Growing up my mum who is a Chinese and I are not very close. She never let me touch the kitchen so I never know how to cook. Watching your videos made me feel like I can pick up some Chinese cooking without my mum. And this really helps me to move on and have confidence in myself I will be able to cook delicious Chinese food to my children one day. Keep it coming!
@@SoupedUpRecipes 👉Cooking meat at high temperature creates carcinogens The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
Don't I am Greek, no short-cuts. Just bake ! Attention : ooking meat at high temperature creates carcinogens The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
I made this today, Mandy, and wow, it was the best best best kung pao chicken I have ever had. Soooo much better than any restaurant version, and really quite easy to make, with your detailed instructions. Thank you, Mandy. I loved this and cannot wait till lunch tomorrow for leftovers!
For those who don't know, when she says cornstarch water she's talking about a slurry that's made with cornstarch and water which when it hits heat will thicken and cause a thicker sauce.
Finally a video that straight to the point about getting the recipes instead of having to read articles that are so many paragraphs long. I don’t even tell you how much you need for all the ingredients. Those are boring as hell but this one is right on the spot.
My former mother in law (whom I still adore) used to make this for me. It's soooo good. I need to Amazon the ingredients so I can have it again. We live too far out in the boondocks no one sells these ingredients. ❤️
My BF and I absolutely love your videos! We’ve used the baking soda method for a beef and broccoli dish and it’s awesome! Do you have any recipes for lighter sauces with less sugar? Thanks for being so helpful to us and our cooking adventures!
This is the recipe that got me interested in szechuan cooking. I was surprised by how many regional deserts there were too. There's too much to learn every region (for me) , but I'm trying to compile my favorite recipes into a book and do a custom binding for it. Needless to say, you basically have your own section. 😁
Ohhh, this inspires me to get the wok that I never used in our attic. What a great recipe. Also, your outfit is so pretty.... the fit and the color is wonderful. God bless you! Peace! Lynne🍃💜✝️💜🍃 *WOK and ROLL!*
She's not kidding i had to subscribed. I always wonder how their beef tasted so tender. I watched one of her video, she was using baking soda. That night I made beef broccoli stir fry which I usually do twice a month. Goodness my Stir fry beef broccoli tasted 10x better then it was for the first time 😋😋.
@@grovermartin6874corn starch won’t do anything to tenderize. It just helps any sauce to thicken or to creat a light and crispy crust on things. 90% of time it’s to help thicken a sauce or capture the juices that naturally come out of the meat when cooking helping to retain some more moisture and provide more flavor.
Made the Kung Pao Chicken tonight, as it’s one of my favorite takeout dishes…this recipe is dynamite! Had to improvise on the Black vinegar as I couldn’t find it locally, used a 50/50 Balsamic and Rice Vinegar mix, nice and savory and not too sweet. Can’t wait to try other recipes. 👍👍👍
I've been slowly but surely buying ingredients found in her recipes so once I've got a good variety I can get to trying any recipe here I want 😃. So excited 😁
Thank you for sharing your recipe! There are a ton of cooking videos where they don't share the recipe, so what's the point? BTW, I have tried one of your recipes, and was blown away! THANK YOU SO MUCH! 🥰
I still don’t know how I found your channel but I love it! You’re voice is so soothing and your recipes are straightforward and concise. LOVE LOVE LOVE!
Thank you for sharing this recipe looks delicious and not too hard to make it my problem will be only to find the right sauce bottle and the other liquids still looks easy to make thanks to your tutorial…see you in the next video!!!!Saludos!!!👋😊👋
I’ve been watching your channel now for sometime. Kung pao is my favorite of all Chinese dishes. 🌶 I like it spicy. Thanks for the recipe. I would only add 2 things. 1. Fish sauce 2.a spicier pepper. (Scorpion or Carolina reaper)
Truly the best Kung Pao Chicken ( I typically don't order these are restaurants). I added broccoli and Bell peppers and it was delcicous. I think you can try shrimp with the recipe as well.
I grew up in the Bay Area with Chinese immigrants and just feel it needs veggies like zucchini and bell peppers. 😊😂😅 I would just add those in with your current recipe. 😊
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Growing up my mum who is a Chinese and I are not very close. She never let me touch the kitchen so I never know how to cook. Watching your videos made me feel like I can pick up some Chinese cooking without my mum. And this really helps me to move on and have confidence in myself I will be able to cook delicious Chinese food to my children one day. Keep it coming!
🫂 sounds familiar when I was growing up. I'm not Chinese, just a old Caucasian granny 😉
Just letting you know that wok is life changing I’m even doing my family’s Greek recipes in it!!!
Where is that wok from?
This is the wok that I am using. Thank you for the support - curatedkitchenware.com/products/carbon-steel-wok-with-flat-bottom
WOW...... which Greek recipes you have cooked in the wok?
@@SoupedUpRecipes
👉Cooking meat at high temperature creates carcinogens
The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
Don't I am Greek, no short-cuts. Just bake !
Attention :
ooking meat at high temperature creates carcinogens
The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
She’s my favorite Chinese cooking channel on YT.
Me 2
I like the guy who uses Mississippi River water too
@@4IS44CHehehe, same.
You'd love Chinese cooking demystified
Mine,too.!!!!
I made this today, Mandy, and wow, it was the best best best kung pao chicken I have ever had. Soooo much better than any restaurant version, and really quite easy to make, with your detailed instructions.
Thank you, Mandy. I loved this and cannot wait till lunch tomorrow for leftovers!
For those who don't know, when she says cornstarch water she's talking about a slurry that's made with cornstarch and water which when it hits heat will thicken and cause a thicker sauce.
Finally a video that straight to the point about getting the recipes instead of having to read articles that are so many paragraphs long. I don’t even tell you how much you need for all the ingredients. Those are boring as hell but this one is right on the spot.
Dont skip the velveting.
It lowers the ph of the chicken, transforming the texture to slightly " bouncy", tender.
I love Chinese cooking- my dear friend is Chinese- she calls me her dear sister! I would never let anyone pick on her at work.❤️😀
My former mother in law (whom I still adore) used to make this for me. It's soooo good. I need to Amazon the ingredients so I can have it again. We live too far out in the boondocks no one sells these ingredients. ❤️
Her recipes are good. I like her pretty smile.
I often think of your voice in the beginning of your videos as you greet them with a, “Hey, everyonnnnnnne!”
It makes me warm on the inside 💕
This deserves more likes its better than videos where they don't give you the recipe and show the food for 0.5 seconds
My BF and I absolutely love your videos! We’ve used the baking soda method for a beef and broccoli dish and it’s awesome! Do you have any recipes for lighter sauces with less sugar? Thanks for being so helpful to us and our cooking adventures!
Yummy looking! Love how you always have on a bright spark of lipstick. Makes the whole scene sparkle!
Your outfit is so pretty! Design & colors!😊
Never liked the nuts and amazed at difference in certain Chinese cultures on this recipe pretty lady who deserves much respect and luck/love. 🥰😇
I Cook With Peanuts when I make My Chinese Beef Scallions Soy Sauce Brown Sugar! It Truly is Delicious!
No nasty celery! No nasty carrots! AMAZING! Looks divine!!!!
This is the recipe that got me interested in szechuan cooking. I was surprised by how many regional deserts there were too. There's too much to learn every region (for me) , but I'm trying to compile my favorite recipes into a book and do a custom binding for it. Needless to say, you basically have your own section. 😁
I bought that wok and my mom who's a Chinese home cook loves it! I love the wooden lid too
Thank you for the support and I am glad your mom loves it.
Gifted and talented lady
Ohhh, this inspires me to get the wok that I never used in our attic. What a great recipe. Also, your outfit is so pretty.... the fit and the color is wonderful.
God bless you!
Peace! Lynne🍃💜✝️💜🍃
*WOK and ROLL!*
She's not kidding i had to subscribed. I always wonder how their beef tasted so tender. I watched one of her video, she was using baking soda. That night I made beef broccoli stir fry which I usually do twice a month. Goodness my Stir fry beef broccoli tasted 10x better then it was for the first time 😋😋.
那个其实不叫小苏打。那个是一种在外国很少见的一种调料，它的名字叫做生粉。虽然说小苏达同样可以达到生粉的质感，但是小苏打在层次感上和味觉上是无法跟生粉所匹配的，你可以试着到亚马逊上查找一下中国生粉试一试，你会有发现的。
Arrow root powder, the exact brand is here in the states
@@蒙韦-p9cThank you for your comment. I have been puzzled about whether to use baking soda or cornstarch. Different recipes specify different ones.
@@grovermartin6874corn starch won’t do anything to tenderize. It just helps any sauce to thicken or to creat a light and crispy crust on things. 90% of time it’s to help thicken a sauce or capture the juices that naturally come out of the meat when cooking helping to retain some more moisture and provide more flavor.
Baking soda…tenderizes
Made the Kung Pao Chicken tonight, as it’s one of my favorite takeout dishes…this recipe is dynamite! Had to improvise on the Black vinegar as I couldn’t find it locally, used a 50/50 Balsamic and Rice Vinegar mix, nice and savory and not too sweet. Can’t wait to try other recipes. 👍👍👍
I could watch you all day... Yes ❤️❤️❤️❤️
Adorable, amazing English, fantastic recipes. That bite at the end made my mouth water.
Can you show us how to make sticky rice,and the red sauce you dip itnin. TIA
Her voice, I LOVE her voice!
Love asian people speakin english, and switching to their language so smoothly
please note, there is not a gob of vegetables like zuchini, carrots etc. they are just filler material. What Mandy made is authentic.
Your videos came up in my feed again after a long pause in watching. Thank you for the recipes. I love Chinese or almost any kind of Asian food.
you're videos are getting really good. you seem to be getting more at ease and starting to look more and more professional.
Literally looks like it’s out of a restaurant ❤
I love your recipes
The Wok is a life saver. I use it to make my Mozambique. Love the stirring room
Thank you for the support. Glad you enjoy using the wok
I love her recipes they look so good and she has the list of ingredients so it's easy to copy.
Wow so yummy thanks 4 sharing
You look beautiful in your traditional clothes.
Decided to follow your lead and made the dish. It tasted amazing, so thanks to you now I have another dish in my armoury..cheers!
finally a great use of SHORT youtube vids... Thank you, YOU JUST EARNED A SUBSCRIBER!!!
This lady chef is great! So is this dish!
I've been slowly but surely buying ingredients found in her recipes so once I've got a good variety I can get to trying any recipe here I want 😃. So excited 😁
She’s one of the only cooking shorts people I can watch 😂 god bless her for not slamming every ingredient down and shouting
Oh and that Lisa Nguyen chick really pusses me tf off. No matter how often I click dislike or do not recommend those videos still pop up like roaches
Sis... You got me out here feeling comfortable enough to try! I made fried rice today. It got SMASHED 🙌
Looks so delicious 😋
I love watching you cook! Even more I love making the food you show because it's so easy to do, and never a messy kitchen filled with pots and pans.
I love her energy :)
Thank you for sharing your recipe! There are a ton of cooking videos where they don't share the recipe, so what's the point? BTW, I have tried one of your recipes, and was blown away! THANK YOU SO MUCH! 🥰
That is my favorite all time dish! It is so blanched with the flavor that it just makes my mouth sing!
Winry is a national treasure and must be protected at all costs!
I still don’t know how I found your channel but I love it! You’re voice is so soothing and your recipes are straightforward and concise. LOVE LOVE LOVE!
You always make me wanna go home from work and cook.
The wok whip out ... always on set & ready to go!! Love it!! Thanks for more delicious recipes!!!
I love your tutorial videos you always make sure we get the recipe you elaborate very well .
Mandy love your shows thank you for sharing with us all. Have a great day 😊
Thank you so much for sharing your delicious recipes.
Thank you for sharing this recipe looks delicious and not too hard to make it my problem will be only to find the right sauce bottle and the other liquids still looks easy to make thanks to your tutorial…see you in the next video!!!!Saludos!!!👋😊👋
I love this lady. She should be a teacher
You are an amazingly talented chef! You have such wonderful recipes! Keep up the great work!❤
One of my favorites! Like it with dried Thai peppers 🌶!
So elegant 😊👏👏👏
I’ve been watching your channel now for sometime. Kung pao is my favorite of all Chinese dishes. 🌶 I like it spicy. Thanks for the recipe. I would only add 2 things. 1. Fish sauce 2.a spicier pepper. (Scorpion or Carolina reaper)
Your cooking skills are only surpassed by your amazing style!❤❤
That is what that peanut smelling dish is. I door dash it a lot and it is smells to die for
I love your recipes and make them all the time. Thank you for sharing ❤
Mmm my mouth is literally watering 🤤🤤🤤
I ❤ Kung Pao Chicken 😍
Thank you so very much for your recipe 😊
Love her and her videos! I always leave hungry, LOLOLOL!
Truly the best Kung Pao Chicken ( I typically don't order these are restaurants). I added broccoli and Bell peppers and it was delcicous. I think you can try shrimp with the recipe as well.
Bruh i subscribe to you looks good
Scallions make it awesome! Peanuts help too!
She makes everything look easy.😀
Go Girl, always enjoy watching.
You are absolutely adorable. Love, love your work. I can now cook my favorite Asian foods ❤
I'm watching multiple videos of yours and you're making me hungry
Yum! Haven't eaten Chinese dish this year because my husband went on a diet (he succeeded) and I feel hungry for this.
That looks so good 😍😍😍!
It’s the corn starch that gives you the best texture!
Thank you for this easy recipe, going to try it. God bless.
Thank you for sharing this with us
Well explained and it looks yummy!!!!!!!..... I will definitely try it
Kung Pao chicken is my favorite!!! Thank you for the video!!!!
New Subscriber!! So good!!
I love to watch you cook!!!
Looks Good Young Lady!!!👏👏👏
I love your recipes Mandy, you're one of my fave channels.
Love your channel! I am cooking lot's of your recipes and all are amazing!
I just love, love your recipes..
Clean, fresh and delicious.
You are very pretty...
Australia ❤️
For a second I could smell it. Might be because I haven't eaten all day but I would say it's because it looks freaking good🤤🤤
Thank you so much for teaching how to cook Chinese food .hope seday I'll be able to master it thank you again
Tks for Sharing .. I love veggies cooked Chinese style
Thank you for sharing this delicious dish 😊
Your so fun to watch. You make cooking easy.
Love it.
Good to see the content transition to shorts is going well.
This looks absolutely delicious!
❤❤❤wonderful! The dish looks good too😊
Looks delicious, well done.
I am loving her so simple
That is a tear of happiness
Thank you❤ I'm going to try this right now😊
I grew up in the Bay Area with Chinese immigrants and just feel it needs veggies like zucchini and bell peppers. 😊😂😅 I would just add those in with your current recipe. 😊
Thanks for sharing all these awesome recipes
Its a blessing that no vegetables were added(zucchini, carrot etc) that most American restaurant tend to add.