I’m watching this video as I’m eating stir fry lol! Another tip is I like to use the shaoxing wine to deglaze my pan after I cooked the meat. I feel like it adds another layer of flavor. I also add gochujang and rice vinegar to my sauce. Usually I use chicken breast in my stir fry so I like to cook it first then take it out and then cook my veggies. To add more flavor to the chicken I’ll add grated garlic and ginger to the chicken marinade.
I was waiting for "cornflour--You may know it as cornstarch--helps..." I appreciate the details, like the explanation of what bicarb does/why it's used. I think that this is invaluable info and separates your content from people who don't explain these points. 😊 Looks delicious, as usual 🎉
Please explain more! I love to hear all the details. Thats why I love your channel, cause you explain every step so well. And also cause you are such a nice person😅❤
I really love this channel! It's so versatile and creative 😁 also, I've learned a ton on Asian ways of cooking here, because you explain everything so well and keep it simple enough with the 'exotic' ingredients, for Europeans like me, to follow along. I will be trying some of the tips from this video soon! Never knew the way of cutting the bell pepper could make it soggy, but in hindsight it makes so much sense😅
What I like to do with the onions (that might be only me) is, to marinate them in a little bit of thin soy sauce. Some 20 min, or so. It's take a bit of the "sharp edge" from the onions. And the edges don't brown in very hot oil. But will look a bit dark on the edges. I've seen that in restaurants, some times. Nobody ever confirmed to me, that this is a way to do it. Maybe, if you prep your veggies in the morning, this is a way to make sure they don't get dry. Was everyone ever made it, this way? Greetings from the far north of Germany!
Your channel is one of the ones that taught me how to cook Asian food, and in turn led me out of the UK and to Nepal with the help of the Gurkhas I work with👍 Malaii tapaiiko videoharu dherai mun parchha!
@@Marionskitchen it’s all been brought on by food! Never been out of the uk in 49 years and first time I go I go alone 😂👍🇳🇵🇬🇧 Stayed with one of the retired Gurkhas in Kathmandu then went over to Bandipur and Pokhara. I only went to none tourist areas really and ate local food as I can speak a little Nepali now. I just couldn’t believe I was so close to the other countries in my favourite area of the world. It was all just amazing, never eaten potato and bamboo shoot soup 😮 so many different foods to try there including Sherpa and Tibetan. I just love South East Asia. You need to go there and try it out it’s unreal, if you need a translator let me know I’ll help eat I mean translate 😂😂🥰 Oh and I love Mama Noi, she knows best!
WOW just made this You're a genius Marion 😊 It's restaurant grade tender and delicious ❤❤ I'm an avid fan and you're my absolute go to, hands down Thankyou
A trick I learned is to mix the Baking Soda with a little bit of water and then massage it into the meat. Then the cornstarch etc. Makes any meat super tender :)
Looks so delicious! I've been making stir fries for years and mine are delicious but I did not know about adding the cornstarch slurry at the end. Thank you! Now I can make even more delicious food!
Dear Marion, What brand of natural stock cube (without MSG) did you use? I didn't see it on the recipe page, and you don't say what brand in the video. Cheers, Elizabeth:)
Hola thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 🩶♥️🔵🔵💕💕🟪💙🟥🟥💛🟧💟🛑🩷🔴🩷🩷💜💓💓🧡🟡💗❤️🟢🥰🥰🥰❣️❣️♦️🟩🟨💓💓🟧🟪💕💕🩵🩵💜💗🥰💗🩷💗🟡🛑🩷🩷💗
Wake up (wake up) Grab a brush and put a little make-up Hide the scars to fade away the shake-up (hide the scars to fade away the-) Why'd you leave the keys upon the table? Here you go create another fable, you wanted to Grab a brush and put a little make-up, you wanted to Hide the scars to fade away the shake-up, you wanted to Why'd you leave the keys upon the table? You wanted to
Firstly, there is no need for baking soda if the meat is fresh/not frozen. Secondly, there is too much flavouring sauce used. The idea of chop suey is bringing out the good and sweet flavour of the vegetables, enhanced by the meat used. Your version is just overpowering everything with sauces. Some of the best chop suey I had is just fragrant garlic and a dash of soy sauce
I’m watching this video as I’m eating stir fry lol! Another tip is I like to use the shaoxing wine to deglaze my pan after I cooked the meat. I feel like it adds another layer of flavor. I also add gochujang and rice vinegar to my sauce. Usually I use chicken breast in my stir fry so I like to cook it first then take it out and then cook my veggies. To add more flavor to the chicken I’ll add grated garlic and ginger to the chicken marinade.
I was waiting for "cornflour--You may know it as cornstarch--helps..."
I appreciate the details, like the explanation of what bicarb does/why it's used. I think that this is invaluable info and separates your content from people who don't explain these points. 😊
Looks delicious, as usual 🎉
She is absolutely a good chef she is deserves to be a good chef
Please explain more! I love to hear all the details. Thats why I love your channel, cause you explain every step so well. And also cause you are such a nice person😅❤
Love it thanks for sharing your talent with the world god bless
Oh, yes! Perfectly delicious. We devoured it. Thanks for the recipe.
I really love this channel! It's so versatile and creative 😁 also, I've learned a ton on Asian ways of cooking here, because you explain everything so well and keep it simple enough with the 'exotic' ingredients, for Europeans like me, to follow along.
I will be trying some of the tips from this video soon! Never knew the way of cutting the bell pepper could make it soggy, but in hindsight it makes so much sense😅
Literally wanted to give a standing ovation at the end😂
That looks amazing!Will try this.
Looks amazing, Thank you.
Made this and it was the best stir-fry ever Marion! Thank you!!
What I like to do with the onions (that might be only me) is, to marinate them in a little bit of thin soy sauce. Some 20 min, or so.
It's take a bit of the "sharp edge" from the onions. And the edges don't brown in very hot oil. But will look a bit dark on the edges.
I've seen that in restaurants, some times. Nobody ever confirmed to me, that this is a way to do it.
Maybe, if you prep your veggies in the morning, this is a way to make sure they don't get dry.
Was everyone ever made it, this way?
Greetings from the far north of Germany!
What a great hints thank you
You’re welcome! Thanks for watching!
Thanks again, it looks great
Great stir fry tips!
I use my Mako wok to make................popcorn!! 🍿🍿
I call it wok-pop 😁😁
Awesome!!! 👏👏👏
Diffently going to make this
OMG Marion, you make this look so easy. Thanks for sharing. 😀
First one here, this never happened before😊 looks delicious
Haha your a Winner! I'll claim second! That never happens for me either! 😂
I ❤ MSG nothing wrong with it!
I'm betting bouillon cubes have it.
Your cooking is very nice. And your smile❤❤
Great feed! I veganised it and it was awesome!
It looks so yummy, thanks for sharing👍
I buy pork tenderloin to make pounded out deep fried breaded tenderloin sandwiches. I used to get those in Illinois . I miss them.
❤ looks amazing
Your channel is one of the ones that taught me how to cook Asian food, and in turn led me out of the UK and to Nepal with the help of the Gurkhas I work with👍
Malaii tapaiiko videoharu dherai mun parchha!
Wow amazing!! ✨🙌
@@Marionskitchen it’s all been brought on by food! Never been out of the uk in 49 years and first time I go I go alone 😂👍🇳🇵🇬🇧
Stayed with one of the retired Gurkhas in Kathmandu then went over to Bandipur and Pokhara. I only went to none tourist areas really and ate local food as I can speak a little Nepali now.
I just couldn’t believe I was so close to the other countries in my favourite area of the world. It was all just amazing, never eaten potato and bamboo shoot soup 😮 so many different foods to try there including Sherpa and Tibetan. I just love South East Asia. You need to go there and try it out it’s unreal, if you need a translator let me know I’ll help eat I mean translate 😂😂🥰
Oh and I love Mama Noi, she knows best!
I enjoy the explanations!
Yum. As ever, you’re the best Marion
That’s beautiful. We just add some sesame oil too.
Thank you for all the tips!
Everything you make looks so good, Marion. I'm looking forward to using your tips for stir fry! Thank you! 💕💕💕
Aw thank you!
👏👏👏 great content, great recipe
When is MAKO available for shipping to Europe??
WOW just made this
You're a genius Marion 😊 It's restaurant grade tender and delicious ❤❤
I'm an avid fan and you're my absolute go to, hands down
Thankyou
Oh thank you so much!!!
so yummy
I gew up with this dish as Tjap Tjoy. It was considered a fusion dish served by Chinese people living in Indonesia. Very tasty!
Awesome recipe. I make it almost the same but got few more ideas eg. using stock cube and egg.
A trick I learned is to mix the Baking Soda with a little bit of water and then massage it into the meat. Then the cornstarch etc. Makes any meat super tender :)
That is a light colored tenderloin haha the Berkshire ones that I get are a lot darker like a purple color
Wow! Sarap naman po nyan idol! Kakatakam po 🤤 salamat sa pagbahagi lods i support u po🙌😀 ( i also cook this on my channel btw)
Marion I love your chunky gold hoops - where are they from? And this looks so yum - I want to eat it now 😂
Thank you!!! They were from a small market shop from many years ago in Noosa. I have no idea what brand! 😅 Sorry!!
Looks so delicious! I've been making stir fries for years and mine are delicious but I did not know about adding the cornstarch slurry at the end. Thank you! Now I can make even more delicious food!
❤🤍💙 all your videos #MARION👍
🥰
@@Marionskitchen 🥰😍😘👍
Thanks so much Marion, it turned out awesome!!! 😊 I added chilli but no eggs 😂
Dear Marion,
What brand of natural stock cube (without MSG) did you use? I didn't see it on the recipe page, and you don't say what brand in the video. Cheers, Elizabeth:)
Is there such a thing called all natural chicken stock cube
I think she did it by herself
Uuuuuu. Did I miss the egg? Haaaaaaaaa. Looks great thpugh.
No MSG makes Uncle Roger sad.
I just found out yesterday, my parents watch your videos too 😂
Hola thank you for the most amazing wonderful super delicious incredible Recipe and thank you for your beautiful video enjoy 🩶♥️🔵🔵💕💕🟪💙🟥🟥💛🟧💟🛑🩷🔴🩷🩷💜💓💓🧡🟡💗❤️🟢🥰🥰🥰❣️❣️♦️🟩🟨💓💓🟧🟪💕💕🩵🩵💜💗🥰💗🩷💗🟡🛑🩷🩷💗
Stock cube is ok but uncle Roger says to use msg and don't be weak.
Where is the recipe??
Hi, I can’t find the recipe?
❤❤❤❤
What knife you are using?
Wake up (wake up)
Grab a brush and put a little make-up
Hide the scars to fade away the shake-up (hide the scars to fade away the-)
Why'd you leave the keys upon the table?
Here you go create another fable, you wanted to
Grab a brush and put a little make-up, you wanted to
Hide the scars to fade away the shake-up, you wanted to
Why'd you leave the keys upon the table? You wanted to
When you marinated the meat and made the sauce i was thinking: You must have picked up a thing or two from Jason Farmer
😋🥰👍👍
$232 for a wok? sorry what!
I tried adding baking soda to tenderize meat but I always end up with dish that tastes like soap, even when I'm using less than a teaspoon.
Try dissolving the baking soda in 1 tablespoon of water before adding to the meat. Let it absorb first, then add the rest of the marinade.
Cook keto friendly recipe
Looks as good as your earrings... 😂❤😅
guess what i’m making for lunch…
Enjoy!
A ham and cheese sandwich?
@@JohnJohansen2 That sounds good
Maccas.
Sugar sugar sugar. Wish these great recipes could be sugar free 😊.
Ummm. You can make it without sugar 😉. Thats the great thing about recipes. You can tweak them and make it your own.
Dont put eggs in chop suey. Eggs are for noodles stir fry
👍👏🥰😋🌸🇦🇺
Firstly, there is no need for baking soda if the meat is fresh/not frozen.
Secondly, there is too much flavouring sauce used.
The idea of chop suey is bringing out the good and sweet flavour of the vegetables, enhanced by the meat used. Your version is just overpowering everything with sauces.
Some of the best chop suey I had is just fragrant garlic and a dash of soy sauce
wake up
Wake Up
Gran A Prush A Put A Little Make-Up