Відео

I love this chef he is the best teacher.

Homie out here COOKIN' folks......and teaching folks to cook. So wholesome.

No More Tears

Finally, an authentic recipe. Thank you so very much, sir❤

Thank You!! Black Bean Paste, I prefer a bit more than you added here, most recipes on YT completely forget it altogether 🤦🏻‍♀️ Everything is on point, thank you, thank you, thank you!!!!

I found your chef shirt at a goodwill in Hawaii

Looks great!

Looks Excellent, I like with sweet bean paste inside too. Thanks for sharing your knowledge.

Dear Chef Petey I know martial arts is a part of who you are but would you please put up more cooking videos? You're one of the few channels I've found that makes *delicious* authentic Asian food. It reminds me of the Chinese restaurants I've waitressed at, and I miss their food. Thank you

Similar method for orange peel or tangerine beef.. yummm

🫧Wow, one of my most favorite things, Chinese and the Thai versions!! Thank you Chef!🫧

Hello Chef Petey, do you know how to make old school pressed duck? The kind made with leftover roast duck and chestnut powder? It was my favorite dish as a kid and it has faded away completely. Maybe you know about it and can demonstrate?

If it's a martial art and you don't see it in the octagon it's probably not that great.

Well done!

Nice drills

Land of 10,000 swamps, state bird is mosquito..😂😂😂 you funny! Thanks Petey.

That mug you're holding is amazing.. love it!

Awesome job!

Nice to see you cooking again! We want more!! Please upload regularly.

My man.

Oh my gosh! Ive got to try this! Thank you Chef Petie for sharing. 🍚🥢

It looks so delicious. Thank you for showing how to cook this dish. 👏👍🤓

Yum!🦐🦐🦐 ..this vid had a psychedelic wavey undersea effect.. far out..😊

Love your videos, ground meats are easily made in a cuisinart/food processor.. cut into 2" chunks, then "pulse" the processor about 16 times, more or less depending on how finely ground you want it. I find this works very well in a pinch. Have a great week.

🪄🥡✨️

All the secrets! Thanks Chef Petey! 🥡

That looks good!!

My moms favorite Chinese dish. Yours looks better than any I've ever had.. i love that Dragon House tshirt with the flourescent+blue.. very nice..

It's good to see you!

Looks Deeelicious! Can't wait to try this out!

That looks great, Sifu. Thanks for the tutorial. If I can learn to make fried rice, that'd be a start.

Just how i like it, thank you Chef Petey!

Good to see you back! Any chance you can do a video exclusively on all the different kind of sauces that can be used? Like Beef and broccoli sauce, Shrimp and Snow pea sauce, Moo Goo Gai Pan sauce, Maybe the different varieties of brown sauces used? I know they couldn't use the same sauce in Beef and Broc that they use in Mongolian beef, etc... that would be great! I haven't seen a video on youtube that is exclusively just Chinese sauce recipes, you'd be the first!

Can you use fresh mushrooms as opposed to buying a big package of dehydrated.

Char siu is probably my favorite Chinese food!

Great to see you again!!

thank you for sharing your recipes! Martial arts and Chinese food are a few of my favorite things!

So nice to see you again. I'm starting a cooking show, but down home Southern cooking and Spirit stories from my years as a Hospice Nurse.

Ooooo can't wait to try! Big fan here! Thanks for sharing your talents! 🪄✨️ you know something is good if my mouth is watering watching the finished dish..mmmm

Awesome 😊

I made these so good 😊

One of my favourite meals, can't wait to try your version

Thks u

Glad to see you back! I want to learn kung pao! Also, this looks so delicious.

This is my first time making egg foo young and it turned out super delish. I blanched cabbage + bean sprouts in chicken broth and saved that same broth for the gravy. I also shredded a carrot into the egg slurry. Didn’t use sugar, but I think the Better Than Bouillon Chicken Broth already has a hint of sweetness to it so I didn’t miss the extra sugar. I left the flour out of the gravy (so I didn’t have to wait for it to cook) and only used cornstarch. 10/10 - Thanks for the clear instructions and thanks for putting the full recipe in the description box. I will definitely make this again!

My favorite egg dish

Chef please teach us how to make chicken broth

Never knew to do that with cabbage. No wonder mine were not crispy. TFS Been loving your channel

Trying this for dinner tonight! I have a wok recipe for chicken with black beans and asparagus that we love, but wanted to try something different. I bet the oyster sauce will give it a slightly different taste!

Chef Petey, this is next on my list to try from you (maybe this week)! A chhildhood favorite of mine is from a long-gone restaurant... Pot stckers covered in a brown gravy and sprinked with chives. Any insights on this one?