I swear you're the only video I could find that was exactly what I was looking for. I could eat an entire bowl or two full of the mushrooms they serve at Chinese buffets. I'm going to have to try this recipe, thank you so very much.
Is that really supposed to mean 5 pounds of mushrooms? Also, I would avoid metal utensils with that kind of coated cookware. You can easily ruin your pan.
The liquid actually comes from the mushrooms themselves believe it or not, they release a lot of water because they absorb a lot of water when they grow
No kidding I can eat bowl after bowl after bowl of those and I cannot find one video online that would tell you how to make them I even tried telling him at a food allergy once at the buffet to get them to tell me what was bandit desperate times call for desperate measures they still didn't tell me lol
Could not understand.What heat di tou xook them at?When does the garlic go inhow much oil? Ust it light or dark soya sauce? How long to cook them for? Not a good video . Won't tey this.
Just relax.... follow the video with what's there. There was no oil.. it was butter, then garlic until fragrant like most cooking. Add the mushrooms cover and eye it up... stir around, add the soysauce, cover, stir around, then add the sugar to pull the moisture out, and get a good color going.. it's not something that needs a essay written by some wannabe writer who hides the "jump to recipe" button And needs 3 hours explaining..
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I swear you're the only video I could find that was exactly what I was looking for. I could eat an entire bowl or two full of the mushrooms they serve at Chinese buffets. I'm going to have to try this recipe, thank you so very much.
How’d it go??
Did it taste just like the buffet mushrooms?
I made this last night and it turned out just like the ones you get at the buffet. Very delicious
Great flavor and texture
I go to the buffets only for these mushrooms
I'm going to try this today!!!
Holy dookie this is exactñy what i wanted, i can finally enjoy what they took from the buffet.
metal on a non stick pan? ouch.
Can you please share a recipe of mocha cake Chinese buffet special.
Is that really supposed to mean 5 pounds of mushrooms?
Also, I would avoid metal utensils with that kind of coated cookware. You can easily ruin your pan.
......and your health!
haha i paused at that.5lb mushrooms,,, need a dustbin lid not a wok
Does the lid that doesn’t fit have a purpose or just didn’t have one that fit? You could have used a deeper wok. Looks interesting
What can I use besides the brown sugar? I want to do this for a keto diet. Then again 1 1/2 tbs isnt much.
Can someone list the ingredients?
Why u no use plastic utensil? Metal no good forr no sticky pan!
You have a cut at 3:53 where the mushrooms are relatively dry and then the next second they are submerged in a lot of liquid. What did you add?
Sugar makes the mushrooms release moisture
The liquid actually comes from the mushrooms themselves believe it or not, they release a lot of water because they absorb a lot of water when they grow
@@danniemikeey579 THANK YOU for explaining this!!! I was about to add a little water... Lol!!!😂 ❤❤❤
No kidding I can eat bowl after bowl after bowl of those and I cannot find one video online that would tell you how to make them I even tried telling him at a food allergy once at the buffet to get them to tell me what was bandit desperate times call for desperate measures they still didn't tell me lol
have you tried this recipe? Does it taste like the buffet mushrooms?
is that a Teflon pan [I mean... was...]?
Every scrape had me wincing
Well what can one say.
Should had been cooked in 2 lots.
Half will be over cooked.
Half will be under cooked
😅😅😅😅😅😅😅😅😅😅.
Exactly.... just like the Buffet.
@@SpregioCheeks😂
Could not understand.What heat di tou xook them at?When does the garlic go inhow much oil? Ust it light or dark soya sauce? How long to cook them for? Not a good video . Won't tey this.
Just relax.... follow the video with what's there. There was no oil.. it was butter, then garlic until fragrant like most cooking. Add the mushrooms cover and eye it up... stir around, add the soysauce, cover, stir around, then add the sugar to pull the moisture out, and get a good color going.. it's not something that needs a essay written by some wannabe writer who hides the "jump to recipe" button And needs 3 hours explaining..