Can we all take a moment to appreciate Mandy's attention to detail... the pork is shredded into strips to match the beansprouts, chives and red bell pepper, so that the entire finished dish looks neat and harmonious. It's all part of the "instinctive" part of Chinese cuisine passed on almost imperceptibly if one learns in a family, it's not explicitly explained, but how food is cut and matched is part of the old Confucian ideals for harmony and balance even in food. As a contrast, think about a sweet-and-sour pork dish (e.g. gu lao rou) where the meat is cut into cubes, battered and deep fried, so the accompanying vegetables are cut into squares to match.
Hi Mandy. I made this last night, following your directions to the letter - no substitutions or omissions. Instead of serving over rice, though, I made Mandarin pancakes and turned this into mu shu pork, rolling the contents up and eating them by hand. It was almost harder to make the pancakes than the stir-fry. But it all came together and was incredibly delicious!
I was gifted your WOK and it has changed my cooking. Also I have been obsessed with it and how easy it is to maintain. Thank you for showing so many great recipes.
Delicious Mandy……. Lover of sprouts here. I eat by the bowl full sometimes with a heathy dressing. I’ll definitely be trying this recipe with chicken and with Prawns (shrimp). Always look forward to your recipes. Thankyou.
I made this recipe last night for dinner and it was not only delicious but also looked fantastic in the serving dish - colorful, glistening, and attractive. Thank you!
This is what I had for dinner tonight Mandy. Thank you because it was so tasty I overate! I am never disappointed with your recipes and they are never a waste of time. I am so grateful for you because sometimes I just need a little inspiration. I find your recipes more healthful than the restaurants offerings which is just so nice. Thank you again Mandy.
Love your recipe! I am not Chinese but love Chinese food and I find your recipes easy to follow and your instructions are detailed and clear. Exactly what I need. Thank you so much and keep up the great work!❤️
This recipe is an absolute delight! Mandy's attention to detail is incredible-matching the shredded pork with beansprouts, chives, and red bell pepper adds a beautiful harmony to the finished dish. Chinese cuisine's subtle attention to harmony and balance in food presentation is truly fascinating. 🥢💖 The result is not just tasty but visually appealing too. Can't wait to try this recipe-it's definitely going on my to-make list! 😋👌
Thank You Mandy. Watching you prepare this dish gave me instant hunger pangs 😊😊 As always, it's good to see you and your well presented presentations.....Michigan
Mandy you need a cookbook, a foodnetwork show too, you are awesome. The title recommended by me is "Hello Everyone!" :D either way thank you for your channel. Your recipes have always worked out wonderfully for me :)
Thank you for another incredible video. You are amazing and extremely talented. Looking forward to your next amazing video. My wok is anodized steel which I’ve been successful.
Dear Mandy, you are such a delight and I love your videos. They are so detailed and easy to follow. Thank you for your wonderful recipes and sharing your wonderful culture. I so wish I could afford your wok etc. But being a single mom on disability makes it hard. But I do make your cultural dishes and they are amazing! Thank you from my daughter and I 😊.
This looks so good. It's hard to find fresh bean sprouts around my home. The stores worry about bacteria and illness. I go to an Asian grocery store for my goodies. It has everything you would ever want.😁
I love this dish, I love bean sprouts, I use them in a lot of my Asian cooking…. I would prefer this dish with hokkien noodles or thin egg noodles… yumm
It looks yum yum and easy to do. Vegetables here in Manila are expensive. Thank you for sharing this recipe, nutritious, but fewer ingredients. God bless you dear! 💕🫰
Chinese stores sell the fresh beansprouts by the bag. As a sub, go for crisp chinese (napa) cabbage julienned, or any other crisp vegetable like sliced young green beans, mooli radish peeled, sliced, and julienned, or just some frozen peas, or sliced and diced into 1inch squares green, red, and yellow bell peppers. If the veg is taking a little more time to cook, add a tablespoon or two of water, and stir fry until it evaporates away. The steam will bring tougher vegetables to al denté.
Hello Mindy!!! I have asked this before. What is your name??? Everyone is saying Mandy but that's not what I'm hearing when you say who you are. I want to hear it from YOU. Is it Mindy or Mandy??? Anyways ...your recipe sure does look super delicious...Great Video!!!...🦋
Usually you use either wine/acid or baking soda for tenderizing, not both. Using together they sorta cancel each other out (pH wise) reducing tenderizing effectiveness, as well as getting all fizzy (baking soda + vinegar volcanoes anyone?). Baking soda can leave a weird taste which might be apparent in a very mildly flavored dish like this. It's more used for heavily flavored Sichuan sauce kinda stuff. The slightly sweet/tart flavor of wine complements this dish better.
@@SoupedUpRecipesthank you so much…I’ll give it a try. Here in Hawaii we can buy pork cut into strips for stir fry…but your strips are even thinner so I’ll have to try cutting like you.
you say about homemade dishes meanwhile I only eat this when ordering from chinese restaurant because I can eat it. for some reason any type of soy sauce, cooking wine, rice vinegear etc. i get allergic reaction. They might even use the same but I don't get reactions. I often feel so tempted to cook your dishes but when i can't handle 99 percent of the sauces / marinade which is essential , same with garlic , paprika, chilli etc. then there is no use I guess :(
Are they mung bean sprouts or soy bean sprouts or does it matter? Recipes all the time say "bean sprouts", then when I go to the Asian market I never know what to buy. Thanks for the help in advance ❤.
She's not going to date you bro. Have you ever tried seeing women as actual people without being a creep to them? Because you should start doing that, actually.
Can we all take a moment to appreciate Mandy's attention to detail... the pork is shredded into strips to match the beansprouts, chives and red bell pepper, so that the entire finished dish looks neat and harmonious. It's all part of the "instinctive" part of Chinese cuisine passed on almost imperceptibly if one learns in a family, it's not explicitly explained, but how food is cut and matched is part of the old Confucian ideals for harmony and balance even in food. As a contrast, think about a sweet-and-sour pork dish (e.g. gu lao rou) where the meat is cut into cubes, battered and deep fried, so the accompanying vegetables are cut into squares to match.
Hi Mandy. I made this last night, following your directions to the letter - no substitutions or omissions. Instead of serving over rice, though, I made Mandarin pancakes and turned this into mu shu pork, rolling the contents up and eating them by hand. It was almost harder to make the pancakes than the stir-fry. But it all came together and was incredibly delicious!
You are always helpful, Mandy, in addition to being very pleasant and enjoyable. Everyone loves you and wishes you the best. Thank you.
I fell in love with your channel AFTER I purchased your carbon steal wok! I use it multiple times a day.
I was gifted your WOK and it has changed my cooking. Also I have been obsessed with it and how easy it is to maintain. Thank you for showing so many great recipes.
This looks so darn good! This is on my list of stuff to make now for sure.
Delicious Mandy……. Lover of sprouts here. I eat by the bowl full sometimes with a heathy dressing. I’ll definitely be trying this recipe with chicken and with Prawns (shrimp). Always look forward to your recipes. Thankyou.
I made this recipe last night for dinner and it was not only delicious but also looked fantastic in the serving dish - colorful, glistening, and attractive. Thank you!
Thank you again dear Mandy for sharing your wonderful videos/ tutorials ❤️!...You are ALWAYS quite educational and enjoyable! 😊❤
This is what I had for dinner tonight Mandy. Thank you because it was so tasty I overate! I am never disappointed with your recipes and they are never a waste of time. I am so grateful for you because sometimes I just need a little inspiration. I find your recipes more healthful than the restaurants offerings which is just so nice. Thank you again Mandy.
Bean sprouts are my favorite, thanks for the recipe
Hi Windy,
I very much appreciate your cooking show ❣️ You are just the sweetest young lady 🙏🏻.
Bless you sweetie pie!
Love your recipe! I am not Chinese but love Chinese food and I find your recipes easy to follow and your instructions are detailed and clear. Exactly what I need. Thank you so much and keep up the great work!❤️
This recipe is an absolute delight! Mandy's attention to detail is incredible-matching the shredded pork with beansprouts, chives, and red bell pepper adds a beautiful harmony to the finished dish. Chinese cuisine's subtle attention to harmony and balance in food presentation is truly fascinating. 🥢💖 The result is not just tasty but visually appealing too. Can't wait to try this recipe-it's definitely going on my to-make list! 😋👌
Bean and alfalfa sprouts are delicious in a fresh salad.
I Learned a Lot from you
You gave every detail s and techniques
Thank you for sharing
I LOVE bean sprouts. Need to try this ❤️
Mmmmm looks delish! I will have to make this oh so simple recipe.
Gotta give this one a try!
Thank you so much for feeding me yummy meals, Mandy!
Thank You Mandy. Watching you prepare this dish gave me instant hunger pangs 😊😊 As always, it's good to see you and your well presented presentations.....Michigan
Mandy you need a cookbook, a foodnetwork show too, you are awesome. The title recommended by me is "Hello Everyone!" :D either way thank you for your channel. Your recipes have always worked out wonderfully for me :)
Thank you for another incredible video. You are amazing and extremely talented. Looking forward to your next amazing video. My wok is anodized steel which I’ve been successful.
Dear Mandy, you are such a delight and I love your videos. They are so detailed and easy to follow. Thank you for your wonderful recipes and sharing your wonderful culture. I so wish I could afford your wok etc. But being a single mom on disability makes it hard. But I do make your cultural dishes and they are amazing! Thank you from my daughter and I 😊.
Super tasty 🤤 Thank you very much
❤❤❤
👍 I love making this too but I use much less meat and more chive and also hard shredded bean curd.
Excellent presentation 🎉
so easy to make. thanks Andy for sharing this recipe
Andy? 🤔
@@jamesveganized is it Andy or Mandy? 🙆🏻♀💀 Andy for Andrea ?
*Mandy
@@ArshesNei8 ohhhh 🙆🏻♀
@@domi372😂 Happens
Just made it and it turned out perfect - so good 😋Thanks 😊
Ahhhhhh….just what I was looking for! Thank you!
คุณทำได้ยอดเยี่ยมมาก❤❤
I love watching you eat at the end of each video. Now my stomach is growling!
more Chinese simple food please . greetings from the philippines.
Hi Mandy! Thank you for all your recipes! In this dish, do you use soy bean spouts or mung bean sprouts?
Psst...it's mung bean sprouts.
Thank you!@@susieangelo6410
Mouth watering
This looks so good. It's hard to find fresh bean sprouts around my home. The stores worry about bacteria and illness. I go to an Asian grocery store for my goodies. It has everything you would ever want.😁
Love and respect from Canada 🇨🇦 ❤
Looks yummiest 😮 thanks for 8
Damn this looks delicious! Thank you very much🙏🏻
Hello Mandy..thank you for a new recipe again to be shared ❤❤❤
I love this dish, I love bean sprouts, I use them in a lot of my Asian cooking…. I would prefer this dish with hokkien noodles or thin egg noodles… yumm
Great recipes thank you. Just subscribed. 🥘♥️
It looks yum yum and easy to do. Vegetables here in Manila are expensive. Thank you for sharing this recipe, nutritious, but fewer ingredients. God bless you dear! 💕🫰
谢谢你！看起来很好吃！
Mandy is the best❤
This looks delicious!! I'm excited to try it! How many does it serve?
I will give it go, thank you.
Healthy Recipe, I like it💛👍👍
Good video thanks 👍🏻
What can i use in place of hoisin sauce?
Thanks for sharing. ❤
I always include the skin fat with the meat in fine strips. Just how I like it. Thanks, Mindy! 😊😘👍
If you don't want to use corn starch, substitute with arrowroot. It is less carbs and better for you.
Your recipes look delicious! Any suggestions for substitutes for people with celiac who cannot have any gluten?
Yay! I going to try this soon! 😊👍
Bean sprouts are a favorite of mine too, eat them raw even.😊
Mandy is honest.
You are a chef
I'd love to try making this- do you recommend a certain cut of beef if you use beef? And do you prefer a type of bean sprout?
yummy!
That looked fantastic! Great tip on cutting the pork loin. I can’t find fresh bean sprouts. The canned taste funny. Any ideas???
Chinese stores sell the fresh beansprouts by the bag. As a sub, go for crisp chinese (napa) cabbage julienned, or any other crisp vegetable like sliced young green beans, mooli radish peeled, sliced, and julienned, or just some frozen peas, or sliced and diced into 1inch squares green, red, and yellow bell peppers. If the veg is taking a little more time to cook, add a tablespoon or two of water, and stir fry until it evaporates away. The steam will bring tougher vegetables to al denté.
Thanks!!
Can you recommend packaged noodles?
I can t find hoisin sauce , what can I use instead?
Is it possible to make this with minced pork?
I never thought of that, partially freezing the meat to make it easier to cut
It looks delicious! No celery? 😋🍜🎉
I WOULD, ALSO*!👍🏻😉🙃🫠👍🏻
Sprouts are already green and crunchy, and they have a very mild taste that I think would be masked by the celery. YMMV.
Any cold Asain salad dishes?
This is super simple, i already have all the ingredients.
I love bean sprouts, in fact I think You even cooked them too much hehehe But I like that ever-so-still raw texture.
Hello Mindy!!! I have asked this before. What is your name??? Everyone is saying Mandy but that's not what I'm hearing when you say who you are. I want to hear it from YOU. Is it Mindy or Mandy??? Anyways ...your recipe sure does look super delicious...Great Video!!!...🦋
When you say Hoisin sauce almost sounds like "poison sauce" . Ty for the recipe, this one went to the printed booklet i got in the kitchen.
Why no baking soda in the marinade for velveting in this recipe?
Usually you use either wine/acid or baking soda for tenderizing, not both. Using together they sorta cancel each other out (pH wise) reducing tenderizing effectiveness, as well as getting all fizzy (baking soda + vinegar volcanoes anyone?). Baking soda can leave a weird taste which might be apparent in a very mildly flavored dish like this. It's more used for heavily flavored Sichuan sauce kinda stuff. The slightly sweet/tart flavor of wine complements this dish better.
@@kindabluejazz what a great and informative reply, thank you.
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Did you put the cooked meat back into the same dish where it was raw? Is that safe?
Can you show how to make the brown sauce in Beef and Broccoli like takeout? I guess it's called Mother sauce?
Beef and broccoli - ruclips.net/video/9nzlWBw6HyQ/видео.html
Okay
You said to cook the meat til it changes color….about how long is that? This looks like my kind of meal!
about 2 minutes over high heat.
@@SoupedUpRecipesthank you so much…I’ll give it a try. Here in Hawaii we can buy pork cut into strips for stir fry…but your strips are even thinner so I’ll have to try cutting like you.
you say about homemade dishes meanwhile I only eat this when ordering from chinese restaurant because I can eat it. for some reason any type of soy sauce, cooking wine, rice vinegear etc. i get allergic reaction. They might even use the same but I don't get reactions. I often feel so tempted to cook your dishes but when i can't handle 99 percent of the sauces / marinade which is essential , same with garlic , paprika, chilli etc. then there is no use I guess :(
Everyone, please use pork fat or other animal fat. It is so much healthier than vegetable oils and makes everything taste much better
Are they mung bean sprouts or soy bean sprouts or does it matter? Recipes all the time say "bean sprouts", then when I go to the Asian market I never know what to buy. Thanks for the help in advance ❤.
I believe you could use either, they might cook slightly differently. Try both sometime !
Mung bean sprouts are the standard in Chinese cooking. Soy bean sprouts are more common in Korean dishes.
It does matter for this recipe. Buy the "regular" Mung Bean Sprouts, the smaller one than the large Soy Bean ones.
could i replace the pork with strips of chicken thighs?
Yes. She said you can substitute chicken or beef.
? Perfect Pork and Bean Sprout Stir Fry . Which? With or against the grain.
سلام 🌹👍🌹
Cooking with sorrow
Can you make something really cheap sometime. Easy, quick and cheap.
🤣
Try the dish in this video and replace the pork meat with mushrooms. Cheap, quick and easy.
Sub ground pork or beef for the pork loin. You can use bacon too.
💌
I don’t buy takeout anymore
But please don’t put cooked pork back into the same bowl that had raw pork in it. Very dangerous indeed.
The pork is going back to the wok for further ooking... Don't worry.
You are just sooooo gorgeous... a women that can cook and is as beautiful as you is a real catch!😊❤️
She's not going to date you bro. Have you ever tried seeing women as actual people without being a creep to them? Because you should start doing that, actually.
@@AsterFleurHe has 4 comments on this channel, and they're all similar to this.
Maybe he just thinks she's cute!!!...
@@DianeC. Yikes are you naive.
Never use oil.
In any food.
Use animal tallow.
SHE'S THE: 😉🙃🫠👍🏻❤️🔥🥰😘😉
"TEFLON~CARBON~DON!"