BETTER THAN TAKEOUT - Moo Shu Pork Recipe

🛒 LINKED INGREDIENTS

[brockreynolds]

For anyone curious, the daylily flower is from the plant Hemerocallis Fulva. These are somtimes called tiger lilies, or ditch lilies, as they grow in ditches and roadsides in many parts of the United states. They bloom with orange flowers in June and July, and and have strap like leaves.

[suztheultimateq]

Love the authenticity of your dishes! Wish more American Chinese restaurants would keep their dishes authentic!

[RattledPan]

This is the second of your videos I have watched and I wanted to tell you how pleased I am with your presentations! I grew up in Orange County in Southern California in the seventies and eighties. The area had a deserved reputation as an Asian food wasteland--that is until the Vietnamese came to town~!😂
It was a perfect storm of different cultures from that area coming into and into their own in this new land. America, too, has gone kicking and struggling into a new culture with its own foods, and its own way of doing things. Sheepishly, we ask for seconds and eventually, pointers on how they cooked this wonderful food.
My father was a vet from the second world war. Buddies who came back from Europe suddenly were interested in the cuisines of those places.
Back to your video series: I appreciate refresher courses, especially as you are presenting things. There are always things to know. We, here, recognize that some of the best things come together when you get a bunch of cooks in a store, in someone's kitchen, or here; there is always something new to know!
Thanks again!
谢谢你的教导

[tombrennan]

I like how descriptive you are when explaining the process and ingredients. I will definitely make this 😋

[sarakatharina]

I made my "own" style pork yesterday and I used baking powder. I never had such tender pork. This works wonders. Thank you for your great explanations. You make chinese cooking very accessible.

[MichaelJones-sdvp]

I appreciate how well you explain, easy to understand.

[mualim]

I just made this. So good and so easy. Thank you for the recipe! ❤❤❤

[tlb]

I love Asian cuisine and I really enjoy your channel. As a matter of fact, I made hot & sour soup just this week and used one of your videos as a resource. The soup was delicious.
I look forward to trying this recipe too. But I will leave out the dried lilly. I've cooked with it and don't like it's flavor or texture. But I love black fungus, or wood ear. I use it often.
You mentioned that some folks add Napa Cabbage. I absolutely love Napa Cabbage. Chow Mein is my favorite Asian dish because of the Napa, not because of the protein ingredient. I often add Napa to soups and broths.
Thanks for your videos and for sharing your recipes and your heritage.

[CreativeChef-qkqz]

I love your intro its the best. Love your accent. Your the best, keep up the good work.

[Nethermind-lnyo]

I love those pots. I would like to have a set.

[jmgenoa]

Went to China last month and had cuttlefish cakes, could you make them on your channel, love your show

[eileencollins]

What??? No pancakes?? I had no idea! Hmmm, I will have to try it your way! Great video. Thanks.

[SK-kqex]

Mandy I'm interested in ur clay pot n wanted to ask u of I can use it directly on my glass stove or I should use heat diffuser? Pls reply

[wiwingmargahayu]

chicken liver gizzard and intestines tasty for me also cow tripe and intestines

[travelchannel]

No plumb sauce!?? 😮 still.looks great this way.

[mattghostly]

Saw this title and thought of the move rush hour.

[jamesschaffhausen]

Hey Mandy. I received my new WOK today. Thank you 😊❤😋🥣🍜🦐🦑🥡🍤🥘🍳😎👋❤️☝️😇