I Made The Best Chinese Takeout Meal Ever

[@genleeman]

Can you do a video about herbs? Parsley, thyme, sage, etc? When to use, the flavors they add, tips and tricks?

[@sammyroberts8902]

One thing I did that helped me with this was just tasting them raw, helped me understand the ingredients way better

[@paulrein4444]

Could even be a serie, with a few herbs/meals per video ... :D

[@CoffeeLover-mz7bk]

YES!

[@stevenrobinson2047]

This is a GREAT idea!

[@DallasPurdum]

Fresh Rosemary, my belovèd...

[@marcoquiroz3879]

Who else loves to watch Josh’s videos but never make his dishes?

[@CrispyBacon1]

lol I do

[@tanikokishimoto1604]

Depends on the dish. Most, no, but that's true with most YT chefs. But I get ideas.

[@catdad626]

Hey I can dream

[@NinjaCat121]

If you ever make one, I recommend his chicken tortilla soup, it's so good

[@sebashy4222]

Speak for yourself, I been making his dishes for years lol

[@hannahmore9118]

One of my best friends growing up was Chinese, and her ancient grandmother was always in the kitchen making egg rolls by hand...every time I went over, she was always their rolling up dozens of eggrolls. I benefitted from this friendship enormously. And not just from the great food, but we were like souls sisters. Still miss her.

[@al201103]

No chance you could find her on FB, Insta, Snap?

[@raihanuddin8344]

@@iwishiwasthomasshelby hope it was good

[@MGMG-88]

Where’d she go 🥺

[@Mouse-fw8el]

Why do you miss her...did you relocate?😢

[@HUYI1]

I had a friend like that in high school who was Japanese, basically same thing, she would bring snacks to school for me to try, good times 😊😊

[@BeingRefined]

I ordered your book and you have no idea how much you have encouraged, blessed, and really lifted my spirit! Thank you so much!!!

[@davidholicz2238]

I hope I’m not the only one to say this. It’s so refreshing seeing this type of video. Josh does amazing creative stuff but a staple recipe video is phenomenal

[@nickjohnson8502]

Of all the over the top things Josh does/has, the pristine clean and shiny baking sheet might be the biggest

[@itsOasus]

I'm so glad Beef & Broccoli was included it is literally my favorite whenever we do chinese takeout!

[@allouttabubblegum1984]

it seems like the lowest carb "healthiest" option too.

[@ashleighmartin2269]

I used to ask for beef and broccoli any time my family got to go out for dinner. My school also had field days twice a year, and my mom would take me out for Chinese on those days (core memories for me)

[@madcowking]

As a Chinese American, I can say many people, including myself and my family, like the Beef and Broccoli too. Both protein and green in one dish and great flavor combo. 😀

[@Sadlander2]

My parents are both from Portugal, so, during my entire childhood, all I ate was what my mom cooked, which she learned from her mom, and so on. Then, at some point, I dated a girl who was taking French classes. She became friends with people from a lot of different countries and every now and then, we were invited to eat at their place, so I had the chance to eat typical homemade food from India, Thailand, Indonesia... I could never really afford to travel to different places but just trying all this different food made by people from all those different places, it really opened my mind to different flavours! Also, if you like to cook, you can try to make those dishes yourself but even better, you can choose what you like best from each of these dishes and make your own meal. Some people might feel offended if you change one of their typical meals by mixing in ingredients from a completely different country but I think that, as long as you're not claiming that you're "improving" a traditional meal but you're creating your own, inspired by different cultures and traditions, you're doing nothing wrong.

[@csl9495]

Also homemade food is always the best too, food that you'd never find at a restaurant. And also, also surprisingly a common dish will uniquely vary from home to home too, which makes it interesting/exciting. I often find people's stir fry is different as its usually made to the cooks personal taste, and this really allows you expand your flavor vocabulary

[@I.Fumblebee.I]

"What is the charge? Eating a meal? A succulent Chinese meal?"

[@sultanhusnoo8552]

"Get your hand off my p***s". 🤣😂😅😂🤣😅

[@robashley8216]

Get your hand off my penis!!

[@Kyler_951]

😂😂😂

[@iambeen4310]

Ahhhhh yes. I see you know your judo well.......good one.

[@barakbender2449]

"Ladies and gentlemen this is democracy manifest..."

[@gustywind-de7xb]

Probably some of the best, most well produced food video series I've seen on KZbin.. It was like watching a movie. Joshua makes it so compelling. You can't help but root for him. 👍👍👍

[@bcallahan3806]

Love the lo mein, but Egg rolls with hot mustard are to die for. A solid chicken soup. Cleans the sinuses and warms the heart. Addictive. Great with beer.

[@BNAG1019]

If you aren't deeply inhaling through you're nose, then that mustard ain't hot enough

[@philoctetes_wordsworth]

I like soy sauce and hot sauce with my egg rolls. I actually use Yellow Bird Habañero, although it is not culturally correct.🤗

[@YatsuraHeadOn]

Egg rolls and mustard is freaking weird bruh

[@bcallahan3806]

@@philoctetes_wordsworth It's all good. Cook a lot for a lot of people. Never get offended if someone adds stuff or even doesn't like it. To each their own. As long as you're happy. And let me know so next time accommodate you.

[@bcallahan3806]

@@YatsuraHeadOn consider it boneless hot wings. But better. People say the same about putting ketchup on a hot dog. To each his own.

[@PTPANRapping]

Hey Joshua , I like your way to describe the different tipes of food that you eat and you cook, I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!

[@MintyAvocado-du5vk]

My mom got me both of your cook books for Easter! I love your vids and I've already made two of your recipes!

[@HalleyBylin]

I love cooking Asian foods. I was impressed with your ingredient selections especially on your sauces which is critical on Asian cooking! Couldn't help laughing and smiling at your humor. Thank you! Can't wait to actually cook these dishes!

[@DoomGoy88]

Man ever since i started watching josh, guga, and max the meat guy, my cooking has elevated a few good notches. I dont tend to make any of the full recipes. But the value in just taking bits and pieces, ideas, different flavor combinations, and making it my own is awesome. Thats the way to do it. Also, big thanks to josh for making me break down and buy some MSG. It goes in most of my recipes now 😂 and everyone i cook for is now blown away by the umami and lingering flavor.

[@philiplee7668]

15:31 Josh: "Lo Mein! I love Lo Mein" also Josh: "... I like Lo Mein, but I don't love it." whaaaaa???

[@emu_warrior]

the whole thing was weird, and they kept cutting off the others when they were giving feedback. The point of the episode made no sense as they just presented what they wanted to. they didnt think or reflect on other chinese dishes that might be better. weird episode.

[@chasingcloudsandflavorrevi9817]

I caught that too and I myself love lo mien and fried rice and everything else except for the egg rolls however I do enjoy spring rolls. I’m sure nobody gives a shit but we gotta join the conversation somehow 😅

[@mattbattaglia1101]

Was looking for someone that commented this... 😂 I heard it and had to rewind lol

[@imnotincontrolitsathrowawa3646]

About as weird as his cookbook

[@glynislailann9056]

Try Lo Mien using homemade noodles - I make my own. Trust me, you won't buy dried noodles (or 2 minute noodles) again.

[@johndingman3000]

This chef!!! All the cooking techniques and actually recipes love it all

[@GTSE2005]

I love how Joshua, Uncle Roger and Guga released videos within the same hour

[@Shibby]

@SteveSherman-ij5gmhot take but pretty factual?!

[@BobaPhettamine]

@SteveSherman-ij5gm Yeah everyone looks up to Guga like he's a world-renowned chef makes me laugh

[@StrikerEureka85]

the culinary avengers. guga isn't really a chef but i'm a huge steak guy and if there's ONE thing guga knows, it's steaks

[@dizzygunner]

@SteveSherman-ij5gm uncle roger isn't even funny, more just a twat.

[@lars2894]

Chef Jean Pierre, Pro Home Cooks, and Brian Lagerstrom are my go-to cooking channels along with Weissman. I watch them while cooking the food. The other 2 are good entertainment. I watch them while eating the food.

[@friedatheiling598]

it's interesting to me how this is such a vastly different selection to what I would consider classic chinese take-out (I'm german). Cool to think about how different cultures shape the way other cultures' foods are interpreted and consumed

[@robashley8216]

Nothing beats a succulent Chinese meal

[@Osmocote]

I see you know your judo well

[@robashley8216]

@@Osmocote Gentlemen.. this is democracy manifest

[@WideLoad405]

Theae references are why I keep coming back to the internet in spite of all the horrendous shit out there. You're doing it right, folks!

[@thesayxx]

Get your hand off my penis!

[@bhahaddur7278]

You missed the greatest secret for the dumplings, to add a little potato starch and baking powder to the filling. It will get juicier if you do that.

[@ascendedvegeta]

Imagine being a kitchen normie and telling a professional how to make something better and be dead wrong about it lmao

[@bhahaddur7278]

@SteveSherman-ij5gm only if you use too much.

[@evilcanesuger]

man, i always love your videos. Killing it, i always want to try these recipes.

[@bigal6667]

Josh. Please do more but cheaper. Times are hard

[@_MrTrue]

Make sure to vote for the right guy in the next election

[@watchersmith806]

I have immense respect for anything Josh preps/present based on my personal experience with cooking for decades.

[@Loknath009]

Thanks Joshua for caring for all international viewers and giving metric measurements 👏🏻👏🏻👏🏻

[@rzrbk]

2:08 “i just like to control my product” -Joshua, the Hisenberg of food

[@NANA4bacon]

crab rangoon is my fav

[@ladyinfamous415]

Would a trade the potstickers for the crab Rangoon and it would’ve been perfect

[@Jamaicawii]

A round of applause for the insane amount of efforts done in this video. Thanks Joshua for this high quality content, i salut you sir!

[@thomaskaiser2475]

Egg rolls are probably my favorite food ever and I've been making them at home for many years. One time, I made homemade egg rolls at a house party, people were drinking and partying hard, I put the egg rolls out, a pyramid of them stacked on a plate , one person tried one and word of mouth spread fast, they were gone very quickly and I got lots of compliments and questions about it. No lie, homemade egg rolls are not comparable to any other egg roll from a restaurant or frozen food isle. It gets so much better. Personally I go heavier on the veggie ratio and use nice little bite cubes of fresh ginger, black pepper, garlic, green onion, mushroom, those flavors play off eachother.

[@boogrs55]

Uncle Roger is watching you

[@diffryan601]

😂

[@ImNotJackE]

he is always watching

[@xueshang1035]

And his heart probably broken the moment he sees beef broccoli 😂

[@NightcorEDM]

he is anti china tho

[@xueshang1035]

@@NightcorEDM it’s ok, most oversea Chinese descendants are anti China. It’s well known to Chinese people 😂

[@alwaleedalnafia4558]

Idea for a video. Substitutions! especially for alcohol stuff. How to substitute and what you should be looking for when substituting wine for a steak sauce for example

[@RayF6126]

I have a recovering alcoholic in my family. Wine is usually replaced with grape must, or a sweetened vinaigrette.

[@RayF6126]

Rum is molasses, soy sauce, and water. If I'm making rum cake I add pureed raisins.

[@reisshep]

When you cook with alcohol it evaporates so you don't have any alcohol, just the taste.

[@PanSangex]

​@@reisshepdo people really think they can get drunk by cooked meals with alcohol? Unless they don't want to trigger someone recovering from alcoholism this question is nonsense

[@jakukuja7736]

Imagine not knowing the alcohol evaporates when cooking....

[@DonwardDucken]

I kinda miss the old recipe videos

[@James-i2f]

I just started watching your channel and I am loving it.

[@CassieStrong-m6i]

Your special effects guy is on point. Lol Josh has made my husband a happier man! 😂 Finding a chef that speaks to my adhd and gives the perfect details to the questions I didn’t know I had, is just amazing!!! Ah!

[@ChrisWasnr]

It's interesting on how different chinese menus are from country to country. in germany every chinese restauraunt has the best sweet and sour duck. it is my absolute favourite

[@tanikokishimoto1604]

I'd love to try that duck dish!

[@John-ir4id]

Duck is a very underrated protein, like goat and lamb, in the US.

[@cadet526]

US has a variety. New York City Chinese is the best to me. It’s mostly dishes that aren’t from china at all. In LA you can get a huge variety of authentic food from all regions of china, but no general tso

[@SheyD78]

It also changes over time. When I was growing up (in Brisbane, Australia) every Chinese restaurant had basically the same dishes like beef & black bean, sweet and sour pork and mongolian lamb. These days, at least where I live, most places serve much more authentic food, the sort you might expect to order in China itself, with only a few dishes as a nod to the more westernised style. Certainly makes ordering interesting when half the time you can't even read the menu. Sadly high blood pressure means I can't do it very often.

[@einundsiebenziger5488]

In Germany 99 percent of Chinese or "Asian" restaurants - most are operated by Vietnamese families, and hardly distinguish between the particular countries' cuisines - use a modular system. Four kinds of protein, chicken, beef, duck or fish, are added to the same ten to twelve different sauce-vegetable combo. Often, the sauces are industrially pre-fabricated, not made in-house. If you want to enjoy somewhat authentic, hand-made Chinese cuisine you need to look for the few places actual Chinese people go to.

[@menashelandau4293]

i would change lo me in with egg drop soup i love eggdrop soup - wonton can be delicious, but so many places do a cheap broth with a lot of soup mix , a really though out wonton soup is out of this world😊

[@iwishiwasthomasshelby]

I have egg drop soup. I discharge it into the urinal in 4hour intervals.

[@skrilinn5]

The longest step of all the recipes will be the cleaning

[@einundsiebenziger5488]

And is the exact reason why so many love to watch, but not do the cooking themselves😉.

[@E_IA007]

You could never forget your husky friend to share a meal!!!! Love it…foood looks amazing! 😋

[@KaeJMan1810]

My mouth watered the entire video

[@DarDarBinks1986]

I've always loved General Tso's chicken, fried rice, and egg rolls!

[@iwishiwasthomasshelby]

Can I have your IG?

[@Hoigwai]

The best Asian wrap I've ever had was Laotian spring rolls. A co-worker from Laos made them for a potluck and it was astoundingly good. I had to stop myself from stealing the whole dish.

[@iwishiwasthomasshelby]

You’re a Twinkie. Yellow on the outside (or maybe closer to a doo color) and white on the inside. Whitest comment ever lol. Stop sucking up to every video, weirdo.

[@jex_one]

I agree. We use glass noodles, Woodear mushrooms and sometimes shrimp in addition to what’s typically in a Chinese eggroll.

[@G3RCSI]

This will be my food project for next week, tyvm

[@iwishiwasthomasshelby]

Yeah and you didn’t get it done, just like you don’t get anything done.

[@MrBaldpate]

I love your channel, I enjoy your easy to follow cooking method, and your personality. I have been following your channel for the last couple of months and intend to buy your cook books. So far I have felt very confident about cooking asian food. Thank you, everything has just been delicious.

[@DavidGrub]

Definitely going to be trying a few of those recipes. Your book is now on my birthday wish list.

[@YRG_JR]

I took the WOKKKKKK TO POLANNDDD

[@glory17tex]

Joshua, you have outdone yourself! Everything is so delicious just looking at it! Bravo!

[@Grazfather]

"I love lo mein!". Tries it, two seconds later, "I like lo mein but I don't love it"

[@hl7703]

I've just made your Eggroll recipe!!! It is so simple and yet so yummy. Thank you so much for this amazing recipe. It will become a keeper for my family.

[@GottaBeAHero]

Watching this video was what finally made me cave and start a coveted playlist slot for recipes and ideas 🌮🍔🥩🤤

[@iamAnupamaDas]

Thanks for sharing this recipe 😊👌

[@leniod5883]

As a chinese, my best chinese dinner courses are Crispy oatmeal chicken Steamed egg Hotpan tofu Minced pork french bean Yum, I can eat this combo for my whole Life

[@rumbatumblajambomambo6241]

As a German I agree especially on the pork with green beans. Green beans are a staple in European cooking as well but no one does them as good as Chinese. Same with broccoli and egg plant dishes.

[@hellion83]

@SteveSherman-ij5gm these dishes are on Chinese menus across Asia, just maybe less common in Occidental Chinese takeouts. Cereal/oatmeal chicken sounds weird, but you've gotta try it.

[@mysticloverfairy1]

⁠@SteveSherman-ij5gmbecause it’s authentic Chinese food not Americanized Chinese food so obviously you won’t see it on the menu at Panda Express.

[@ElvisBreh]

Chinese fast food bro

[@tanikokishimoto1604]

Frankly, I would love to try this.

[@builtdifferent777]

Crab Rangoon

[@stuarttosney9134]

Good tip - when making spring roles, use a raw banana to seal the pastry. Natures glue and great flavour. Plus, you can roll and deep fry and leftover Banana as a treat

[@lucascady4992]

I have also been making egg rolls lately, I have made the original Pork one's, also made Big Mac, Ruben Sandwiches Rolls!! Love Them!

[@UofMFan628]

really hit the classics here, but I'm begging for a mapo tofu recipe too!

[@vansyugo1]

I came here to say, “cartouche”. That is all.

[@kamdenpotter5983]

Good show, my good man 🧐

[@lvirden]

His next sentence had to do with "blend all that" and my brain said "except for the cartouche"

[@aiqalromzi]

CHINESE TAKE AWAY IS A GOAT🔥🔥🔥

[@pnourani]

Tired of KZbinrs saying better than takeout when only referring to Chinese food. Josh was claiming he was getting wok hei. No he was not. You're not getting that smoky wok flavor unless you have a jet engine burner or if you use a blow torch technique that Kenji Lopez taught. Recreating great Chinese at home comparable to a wok master is very difficult.

[@gruckusgrackus5815]

@@pnouraniLove how you ignored the 86 video playlist of him shitting on pretty much every single western fast food place but got butthurt because he's making chinese food. People really get upset when they see a white person even touch anything that isn't burgers chicken or pizza.

[@astrumrimor2450]

Crab cheese puffs!! I’d also add egg drop soup, that was an app we always ordered with a lunch special. The egg rolls can be made with a firm tofu sub for the meat! And I used to use the Soy Vey teriyaki sauce to flavour the filling. Super easy and delicious.

[@eljay2224]

Yess! This is all my favourite stuff, general tsos, sweet & sour sauce is elite

[@ericclement8738]

It is missing Crab Rangoon. For sure.

[@anidiotsammich6915]

I NEED TO HAVE YOUR COOKING

[@AlexisAdrian621]

I love Chinese food

[@y2jshawnR]

I think this is the best, you did every thing right. Perfect take out meal !

[@flubyux2]

Point of contention: for the beef and brocolli, I like to have the florets lightly steamed beforehand. When they are raw, they don’t cook enough before the onions become overdone. If they are presteamed, the onions and broccoli will finish at the same time.

[@danielsantiagourtado3430]

Happy Easter papa! 🙏🙏🙏🙏🐇🐇🐇🐇

[@Kraechtshammer]

I just noticed something. You desperately need a pop filter for your mic man, it really pops HARD right now :D (at least around the 2min mark where I'm currently at)

[@justneroo]

Yeah thats what i thought too

[@mcomeslast]

Thanks Joshua! I am making this for Shabbat, sans pork, after Pesach. Lo Amein is a good swap for the Tehina noodles I have been making.

[@kadefoulk8492]

Got your unapologetic cookbook. Excellent investment. Love augmenting your recipes to fit my household. Definitely the boost I needed to change things up

[@grugparty]

This is why I go to Chinese KZbin channels for Chinese food.

[@mysticloverfairy1]

Hey you watch Tasting History too, cool! Same here. I would rather watch a Chinese cooking channel make Chinese food, heck I’m even subscribed to several channels I like watching them they’re relaxing. If I wanted to make a recipe from another country I would find videos created by KZbin Creators from that country, it would be more authentic because it’s a dish from their country, unless someone (not from the country) learned how to cook the dish from people native to the country.

[@nbn3045]

Yeah...I get that Americanized Chinese food is a thing, but this is a white man being like oh you can make Chinese takeout at home. You could also just make Chinese food at home lol.

[@mukkaar]

?

[@heyreadmefirst3522]

I'm having a hard time watching it when he's not using sesame oil or rice vinegar...but somehow Korean chiles are ok.

[@ParagKhandalkar05]

I wish Joshua make Indian street food and other dishes for next video. 😇

[@veganlsd1577]

For the dumplings a little tip from japan. Ad some Corn Starch to the water before adding it to the pan (this will add a little extra crisp to the bottom of dem "teings" )

[@jonathanjones7319]

Kind of enjoyed the format of this episode. More then in the past with similar episodes. Ty, broccoli beef is one of my favorites.

[@יובלברון-מ1ט]

youre but better KFC recipe got me laid TY a lot!

[@XxthemonkeyxX]

That’s unhinged af lmao

[@arkhanok6329]

Bro can the editor stop poping every time a subtitle apears

[@LeonisYT]

But I likey

[@oxithotten5861]

oh so you're a hater? a stinky smelly little hater? the cataclysm is approaching, little man

[@ImNotJackE]

popping* ☝️🤓

[@anthonypost8214]

I like all the flavor comments and tones they make it epic when he straight starts singing its legendary what a G

[@Runt8021]

I'm an asian, not particularly fond of American Chinese takeouts due to high content of MSG but I came to watch the talent of the chef Joshua. Being impressed is an understatement.

[@LightofJustice93]

He REALLY needs to get other people to judge the food, because they’re both so biased.

[@clutchcargo666]

Constructive criticism: Increase your volume levels. Your channel is consistently the most difficult to hear of any that I am subscribed to.

[@icyraikkonen2516]

Has Josh ever not made the best meal ever or ever lost a cooking competition against anyone. He should definitely have 90000000 Michelin Stars.....

[@xueshang1035]

I’m Chinese and watching this while cooking dinner. I would say if you wanna make Chinese, a good iron WOK is a must! Trust me you’ll find yourself using it much more often than you think! We fry, stir, scramble, stew, steam with wok, we even make soup with wok. Remember get the pure iron ones, and ALWAYS prepare your wok with vegetable oil before the first cook(heat the wok up with oil on high heat, let oil cover the entire inside, heat up for 2 mins, let it cool down, dump the oil, wipe the wok with a dry towel)

[@Boyakishan]

Fuck yeah :D

[@d-_-b-]

One of the things about making food at home that is so underrated is that you get to pick what goes in the dish, yes at places like chipotle you get to pick what goes in but you dont get to pick what kind of grade or freshness its at. At home you have full control of the quality of the ingredients

[@GavNotts]

As someone from the UK I have to say I highly rate the recipes, as well as loving your "British" accent at 6:13 😃

[@cody6584]

you should do a video on what ingredients to always have on hand or the most used ingredients

[@fanges147]

My parents briefly owned a Chinese takeout restaurant, and their secret ingredient for General Tso's Chicken was a bit of water chestnut flour in the batter mixture. I think it was also double fried, but it made the batter super crunchy and stay crunchy longer in the sauce than any other restaurant in town.

[@admiralgran8920]

Would love to see a Mongolian beef too! And crab rangoon - both my faves

[@npcimknot958]

Mongobeef so damn goood

[@ayeeitskarla]

A shopping list for anyone who feels like making the best chinese takeout meal ever😭😭: Fresh Produce Garlic: 30 cloves Green onions: At least 18 stalks, plus more for garnish if desired Ginger: Approximately 8 inches total Carrots: 3 large Cabbage: 3 ¼ heads green cabbage Broccoli: 2 crowns Yellow onion: ½ large Celery: 1 large rib Thai chili: 1 (optional) Shallot: 1 Bean sprouts: 1 cup (120g) Meat & Protein Pork shoulder: 1 pound (450g) Ground pork: 1 pound (450g) Flank steak: 1 pound (450g) Boneless skinless chicken thighs: 1 ½ pounds (675g) Char siu pork: 1/2 pound (225g), optional Eggs: 3 large Dry Goods & Grains Granulated sugar: 4 cups (800g) Cornstarch: 1 ½ cups (210g) All-purpose flour: 1/2 cup (70g) Egg roll wrappers: 1 pack Dumpling wrappers: 1 pack Lo mein noodles: 6 ounces (170g) Cooked and refrigerated medium grain rice: 3 cups (585g) Dried red Korean chili peppers: ½ cup (20g) plus 5 extra Dried Sichuan chili flakes: 1 teaspoon (4g) MSG: 2 teaspoons (8g) Frozen peas: 1/2 cup (70g) Oils & Vinegars White distilled vinegar: 1 ½ cups (360ml) Vegetable oil: Approximately 6 ¼ quarts (5.8L) for various uses, including frying Soy sauce: 2 ½ cups (600ml) Dark soy sauce: 1 tablespoon (15g) + 1 teaspoon (4g) Shaoxing wine: 6 tablespoons (90g) Chinese black vinegar: ¼ cup (60g) Rice wine vinegar: ¼ cup (60g) Canola oil: Approximately ¼ cup (60g) plus more for frying Sesame oil: 2 teaspoons (8g) toasted, more for finishing Fish sauce: ½ cup (120ml) Spices & Seasonings Ground white pepper: 2 ¼ teaspoons (9g) Baking soda: 1 teaspoon (4g) Salt: As needed, plus 2 teaspoons (8g) Honey: 1 ½ teaspoon (6g) Mirin: 3 teaspoons (12g) Oyster sauce: 3 tablespoons (45g) Miscellaneous Chicken stock: ½ cup (120ml) Toasted sesame seeds: for garnish Optional Chili oil for garnish

[@fabianfischer1755]

thanks for including the metric system ❤❤

[@einundsiebenziger5488]

Well, tea spoons and table spoons are pretty international. It's not necessarily the exact amount in grams or milliliters that make a dish taste good, but the ratio of ingredients. If it's "add one part of this to two parts of that" it does not really matter if the part is based on imperial or metric units.

[@Wokfromhomeifan]

Quick tip: The OG pot sticker in China is much easier and faster to make - you can simply snap the top of the wrapper and leave both ends open then pan fry them directly.

[@JoyDiPaola]

You gotta make a side vid with the Mongolian beef and the orange chicken recipes. Pretty pretty please.

[@OGMojojojo]

That cucumber just chilling at 7:34

[@PaulLoh]

My favorite Chinese dishes are Sechuan pig ear, garlic chicken feet, cumin pig knuckle, chili pig intestine, and fiery frog legs.

[@mysticloverfairy1]

I’ve never had pig ear, but I’ve had everything else ( but not garlic,fiery or chili versions) .

[@violindalola]

Congrats on 9 million!

[@patrickperkins145]

I'm gonna need to see Uncle Roger's take on the fried rice

[@psittas]

You want better damplings ? Put them in a COLD nonstick pan with oil, turn on the heat to medium, wait 2 minutes, add water to like a third of their height, cover and let them cook until 2 minutes after water has evaporated. It sould have built a layer of light crunchy crust on but also all around the dumplings. They should be like tied together a bit. This way is restaurant style and it wins everyday.

[@susanhampton9671]

It looked like a fine meal. I was impressed with your egg roll. You had mostly meat in it, where as take out egg rolls are mostly cabbage. Thank you. I want to make some of these dishes.

[@4u2nvinmtl]

Thank you Joshua Weissman, for showing & inspiring me to make Chinese takeout! I made the General Tso’s Chicken and.... while it was excellent the sauce lacked something (maybe honey and or siracha/chili oil) compared to Montreal take out General Tso (what I was hoping to recreate). The gooey texture was spot on for the sauce and the chicken marinated overnight then deep fried was perfection!

[@doodlecaboodle9298]

Made the beef broccoli and it was *great* Wasn't able to velvet the beef or coat it in corn starch but i know that'll just make it taste even better Greaaaat reciper for beef and broccoli

[@JS-mg7yx]

I use an egg+cornstarch batter on my general tsos chicken. If you want it extra crispy, egg white+cornstach

[@jmcruzie566]

The beef and broc was soooo good!! I've already made it twice and bought a new wok❤ really simple but flavorful.

[@kevinward2926]

Josh at 15:32, "I love lo mein!" Josh at 15:36 "I like lo mein, but I don't love it." This is the content we are here for, love you Josh!