This is another favourite of ours. If we fancy a take a away from the chinese, and want this, I always make this now. Much cheaper too. We're having it this evening for dinner.
This was delicious. My husband said it was better than the Chinese restaurant. Tonight I'm going to substitute mushrooms and shitakes for green peppers with lots of black pepper.
Omg that looks so delicious ! I would like every bite. Next time when I get to go to the Asian store I will look for all kinds of sauces. Thanks for the drools Tess 👍👋
Thank you! Yes, they do. The flavor is more enhanced I think. If you ever had hot and sour soup, these dried shitakes is one of the distinct flavors (along with the dried black fungus mushrooms). Give them a try. Just remember to snip off the stems on the mini shitakes and totally cut out the stem on the large.
Sometimes for me, a ham sandwich can taste gross with only ham and cheese, If you put lettuce and tomato, everything tastes much better. It's the same for stir fry I noticed, very important to have a little crunch in your vegetables. No crunch leaves you with a mushy texture of meat and sauce, starch. Sometimes I put chips on a sandwich, croutons on a salad.
More American food. Please stop calling all these dishes Chinese. They aren't. You are using Japanese soy sauce and American beef cuts. China would use flank steak in stir-fried dishes. Contrary to what most Americans seem to think, we do not add oyster sauce to every dish. We add it to very few. Most of my friends don't even have it at home. We don't make sauces like that then pour them over. We add the sperate ingredients to the wok one by one and the sauce comes together as the food cooks. That way the beef etc will be imbued with the flavor. Serve that in China and you'll be run out of town.
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This is another favourite of ours. If we fancy a take a away from the chinese, and want this, I always make this now. Much cheaper too. We're having it this evening for dinner.
No nonsense. This lady knows what she is doing. I'll be trying this dish tomorrow. Very practical.
I’m gonna try this recipe
Hi from the UK - added this one to my 'to do' list. It's my wife's favourite dish.
One of my favourite Chinese meals , so tasty 👍🏻 now I can make my own 😍
This is my absolute favorite dish at my town's local Chinese cafe. In fact, I'm going to order exactly this meal when I go there tomorrow.
Just made this tonight for dinner, and it was absolutely delicious, thank you for the recipe, I’ll be making this again! 👍🏻
This was delicious. My husband said it was better than the Chinese restaurant. Tonight I'm going to substitute mushrooms and shitakes for green peppers with lots of black pepper.
This looks so delicious, definitely will try this
It's so good!
Looks delish. Had all my favs, especially mushrooms!
Thanks for watching Evelyn.
Sweet baby Jesus I’m literally drooling because my mouth is watering so much haha!! 😋😋😋Another delicious recipe to try, thank you for sharing!!
Absolutely delicious. Thank you. X :)
Tess! This looks amazing!!! Thanks for the recipe ❤️
Omg that looks so delicious ! I would like every bite. Next time when I get to go to the Asian store I will look for all kinds of sauces. Thanks for the drools Tess 👍👋
Thanks Paivi! Have a wonderful evening.
Wow, that looks so rich and yummy. Love it..... Claudia
Love your vids and have cooked many of your dishes. How do you not have more subscribers??!!!! You are fantastic!
Yummy looks good
Looks yummy
Wow!
Tess, I can "taste" this in my mind's eye: it's delicious!! (:
Nice...yummy..we can change recipe..thanks
Thank you❤❤❤❤❤❤❤❤❤❤
Yummy I can do this ❤️❤️
Yes you can, Enjoy!
Looks awesome Tess! Do the dried mushrooms have a different flavor and texture than fresh one's? I've never used them.
Thank you! Yes, they do. The flavor is more enhanced I think. If you ever had hot and sour soup, these dried shitakes is one of the distinct flavors (along with the dried black fungus mushrooms). Give them a try. Just remember to snip off the stems on the mini shitakes and totally cut out the stem on the large.
@@TessCooks4u Okay. Thanks!
Yummy
Thanks Rachel.
What type of oil do you use? and what is cooking wine (Sake? Shaoxing?) Looks yummy Tess!
I use vegetable oil or any high temp oil. I use Shaoxing cooking wine. Thanks for watching.
Thanks so much for the reply Tess! We love your Asian recipes! Xoxo!
Okay, so we made it tonight! You are the best...it was so tasty! Family gave it a thumbs up and company worthy :) Thanks again Tess!
Y is for yummy yummy.
OMG, Tess. Yummy, damnit
LOL, Thanks Russ!
God bless u🙏🙏🙏🙏🙏
Sometimes for me, a ham sandwich can taste gross with only ham and cheese, If you put lettuce and tomato, everything tastes much better. It's the same for stir fry I noticed, very important to have a little crunch in your vegetables. No crunch leaves you with a mushy texture of meat and sauce, starch. Sometimes I put chips on a sandwich, croutons on a salad.
If I don't want to put wine, what could I use instead ?
NEW SUBBIE HERE....LOVE YOUR CHANNEL👍😊
Welcome!!
Can I use dark soy sauce in place of the mushroom soy sauce
Yes, but it will not have the same flavor. Thanks so much.
👅👅👅👅👅woww! Ty Tess😘
wish you could put up the printed recipe.
Goodness😭
Will you ever do a face reveal?
More American food. Please stop calling all these dishes Chinese. They aren't.
You are using Japanese soy sauce and American beef cuts. China would use flank steak in stir-fried dishes.
Contrary to what most Americans seem to think, we do not add oyster sauce to every dish. We add it to very few. Most of my friends don't even have it at home.
We don't make sauces like that then pour them over. We add the sperate ingredients to the wok one by one and the sauce comes together as the food cooks. That way the beef etc will be imbued with the flavor.
Serve that in China and you'll be run out of town.