Wow! Your channel has grown. So wonderful. All these dishes are amazing. Your channel means a lot to me. Thank you so much for sharing your family and your elder's wisdom with the world. It's all going to work out.
I am an Ethiopian American who loves to learn about recipes and cooking techniques from other cultures and Chef Lau’s ginger scallion sauce has become one of my top 3 favorite sauces ever! It really does go with almost everything 👍🏽
If you don't want to use Ginger you can also just use a crap ton of garlic and make it Garlic + Scallion noodles. Another amazing combo. Same technique
I enjoy this channel as the cook comes straight to the point , no distracting music , no small talk , no corny jokes . Precise and concise . Thanks 👍👍👏🏻👏🏻
Here’s what I love about your videos: whenever your dad says you can do X but Y or Z is also fine. I feel like in North American culture people get soo obsessed with “authentic” food because people believe that food is some static entity, and non-western foods especially are not viewed as something that can adapt and evolve across time and geography. Hearing a trained chef say there’s no problem if you want to use spaghetti noodles in this dish is awesome. People watching this video might live in places where they can’t easily get their hands on certain ingredients, or want to be able to use what is on hand. Thanks for making this accessible for anyone who wants to try.
what a lot of people forget about authenticity in food is that many dishes were created as a result of what the people in that region had available. so re-creating a dish with your own spin on the ingredients you're accustomed to or have available is exactly what people have been doing for centuries.
I love hearing your dad talk! As an ABC with no one to speak canto with, your videos help me practice and reminds me of my childhood. Love all the dishes too! Thanks for preserving our culture through these videos.
I love the way your Dad not only shows the recipe, but also teaches techniques that make my cooking style easier and better. My favorite part is the family dinner at the end. Thankyou.
Yours can look like this aswell, buy a bunch from the market and plant them directly into plant pots and put them on your terrace, balcony or window till you use them.
Yep! We always save the bottoms to plant and we keep quite a few going in the garden for those times when you forget to get some at the store. Fresh green onion always on hand.
@@Sunshine-Dragon Absolutely! And the ones you get at the store are just baby ones. If you plant them, as I did in the garden, they will get over 2 feet tall, and you can keep cutting the green part and using it. You only dig up the white parts after they have spread and become a bit crowded, then you thin them out and replant. They require little care when they are in the ground.
My Chinese restaurant closed during COVID-19 after so many decades of great food; so your father's recipes warm my soul again. The delicious and healthy recipes that he shares makes me want to invite him to my home. 😊❤
Randy, the showers of priceless love from your parents is amazing!! The most wonderful part is that you guys work together so beautifully, each complimenting the other - such a big blessing to be able to spend so much time together, with so much ❤ as a family - your children will be so inspired and will grow up to be conscientious people too!
I'm so excited to make this tonight! I have some beautiful baby bok choy from my garden and some homemade chicken stock, can't wait for the delicious flavors!
I like the idea of using any type of noodles... sometimes, I'm just too lazy to go out and grab noodles but, I always have ginger and onion/green onion on hand... great dish...
You should put a book together. I have enjoyed learning about Cantonese cooking for several years now. I have had some succes and more than a few failures, but slowly moving moving forward. Chow Mien has always a tough one. My various attempts were good but not great... until your father's excellent instruction. It's all about the noodles (steam, qucick boil, drain and carefully fry, all the while working the noodles with chop sticks). For moving my Chow Mien forward alone, I'm indebted to your father. Looking forward to trying Ginger Scallion noodles. Thankyou!
I recently found your videos a few weeks back, and as someone who consistently loves to learn about culture and food, I can safely say that not only do I feel more informed on the process, I love learning the bits of history and seeing how much of your everyday lives revolve around the food you eat. Everything always looks so good and its nice to see how happy everyone is when eating good food together. Thank you for sharing and I'm glad to be apart of this wonderful family. I wish you all good health and prosperity.
Just made this, and despite some panicking (always cut the ingredients BEFORE turning on the heat), it turned out super delicious! Will make this again for sure! Also, your dad is great. I wish you all many more years of sharing meals together! ❤
This is one of those dishes where the list of ingredients is deceptively short and seemingly straightforward, but the end result is truly special. The flavour is complex and somehow manages to have a unique profile, different from what you usually get with these ingredients. I tried making a different version in the past and was not impressed, but this one is the real deal. On a side note, pair this with Daddy Lau's wontons for an amazing combo!
Your dad is so heartwarming. Thank you for all your hard work in putting these together. I’ve been using your dad‘s recipes to cook for lunar new year for my Chinese husband’s family. It’s always a hit. Would you be able to maybe cover how your dad is able to keep food warm while he cooks all of the other dishes that you guys usually have at the end during dinner time? Usually for us some dishes get cold by the time it’s time to eat and I don’t know if you just microwave them all or if he has another trick
I love that this recipe is so attainable for beginning cooks but has amazing flavors. This channel is so welcoming, I always feel like a special guest learning in your kitchen and enjoying your family table.
I've tried a lot of ginger scallion noodle recipes over the years. Just about all of them have been fast and tasty. This one is by far the lightest and most satisfying. Thank you for sharing it!
What I've found, and probably anyone reading this, is that once you get into Asian cook, you tend ti always have the ingredients on hand for the new recipes you come across. Just found the channel and love the homely feel it gives me and the relationship you have with toy dad, it's wonderful 💛👍🏾 Edit: And i forgot, i said all that ti say this looks incredible and I'll be making it tomorrow 😂
I’ve said this before, but your dad reminds me so much of my grandfather! I just love watching him for that reason…I miss my grandfather so much (we were inseparable) 💕. I wasn’t born when he had his restaurant in Chinatown NYC, but he’d recant stories and recipes alike. Hence, holidays (especially Chinese New Year) were my favorite times of year. Curious as to where in China your father is from? We’re from Guangdong.
I made this. It's delicious! It has a sweet soy sauce like flavor with lots of ginger and onion with I love. Together with the bok choy and egg noodles gives a perfect balance of juicy vegetable and chewy noodleness. I love how the dad is so chill and easygoing. Never says no or don't do this, always positive or says it as it is.
This video made my mouth water! I can practically smell and taste these noodles just watching the video. This is the kind of homestyle noodle dish I crave!
AWWWW I LOOOOOOOOVE THIS FAMILY! AND YOUR DADS KNIFE SKILLS AND KNIFE CUTS ARE SUBLIME!!!! IM DEFINITELY GOING TO TRY THIS RECIPE! I LOOOOOOOOVE THESE VIDEOS THANK YOU SOOOOO MUCH
Man, this is probably the most wholesome cooking I've seen in a long time. I'm not Chinese but as a Burman now living in North Am, every time your dad was saying something, I just wanted to reply "Hoekeh 'hPay".
Your father is flexible and innovative in cooking this and any dish that he presents. It makes cooking much easier especially, when I do not have the exact ingredients.
Cantonese is a full-blown language which has many dialects. I'm from the Southwest, and we speak a different Cantonese dialect. Thank you for making me proud of my culture.
The ginger scallion flavor is something I’ve loved since young (I’m half Cantonese on my mother’s side), and I’ve started trying to get my own kids interested.
Dude, wow. Once again you bring a recipe out of nowhere that blew me away. I've never been one for lo mein. I've had so many terrible ones from Chinese takeout. Your facial expression sold me on trying this one and it's truly a 10 out of 10.
One of my favourite ways of eating egg noodles. Btw for those not aware if you are using egg noodles it is important to rinse it not only does it prevent it from getting too soft and losing its bounciness and chew. What's more important it is to rinse out the alkaline out which is used and this has a bitter / soapy taste which is unpleasant.
This is not correct. You can't just "rinse out the alkaline". The noodles are alkaline because an alkali salt is mixed into the dough itself. "Alkaline" is not a substance, and it does not just sit on the surface, ready to be washed off. If you are thinking of the white powder that you sometimes see on the surface of fresh noodles, that is starch, which is used to prevent the noodles from sticking to each other.
lye water/ potassium carbonate is used and I guarantee every good wonton noodle shop in Hong kong of Guangzhou does this process and you can taste the difference between a bowl of noodle that has been rinsed it and has not. When you are cooking the noodles the lye water will leach out. Better to do it than skip the step.
Thank you for posting another great video. I love learning how to cook from your father. I love anything ginger, so, I know I’m going to love this one.
I made this tonight - didn'thave bok choi, so used choi sum. SO GOOD! My 'not hungry' sister had a second serving, and declared that I must make this again! Thanks Lau family, for sharing!
Made it today and the sauce is INCREDIBLE!!! I know you suggested noodles with eggs but I used mung bean thread. I didn't have bok choy but yu choi sum. Still delicious! The trick is making sure you cook whatever noodles properly and the addicting sauce. I need to have it on everything now! So grateful for this channel and how I'm taught how to use so many different types of produce! Laus are awesome!
OMG! I just made this and the whole family just hoovered it up. It is so good. The ginger made a difference and gave it a nice kick. Thank you so much for sharing this recipe,
Thank you for the translation of 'aromatic' instead of the old 'fragrant.' It's a small detail, but it speaks volumes to comprehension, especially for cooking with the senses.
Whenever I wanted to make this popular noodle dish, I always came here to follow the instructions step by step, and it always turned out so good! Thank you for the video and thank your dad for the great recipe!
love the ginger scallion flavor, been doing a ginger scallion pork on crispy noodles myself. with the pork i do add some dark soy sauce for color as well.
I love to cook because of my dad. He’s gone but man I seriously wish I could cook with him like this. And I love this type of passing on cooking family recipes. New watcher but I’ll be enjoying for a long time.
Thanks for such a great recipe! Question: I was told to always Turn Up the heat when adding the slurry, not down, when doing stir fry. Is this the Cantonese preferred method? Thanks.
thank you so much I just made some stir fried baby white stem bok choy with garlic, ginger and red pepper flakes. These noodles would be great with it. Will make them tomorrow.
Dude, take your dad to another live game. Loved that episode where people recognized him. {re-arrange with the team to meet the players! Love your dad's years of experience. Love THIS dish.
Join the Canto Cooking Club: bit.ly/3MUaxLJ
Get the full recipe: madewithlau.com/recipes/ginger-scallion-noodles
i'm pretty sure i saw your dad in a japanese AV recently
he was holding a british flag while fing the japanese old lady
Wow! Your channel has grown. So wonderful. All these dishes are amazing. Your channel means a lot to me. Thank you so much for sharing your family and your elder's wisdom with the world. It's all going to work out.
Thank you for not only preserving cooking instructions from your Dad but to also preserve the Cantonese dialect on your videos.
Canto dialects? You mean hongkies dialect.
cutting yourself short by calling it a dialect. It's a full blown language!
Cantonese is an official language 😢
Keep up the Cantonese and the Cantonese dishes!! Very proud of your channel
Don't worry, dude. I mean, there are well over 80 million Cantonese speakers in the world, so there far from a shortage of them.
I am an Ethiopian American who loves to learn about recipes and cooking techniques from other cultures and Chef Lau’s ginger scallion sauce has become one of my top 3 favorite sauces ever! It really does go with almost everything 👍🏽
If you don't want to use Ginger you can also just use a crap ton of garlic and make it Garlic + Scallion noodles. Another amazing combo. Same technique
I enjoy this channel as the cook comes straight to the point , no distracting music , no small talk , no corny jokes . Precise and concise . Thanks 👍👍👏🏻👏🏻
Here’s what I love about your videos: whenever your dad says you can do X but Y or Z is also fine. I feel like in North American culture people get soo obsessed with “authentic” food because people believe that food is some static entity, and non-western foods especially are not viewed as something that can adapt and evolve across time and geography. Hearing a trained chef say there’s no problem if you want to use spaghetti noodles in this dish is awesome. People watching this video might live in places where they can’t easily get their hands on certain ingredients, or want to be able to use what is on hand. Thanks for making this accessible for anyone who wants to try.
what a lot of people forget about authenticity in food is that many dishes were created as a result of what the people in that region had available. so re-creating a dish with your own spin on the ingredients you're accustomed to or have available is exactly what people have been doing for centuries.
薑蔥撈麵、清啖又夠香、係我地南方人嘅味道。再次感謝劉師博分享。
Simple yet fragrant. The Holy Grail of Cantonese sauces indeed. Many thanks Randy and co.
好多謝您嘅支持！老劉祝福您與家人平安健康快樂！
The way your dad was so proud of you eating his noodles . 🙌🏻
Sooo Cute!!!
I love hearing your dad talk! As an ABC with no one to speak canto with, your videos help me practice and reminds me of my childhood. Love all the dishes too! Thanks for preserving our culture through these videos.
I love the way your Dad not only shows the recipe, but also teaches techniques that make my cooking style easier and better. My favorite part is the family dinner at the end. Thankyou.
I always enjoy watching Mr. Lau’s face when his son comes on camera for a taste. He is a proud happy father.
Your home grown green onions(scallions) are soooo plump and healthy and amazing looking!
IKR
Simp
Yours can look like this aswell, buy a bunch from the market and plant them directly into plant pots and put them on your terrace, balcony or window till you use them.
Yep! We always save the bottoms to plant and we keep quite a few going in the garden for those times when you forget to get some at the store. Fresh green onion always on hand.
@@Sunshine-Dragon Absolutely! And the ones you get at the store are just baby ones. If you plant them, as I did in the garden, they will get over 2 feet tall, and you can keep cutting the green part and using it. You only dig up the white parts after they have spread and become a bit crowded, then you thin them out and replant. They require little care when they are in the ground.
I love his knife skills while using a cleaver: smash and smear (garlic), julienne sliced scallions, etc.
Your father is so flexible and practical in his cooking. It is appreciated. It simplifies rather than terrifies!
My Chinese restaurant closed during COVID-19 after so many decades of great food; so your father's recipes warm my soul again. The delicious and healthy recipes that he shares makes me want to invite him to my home. 😊❤
What always shines through is the dad’s love of cooking and family. Can’t wait to try this
i love the family eating segments! watching your family grow is a joy!
I love how parents derive so much joy from feeding their children ❤❤❤
This channel has re-ignited my love for cooking. Thank you all so much!
Randy, the showers of priceless love from your parents is amazing!! The most wonderful part is that you guys work together so beautifully, each complimenting the other - such a big blessing to be able to spend so much time together, with so much ❤ as a family - your children will be so inspired and will grow up to be conscientious people too!
I'm so excited to make this tonight! I have some beautiful baby bok choy from my garden and some homemade chicken stock, can't wait for the delicious flavors!
I like the idea of using any type of noodles... sometimes, I'm just too lazy to go out and grab noodles but, I always have ginger and onion/green onion on hand... great dish...
Not only am I learning how to make great dishes from your dear father, I am also learning Cantonese 😍🙏. Thank you ☺️
Your dad makes all of the foods so yummy 😊
You have a lovely family ❤
You should put a book together. I have enjoyed learning about Cantonese cooking for several years now. I have had some succes and more than a few failures, but slowly moving moving forward. Chow Mien has always a tough one. My various attempts were good but not great... until your father's excellent instruction. It's all about the noodles (steam, qucick boil, drain and carefully fry, all the while working the noodles with chop sticks). For moving my Chow Mien forward alone, I'm indebted to your father. Looking forward to trying Ginger Scallion noodles. Thankyou!
I recently found your videos a few weeks back, and as someone who consistently loves to learn about culture and food, I can safely say that not only do I feel more informed on the process, I love learning the bits of history and seeing how much of your everyday lives revolve around the food you eat. Everything always looks so good and its nice to see how happy everyone is when eating good food together. Thank you for sharing and I'm glad to be apart of this wonderful family. I wish you all good health and prosperity.
You are so lucky that your dad shares these with you and wants to share with everyone. Thank you!!!
Just made this, and despite some panicking (always cut the ingredients BEFORE turning on the heat), it turned out super delicious! Will make this again for sure!
Also, your dad is great. I wish you all many more years of sharing meals together! ❤
Within 2 hours of your posting I made this for dinner. My wife loves it 👍👍
This is one of those dishes where the list of ingredients is deceptively short and seemingly straightforward, but the end result is truly special. The flavour is complex and somehow manages to have a unique profile, different from what you usually get with these ingredients. I tried making a different version in the past and was not impressed, but this one is the real deal. On a side note, pair this with Daddy Lau's wontons for an amazing combo!
Your dad is so heartwarming. Thank you for all your hard work in putting these together. I’ve been using your dad‘s recipes to cook for lunar new year for my Chinese husband’s family. It’s always a hit.
Would you be able to maybe cover how your dad is able to keep food warm while he cooks all of the other dishes that you guys usually have at the end during dinner time?
Usually for us some dishes get cold by the time it’s time to eat and I don’t know if you just microwave them all or if he has another trick
Definitely cooking this for my family tomorrow! All the best from Sweden
I love that this recipe is so attainable for beginning cooks but has amazing flavors. This channel is so welcoming, I always feel like a special guest learning in your kitchen and enjoying your family table.
Without an effort this is the most wholesome cooking chanel ever!
Beautiful, simple, straightforward excellent meal for young cooks to learn.
I've tried a lot of ginger scallion noodle recipes over the years. Just about all of them have been fast and tasty. This one is by far the lightest and most satisfying. Thank you for sharing it!
What I've found, and probably anyone reading this, is that once you get into Asian cook, you tend ti always have the ingredients on hand for the new recipes you come across. Just found the channel and love the homely feel it gives me and the relationship you have with toy dad, it's wonderful 💛👍🏾
Edit: And i forgot, i said all that ti say this looks incredible and I'll be making it tomorrow 😂
I'm going to make it too. Lol all the ginger and scallions will get sold out 😂.
Your dad is awesome. He reminds me of Jacques Pepin - unassuming and a master of his craft!
谢谢刘叔叔！
您做菜的时候，最喜欢看您的简单做法，有爱，有感情，有耐性。
I’ve said this before, but your dad reminds me so much of my grandfather! I just love watching him for that reason…I miss my grandfather so much (we were inseparable) 💕. I wasn’t born when he had his restaurant in Chinatown NYC, but he’d recant stories and recipes alike. Hence, holidays (especially Chinese New Year) were my favorite times of year.
Curious as to where in China your father is from? We’re from Guangdong.
10/10 Made this today. Soooo gooood❤❤❤ Thank you to your father and yourself for helping me feed my family during a very hard budget period👍👍👍
I made this. It's delicious! It has a sweet soy sauce like flavor with lots of ginger and onion with I love. Together with the bok choy and egg noodles gives a perfect balance of juicy vegetable and chewy noodleness. I love how the dad is so chill and easygoing. Never says no or don't do this, always positive or says it as it is.
This video made my mouth water! I can practically smell and taste these noodles just watching the video. This is the kind of homestyle noodle dish I crave!
I love scallion oil noodles, this looks like another great scallion recipe! Looks so delicious
AWWWW I LOOOOOOOOVE THIS FAMILY! AND YOUR DADS KNIFE SKILLS AND KNIFE CUTS ARE SUBLIME!!!! IM DEFINITELY GOING TO TRY THIS RECIPE! I LOOOOOOOOVE THESE VIDEOS THANK YOU SOOOOO MUCH
I've lived in Southern Argentina for 13 years! This looks delicious!
Man, this is probably the most wholesome cooking I've seen in a long time. I'm not Chinese but as a Burman now living in North Am, every time your dad was saying something, I just wanted to reply "Hoekeh 'hPay".
I just made this as I had all the ingredients to hand (I used dried egg noodles), and it turned out fantastic! Thank you for sharing this recipe
Your father is flexible and innovative in cooking this and any dish that he presents. It makes cooking much easier especially, when I do not have the exact ingredients.
Wow love that dish. I appreciate how you make the videos family oriented too. Gives a warm feeling to go with good food!
Cantonese is a full-blown language which has many dialects. I'm from the Southwest, and we speak a different Cantonese dialect. Thank you for making me proud of my culture.
The ginger scallion flavor is something I’ve loved since young (I’m half Cantonese on my mother’s side), and I’ve started trying to get my own kids interested.
This is so wholesome it made my day
Looks delicious. Love ginger
This video was so wholesome! 🥺
I'm not crying, you are!
Thank you so much for these yummy recipes! My favorite part is watching the family enjoy them together at the end. 😊
Super simple, super quick! This definitely goes into my recipe collection, perfect for lazy Friday night. Or any night. Thank you, Daddy Lau!
Dude, wow. Once again you bring a recipe out of nowhere that blew me away. I've never been one for lo mein. I've had so many terrible ones from Chinese takeout. Your facial expression sold me on trying this one and it's truly a 10 out of 10.
One of my favourite ways of eating egg noodles. Btw for those not aware if you are using egg noodles it is important to rinse it not only does it prevent it from getting too soft and losing its bounciness and chew. What's more important it is to rinse out the alkaline out which is used and this has a bitter / soapy taste which is unpleasant.
This is not correct. You can't just "rinse out the alkaline". The noodles are alkaline because an alkali salt is mixed into the dough itself. "Alkaline" is not a substance, and it does not just sit on the surface, ready to be washed off. If you are thinking of the white powder that you sometimes see on the surface of fresh noodles, that is starch, which is used to prevent the noodles from sticking to each other.
lye water/ potassium carbonate is used and I guarantee every good wonton noodle shop in Hong kong of Guangzhou does this process and you can taste the difference between a bowl of noodle that has been rinsed it and has not. When you are cooking the noodles the lye water will leach out. Better to do it than skip the step.
You rinse away the starch do that the noodles are not gooey. More 爽口。
Just made this and it was divine! I added Shitake as I was short on veg
I made this for dinner tonight, followed the recipe to a T, and it was so amazing! My new favorite dish. The flavor just can't be beat
Thank you for posting another great video. I love learning how to cook from your father. I love anything ginger, so, I know I’m going to love this one.
I made this tonight - didn'thave bok choi, so used choi sum. SO GOOD! My 'not hungry' sister had a second serving, and declared that I must make this again!
Thanks Lau family, for sharing!
Made it today and the sauce is INCREDIBLE!!! I know you suggested noodles with eggs but I used mung bean thread. I didn't have bok choy but yu choi sum. Still delicious! The trick is making sure you cook whatever noodles properly and the addicting sauce. I need to have it on everything now!
So grateful for this channel and how I'm taught how to use so many different types of produce!
Laus are awesome!
what a beautiful family =] ; grateful to have found this wonderful channel =]
Love this recipe!
Would love to see your dad make ginger and spring onion lobster noodles 😊
OMG! I just made this and the whole family just hoovered it up. It is so good. The ginger made a difference and gave it a nice kick. Thank you so much for sharing this recipe,
Thank you for the translation of 'aromatic' instead of the old 'fragrant.' It's a small detail, but it speaks volumes to comprehension, especially for cooking with the senses.
Whenever I wanted to make this popular noodle dish, I always came here to follow the instructions step by step, and it always turned out so good! Thank you for the video and thank your dad for the great recipe!
love the ginger scallion flavor, been doing a ginger scallion pork on crispy noodles myself. with the pork i do add some dark soy sauce for color as well.
Simple & tasty noodles! I added the leftover mushroom water to the stock...yums! Thank you!
Yum!! Could you make it with Garlic? How many garlic needed? Could beef soup be used? Did May enjoy?
Thanks for translating ❤
I love to cook because of my dad. He’s gone but man I seriously wish I could cook with him like this. And I love this type of passing on cooking family recipes. New watcher but I’ll be enjoying for a long time.
I love Daddy Lau's ginger scallion sauce!. This recipe is going on the faves list.
i Love this Family!!!
i Love this content!!!
AwesomeAwesomeAwesome!!!
Thanks for such a great recipe!
Question: I was told to always Turn Up the heat when adding the slurry, not down, when doing stir fry. Is this the Cantonese preferred method? Thanks.
Hello . Love the simple recipes your dad shares . Been following all the recipes. Just one question where did you get your wok ?.Thanks
Pressing the "more" on the view line underneath the dish title will bring the "Description" section. Scroll down to the "Equipment Used"
thank you so much I just made some stir fried baby white stem bok choy with garlic, ginger and red pepper flakes. These noodles would be great with it. Will make them tomorrow.
Such wonderful family💓
What gorgeous recipe! I can see this becoming an absolute staple at my house. Can't wait to try it out!
Dude, take your dad to another live game. Loved that episode where people recognized him. {re-arrange with the team to meet the players! Love your dad's years of experience. Love THIS dish.
Can’t wait to cook up this meal!
Thank you. Very great addition to my recipes.
I love this type of food. Simple ingredients prepared incredibly well. Best wishes!
I have tried your recipe, oh my goodness, it is so good. My kids all love it too! Thank you so much!
You can use pasta soaked in baking soda solution overnight to get incredibly chewy texture.
Please tell me more! I can never get chewy noodles! Thanks!
beautiful family. will try recipe. thanks.
You guys are so wonderful! Love all your videos! Thanks Dad 🎉🎉🎉🎉
Loved the video! Would be nice to know what can I use instead of bok choy, what other salad tastes the most similar?
I made this for dinner tonight, although I didn't have bokchoy on hand and substituted celery and baby spinach. It was excellent, really yummy.
I make these are work all the time for lunch. This is very close to what I do!
Thank you ! Do you use this ginger/spring onion mixture to make ‘ginger beef’ or ‘beef with ginger and scallions’?
You have a new subscriber! Made this for lunch and it's excellent all the way around, thank you for sharing the recipe and the technique to make it.
.....Вкусно....очень!😊Very tasty!😊很好吃！
WOW! To find ginger that size around here would be an act of Buddha. I wish we could get that here.
This man is gold
This dish is my top favourites when it comes to Chinese food… I also make it like this, I make this sauce with prawns and lobster too. Yummmmm 🩵🩵
Made this tonight. Outstanding!