What great timing! My 13 year old Chinese daughter (领养的，江西出生的）loves onions and scallion and likes to cook on her own. She said "I need a signature sauce" . OMG --this is that sauce!!!! Going to the store this morning, we'll cook together tonight! Thank you so much! You bring so much happiness to this home.
This is perfect and couldn’t come at a better time! have an over-abundance of both scallions and shallots that I picked up at the farmers market. They looked so good that I couldn’t resist! Now I know what I’ll do with them. Thank you! Love your videos!
The editing has gotten so good. Your channel has really grown so successfully. My first video I watched of yours was the crispy pork belly. Glad to have followed your channel and to see the growth!
I love the pre-making the sauce concept and storing it in a container in the fridge and then bringing it out when you want to make yourself or your partner a delicious late nite noodle dish.
This is the kind of cooking I like the most, simple and delicious, not to mention the great cook and her very detailed instructions, thank you for bringing flavor and joy to all of us.
I tried this out yesterday! I didn't make the sauce in bulk but just made enough for two servings by calculating an estimate of the amount of ingredients I need - and it was delicious. Tastes authentic, tasty and very flavorful. The best part is it's super easy! Loved this!
Great idea. My Cantonese grandmother always had a jar of scallion oil which she would use the way most ppl use sesame oil. I would keep the oil separate just so I can do the same, on fish dishes, vegetables, noodle soup etc. the other ingredients are easy to pour from a separate bottle. My shallot oil usually goes into my spicy oil but I will try it combined w the scallion oil now.
Welcome back. I like the new format where you include the pinyin pronunciations of ingredients for Chinese learners such as myself. Keep cooking, God bless!
Thanks for sharing, especially little tips like not to use a small saucepan to make the oil. If you didn't mention it, I totally would have used it and regretted it. It turned out absolutely amazing and I will definitely be making this again!
I just made this today and my mouth just ceased all function. I was not ready for that flavour explosion. From now on, this is a pantry necessity for me. Thank you so much for the recipes
I made this recipe the other day and OMG it's SOOOOOO DELICIOUS!!! definitely gonna keep making it! I really enjoy watching your videos and learning new things from you
Although it's always great to watch your videos, in my opinion this one was very professional because of the setup and the way of filming it. Well done!
I always thought that onions and scallions were interchangeable - never could understand why bother with scallions. Now I know! You always teach me something. Thank you! Looks wonderful! Still rocking my wok. Really well made if anyone is wondering if they should buy it.
Maybe it's just me but the production of this video seems a bit different. Different angles and stuff like that. Not only are the recipes exquisite you keep the videos fresh. I love it.
Finally got around to making this, and it's SO good. My house smells like fried onions but I'm not even mad. 10/10 would make again! Your recipes are so fantastic!
That looks soooooooo yummy. I'm definitely going to make this. I have made many of your recipes and I have loved all of them! You are my go-to recipe for my Asian food hands down the very best! Thank you for posting
Bought a souped up wok, decided this recipe would be the first one I cooked in it. Some thoughts, from a white guy who doesn't cook chinese stuff often: - The scallions and shallots lie to you. You'll be stirring them for what seems to be an hour, look away, look back, burnt. Kick the heat on high, wait for them to turn golden brown, be happy with slightly burnt shallots. As for the scallions? IDK lemme know if you figure it out cause I couldn't. I was using a LOT of scallions though, might have been my problem. - Make sure you've got the right noodles. I asked my roommate to get them, he brought back some yakisoba noodles. It was....not ideal. This probably works best with firm-er, wet noodles. - I also cooked a bit of chicken and some bean sprouts in my wok after finishing the sauce. Would highly recommend, some of the flavor of that oil will still be left in the pan after you pour it out. - That sauce looks separated even while it's still in the wok. Still tastes good, but don't be alarmed if it doesn't blend together (I mean, unless you SHOULD be alarmed and I did it wrong). - Be sure to burn your fingers by touching the side of the wok when pouring the sauce out. This part is very important, do not skip it.
Fantastic video! Shots from different angles, great camera work. Informative, the on screen narrations are great. I’m so happy to see your presentations evolve. Keep it up!
I was so relieved when you put the finished oil sauce in the jar for future use! My eyes almost popped thinking how half gallon of my cooking oil would be gone after making this dish.
this recipe is still the best from all above so far (some use garlic that is crazy) i use it since the beginning of mandy on ytb in 2021 ! how achievement you succeed ! 🎉👍👍
OMG, incredible! I made it last night but ran out of soy sauce so I’m waiting to finish it today. Last night though, I tried just the oil with a splash of soy sauce and a sprinkle of sesame seeds with broccoli and it was - Out. Of. This. World. Thank you!
You channel has helped me much and I already know how to cook. I've cooked in French and Italian restaurants. But, Chinese cooking was always was always a complete mystery to me. I also like you accent!
The audio is much improved and appreciated. I really struggle with echo from hard surfaces which seemed prominent when you started filming in this new location. I can't wait to try this recipe!
I've never tried this before, but it looks really really good! There is so much flavor with all those spices and from the shallots and green onions! Yum!
I know I’m late to the party, but I made this last night and it is amazing! The only thing I would do different is maybe throw all my shallots in a food processor and crank the heat a bit more. I was a crying mess after 10 shallots. My stove is probably slow but it took 25 minutes to start browning… lol. Wonderful flavor. 10/10 glad it makes so much sauce
This has become my go to noodle sauce. It's really good! And it's pretty easy to make especially considering how good it tastes. Thank you for sharing your recipes :)
First of all: why are you so cute?! I have not made this yet but I know I will because my mother enjoys the taste of onion but hates to “bite into one” so she’s always fishing them out of her food or when she cooks, she slices the onions up large so they are easily removed. This oil /sauce looks amazing and I’m sure she would be impressed with me if I were to make this for her. Then maybe I could be her “favorite” daughter for a day or so. 😂
I have enjoyed your videos for a while, but this is the first recipe I have made myself. SO DELICIOUS! The onion flavor is so deep & smooth. I will be keeping a jar of homemade scallion sauce on hand for quick noodle lunches from now on!
Looks great and so easy to make. I love lo mein of any kind. Need to get me some of the ingredients next trip to the market. Rainy day here in the US. Would be a perfect day for this.
Your production quality just keeps getting better! I hope that you continue to grow an audience. You deserve it, you work very hard to make sure every step is clear, you explain things so well, your recipes are delicious and you are a great teacher :) I've never made better dumplings than from your recipes. Wishing you all the best!
What great timing! My 13 year old Chinese daughter (领养的，江西出生的）loves onions and scallion and likes to cook on her own. She said "I need a signature sauce" . OMG --this is that sauce!!!! Going to the store this morning, we'll cook together tonight! Thank you so much! You bring so much happiness to this home.
That's lovely. A signature sauce! :D
Bless you for adopting. Adoption is always the right thing to do. 谢谢您! 🙏
There is a reason you learned to cook at a young age, you are a blessing now, i love the explanations.
This is perfect and couldn’t come at a better time! have an over-abundance of both scallions and shallots that I picked up at the farmers market. They looked so good that I couldn’t resist! Now I know what I’ll do with them. Thank you! Love your videos!
The editing has gotten so good. Your channel has really grown so successfully. My first video I watched of yours was the crispy pork belly. Glad to have followed your channel and to see the growth!
Thank you so much for always wacthing my videos. I am doing my best to making good content. Hope you keep enjoying them.
I love the pre-making the sauce concept and storing it in a container in the fridge and then bringing it out when you want to make yourself or your partner a delicious late nite noodle dish.
This sauce is insane!! Just made this for dinner, and wow. I want to put the sauce on everything now
I made this recently and it is now a weekly staple! Easy and unbelievably tasty.
This is the kind of cooking I like the most, simple and delicious, not to mention the great cook and her very detailed instructions, thank you for bringing flavor and joy to all of us.
I tried this out yesterday! I didn't make the sauce in bulk but just made enough for two servings by calculating an estimate of the amount of ingredients I need - and it was delicious. Tastes authentic, tasty and very flavorful. The best part is it's super easy! Loved this!
I love the simplicity and budget friendliness of this recipe!
Thanks!
Thank you for the support
I have a ton of spring onions growing in my garden so this recipe is perfect for me 🤔
Great idea. My Cantonese grandmother always had a jar of scallion oil which she would use the way most ppl use sesame oil. I would keep the oil separate just so I can do the same, on fish dishes, vegetables, noodle soup etc. the other ingredients are easy to pour from a separate bottle. My shallot oil usually goes into my spicy oil but I will try it combined w the scallion oil now.
Love the sign on your wall :D Thanks for sharing this recipe!!
Welcome back. I like the new format where you include the pinyin pronunciations of ingredients for Chinese learners such as myself. Keep cooking, God bless!
Thanks for sharing, especially little tips like not to use a small saucepan to make the oil. If you didn't mention it, I totally would have used it and regretted it. It turned out absolutely amazing and I will definitely be making this again!
Yeah, the video quality has increased a lot! Great Work!!
My daughter and I made this dish and it was delicious. We will make this on a regular basis. So good,
I just made this today and my mouth just ceased all function. I was not ready for that flavour explosion. From now on, this is a pantry necessity for me. Thank you so much for the recipes
Looks delicious! Love the new style. The audio is perfect ☺️
You are such a great teacher... Your tutorials are wonderful..♥️🌹♥️
I made this recipe the other day and OMG it's SOOOOOO DELICIOUS!!! definitely gonna keep making it!
I really enjoy watching your videos and learning new things from you
Although it's always great to watch your videos, in my opinion this one was very professional because of the setup and the way of filming it. Well done!
Made this tonight. The BEST yet!!! Added pork from the stir fry green chili pepper recipe ... I know what I want to eat for the rest of my life !!!!!
I love your channel. You are so knowledgeable and articulate, and your recipes are scrumptious!
Thank you so much! The recipe is sooo good and my family loved it! 😊
I love your recipes you explain in a simple manner
I always thought that onions and scallions were interchangeable - never could understand why bother with scallions. Now I know! You always teach me something. Thank you! Looks wonderful! Still rocking my wok. Really well made if anyone is wondering if they should buy it.
Maybe it's just me but the production of this video seems a bit different. Different angles and stuff like that. Not only are the recipes exquisite you keep the videos fresh. I love it.
Hi Mandy, missed you last Wednesday. Glad to see and hope you weren’t sick. From Mazatlán Mexico.
Finally got around to making this, and it's SO good. My house smells like fried onions but I'm not even mad. 10/10 would make again! Your recipes are so fantastic!
That looks soooooooo yummy. I'm definitely going to make this. I have made many of your recipes and I have loved all of them! You are my go-to recipe for my Asian food hands down the very best! Thank you for posting
Im really thankful for the recipes I was always intrigued by Chinese cuisine
Bought a souped up wok, decided this recipe would be the first one I cooked in it. Some thoughts, from a white guy who doesn't cook chinese stuff often:
- The scallions and shallots lie to you. You'll be stirring them for what seems to be an hour, look away, look back, burnt. Kick the heat on high, wait for them to turn golden brown, be happy with slightly burnt shallots. As for the scallions? IDK lemme know if you figure it out cause I couldn't. I was using a LOT of scallions though, might have been my problem.
- Make sure you've got the right noodles. I asked my roommate to get them, he brought back some yakisoba noodles. It was....not ideal. This probably works best with firm-er, wet noodles.
- I also cooked a bit of chicken and some bean sprouts in my wok after finishing the sauce. Would highly recommend, some of the flavor of that oil will still be left in the pan after you pour it out.
- That sauce looks separated even while it's still in the wok. Still tastes good, but don't be alarmed if it doesn't blend together (I mean, unless you SHOULD be alarmed and I did it wrong).
- Be sure to burn your fingers by touching the side of the wok when pouring the sauce out. This part is very important, do not skip it.
Fantastic video! Shots from different angles, great camera work. Informative, the on screen narrations are great. I’m so happy to see your presentations evolve. Keep it up!
I was so relieved when you put the finished oil sauce in the jar for future use! My eyes almost popped thinking how half gallon of my cooking oil would be gone after making this dish.
I like your recipes, they are simple yet delicious. Steps are very clearly explained...good job!!
I like the new labels, including the Chinese names! Keep up the great work!
Hello from Scotland. Love your videos, they are always very informative. Keep up the good work 👍😁
woah your production quality has improved so much!
this recipe is still the best from all above so far (some use garlic that is crazy) i use it since the beginning of mandy on ytb in 2021 ! how achievement you succeed ! 🎉👍👍
Oh man that looks soooo good. I have to try that this weekend!
I made it, it’s delicious! Thank you for the recipe
She makes me look great in the kitchen with these different dishes that my family and friends have never have
OMG, incredible! I made it last night but ran out of soy sauce so I’m waiting to finish it today. Last night though, I tried just the oil with a splash of soy sauce and a sprinkle of sesame seeds with broccoli and it was - Out. Of. This. World. Thank you!
I will give this a try soon that`s for sure, thank you so much for this easy and tasty recipe.
You channel has helped me much and I already know how to cook. I've cooked in French and Italian restaurants. But, Chinese cooking was always was always a complete mystery to me. I also like you accent!
Wow this looks so amazing. Nothing tastes better than golden onions. BTW your production value has grown so much and is top notch
The audio is much improved and appreciated. I really struggle with echo from hard surfaces which seemed prominent when you started filming in this new location. I can't wait to try this recipe!
Yum yum! I took a deep breath through my nose and I swear I could smell it cooking.
This weekends dinner! Thank-you for posting this delicious recipe!!!
Really interesting recipe, nothing like I’ve seen before. Thank you for this recipe 😋
Looks so yummy 😋 thank you 😊
I've never tried this before, but it looks really really good! There is so much flavor with all those spices and from the shallots and green onions! Yum!
I know I’m late to the party, but I made this last night and it is amazing! The only thing I would do different is maybe throw all my shallots in a food processor and crank the heat a bit more. I was a crying mess after 10 shallots. My stove is probably slow but it took 25 minutes to start browning… lol. Wonderful flavor. 10/10 glad it makes so much sauce
I have tried most of her recipes and they turn out GREAT!!!!! IM GOING TO TRY THIS ONE NEXT
Hi.I made this recipe yesterday and it came out fantastic! The taste of the sauce and the smell are absolutely amazing👌 Thank you for that recipe!🙏🏻💖
Love your videos and recipes! Love the tricks that you provide. Please keep making them.
Going to have to make this soon! Thank you for the awesome content as always!
Love the new sound quality
As always Amazing dish... that scallion oil sauce by itself is gold from what all you put in it! ♥️ I think it'll always have a place at my table
This has become my go to noodle sauce. It's really good! And it's pretty easy to make especially considering how good it tastes. Thank you for sharing your recipes :)
Thank you so much! I look forward to making this ❤
Delish! Made it tonight with added shrimp and veggies. So tasty.
...huge yum...now adding to shopping list-tomorrow’s plan for awesome dinner...thx Mandy
Scallion Oil looks amazing. Making this soon. Thx
I just made this for dinner! Sooo good! It'll definitely become a staple in my house from now on! Thank you!
another unique and tasty recipe- Thank you!!!
Looks so delicious. I can't wait to try it!!
First of all: why are you so cute?!
I have not made this yet but I know I will because my mother enjoys the taste of onion but hates to “bite into one” so she’s always fishing them out of her food or when she cooks, she slices the onions up large so they are easily removed. This oil /sauce looks amazing and I’m sure she would be impressed with me if I were to make this for her. Then maybe I could be her “favorite” daughter for a day or so. 😂
I have enjoyed your videos for a while, but this is the first recipe I have made myself. SO DELICIOUS! The onion flavor is so deep & smooth. I will be keeping a jar of homemade scallion sauce on hand for quick noodle lunches from now on!
So nice to see you again! 😊
Another great recipe. Thank you 😋
From where can I get THIS 7:46 bowl ? Pease help me, I just fall in love with this bowl :(
LOL! I don't know where to get it. I brought most of my bowls from China.
@@SoupedUpRecipes How much do you want for it? 😂
Absolutely delicious recipe 😋. Thank you so much 🙏🏻
Awesome! Can't wait to make this! I miss you when I don't see your video for a while. 😊❤
I love this channel. I've made so many recipes. I am SO ordering your wok finally!
These looks so good it had me dropping sick beats!
You must have used a *Rap Scallion!*
Thank You so much! This dish and the of oil seasoning looks fabulous! I can't wait to try it!
Thank you so much for all your recipes. 😍😉 God bless you
Add a poached egg on top, and it's perfection. I'm starving.
I learned 6 months ago to eat before watching these videos 😋
I made this today and it was delicious! Thank you for the recipe!
Love this gal😎
I just discovered your channel and subscribed. Great recipes and videos!
These look mazing! Will definitely have to try!
Another amazing looking recipe. Thank you, Mandy.
Very good recipe !👍🏻
Another great video and recipe.
Looks great and so easy to make. I love lo mein of any kind. Need to get me some of the ingredients next trip to the market. Rainy day here in the US. Would be a perfect day for this.
Just wanted to report back and say this recipe is awesome!
Can u please show us how to make schezwan sauce
That was quick and easy. I like it. It's a great dish for me because I'm on the go recently. Thank you.
Looks amazingly delicious!!
Love your Channel!!!!!!! 😊
Thank you! You explained it all so well can't wait to try this . Australia.
Top recipe! Thanks for sharing 👌
It looks amazing! Can't wait to make it!
Your production quality just keeps getting better! I hope that you continue to grow an audience. You deserve it, you work very hard to make sure every step is clear, you explain things so well, your recipes are delicious and you are a great teacher :) I've never made better dumplings than from your recipes. Wishing you all the best!
Love your dishes...!
Wowwww so yummy. I like this recipe 👍👍👍👍👍🇨🇳