I just wish to let you know, that your videos has improved my Asian cooking. I want to thank you, and to let you know we need more people like you who have the ability to express yourself consislly!
Dear Mandy, the pork was tender and tasty. My husband does not eat peppers, so I used some sliced pakchoi an thin aubergines, and some chilli powder. It was really very good. I am happy to discover this way of making the meat so nice ! Thank you. Greetings and a happy New year from Switzerland.
I love that she’s been recommending her General Tsao’s Chicken recipe for years now every time there’s unused egg yolks in a recipe! She’s clearly proud of that recipe - and for good reason if you’ve ever tried it! ❤
Hi Mandy, you are the kindest, down to earth Person/Cook on RUclips with a Genuine Heart for your Viewers & Subscribers. Take care of yourself and family and continue to stay warm, healthy and happy. 💜
I'm a family-type cook and have been attempting to do Asian style cooking for the past 15 or 20 years with limited success... We love this cuisine!... Okay, but most recipes I've tried just taste like typical American food... Until you and a wok came along!... I've learned so much from you, your recipes and how to cook with full blast heat... Just awesome!... Thank you so much for your channel!...
Miss Mandy! This recipe is incredible! I made it today for lunch and it is simply fantastic! I had a 24 ounce pork loin so I cooked it in three separate batches. We don't mind leftovers so we are having this again later in the week. The only change I made was I used three ounces of the Anaheim pepper (as you said it could be too hot with the full six ounces of Anaheim) and three ounces of red bell pepper as I prefer red over green for flavor and a sight touch of sweetness. Many thanks my friend for sharing your incredible recipes, wonderful cooking skills and your kindness and beauty. You're the best and my lovely Bride and I appreciate you more than you know. Much love and hugs to you and yours!
I love the Velvetising technique, I use it with Beef all the time. I didn't know you could use it with other Meats. Pork is a personal favourite but easy to over cook. Thanks for the tips Mandy ✌❤🙏
Thank you so much, I cooked my pork just now using your method with egg and cornstarch and it turned out AMAZING!! Super soft and eazy to chew, thank you so much ❤❤❤
hi mandy, I cooked this for me and my family tonight - everybody loved it!😀 we make one of your recepies at least once a week. thanks for sharing them with us!
I'm so excited to have come across this yesterday. I am making it for my husband tonight using green bell pepper because he can't handle heat. I don't have the first sauce you put into the meat in the pan before adding the sauce mixture but I am sure it will still be delicious!
I was doing everything right, but had no clue about massaging the meat until this video. Now it's gonna be soooo good! I'm sure I'll be blown away when I try this technique tomorrow.
I made this for my family with some additional veg and it was so delicious! The pork was lovely and soft! I will be using the velveting method going forward. Thank you for these tips!
I enjoy how you present Chinese cooking to us. It’s very simple to understand the methods and steps to this cooking technique. I find it very helpful when you give us more detailed explanations for the ‘why’ things are done. Thank you so much for sharing your time and knowledge! I am grateful for your teachings!
Recipes will rarely say "put in some herbs" or "pour in some bottled sauce". But they often say "add green peppers". That could be bell peppers, jalapeno peppers, serrano peppers or poblano peppers. In each case the result is very different. If you could say specifically what green pepper you use and maybe give an option or two it would be terrific. But I love you. You just be you.
I’ve been subscribed for over 1 year. Not sure how I missed this one, but I am making this tonight! I have everything. YUM! You had me salivating as I watched you eat that sumptuous pork. Thanks 🙏
Happy New Year Mandy! From Greece, Europe ❤Always enjoy your videos, your beautiful smile, your kindness and I really appreciate the explanations for the processes. Thank you
I've been following a lot of your recipes lately. Cooking my way from video to video. This one looks amazing! I'm noticing that a lot of Chinese cooking is simple elements combined in a well thought and skillful way. You don't need more than 3 ingredients if you prepare and cook them properly! Simply awesome. Side note, you may have misspelled "secret" in your video title. :o
Hummmm. This recipe has 13 or 14 ingredients including Tian Mian sauce. Good luck finding that at Walmart. I love these recipes and love making them but I often have to start a few days early for an ingredient from Amazon.
@@bayanon7532 Once you stock the standard basic sauces the rest are only few raw ingredients and could easily be substituted to vary the taste of the dish. The sauces / condiments that are often use repeatedly are light and dark soy sauces, oyster sauce, chicken powder/msg, cooking wine, sesame oil, corn starch . The extras if you cook frequently are bean sauces, fish sauce , black vinegar , hoisin sauce etc
I Think Both Will Do It. I Did Try The Baking Soda Long Time Ago, It Broke The Fibers Down In The Steak That It Was A Little Mushey. I know You Can't Leave It On The Meat Too Long. But She Is The Genius At This.
She mentioned in a different video that the baking soda can give the meat a weird flavour, so maybe that's why she didn't include it this time. Works, though. I made pork stir fry twice recently and very tender, though best to use only a very small amount of baking soda
Only typical Cantonese cuisine uses baking soda in only a few dishes. Called 小苏打 (xiao-su-da)，it's added in beef for quick stir fry or in soup, also added in Cantonese noodles when make it in flour, stir fry or in soup, too mix it in little dumpling skin in flour for "hun-ton" soup. But, not add baking soda into big dumpling skin flour for pan fry or steam. So basically only 3 types of Cantonese dishes use baking soda. However the foods added baking soda is really weird in taste if not get used to it. Cantonese dish intends to use it as a quicker stir fry also to retain its freshness. However seemed feeling opposite if non Cantonese eats it. In most parts of all Chinese cuisines, ppl only use starch, which will be sufficient enough to tenderize meat, also without funny flavors.
Mandy: thank you so much for printing the Chinese Characters for the ingredients along with a the Roman alphabet version in your recipe . The Roman alphabet spellings are not standardized ( Sichuan vs Szechuan etc). I have an H mart on my corner that carries many chinese products. However the staff is mainly either Korean or Latino so they can’t usually translate Chinese labels. I was able to find what you called tian Mian jiang or what the Roman letters on the label says(tenmenjan) by matching the Chinese Characters.. ❤❤❤
Ooh I LOVE💕 this! Going to STUN the fam with this one. I just love your show/videos. I have a utterly fussy eater in my son( he can't help it)and he if fully into how to accurately cook Chinese dishes. Love you lady!💝
Hello, we are so excited to have found you via youtube. The recipes look amazing, and we love how you present them in. your videos. So informative and a joy to watch. We are trying this Stir Fry Pork w/Green pepper and adding a small amount of shredded carrot too. I absolutely love that you have a link to. your kitchenware and also the ingredients to make this wonderful recipe. I've ordered the package of essential ingredients. :) I looked around for a coupon as it has a spot for one in the ordering process but couldnt' find anything. But we are excited to get the proper ingredients and start making amazing Stir Fry's. So happy to find you and thank you for these amazing videos and instructions on the best way to cook these. I have your cookbook in my cart on amazon and next payday will be purchasing it. :)
I had something like this in Xiamen. Was tiny red and green chilies and small bits of pork. I loved it. The Chinese store near me in the US always has Anaheim peppers, which i think would probably be the perfect heat for this.
I have used this technique for several years but I also add 1/ 8th tsp of baking soda ... it prevents the meat from seizing up ... also have used the baking soda when making burgers, sauteing onions and a cooking a lot of other meats that I want it to be tender.
Me too. I have 4 recipes I plan on making: pork loin with peppers, Eggplant with garlic sauce, Five spice roasted chicken wings, Mung bean cakes/ balls
Great job Mandy. Thanks for sharing. Hey, quick question. Would adding some baking soda to the beef marinade help soften the meat even more? Keep up the good work. I love my S.U.R. Wok and use it all the time. Happy cooking, UB
I love any stir-fry. Will this work for grilled chicken? A few days of warm weather here and I want to grill something😅. Thank you Mandy. Have a great day🙏💞🐲
Thank you for the recipe, I've been looking for it everywhere ever since I visited China and had it. Just 1 question, I can't get a hold of 'tian mian' sauce, what can I substitute with it?
I just wish to let you know, that your videos has improved my Asian cooking. I want to thank you, and to let you know we need more people like you who have the ability to express yourself consislly!
You are my reason to start cooking Chinese food at home! So simple and easy and yet the outcome is so much different and better than expected.
Dear Mandy, the pork was tender and tasty. My husband does not eat peppers, so I used some sliced pakchoi an thin aubergines, and some chilli powder. It was really very good. I am happy to discover this way of making the meat so nice ! Thank you. Greetings and a happy New year from Switzerland.
Aways a great recipes Mandy. When i hear you say "Hello Everyoneee" you make me smile 😀
I love that she’s been recommending her General Tsao’s Chicken recipe for years now every time there’s unused egg yolks in a recipe! She’s clearly proud of that recipe - and for good reason if you’ve ever tried it! ❤
Simple recipes with awesome results are my favorites! Thank you!
Hi Mandy, you are the kindest, down to earth Person/Cook on RUclips with a Genuine Heart for your Viewers & Subscribers. Take care of yourself and family and continue to stay warm, healthy and happy. 💜
AS I AM HALF CHINESE I LOVE ALL YOUR SIMPLE RECIPES AND WILL ORDER THIS VERY WOK FROM AMAZON SOON. A GREAT VIDEO!!
Mandy, I would love to buy a cook book if you made one.
I would too
Same
Omg yes me too
Agreed! She's awesome and her recipes are easy to follow. She gives great descriptions and reasons for why she does it the way she does.
Absolutely!
I have been velveting my chicken now thanks to this channel and it has made my stir fry dishes so much better. Thank you Mandy!
i used this velveting on chicken breast for another recipe and it stayed tender enough that my wife liked it. This is a big win. THANKS.
I'm a family-type cook and have been attempting to do Asian style cooking for the past 15 or 20 years with limited success... We love this cuisine!... Okay, but most recipes I've tried just taste like typical American food... Until you and a wok came along!... I've learned so much from you, your recipes and how to cook with full blast heat... Just awesome!... Thank you so much for your channel!...
Miss Mandy! This recipe is incredible! I made it today for lunch and it is simply fantastic! I had a 24 ounce pork loin so I cooked it in three separate batches. We don't mind leftovers so we are having this again later in the week.
The only change I made was I used three ounces of the Anaheim pepper (as you said it could be too hot with the full six ounces of Anaheim) and three ounces of red bell pepper as I prefer red over green for flavor and a sight touch of sweetness.
Many thanks my friend for sharing your incredible recipes, wonderful cooking skills and your kindness and beauty. You're the best and my lovely Bride and I appreciate you more than you know.
Much love and hugs to you and yours!
Thank you so much for watching my videos and trying my recipe. Mean a lot to me and I am glad you like it.
Have a nice day.
Mandy
Thanks for the video, love your smile. I am 74 and just bought a wok. Going to try some stir fries with meats as you show.
Make small batches a wok over a regular stove doesn't quit work that well.
Thanks!
I personally love your channel, you have a passion for food and I enjoy duplicating your recipes for my family!
I love the Velvetising technique, I use it with Beef all the time. I didn't know you could use it with other Meats. Pork is a personal favourite but easy to over cook. Thanks for the tips Mandy ✌❤🙏
" A Rice Killer"..
I love it.🤭
She is awesome
Thank you so much, I cooked my pork just now using your method with egg and cornstarch and it turned out AMAZING!! Super soft and eazy to chew, thank you so much ❤❤❤
I totally skipped the egg white. The corn starch was enough to tenderize the meat.
hi mandy,
I cooked this for me and my family tonight - everybody loved it!😀 we make one of your recepies at least once a week. thanks for sharing them with us!
I'm so excited to have come across this yesterday. I am making it for my husband tonight using green bell pepper because he can't handle heat. I don't have the first sauce you put into the meat in the pan before adding the sauce mixture but I am sure it will still be delicious!
I was doing everything right, but had no clue about massaging the meat until this video. Now it's gonna be soooo good! I'm sure I'll be blown away when I try this technique tomorrow.
I made this for my family with some additional veg and it was so delicious! The pork was lovely and soft! I will be using the velveting method going forward. Thank you for these tips!
You don't have to use egg whites. The corn starch will make the meat tender and juicy.
I enjoy how you present Chinese cooking to us. It’s very simple to understand the methods and steps to this cooking technique. I find it very helpful when you give us more detailed explanations for the ‘why’ things are done. Thank you so much for sharing your time and knowledge! I am grateful for your teachings!
SHE IS A GENIUS AT COOKING. THE DISHES ARE SO SIMPLE AND SHE GIVE THE RECIPES. IT TAKES ME TO MESS IT UP. 😆
I tried this recipe and it was fantastic and oh so delicious. Thank you
Recipes will rarely say "put in some herbs" or "pour in some bottled sauce". But they often say "add green peppers". That could be bell peppers, jalapeno peppers, serrano peppers or poblano peppers. In each case the result is very different. If you could say specifically what green pepper you use and maybe give an option or two it would be terrific. But I love you. You just be you.
I just did this recipe and was a hit, all gone!! thanks, I want that Wok>
I’ve been subscribed for over 1 year. Not sure how I missed this one, but I am making this tonight! I have everything. YUM! You had me salivating as I watched you eat that sumptuous pork. Thanks 🙏
Hi Mandy! Love your videos! Have made quite a few of your recipes and they always come out excellent. Thanks for your hard work. 😊
Happy New Year Mandy! From Greece, Europe ❤Always enjoy your videos, your beautiful smile, your kindness and I really appreciate the explanations for the processes. Thank you
I made this and it was DELICIOUS!! Added brown beech mushrooms and zucchini as well. omg. even my picky daughter loved it.
I made this tonight for the family and it was such a big hit too. It tasted like restaurant quality TBH, lol.
I've been following a lot of your recipes lately. Cooking my way from video to video. This one looks amazing!
I'm noticing that a lot of Chinese cooking is simple elements combined in a well thought and skillful way. You don't need more than 3 ingredients if you prepare and cook them properly!
Simply awesome.
Side note, you may have misspelled "secret" in your video title. :o
Hummmm. This recipe has 13 or 14 ingredients including Tian Mian sauce. Good luck finding that at Walmart. I love these recipes and love making them but I often have to start a few days early for an ingredient from Amazon.
@@bayanon7532 or you can locate a local Asian market. Everywhere I've lived so far has one within 20 minutes.
@@bayanon7532 Once you stock the standard basic sauces the rest are only few raw ingredients and could easily be substituted to vary the taste of the dish. The sauces / condiments that are often use repeatedly are light and dark soy sauces, oyster sauce, chicken powder/msg, cooking wine, sesame oil, corn starch . The extras if you cook frequently are bean sauces, fish sauce , black vinegar , hoisin sauce etc
amazing! already wanna try it
Lovely video Mandy! I actually was surprised you didn’t add baking soda to your marinade. I thought that was a key component to tenderizing the meat.
I Think Both Will Do It. I Did Try The Baking Soda Long Time Ago, It Broke The Fibers Down In The Steak That It Was A Little Mushey. I know You Can't Leave It On The Meat Too Long. But She Is The Genius At This.
She mentioned in a different video that the baking soda can give the meat a weird flavour, so maybe that's why she didn't include it this time. Works, though. I made pork stir fry twice recently and very tender, though best to use only a very small amount of baking soda
Only typical Cantonese cuisine uses baking soda in only a few dishes. Called 小苏打 (xiao-su-da)，it's added in beef for quick stir fry or in soup, also added in Cantonese noodles when make it in flour, stir fry or in soup, too mix it in little dumpling skin in flour for "hun-ton" soup. But, not add baking soda into big dumpling skin flour for pan fry or steam.
So basically only 3 types of Cantonese dishes use baking soda.
However the foods added baking soda is really weird in taste if not get used to it. Cantonese dish intends to use it as a quicker stir fry also to retain its freshness. However seemed feeling opposite if non Cantonese eats it. In most parts of all Chinese cuisines, ppl only use starch, which will be sufficient enough to tenderize meat, also without funny flavors.
The directions say to massage the meat for 5 min, that probably helps to tenderize it too.
I made this today and the pork is v tender ❤❤❤❤
This method works very VERY well !!
Mandy: thank you so much for printing the Chinese Characters for the ingredients along with a the Roman alphabet version in your recipe . The Roman alphabet spellings are not standardized ( Sichuan vs Szechuan etc). I have an H mart on my corner that carries many chinese products. However the staff is mainly either Korean or Latino so they can’t usually translate Chinese labels. I was able to find what you called tian Mian jiang or what the Roman letters on the label says(tenmenjan) by matching the Chinese Characters.. ❤❤❤
Ooh I LOVE💕 this! Going to STUN the fam with this one. I just love your show/videos. I have a utterly fussy eater in my son( he can't help it)and he if fully into how to accurately cook Chinese dishes. Love you lady!💝
Hello, we are so excited to have found you via youtube. The recipes look amazing, and we love how you present them in. your videos. So informative and a joy to watch. We are trying this Stir Fry Pork w/Green pepper and adding a small amount of shredded carrot too. I absolutely love that you have a link to. your kitchenware and also the ingredients to make this wonderful recipe. I've ordered the package of essential ingredients. :) I looked around for a coupon as it has a spot for one in the ordering process but couldnt' find anything. But we are excited to get the proper ingredients and start making amazing Stir Fry's. So happy to find you and thank you for these amazing videos and instructions on the best way to cook these. I have your cookbook in my cart on amazon and next payday will be purchasing it. :)
Amazing recipe!! My family loved it, thank you very much for sharing it with us❤❤❤
Tried this one and you were right about the pork being tender it was lush.
I have learned so much from your videos. Thank you!
Awesome and you make it look so easy, I will definitely have to make this!
Love this lady. I've always made decent Asian food but her tips are making it taste authentic. Thank you for the knowledge.
I would like a cookbook too! You deserve a TV show at the very least because your personality made me subscribe...keep it up!
Thank you for the recipe! This looks so good.
Thank you again dear Mandy! Your videos are so very enjoyable!...Thanks!
I made this. It was really good and different than what I usually make. Thanks.
I had something like this in Xiamen. Was tiny red and green chilies and small bits of pork. I loved it. The Chinese store near me in the US always has Anaheim peppers, which i think would probably be the perfect heat for this.
Excellent video
THANK YOU ALWAYS, M!!! You've been making my meals a Chinese Favorite for YEARS NOW!!! THANK YOU THANK YOU THANK YOU!!!!!
I agree! Hoping for a cookbook!
I love all your recipes!!! I will make this tonight
Hi Made this tonight for tea the pork was delicious will be making again and again thankyou xx
made this tonight May 20th , absolute hit , everybody loved it
Thanks for sharing this recipy
Tried this recently and it works!!
I can almost smell the fragrance. Simple but delicious 😋
This is so clear and friendly, I'll be trying this for sure (:
I have used this technique for several years but I also add 1/ 8th tsp of baking soda ... it prevents the meat from seizing up ... also have used the baking soda when making burgers, sauteing onions and a cooking a lot of other meats that I want it to be tender.
Yes, little does the trick
Totally agree, just a tiny pinch of baking soda to the corn starch.
Me too. I have 4 recipes I plan on making: pork loin with peppers, Eggplant with garlic sauce, Five spice roasted chicken wings, Mung bean cakes/ balls
🎉 Happy New Year, Mandy!
Pork, peppers and rice... what's NOT to love?! 😋
Thank you Mandy . ALWAYS look for your presentations ! 👍👍👍👍, Michigan
This recipe is amazing love it.
I love your videos and bought your knife set. Very excellent quality. Thank you!
Yummy 😋 thank you for sharing!! The pork like that is so tasty 😋🤤
Once again a great dish! Easy and quick to prepare.
Lovely recipe Mandy. Does that marinade work with larger portions of protein?
Just adjust the marinate ingredients accordingly for larger portions of protein. It doesn't have to be exact.
I got the wok...and the wok is AWESOME!!!
Thats looks so good I can't wait to try it. love the channel you are the best.
It looks tender and l love it. Will cook it soon. Thank you for your nice video presentation!
Mandy you are such a grest cook and have so much knowledge. I want to try this 😋. Thanks for sharing
Looks delicious! 👏🏽👏🏽
When you laugh I smile. I love your instruction.
Are we gonna talk about how adorable the fox pepper grinder is or nah.
I made this today, the flavor is superb!
This channel is all true. Mandy is authentic.
looks scrumptious Mandy!!!....Happy New Year! 🥳🎉
@Mandy, The Liu Bi Ju - Chinese Sweet Sauce is not available at Amazon anymore. What other alternative sauce would you use? Thank you!
Hoisin sauce
@@SoupedUpRecipes Thank you so much for your prompt reply, Mandy. I will definitely try this recipe, as I have tried many of your recipes before.
Thanks for the recipe. I’ll be making this tonight!!
Hi Mandy, Intersting marinating of the meat. Its going to be tried. Stay safe
Many thanks for this inspiring idea.
It looks very easy to make.
Thank you and Kind regards
Awesome job Mandy!
You have so many great tips! Did you train as a chef?
Most Chinese girls in China esp from the rural areas have to help in the kitchen from young and so pick up cooking skills.
I might do that with green beans.
Looks good.
mandy i bought your wok. made a excellent choice. i love it!!
Great job Mandy. Thanks for sharing. Hey, quick question. Would adding some baking soda to the beef marinade help soften the meat even more?
Keep up the good work. I love my S.U.R. Wok and use it all the time.
Happy cooking,
UB
I love any stir-fry. Will this work for grilled chicken? A few days of warm weather here and I want to grill something😅. Thank you Mandy. Have a great day🙏💞🐲
Tian Mian sauce = Sweet Bean Sauce (甜面酱 - Tian Mian Jiang)
I am so grateful for your channel... 🙏
Mandy i love ur videos & ur laughters
What is the tjenmingsamg saus u added while sirfrying the pork
Oyster sauce in a jar? All my problems have just been solved! Thank you Mandy!!
Or in a pressed bottle
You make this so simple. Great teaching
That was amazing! Thank you!
I’ve always wanted to try this but never found a great recipe I’m going to try this one! Wish me luck!!!!
I would love Chun li to come around my house and make me pork and peppers.
Thank you for the recipe, I've been looking for it everywhere ever since I visited China and had it. Just 1 question, I can't get a hold of 'tian mian' sauce, what can I substitute with it?
I am so happy i found your channel
Many, where can I buy the wok?😊