I made this after watching the video. My wife didn't want me to do so (does NOT care for Chinese food) but told me "I love it" I had 3 Asparagus spears and 6 Beet leaves and chopped them up and added them. I had 1/3 a red bell and a piece of Black Fungus and similarly added that. I pressed a small block of tofu, cut in cubes, and fried after shrimp. Main point is that with recipes of this type you can substitute and use what you have. Don"t get hung up on having every single ingredient. Be creative. It will be different the next time I make it, and I will make it again. Thanks chef for explaining recipe so clearly and taking time to post.
very true, i've been testing out my 'ultimate' recipe by making a stir fry for two servings every single day and people thought i'd be bored...but each tastes different, all that has to happen is a change in vegetables or one seasoning and it's a completely different flavour.
You are the real deal. Thanks for showing me how to cook my favorite Chinese dishes when a good Chinese restaurant relocate. I still can have good food.
I love your recipes, you use white chicken no fat or skin and very lean good quality beef, thank you also for all the training and tips in your videos. Aloha from Hawaii.
One of my favorite recipes 😋 I have my 7 yr old grand daughter living this recipe.. she chops it down like gone out of style. 😊 ty so very much. It's so expensive to buy restaurant so I learned to cook it.. ty
I made this and it came out better than my favorite Chinese takeout restaurant here on Long Island, New York. I knew it would watching many of your videos, I could see your the real deal.
Se here. My grand daughter ❤ is hooked on this. I always have to make sure I send some home for breakfast or lunch " she says.. lol to cute. I' have them enjoying vegetables now. Lol Thank you. Sue and Gumbo
I tried your recipe yesterday. It came out great.my son like it.but he was already full and couldn't finish it. I had to improvise of not having soy sauce and use a little bit of hoisin sauce since it a little sweet to and not using sugar.and I didn't have rice wine. But thanks. Can't wait to try your next recipe.
Great video! Tomorrow, I'm off to our Asian Foods grocery store. And tomorrow night, I will attempt to make this dish. It looks like it may be in line with my rudimentary Chinese cooking skills, and the reviews here say it's wonderful. Oh, and I threw out my electric wok and bought a new, stovetop-style wok last week. I made sukiyaki with it on Sunday and it was dee-lish! So maybe I can cook Chinese food as well.
The restaurant was located in North West suburb of Minneapolis, MN. I say "was", as they retired in May 2017. I used to work for them. They are the best!! I miss them greatly.
@@SueandGambo Wow thnx for the feedback, also, I forgot to get white pepper at the store so I'm going to use black pepper :( what will the difference be? If any
@@7malikjones white pepper is slightly more hotter, and more refined. It's what Gambo would prefer but i think black pepper will do fine as substitute.
I use sake or sherry, but any white wine would probably be fine. Pretty sure "chicken powder" is basically just bouillon. It's in powder form at most stores, but you can just use whatever they have...or just skip that ingredient as it's not really necessary.
This is one of the best Chinese recipe I’ve seen so far. thanks for sharing.
Oh boy this recipe make me hungry. I really like the way you cook. Thanks for sharing God bless you.
I just love the way you show how to oook step by step thanks so much....
Yummy I love Chinese food thanks for sharing your secret your a star nice one !
crazy how most of these amazing dishes on this channel use similar ingredients... so convenient. thank yoU!
Yummy
Thanks for the recipe, I love lo mien .... you're a great cook.
I love ❤️ ur videos & I wanted to say thank you for taking the time to share your knowledge with us all on here zz😀
Great recipes sir, but it would be great if you could list the ingredients in the comments as well
Delicious and u make cooking so easy Sir Bravo 💎💎💎💎💎
I made this after watching the video. My wife didn't want me to do so (does NOT care for Chinese food) but told me "I love it" I had 3 Asparagus spears and 6 Beet leaves and chopped them up and added them. I had 1/3 a red bell and a piece of Black Fungus and similarly added that. I pressed a small block of tofu, cut in cubes, and fried after shrimp.
Main point is that with recipes of this type you can substitute and use what you have. Don"t get hung up on having every single ingredient. Be creative. It will be different the next time I make it, and I will make it again.
Thanks chef for explaining recipe so clearly and taking time to post.
what kind of food does your wife likes
In and out burger....
Agreed 100%.
very true, i've been testing out my 'ultimate' recipe by making a stir fry for two servings every single day and people thought i'd be bored...but each tastes different, all that has to happen is a change in vegetables or one seasoning and it's a completely different flavour.
P
You are the real deal. Thanks for showing me how to cook my favorite Chinese dishes when a good Chinese restaurant relocate. I still can have good food.
Thank U so much for Ur great yummy😋 recipe 🙏 👍💯🤩
I love your recipes, you use white chicken no fat or skin and very lean good quality beef, thank you also for all the training and tips in your videos. Aloha from Hawaii.
I Love your channel and appreciate it very clean professional and variety. Well explained. Also all my favorites. 😀So I will share it
One of my favorite recipes 😋 I have my 7 yr old grand daughter living this recipe.. she chops it down like gone out of style. 😊 ty so very much. It's so expensive to buy restaurant so I learned to cook it.. ty
Ps I learned to make several other of your recipes. Ty love 🧡 your teaching
I will try this its yummy! Thanks for sharing.. God bless u & family! 💞💕💚💜❤️💛
Just cooked this tonight, was amazing thank you
I love Chinese food 🥘
Looks so good and simple instructions. Cheers
+microteche Thanks Microteche!
looks delicious. I will try to make some.
I made this and it came out better than my favorite Chinese takeout restaurant here on Long Island, New York. I knew it would watching many of your videos, I could see your the real deal.
I miss NY Chinese takeout.
me too freeport NY!! im late tho.😊
@@imunique10 i
Se here. My grand daughter ❤ is hooked on this. I always have to make sure I send some home for breakfast or lunch " she says.. lol to cute. I' have them enjoying vegetables now. Lol Thank you. Sue and Gumbo
I tried your recipe yesterday. It came out great.my son like it.but he was already full and couldn't finish it. I had to improvise of not having soy sauce and use a little bit of hoisin sauce since it a little sweet to and not using sugar.and I didn't have rice wine. But thanks. Can't wait to try your next recipe.
Yummy watching at 7:30 am in morning could eat that now. Will be trying this .
Thanks so much to share your experience, and all your time. So I learned some of your foods, and I do so well so far.
Can you please make a video of how to make a restaurant quality chinese stock/broth. Thank you very much!
I made this because I can't find authentic Chinese food in Florida and I'll never get take out again. THANK YOU!
Thank you for making this for us I’m going to cook this recipe ❤️
Great video! Tomorrow, I'm off to our Asian Foods grocery store. And tomorrow night, I will attempt to make this dish. It looks like it may be in line with my rudimentary Chinese cooking skills, and the reviews here say it's wonderful. Oh, and I threw out my electric wok and bought a new, stovetop-style wok last week. I made sukiyaki with it on Sunday and it was dee-lish! So maybe I can cook Chinese food as well.
I can't wait to try this again!
Would fish oil and hoisin sauce work in this dish? If so when do you put them in and in what size measurements? Thank you!
Shrimp 🍤 spaghetti 🍝 of the day 🌞
Looks so nice! Planning to make it tomorrow! :)
+linger368 awesome!
Thanks for sharing..
Thanks 👍 😊
Thanks
delicious i learned so much thank you
I have a question: Why in Asian kitchens they use sugar in all dishes? And how come they don't get fat from all the sugar they consume?
Thank you!
so yummy dear
Beautiful!!
Just like my uncle Ho used to cook.
this dude sounds like an asian al pacino 🤣🤣. Thank you for the great recepie!
Classic ... bravo
I don’t know if you’re sue or gambo, but you fkn rule my man
Ummm... The real deal!♡♡♡
looks deeeeeeelicious !
I like the pasta and schrimp.
Nice video chef :) 👌👍
for added texture and flavor you can add just a few raw cashew nuts.
Where's your restaurant located, we want to eat in there.
The restaurant was located in North West suburb of Minneapolis, MN. I say "was", as they retired in May 2017. I used to work for them. They are the best!! I miss them greatly.
hearing his accent I remember Wok with yan when I was little
"Yan Can Cook" -- great show!
can't wait to make it!
Was that light or dark soy sauce?
Taste good
So is fish sauce and oyster sauce the same? Or at least, can you use them the same?
oyster sauce is different from fish sauce in that oyster sauce has a sweet flavor to it.
@@SueandGambo Wow thnx for the feedback, also, I forgot to get white pepper at the store so I'm going to use black pepper :( what will the difference be? If any
@@7malikjones white pepper is slightly more hotter, and more refined. It's what Gambo would prefer but i think black pepper will do fine as substitute.
Where can I buy those noodles?
@@ladysmith3336 Asian supermarket
Hi.. I have a question.. what are alternate for "shao xing cooking wine" & "chicken powder"?? Thank you
gazisharif just dont include tat will be ok bro.main ones are oyster sauce,sesame oil,soy sauce.
I use sake or sherry, but any white wine would probably be fine.
Pretty sure "chicken powder" is basically just bouillon. It's in powder form at most stores, but you can just use whatever they have...or just skip that ingredient as it's not really necessary.
Oh yummm!
Delicioso un yumy yumy
What should I use dark or light soy sauce?
This is the specific brand that was used at the restaurant: Koon Chun Double Black Soy Sauce
thanks!
just ate some
it is Gambolicious I garonetee -PawPaw
Can you put the ingredients inside the comment
hi here's the updated link to the written recipe: sueandgambo.com/shrimp-lo-mein/
oh YES
i cant figure out if the sesame seed oil he uses in EVERY recipe is toasted sesame seed oil OR just plain sesame seed oil
Toasted sesame seed oil has more flavor. Your choice.
camera man, please stand directly behind right arm of right handed cook. that way we see more wiggling elbow than food.
So that's why my lo mein only ever has three shrimps in!!!
What is it that he added at 7:10?
Hi, he says "cooking wine". The specific type of of cooking wine he used is cherry cooking wine.
Thanks a lot.
What was the first season liquid put?
Truths cooking wine you mean?
If it is so good, and I believe its, why does no one ever taste and share their opinions
Cana cana
bomb
thxs!
Hello hello
que delicia 👍😋