i love that there is not any music in these videos. its all about the food. i learn so many tricks from you Mandy so my cooking is improving all the time when i cook chinese/asian food. Thank you so much.
Much appreciation for your vast knowledge of the many regions in China. This recipe hails from Chaozhou that screams out Local Flavor. As mentioned, by using a few "unique" ingredients, this new creation will go into the next level. Thanks again, Mandy for your Dedication, Education, Beauty and Patience that you weekly share with us. 💜
I can't say how much I enjoy watching you eat your own food. Too many cooks barely take a bite and they are done. You enjoy the food taking several bites. No mystery that you really enjoy it.
My favorite fried rice uses a heavy dose of lapchang souchang (Chinese sausage), features shaoxing wine; and though very simple with green onion, egg, and Chinese celery, finishes with an perectly-seasoned sauce mix. As for the gai lan, though I'm lucky enough to be within 40 miles of Seattle; Kitazawa seed and other sellers stock this and Chinese celery. The radish is in shelf-stable packaging so it ships well. So great that more stores are opening up up here, as shipping quickly delivers my Chinese food fix. This recipe will be sure to amend my repertoire of fried rice! As a bonus, I get beef and broccoli to boot.
Thank you, Love. Such wonderful and delicious rice! I love you pronouncing and showing each word so that I can mangle it at home:). We love to make fried rice. It is a go-to, because in NC we eat a lot of rice!
I used to work as a dishwasher in a Chinese restaurant as a teenager. Those authentic steel woks, no matter how seasoned they are are NOT non-stick...lemme tell ya. My arms were like Popeye's from scrubbing those buggers. Go buy yourself a TFal pan and just be prepared to replace it when the cook surface starts flecking off.
a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘
This will be on the menu this week. I got a deal on two tip steaks. Thanks for the pro tip about the baking soda. I will be using that often. Thanks Mandy. Have a great day 😍💞🐲🙏👍
Love these better than takeout recipes! I make your chicken fried rice all the time. Nice to see a different variation with different flavors. I will use Yu Choi Sum that I grow!
I just made this rice, I didn't submit anything cause I found all the ingredients, it's delicious, spicy for me cause I don't eat chili but its not over spicy, thank you, delicious recipe.
I've been using your wok for a couple of years and love it. This fried rice looks amazing I will make it tomorrowI may substitute something for the Gailan since I don't have any right now, but snow peas mushrooms and green onions should still taste great. Thank you for sharing your recipes.
This is once again a very appealing recipe and as always explained in great detail. Thank you very much! I'm going to cook that up. I think I will use Cornrübchen (Brassica rapa subsp. rapa var. majalis) instead of the broccoli, as these also have a slight mustard note and therefore probably come closer to the ingredient used.
@@jrthiker9908 I use it for a substitute for the Chinese broccoli fairly often it's a lot closer than the baby broccoli and it's a little easier for me to get. My Chinese market is almost an hour away.
Mandy. This is one of the tastiest and most flavourful fried rice dishes I’ve ever made. (Had to substitute the satay sauce for peanut butter). Thank you so much for your amazing recipes.
Mandy. egnore all other coments. I live in southern Alberta where most all chinese cooks came from chinea 100 years ago. passijng recipes down to their sons and daughters. I have a friend that cooked in a Chinese Canadian restaurant all his life. I want him to write down the faverite recipes that the restaraunt seved. He just lauhgts. Hoping for the best.
Lots of white pepper, my kind of dish yum..I add a half tsp of vinegar to the egg before I beat it with the chopsticks to get rid of the smell..cant wait to try this 👍🇦🇺
Great timing for this video to appear in my suggestions, I have some nice beef in the fridge and a lot of nice fresh vegetables. Looks tasty, great tip with the baking powder in the beef to tenderise. 🌻💖🙏
Even when I don't try to cook the dish, it's still such a pleasure to listen to your lucid and eloquent recipes! I'm always like, yeah, got it, no further questions, haha :D
I do not have an Amazon account so I ask my son who does to order your chop sticks, I hope they come in soon. Love your cooking and I have tried many of your dishes and have loved them all.
That looks great. 😁 I love peanut sauce, and I am totally making this next time I get a chance to go to a Chinese market to pick up some satay sauce and preserved radish.
Love your souped up recipes. Thats the type of fried rice i like, nice and dry. not the soggy ones that most people show on youtube. I would have added the rice while the eggs was still cooking so each grain would have some egg. keep up the great videos 💯❤
Really a great video as always! I wonder if you take your cooking gear with you when you move to another country ?!?! What does customs say when they see all those knives in your suitcase lol !
We also have satay here in Holland. And I used to use peanut butter with rice whenever I wanted some satay rice and couldn't find the sauce, so perhaps that'd be a good replacement?
Do you think you can do a video on pepper steak recipe and because I don’t have any dark soy sauce other than the regular soy sauce do you have to have it and you say the Chinese broccoli with a little flower delivery part taste like mustard greens can you use mustard greens instead, and separate the stems from the greens itself?
Hi, i wrongly bought the sweetened turnip but it turns out to be okay with the fried rice only that i can't taste the original recipe. Do you have recipes using sweetened turnip?
Just made a large recipe of lapchang fried rice yesterday! Some people say to fry the rice in batches (1 cup at a time) and some, like you, add all the rice at once. I added mine all at once but thought I should stir infrequently to give the large amount of rice time to fry. But I noticed it was starting to burn so I switched to constantly stirring and my final product didn't seem fried enough. What is the secret?
Secret is non wet rice and a very hot wok. Mandy explained it in her vudeo. I use this method too. It takes some getting used to if you are not accustomed to cooking rice in high heat because it seems like it would burn easily, but try the method Mandy used. It works. 👍
Often, Chinese recipes I encounter tell us that (maybe at first, until we have experience) it is good to turn down the heat or remove the wok away from the heat in order to not burn the rice. Then, when it is hot and coated with oil, we can push it to the wok sides or add ingredient & toss, etc. Also, at the end liquid is given (sauce) this also stops carmelization and burning, as do wet ingredient along the way.
It is too hard to say which is my favorite kind of fried rice, I'm a rice and noodle junkie. lol :D Probably Yangzhou style or versions with lap cheong or kimchi, but I'll definitely make this version.
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.*..
what matters is the amount. we use baking soda to make all kinds of desserts, and we eat it without noticing it at all. As long as you use the correct amount, it will not affect the taste.
What is your favorite fried rice? This beef fried rice is from Chaozhou (潮州), so it does use a couple unique ingredients. Don't be put off because I do give replacement options. I hope these less well-known recipes can help you dive into the authentic local flavor. Let me know what you think. 🥢PRINTABLE RECIPE - soupeduprecipes.com/beef-fried-rice-with-chinese-broccoli/ 🥢BUY MY CLAY POT - geni.us/soupeduprecipesclaypot (Use "claypot20" for a 20% discount) 🥢BUY MY CHOPSTICKS - geni.us/Ceramic-Chopsticks (Launch Special!! Use "15soupedup" to get 15% discount) 🥢BUY MY CARBON STEEL WOK - geni.us/carbon-steel-wok 🥢OTHER FEATURED PRODUCTS THAT I USE - curatedkitchenware.com/collections/all 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients here) 🥢SUPPORT ME ON PATREON - www.patreon.com/soupeduprecipes
last night I used day old rice and added it to cubed precooked pork and pork gravy I added some vegetarian oyster sauce and real oyster sauce It was really delicious so I am often harmonizing western and Chinese style cooking
I'm fond of char siu fried rice, because it's nostalgic for me. It was the most common flavor in San Francisco where I'm from. Every restaurant had their own slightly different style of it. Some did a 'white' version, some made it very dark. One place made it with a ton of black pepper and wilted lettuce. Maybe this is just a Chinese American thing? I dunno.
love your recipe but it wont be better then takeout ! MSG is missing ! MSG is wonderful ! why dont you use it ? MSG is the most important in fried rice or it will never taste like restaurants !
i love that there is not any music in these videos. its all about the food. i learn so many tricks from you Mandy so my cooking is improving all the time when i cook chinese/asian food. Thank you so much.
Much appreciation for your vast knowledge of the many regions in China. This recipe hails from Chaozhou that screams out Local Flavor. As mentioned, by using a few "unique" ingredients, this new creation will go into the next level. Thanks again, Mandy for your Dedication, Education, Beauty and Patience that you weekly share with us. 💜
I bought your wok last summer and I can honestly say it's the best wok I've ever had. Love cooking in it. Can't wait to try out this recipe
I can't say how much I enjoy watching you eat your own food. Too many cooks barely take a bite and they are done. You enjoy the food taking several bites. No mystery that you really enjoy it.
My favorite fried rice uses a heavy dose of lapchang souchang (Chinese sausage), features shaoxing wine; and though very simple with green onion, egg, and Chinese celery, finishes with an perectly-seasoned sauce mix.
As for the gai lan, though I'm lucky enough to be within 40 miles of Seattle; Kitazawa seed and other sellers stock this and Chinese celery. The radish is in shelf-stable packaging so it ships well. So great that more stores are opening up up here, as shipping quickly delivers my Chinese food fix.
This recipe will be sure to amend my repertoire of fried rice! As a bonus, I get beef and broccoli to boot.
Thank you, Love. Such wonderful and delicious rice! I love you pronouncing and showing each word so that I can mangle it at home:). We love to make fried rice. It is a go-to, because in NC we eat a lot of rice!
Awesome recipe...
Thanks for making the effort and sharing authentic recipes!
I used to work as a dishwasher in a Chinese restaurant as a teenager. Those authentic steel woks, no matter how seasoned they are are NOT non-stick...lemme tell ya. My arms were like Popeye's from scrubbing those buggers. Go buy yourself a TFal pan and just be prepared to replace it when the cook surface starts flecking off.
Great show thank you. Delicious looking fried rice.
I love this lady, she’s a star and her food is fabulous
Totally enjoy your teaching during cooking. Keep up the good work!
This looks so good! And May the 4th be with you!
Yummy! Love fried rice of any kind! Thanks for sharing!
a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘
This will be on the menu this week. I got a deal on two tip steaks. Thanks for the pro tip about the baking soda. I will be using that often. Thanks Mandy. Have a great day 😍💞🐲🙏👍
Love these better than takeout recipes! I make your chicken fried rice all the time. Nice to see a different variation with different flavors. I will use Yu Choi Sum that I grow!
I just made this rice, I didn't submit anything cause I found all the ingredients, it's delicious, spicy for me cause I don't eat chili but its not over spicy, thank you, delicious recipe.
I've been using your wok for a couple of years and love it. This fried rice looks amazing I will make it tomorrowI may substitute something for the Gailan since I don't have any right now, but snow peas mushrooms and green onions should still taste great. Thank you for sharing your recipes.
Sounds great. Hope you enjoy the food. I am glad you like my wok. Thank you for the support.
Wow amazing recipe 🤩😋 thanks for sharing your thoughts and thanks for sharing this amazing recipe look so good ☺️ o
Thank you so much 😊
That looks delicious 😋!! Definitely going to try this! Thanks Mandy 😊!
This is once again a very appealing recipe and as always explained in great detail. Thank you very much! I'm going to cook that up. I think I will use Cornrübchen (Brassica rapa subsp. rapa var. majalis) instead of the broccoli, as these also have a slight mustard note and therefore probably come closer to the ingredient used.
Great idea, I thought the same thing when I was watching. In the US and Italy it's known as broccoli rabe, broccoli rape, or rapini.
@@jrthiker9908 I use it for a substitute for the Chinese broccoli fairly often it's a lot closer than the baby broccoli and it's a little easier for me to get. My Chinese market is almost an hour away.
Sounds really good!
Thank you for sharing your recipe and all the amazing tips.
My favorite Asian cook. Thanks for the recipe
Mandy. This is one of the tastiest and most flavourful fried rice dishes I’ve ever made. (Had to substitute the satay sauce for peanut butter). Thank you so much for your amazing recipes.
Look very delicious 🤤😋 I love defferent kind of fried 🍚
Kia Ora from Aotearoa NZ my family loved it
Great recipe and can vouch for that wok. Have had mine for many years and it's my goto for anything stir fry.
This turned out amazing 😮
You're most certainly a very class regiment pretty lady! 😍
Thank you for sharing this recipe.
Mandy. egnore all other coments. I live in southern Alberta where most all chinese cooks came from chinea 100 years ago. passijng recipes down to their sons and daughters. I have a friend that cooked in a Chinese Canadian restaurant all his life. I want him to write down the faverite recipes that the restaraunt seved. He just lauhgts. Hoping for the best.
Super! Gorgeous!!!
Love the idea of using satay sauce in the sauce. I will try it!
So nice yummy yummy watching form India Meglahaya Garo hills
Fabulous recipe, Mandy......and what an amazing outfit 🎉🎉🎉😊
great tips, thanks!!
Lots of white pepper, my kind of dish yum..I add a half tsp of vinegar to the egg before I beat it with the chopsticks to get rid of the smell..cant wait to try this 👍🇦🇺
I just received your wok last week, and it's so good. It's fun to cook with it. I made your kung pao chicken recipe the day i got your wok. Amazing ❤️
Wonderful! Hope you have fun cooking❤
I want to buy too is it the wok named carbon steel wok ?? Please reply 🙏 or clay pot??
@@boidun7107 carbon steel wok
Great timing for this video to appear in my suggestions, I have some nice beef in the fridge and a lot of nice fresh vegetables. Looks tasty, great tip with the baking powder in the beef to tenderise. 🌻💖🙏
This looks soooo good and flavorful!
Thanks for the video 👍🏻
Thank you so much
Yumm, looks lovely.
Thank you 💐 good explanation ❤️👏
Glad you liked it
Even when I don't try to cook the dish, it's still such a pleasure to listen to your lucid and eloquent recipes! I'm always like, yeah, got it, no further questions, haha :D
Espectacular como quedó el arroz frito con carne! Me encanto! 🦇
Hi Mandy, Bought the wok combo package today. 👍👍👍👍
Thank you for the support. I hope you enjoy cooking with it.
Good food here, love your videos. ❤️
I do not have an Amazon account so I ask my son who does to order your chop sticks, I hope they come in soon. Love your cooking and I have tried many of your dishes and have loved them all.
Thank you so much!
It looks delicious 😋
I have all of the ingredients today. Thanks for this video ❣️
My favorite is flank steak I just bought some yesterday so I will need to make this It looks yummy 😋
Yummy Mandy❤️ and love the color of your dress berry beautiful ❤️
That looks great. 😁 I love peanut sauce, and I am totally making this next time I get a chance to go to a Chinese market to pick up some satay sauce and preserved radish.
mandy! peanut butter is a pretty good sub for satay sauce here. different profile, but the nutty notes really compliment beef.
@Pete Testube no lol, they have a different flavor profile. things can taste different but have the same profile. not a crazy concept
They is not even or brother in law or the house and the one who is in a
Narrative of Self is the result of a feedback loop between “Separate Self” & Cosmos🎈
Love your souped up recipes. Thats the type of fried rice i like, nice and dry. not the soggy ones that most people show on youtube. I would have added the rice while the eggs was still cooking so each grain would have some egg. keep up the great videos 💯❤
你太聪明了！太可爱了！你做的菜太好吃！😋😋😋 多谢
Really a great video as always! I wonder if you take your cooking gear with you when you move to another country ?!?! What does customs say when they see all those knives in your suitcase lol !
Its mouth watering. I 100 percent want to give it a try. It looks fun and yummy 🤤❤️
Absolutely delicious I have no doubt. Can’t wait to make it;)
How many cups would make up 1 pound cooked leftover rice? How many serving is the recipe? Thank you for the great recipe.
看起来很好吃 谢谢分享
AWESOME THANKS :)
We also have satay here in Holland. And I used to use peanut butter with rice whenever I wanted some satay rice and couldn't find the sauce, so perhaps that'd be a good replacement?
Do you think you can do a video on pepper steak recipe and because I don’t have any dark soy sauce other than the regular soy sauce do you have to have it and you say the Chinese broccoli with a little flower delivery part taste like mustard greens can you use mustard greens instead, and separate the stems from the greens itself?
Mandy!⭐️
Tzhe tzhe Mandy.☺
Hi, i wrongly bought the sweetened turnip but it turns out to be okay with the fried rice only that i can't taste the original recipe. Do you have recipes using sweetened turnip?
In Taiwanese cooking, we put the dried radish into the egg.
is it possible to soak the preserved radish in water to remove some of the salt? or better to just leave it alone and use as is?
Yes, you can soak the preserved radish in water to remove some salt.
@@SoupedUpRecipes good to know, thank you!
I'm honestly impressed by the time and effort you put into these videos, Keep it up!💛🧡🧡🧡🧡❤❤❤❤
Just made a large recipe of lapchang fried rice yesterday! Some people say to fry the rice in batches (1 cup at a time) and some, like you, add all the rice at once. I added mine all at once but thought I should stir infrequently to give the large amount of rice time to fry. But I noticed it was starting to burn so I switched to constantly stirring and my final product didn't seem fried enough. What is the secret?
Secret is non wet rice and a very hot wok. Mandy explained it in her vudeo. I use this method too. It takes some getting used to if you are not accustomed to cooking rice in high heat because it seems like it would burn easily, but try the method Mandy used. It works. 👍
@@ashianyl So high heat (like as high as it will go?), all rice at once, and how about stirring? Stir constantly? Thanks.
Often, Chinese recipes I encounter tell us that (maybe at first, until we have experience) it is good to turn down the heat or remove the wok away from the heat in order to not burn the rice. Then, when it is hot and coated with oil, we can push it to the wok sides or add ingredient & toss, etc. Also, at the end liquid is given (sauce) this also stops carmelization and burning, as do wet ingredient along the way.
It is too hard to say which is my favorite kind of fried rice, I'm a rice and noodle junkie. lol :D Probably Yangzhou style or versions with lap cheong or kimchi, but I'll definitely make this version.
Fix my meals any day.🥰
Your recipe looks great. Of course it will be very tasty to eat. I love it .l will definitely try it.You will tell me in the comments. How do you like my recipe? Thanks.*..
Non-alcoholic & alcoholic wine or liqueur can also break down the fibers in the beef....... I've used it instead of baking soda.
i just want to ask if the baking soda would not give bitter taste to the dish
what matters is the amount. we use baking soda to make all kinds of desserts, and we eat it without noticing it at all. As long as you use the correct amount, it will not affect the taste.
@@SoupedUpRecipes Thank you for your Reply I love you channel please upload more of your videos
👌
The link to the printable recipe is broken.
soupeduprecipes.com/beef-fried-rice-with-chinese-broccoli/
very cute smile 😍
😘thank you
😋😋😋😋👌👌
哦对了你的旗袍好漂亮了！你说的对酸菜。我真喜欢吃
I am now hungry again.
Get the Gong Fu and you can always practice the style, until you are stuffed!
💜👍💜👍
Uncle Roger needs to do a review
What is your favorite fried rice?
This beef fried rice is from Chaozhou (潮州), so it does use a couple unique ingredients. Don't be put off because I do give replacement options. I hope these less well-known recipes can help you dive into the authentic local flavor. Let me know what you think. 🥢PRINTABLE RECIPE - soupeduprecipes.com/beef-fried-rice-with-chinese-broccoli/
🥢BUY MY CLAY POT - geni.us/soupeduprecipesclaypot (Use "claypot20" for a 20% discount)
🥢BUY MY CHOPSTICKS - geni.us/Ceramic-Chopsticks (Launch Special!! Use "15soupedup" to get 15% discount)
🥢BUY MY CARBON STEEL WOK - geni.us/carbon-steel-wok
🥢OTHER FEATURED PRODUCTS THAT I USE - curatedkitchenware.com/collections/all
🥢MY AMAZON INFLUENCER/AFFILIATE PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients here)
🥢SUPPORT ME ON PATREON - www.patreon.com/soupeduprecipes
last night I used day old rice and added it to cubed precooked pork and pork gravy I added some vegetarian oyster sauce and real oyster sauce It was really delicious
so I am often harmonizing western and Chinese style cooking
I'm fond of char siu fried rice, because it's nostalgic for me. It was the most common flavor in San Francisco where I'm from. Every restaurant had their own slightly different style of it. Some did a 'white' version, some made it very dark. One place made it with a ton of black pepper and wilted lettuce. Maybe this is just a Chinese American thing? I dunno.
I made fried rice with leftover ham that I froze from Easter, with mushrooms and packaged stir fry veggies
Looks nice but I am not sure the inside of the beef is well cooked... this is the type of meat which the longest to cook.
love your recipe but it wont be better then takeout ! MSG is missing ! MSG is wonderful ! why dont you use it ? MSG is the most important in fried rice or it will never taste like restaurants !
Hi everyonnnne 🎶🎵
First
10000 copies, beautiful girl.