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  1. This is probably my dinner for tonight, if I can pick up eggs before then. I have dried wood ear mushrooms and dried lilies (same brands in fact), and I haven't found many uses for them so far other than in soups. I don't think I've ever had moo shu pork before. I recognize it from take-out menus, but never tried it.

  13. 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

  15. 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.

  18. 0:19: 🥢 Authentic recipe for a Chinese stir fry with a unique ingredient and tips for finding it.
    2:31: 🍲 Homemade Moo Shu Pork recipe preparation with marinated meat and vegetable slicing.
    4:47: 🍲 Authentic recipe for making delicious stir-fried pork with vegetables and egg

  25. Liebe Mandy, ich habe heute Ihr Rezept, es ist nicht das Erste, nachgekocht und es ist einfach nur sehr, sehr lecker, danke für das Rezept. Ich liebe die asiatische Küche und wenn sie auch noch identisch ist, um so besser.
    Ich verfolge Ihren Kanal und bin überzeugt, dass ich noch vieles nachgekochen werde.
    Vielen Dank aus Germany 😊
    Und ja, ich esse asiatisches Essen nur mit Stäbchen!!! Es schmeckt einfach besser😊

  31. I love how instructive your videos are,speaking as a chef of french classical cuisine. As a person you bring me happiness with your obvious joy in cooking and communication with your viewers. Best wishes from Scotland.Rab❤

  32. I use wood ear mushrooms a lot in Japan. I can get dried and fresh sometimes. My husband loves wood ear mushrooms in stir fried dishes. I use pork belly. I add the softly scrambled eggs separately and add them at the end.

    I’m going to try your baking soda addition to tenderize the meat.

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