cook it like the way and taste like you cooked it
Can you also make sesami oil?
I really like this recip. thank you.😊
You should mention it’s light soy sauce not soy sauce. People will use regular soy sauce and it won’t be salty enough (bland taste).
Mandy is super cute with a bright smile to light up the universe.
This is why I subscribed to this channel. I’m hungry already
Hi Mindy! I can do that one and I'm disabled, but I'm still cool!
Looks like so delicious. I'll surely try it.
Thanks love my wok
This looks so good.
This looks delicious!
Going to cook that today. Great inspiration!
Mandy, I know, as you said already in one other video, that original recipes are not soaking in sauces, but I must admit I was probably broken by the cheap chinese restaurants in Czech republic, which were soaking in sauces, and now I want to make more sauce at home, too 😅 However, if I just multiply on sauce ingredients (especially the soy ones), the final product is more salty than necessary. Would you have an advice, how to have more sauce, that is still tasty? Thank you!
Hello Do you have videos showing making mooncake with salted egg
Can’t wait to try this!
YUM!!! (Omg thanks!!)
Another perfect, much appreciated video. I have a question with which I hope you can help. A few decades ago I had a dish in a Cantonese seafood restaurant in Chicago's Chinatown that was, in English, called 'Grilled Quail with Three Salts'. I internet searched for what those three salts were to no avail. The salts were served in very small, shallow bowls like a dipping sauce. They were all in crystalline form and not powdered. By any chance, do you, or any of your viewers know, what salts are used in Chinese cuisine in that manner? Thanks.
Sounds Jiu Yim (phonetically). This is for a Light Dip for Roasted Poultry (Squab/Chicken). It's made from Five Spice Powder and Table Salt, sauteed on a dry wok on medium low heat until smoke arises. Careful, it will be hot, when cooled, place in small glass container with lid. It can also be sprinkled and rubbed on a raw whole chicken, including the cavity and insert 2 green onions twisted in a knot before baking.
Looks great....and the foods alright too.
Hey Mandy! I bought dipping chilies (i think it’s gan die?), which I am using every day I love it. What do you recommend I can dip into it as a Westerner? I just dipped french fries into it, so yummy
Can I use rice wine vinegar instead of cooking wine?
What a coincidence. I used your old recipe to make this dish, last weekend.
Mo bettah den!
Every time evreeting !
Yummmm !
Classic!!!! 🔥 🔥
I tried the recipe exactly as it is written, I did not like it that much as it was too salty. But I guess I can use the basic method to try with some other cooking though. Thank you.
Hi Mandy. This dish looks very yummy. May I replace with pork belly instead?
I love your videos. ❤
Delicious recipe 😍
This video was posted 18 minutes ago, no way you've tried this recipe.
@@tylerhughes5420 Look delicious. I will try it 💗
@@tylerhughes5420 Well, I am a Patreon member and we get her recipes a day earlier. I cooked some early if I have most of the ingredients on hand. Just saying…
@@mariap4828 well the original poster followed up with they meant it looked delicious and were going to try it eventually... just saying
Yum! Excited for this. Out of curiosity, what kind of burner is that you're using? I need to get one and I like the one you use.
What is five star powder plz share ingredients Thank you
Mandy can you tell me what kind of gas cooker you're using? Is it safe to use indoors`Thank you Robyn
So quick and easy..... I think it's the sauce that makes it taste like takeout.
Hi Mandy! A question: besides switching out the oyster sauce, would you need to do any other adjustments in the cooking to use tofu and make this vegan?
Yummy
Yummy 🤤