After all the years I've eagerly watched you build your catalog of videos with individual recipes, these meal ones are the quality content I look forward to the most; the individual recipes are just a close second!
If you don't want soft-leaf aromatics like koriander and thai basil to change colour when frozen, blanch them quickly before freezing. It prevents them from going black.
The emphasis you put into making these recipes flow smoothly in the kitchen is amazing and saves so much time for people like me, Thank you for making clear and delicious recipes that are reasonable for the average cook. Please keep creating content, you're an inspiration to me! Bless you
Love this!! I was skeptical about the shrimp steaming part but it turned out great! More garlic than we’re used to so I would reduce it next time. The soup was balanced, subtle yet strong and delicious.
I refer to your videos regularly and have been since I first received your wok as a gift and found your channel a few years ago! This video, among a few others, are my favorites because of the cultural reasonings and explanations behind your cooking! Thank you very much for your hard work! It's incredible how much your channel has grown! Love, from a Florida mom and gardener!
I'm in Cali too. The weather just changed into fall literally over night (as it tends to do here). That rapid change always has me feeling under the weather too.
Hi Mandy, I recently found your channel and I eagerly look forward to your new recipes. I like how you you prep your minced garlic and other stuff and freeze them to save time.Your presentation is spot on too. Thank you from my heart❤
Hi Mindy!!! All 3 recipes look mighty tasty. I will have to try these one day. Thanks for these recipes... Your cooking pots are very pretty...Great Video!!!...🦋
Yeah Baby good stuff!!! 👍👍😋😋😋😋😋😋 I've had your wok for a while now still Love it,I hardly use my other pans😂 It's perfect.!!! Best wok I've ever had Thank you. 👍
This was my first viewing of your food and technique, and I love it! It is wonderful help and I'm glad to see you teach and use these techniques for staging ingredients and a workflow that is easy to follow, and replicate. You shall be part of a conspiracy to justify a good sized computer pad for the cooking island. Now if you will excuse me, I see cookware in your shop...😁🥰🌻
I love all your recipes. With it being the fall season can you please do a soup video. One in particular soup I keep on trying to find is the 3 delicacy soup & I can’t find it on Pinterest. I’d appreciate it so much. I’ve been trying new Chinese recipes thanks to you.
I love watching these videos for ideas on how to prepare new ingredients. Can that celery vegetable be eaten raw or is it best cooked? What other dishes are good with it?
Damm if you haven't succeeded in doing another fantastic video. Love the ice cube tray prep works. I've seen this done with basil. Have you done a video of all of these? I'd really like to see them. Have a great day.😊
Can you do recipes for the Chinese meat and seafood snacks found in Chinese grocery stores? Dried spicy shrimp with shell on, fish, squid, octopus, various other meats that can be prepared ahead of time and shelf stable? I've also seen shelf stable soy sauce eggs wrapped in plastic. Is it possible to make these things in the home?
Absolutely loving these recipes. I have started prepping and freezing garlic a while ago and recently added ginger, but that turned green in the freezer since. It's in airtight bag so I don't know what's wrong. Can I still use it? Do you know why it has turned green?
Some ginger has a blue or green tinge on the flesh, which can be caused by long-term cold storage or simply is an attribute of the particular varietal you picked up. In either case, it's perfectly safe and doesn't result in any significant changes to flavor once cooked.
@SoupedUpRecipes thank you so much Mss. Mandy for your (very quick!) feedback. Happy to hear it's safe to use. I am a big fan and have the Wok on my shopping list for Christmas already, as I feel that's the last item I still need for trying more of the authentic dishes 😄 Have a lovely day!
On the subject of the stem lettuce..... Is it closer to lettuce or broccoli? When I make any broccoli stuff, I peel the stalk after cutting off the florets, and the looked similar when the stem lettuce got sliced.
In China, is the chicken pulled by hand or is it beaten to break it apart fro this dish? The sauce is different, but it reminds me of a recipe I saw for Bang Bang Chicken, which beat the cooked chicken to shred it before tossing it in a spicy sauce.
Hello, we in Europe for more than 1000 years we use bowls for supe, Usa was made from Europe people, I am sure they do know how a soup must be eaten but they are not online.
All look delish--but forty minutes? I think not! Most of us don't have stored minced garlic and ginger, but even even if we do, there's a considerable amount of knifework and other time-consuming prep. Let's say putting the meal together will take an hour--fingers crossed!
Putting together a whole meal of Chinese dishes is the hardest thing for me. Please do more of these types of videos!
Yes please
Like others have commented, for me, putting together a meal with several dishes is the hardest part. I would definitely love more videos like these!!
After all the years I've eagerly watched you build your catalog of videos with individual recipes, these meal ones are the quality content I look forward to the most; the individual recipes are just a close second!
I am chinese and this is awesome. I love how you've streamlined things and there is minimal waste. Please do more videos like this!!!!
If you don't want soft-leaf aromatics like koriander and thai basil to change colour when frozen, blanch them quickly before freezing. It prevents them from going black.
Love you for what you do- truly, a rare gem amongst many. Keep the tradition alive.
The emphasis you put into making these recipes flow smoothly in the kitchen is amazing and saves so much time for people like me, Thank you for making clear and delicious recipes that are reasonable for the average cook. Please keep creating content, you're an inspiration to me! Bless you
Love this!! I was skeptical about the shrimp steaming part but it turned out great! More garlic than we’re used to so I would reduce it next time. The soup was balanced, subtle yet strong and delicious.
I love how good you are at explaining the steps. I want to make the shrimp dish. Looks delish!
I refer to your videos regularly and have been since I first received your wok as a gift and found your channel a few years ago! This video, among a few others, are my favorites because of the cultural reasonings and explanations behind your cooking! Thank you very much for your hard work! It's incredible how much your channel has grown! Love, from a Florida mom and gardener!
You do such a wonderful job teaching & cooking, Mandy! ❤🙌❤ My grandma just started watching your channel and she loves you, too.
So I now know how to julienne. That was cleanest explanation I've ever seen. Thanks.❤
I really need that soup right now. I am feeling sick. I can't wait to eat soups for the fall and winter time coming up here in California.
I'm in Cali too. The weather just changed into fall literally over night (as it tends to do here). That rapid change always has me feeling under the weather too.
Fun fact: you're allowed to eat soups all year 😂
I just love the convenience and whole quality of your recent dinner offering! More easy meals, please. ❤ it.
Hi Mandy, I recently found your channel and I eagerly look forward to your new recipes. I like how you you prep your minced garlic and other stuff and freeze them to save time.Your presentation is spot on too. Thank you from my heart❤
Hi Mindy!!! All 3 recipes look mighty tasty. I will have to try these one day. Thanks for these recipes... Your cooking pots are very pretty...Great Video!!!...🦋
It looks amazing Mandy!! Many thanks for sharing. I really enjoy watching and listening!!
💕 Tina 💕
I love these full dinner videos; So much inspiration and meal ideas all in one.
Hi Mandy. Thank you for such details. Always good to see you.----Michigan
What a wonderful teaching class. Thank you.
Thank you for sharing! Your Chinese dinner recipes are my favorite 😋
Mandy is a very Talented Cook.
Wow!!! What a feast Mandy. Your tips are so helpful🙏. Thank you Mandy!!!
i love these dinner videos so, so much, thank you!! ive literally taught myself how to cook following your channel
These dishes look so delicious. Thank you so much - appreciate this content.
Yeah Baby good stuff!!!
👍👍😋😋😋😋😋😋
I've had your wok for a while now still Love it,I hardly use my other pans😂
It's perfect.!!!
Best wok I've ever had Thank you. 👍
This looks so yummy and not too difficult! I need more veggie soup in my life...
I love your videos! Great idea with the frozen minced garlic ... Btw your face looks so good w/o the bangs!
I’m hungry
Thank you for sharing
Well explained ❤
Thank you for sharing another great recipe. Have a wonderful day 💖
Thank you for sharing! I am going to try theses recipes now for the fall!
Thanks Mandy. This was a enjoyable vid. Added to fav's so I can rewatch.
Delicious ideas and perfectly explained, I enjoy the videos of this channel, thank you
Always awesome Recipes from Mandy !
It would be great to see more authentic Chinese dishes, like what the chinese really eat at home .
I love this three dish format!!! Please do more 😍
Very useful video, Mandy. Thank you very much!
You always make it look easy and within reach
This was an amazing setup. Thank you!
Thanks for such delicious looking meals.😊
This was my first viewing of your food and technique, and I love it! It is wonderful help and I'm glad to see you teach and use these techniques for staging ingredients and a workflow that is easy to follow, and replicate. You shall be part of a conspiracy to justify a good sized computer pad for the cooking island.
Now if you will excuse me, I see cookware in your shop...😁🥰🌻
Thanks for the tip on the minced garlic. Also, I had no idea that most shrimp is frozen in a salt solution.
Looks awesome and super simple
Very helpful. Great video.
Please more of these Mandy ❤
Looks wonderful and delicious
I love all your recipes. With it being the fall season can you please do a soup video. One in particular soup I keep on trying to find is the 3 delicacy soup & I can’t find it on Pinterest. I’d appreciate it so much. I’ve been trying new Chinese recipes thanks to you.
Thank you so much! Looks yummy!
completely fantastic and impressive video
She’s a wicked cook 👩🍳👍
Lovely, Mandy. ❤
More of these please!! ❤❤
Wow nice recipe it's looks really delicious 😋 Thanks for sharing ❤
Looks delicious 😋
You made 3 tasty looking dishes with few ingredients
Thanks Mandy!!
Totally making this
Great food looks yummy
I love watching these videos for ideas on how to prepare new ingredients. Can that celery vegetable be eaten raw or is it best cooked? What other dishes are good with it?
I always cook it. I have never tried eating it raw so I don't know.
Thanks for the good video 👍🏻
Yesss Mandy
Garlic shrimp 😍😍😍😍😍😍😍😍😍😍😍😍
Yummy 😋
Awesome 🎉
Damm if you haven't succeeded in doing another fantastic video. Love the ice cube tray prep works. I've seen this done with basil. Have you done a video of all of these? I'd really like to see them. Have a great day.😊
Droolin so hard.
Great video as always.
How many people would this serve?
this meal is far fancier than my everyday meal...
i like vegetabows too. not a big chicken person but i am sure if u cook it it is tasy.
Thank you, I will definitely try making the soup. I think that is a meal on its own.😊
Can you do recipes for the Chinese meat and seafood snacks found in Chinese grocery stores? Dried spicy shrimp with shell on, fish, squid, octopus, various other meats that can be prepared ahead of time and shelf stable? I've also seen shelf stable soy sauce eggs wrapped in plastic. Is it possible to make these things in the home?
Delicious 👍
I have to try this for my family🥰But I have to go to the Britbox store and buy the equipment.😊
Absolutely loving these recipes. I have started prepping and freezing garlic a while ago and recently added ginger, but that turned green in the freezer since. It's in airtight bag so I don't know what's wrong. Can I still use it? Do you know why it has turned green?
Some ginger has a blue or green tinge on the flesh, which can be caused by long-term cold storage or simply is an attribute of the particular varietal you picked up. In either case, it's perfectly safe and doesn't result in any significant changes to flavor once cooked.
@SoupedUpRecipes thank you so much Mss. Mandy for your (very quick!) feedback. Happy to hear it's safe to use. I am a big fan and have the Wok on my shopping list for Christmas already, as I feel that's the last item I still need for trying more of the authentic dishes 😄 Have a lovely day!
Very nice
I love her ❤
Any suggestions for substitutes for mushrooms and the cooking wine?
Mindy!Kandi? I'm so sorry 😢😢😢! My comment: YESSSS FALL TIMES CHINESE SLURP SICKNESS SOUP!!! SO GOOD FOR BROTH OR MICRO EGG ❤❤❤❤❤❤❤❤❤
If you are not able to get stem lettuce, what would be a good substitution for this ingredient?
How long do those frozen garlic cubes last inte the freezer? Seems very time effective
6 months
Thank you so much. Is there an acceptable substitution for the stem lettuce? It is not available here.
Use thinly julienned cabbage. I have tried. They taste different be cabbage also do well in this recipe.
On the subject of the stem lettuce..... Is it closer to lettuce or broccoli? When I make any broccoli stuff, I peel the stalk after cutting off the florets, and the looked similar when the stem lettuce got sliced.
stem lettuce is lettuce。
In China, is the chicken pulled by hand or is it beaten to break it apart fro this dish? The sauce is different, but it reminds me of a recipe I saw for Bang Bang Chicken, which beat the cooked chicken to shred it before tossing it in a spicy sauce.
It would be great if you had recipes for people who do not eat sugar.
Hoping you're alright, Mandy. Do give us an update, after the hurricane. Best wishes, my friend.
Hello, we in Europe for more than 1000 years we use bowls for supe, Usa was made from Europe people, I am sure they do know how a soup must be eaten but they are not online.
Have you ever seen a channel called Bong Eats? It's equally fascinating & has plenty of things to offer to supplement
Do you have any meals without pork or seafood?
All that pops up on the recipe link, is curated kitchen stuff. Recipe link please.
❤🎉
Where is the link to the 3 recipes?
All look delish--but forty minutes? I think not! Most of us don't have stored minced garlic and ginger, but even even if we do, there's a considerable amount of knifework and other time-consuming prep. Let's say putting the meal together will take an hour--fingers crossed!
Nice presentation. BarakAllah.
Free Uighur Muslims from Chinese concentration camps.
Thanks for 100 subscriber's
Shrimp no so budget friendly
Definitely not 35 minutes!
Authentic Chinese don't use fish sauce
Wow looks so yummy 😋