Just prepared this last night. Unbelievable! I can’t believe that I actually pulled it off. It has the Asian touch that it’s hard to replicate. Thank you, Chef!
I grew up in the 70s and 80s in a family owned Cantonese restaurant. Watching these videos make me happy, and a touch sad. Miss those days and that wonderful food.
YES, that is when Chinese food was the real deal. I went to a Chinese restaurant and ask if they cook Cantonese style and they had no idea what I was talking about. SMDH.
@@debraj8665 YES...we are Desperate for the Cantonese style food we enjoyed back in the 70s and 80s. I am 75 yrs old and a Caucasian but soooo enjoy the good, good food of Yester Year AND the Beautiful people who prepared it.
I hear you we had the best Cantonese restaurant and they retired so nothing in my town comes close to it....I miss breaded chicken with almond sauce so much
Beautifully done chef! The sauce is just the right thickness, just sticking to the shrimp and veggies. I prefer to fry the noodles a little darker. When I was learning to make this, if I used too much stock to braise the veggies my father would say "You're making sauce, not soup!"..... :-) Miss you Dad!
Just finished eating my last forkful of this dish and it was AMAZING!!! And the aroma....OMG, incredible! I resisted temptation but, I could have eaten the entire dish at one sitting. Thanks for sharing this great recipe.
Watching from AUSTRALIA. Thank you for your cooking videos with lessons, tips and easy simple recipes with authentic Chinese taste. Thank you for making your dishes easy and for including measurements. Please continue to upload many more recipes. Love a loyal fan from Melbourne
I said it before and I will say it again, you make the best videos. I also made this dish the other night, and it was awesome. For some reason my kids who longer live at home, always seem to show up when they hear I am making another Sue and Gambo dish. I have made so many of your dishes, I am now a Gambo expert. Love it.
Many Chinese cook videos but this one is authentic restaurant style Chinese take out: the ingredients, the wok and utensils and techniques--no dumbdown gourmet recipe here! In a real restaurant kitchen, this would be done very quickly, sauces and oil vapors splashing, flames shooting high, wok and spatula clinking. Btw, I prefer the chowmein a little seared to taste the flavors on the wok. Dishes are served steaming hot--yum!
Trued cooking this last night but I used honey instead of sugar and Tapioca starch instead of corn starch because of lower glycemic index. It was good!
I made it and it was sooo good. My husband loved it too! I can’t wait to make the chow mein. Edit: I made the shrimp egg foo young. The ll be making this next.
This looks like a recipe I would love to try . If he would put his recipe where we could see it, I think my husband would I joy this to but I couldn’t get all of the recipe because he talked to fast.
you is mister Chang? Where are you from? my grandfather was from Canton and surnamed Chang. Nice to meet you, it looks very delicious what you cook. Thank you.
Downright amazing! One of the things I enjoy on these videos is the use and operation of the cooking utensils. The large strainer to remove the items from the oil and, of course, the ladle and shovel action. Cool!
I couldn't find the 'steam noodles' and looked for any egg noodles. Pan frying the noodles, I had to fry them in small batches because my wok is flat bottom which doesn't distribute the heat evenly, like Gambo's big wok. Question: Why is White pepper preferred over Black pepper? Overall the dish turned out great! However I forgot to add the bean sprouts, I was busy prepping to cook two other recipes from your series. Mahalo nui for posting!
Just prepared this last night. Unbelievable! I can’t believe that I actually pulled it off. It has the Asian touch that it’s hard to replicate. Thank you, Chef!
I grew up in the 70s and 80s in a family owned Cantonese restaurant. Watching these videos make me happy, and a touch sad. Miss those days and that wonderful food.
YES, that is when Chinese food was the real deal. I went to a Chinese restaurant and ask if they cook Cantonese style and they had no idea what I was talking about. SMDH.
@@debraj8665 YES...we are Desperate for the Cantonese style food we enjoyed back in the 70s and 80s. I am 75 yrs old and a Caucasian but soooo enjoy the good, good food of Yester Year AND the Beautiful people who prepared it.
Tagalog movie ang probinsiano coco martin
I hear you we had the best Cantonese restaurant and they retired so nothing in my town comes close to it....I miss breaded chicken with almond sauce so much
@@danshankle
I grew up in Peru, this remains me the markets/restaurants back in 80's on the street and the smell were so good 👍
So look delicious thanks for sharing your recipe tutorial
Love your kitchen, your teaching class, easy instructions. Thank you and God Bless you and your family and friends, Red Cardinal Kitchen
Thank you for sharing the beautiful video.
Thanks for your cooking tutorial, i will try this. Keep safe and connected.
Wow! I have been looking for this recipe for so long. It seems now days most Chinese restaurants prepare chow mein Szechwan style.. Thanks, so much!!
I put my life on hold for 13 minutes to watch this. Beautiful dish. I can almost smell it from here.
Beautifully done chef!
The sauce is just the right thickness, just sticking to the shrimp and veggies.
I prefer to fry the noodles a little darker.
When I was learning to make this, if I used too much stock to braise the veggies my father would say "You're making sauce, not soup!"..... :-)
Miss you Dad!
Just finished eating my last forkful of this dish and it was AMAZING!!! And the aroma....OMG, incredible! I resisted temptation but, I could have eaten the entire dish at one sitting.
Thanks for sharing this great recipe.
My kids will love this! Thanks for sharing!
I really like chef tila's recipes!!!
Watching from AUSTRALIA. Thank you for your cooking videos with lessons, tips and easy simple recipes with authentic Chinese taste. Thank you for making your dishes easy and for including measurements.
Please continue to upload many more recipes. Love a loyal fan from Melbourne
Wow ganyan pala yan sis looks yummy
This is a great recipe it is tasty easy healthy and better than any take away impressed my mum who is my biggest critic it is worth a try
I said it before and I will say it again, you make the best videos. I also made this dish the other night, and it was awesome. For some reason my kids who longer live at home, always seem to show up when they hear I am making another Sue and Gambo dish. I have made so many of your dishes, I am now a Gambo expert. Love it.
So nice to see you again.Greetings from Australia 🙂
It looks tempting. I will try it.
Yummy look goog and delicious thank you for sharing your videos
Great recipe.....love it shrimp is one of my favorite
Thank you very much. You taught very clearly and I'm sure that this is 100 percent the best!!
Love Eating Chow Mein friend. Looks yummy.
Sue & Gambo, I love your channel. The best Asian Chefs, ever. I never get tired of watching either one of you. Thank you!
Tom greifzu thanks!
@@SueandGambo 9
@@SueandGambo 6to
Very nice. Good presentation
What a wonderful dish...Cheers Jeff
That looks so good, I wish I could make it. I love Chow Mein ! 😋
Mmmmmm I want noodles now. Yummer, thx for sharing. 😋😋❤👍👍
Looks so good 👍
Easy to make and absolutely delicious! Thanks!
That look dam good my friend. NICE!
Many Chinese cook videos but this one is authentic restaurant style Chinese take out: the ingredients, the wok and utensils and techniques--no dumbdown gourmet recipe here! In a real restaurant kitchen, this would be done very quickly, sauces and oil vapors splashing, flames shooting high, wok and spatula clinking. Btw, I prefer the chowmein a little seared to taste the flavors on the wok. Dishes are served steaming hot--yum!
Looks great
I love your food and cooking...🇮🇹🇮🇹
Thank you Chef Gambo for teaching us how to cook. It looks so delicious.
LoL😔😄
Sarap ng shrimp with vegetables
Very nice. I like your cook. Thank you looks yummy.
Wonderful 👏 👏 👏
Very nice. I want some now. Keep up the great work my friend
I love to watch you cook! I follow all your recipes. Thank you
Sherry Elliott thanks sherry!
Look great ,thanks for sharing recipes
Next week I will try this recipe
Wonderful dish makes me hungry .thank s great job .
This is the recipe that I have been waiting for. Can I use chicken instead of prawns? And can I add cashew nuts o the vegetables?
Looks delicious!!!! Yummy my tummy!!!! 😋😋😋😋😋
Omg looks sooooooo good
Brilliant stuff mate, Do you ever use MSG
Trued cooking this last night but I used honey instead of sugar and
Tapioca starch instead of corn starch because of lower glycemic
index. It was good!
It looks amazing thank you great video
Look so yummy
Looks soooo yummy!! Thank you Sue n Gambo.. I will surely try this one..✨💕🦋🌿💫💫💫💫✨💕🙏🙏
I love it, excellent ❤❤❤❤
Thank you... Your instructions are easy to follow...
Where can I buy those steam noodles ? Thanks love ur videos.
the moment I hear an accent in Chinese recipes, I trust it 200%
Lol so true. Same here.
I must try your recipe.thanks for shere.dear friend
Brother u r one cooking man looks good thank u
Master chef 👩🍳 ✌️😊
Delicioso!!!
Remains me whe I was litle in my Country Peru. The smell was wonderful. Riquimo!! 😄
Thank you Sir, I'm a new subscriber!!
finally...someone who fries the noodles. So many "chinese" noodle dishes on YT where they just use boiled noodles.
that is because this is a "chow" recipe. chow means fried.
This is my absolute favorite, thank you for demonstrating.
Really nice!! thanks!!
Hi my family love chiniesefood its te best keep showing diffrent recepies
Yum! Been experimenting past week and much simpler moving fwd.
Thank you Chef for sharing your video..Yummy
His cute voice. How Darling. I made the for my first time. Delish, Thank You for the video.
made twice now , really good
Love all your videos. Keep up the good work!
I made it and it was sooo good. My husband loved it too! I can’t wait to make the chow mein.
Edit: I made the shrimp egg foo young. The ll be making this next.
What was the liquid you put in after the soy sauce?
Looks delicious!!!
Hi Shibal, after the soy sauce, he added 8 oz or 1 cup of water. Good question! -Henry
very good job chef-cook , thanks
Looks delicious
Osum cheft😋
This is going to be my dinner for tonight, delicious!
This looks like a recipe I would love to try . If he would put his recipe where we could see it, I think my husband would I joy this to but I couldn’t get all of the recipe because he talked to fast.
Like the authentic Canton accent from the chef.
I LIKE YOUR WAY OF COOKING
I love your food!😋😋😍😍
Looks.good
Nice to see white pepper being used.
Thank you sooo much. This was the exact noodle recipe I was looking for
Pls give recipe for bochoy stir fry Chinese restaurant style.thanks
Yummy, it looks delicious! ... I think that I will try to make that for dinner tonight. 👍👍 ... Thanks for sharing your videos on TH-cam. 👍🌹
Yummmmy i love to cook as well..
Yummy .. I will try it soon .. Thanks for sharing your recipe.
nice video
This is a great dinner meal for the family
I cannot say THANK YOU enough or your videos!!! My kids love all the recipes you have provided to our food menu.
thanks!
you is mister Chang? Where are you from? my grandfather was from Canton and surnamed Chang.
Nice to meet you, it looks very delicious what you cook. Thank you.
Beautiful, and delicious.
Looks delicious! Enjoy watching your cooking.
So yummy
Yes, this gentleman knows how to cook. He is a legit chef 👩🍳
Kanna kanna, amazing video bu the way
Sooo delicious
Hi Gumbo thank you for sharing is this your own restaurant?
You are amaising, thank you
Downright amazing! One of the things I enjoy on these videos is the use and operation of the cooking utensils. The large strainer to remove the items from the oil and, of course, the ladle and shovel action. Cool!
I couldn't find the 'steam noodles' and looked for any egg noodles. Pan frying the noodles, I had to fry them in small batches because my wok is flat bottom which doesn't distribute the heat evenly, like Gambo's big wok. Question: Why is White pepper preferred over Black pepper? Overall the dish turned out great! However I forgot to add the bean sprouts, I was busy prepping to cook two other recipes from your series. Mahalo nui for posting!
Just like with shrimp wonton soup, black pepoer will change the taste a lot.
Victor, white pepper has a distinctly different taste from black pepper and is what is called for almost exclusively when making Chinese dishes.
White pepper is used in chinese cuisine. It is hotter than black pepper. Sichuan cuisine uses black peppercorns.
Awesome!