I wish all cooking videos were this clear and concise. Great learning tool for me. Thanks Chef!

After a long long time, went through an entire cooking video from start to end! Absolutely a masterpiece in terms of Content including Real life Tips, step by step methodology, commonly available ingredients and most importantly clear communication supported by able videography without using any fancy jargon! Apart from target audience, it should be a lesson to budding KZfaqrs too!! Keep up the good job 😊

Excellent teaching. You point out the subtleties that make the difference. Thank you!

you're a great teacher ... keep going!

This sounds awesome! TY for sharing your knowledge and understanding with all!

love the way u peel the garlic

Loved your explanation and presentation .Enjoyed! Thanks.

Great work, love your presentation.

Chef Jet its such a pleasure and ease to learn from your shows you are a master teacher and the tips really help get an authentic taste, thank you so very much my cooking has really improved from just two episodes! I hope all good things come your way, may you have tremendous good fortune best wishes!

Like how you explain , will definitely keep watching your work

Excellent. Lovely recipe too. Thank you chef. Don’t hear the term “mise en place” often enough.

SUBBED AND LIKED ! X Love this recipe . Wonder if there is an alternative to deep fry the beans?

Great video. Thank you for sharing!!

Excellent vegan entree. I will definitely make this. I hope I can find the preserved cabbage.

Can’t wait to make this.

Fantastic explanation thanks for the great video

I love the way you teach how to cook❤️ it is so easy to follow. Thank you chef very much

Hello Amazing Video I’m Enjoyed your Video So Much Thank You for Sharing 👍🏼👏🏻🙏🏻🤩

That looks deliciousss

Lovely explanation. Subscribed.

Thank you. I subscribed

Where can we get the ingredients (amounts)

I don’t have hoishin sauce right now, is it ok?

very good presentation

Very nice.

Don't you break/take off the ends and take the tough string of fiber off the beans too? Should be an important proceedure.

look so nice

Fantastic

Is cornstarch a traditional ingredient? What did the Chinese use as a thickener or a coating before cornstarch?

New subscriber and I love this dish. Sooo making it, Thank you.

I like your style of cooking and of presentation. I also agree with your preference of no cornstarch slurry for sauces. Question though, regarding rice wine-I have sake but don't want to open it. I have rice vinegar. Can rice wine be substituted with dry sherry?

hoyZinn sauce, push blade?

Yummy 😋😋😋

So what do you do w the corn starch oil? It feels wasteful to use that much oil and just toss every time ....thx!

could you please tel me an alternative to deep frying.. i dont deep fry anything. please suggest

Those are some sexy knife skills

🤥👍👍👍

u r so cool i love u

Way too sugary for me. Added sugar plus the sugar in Hoisin and Oyster sauce would I think make this more american style Chinese cooking.

i like you english

wait. where did all his tattoos go?

Wow this video must be older than the upload date, look at that hair, and no wedding band! 😃

I want that cleaver. And your knife skills while we’re at it.

Wow ..love the cousin ..n ..married...🤣🤣🤣

Lost me at tofu. I thought this was a vegetable side dish I could serve with salmon or chicken.

Ive tried several recipes and they just weren't crisp enough. I didn't want to fry my green beans. Every "authentic" recipe I've seen calls for frying them.

Great !!!!! I will made some changes. Keto vegan no sugar no corn starch salsa yes and fresh cabbages

The stove is like ●__●

You had me 'til tofu. Can't get past the 'puke' smell of tofu.

What did he do with that milky oil, full of corn starch????? This is a recipe not suitable for home cooking....

I'm WEAK

Tofu is so bad for you. Too much estrogen. One of the worst things to eat if you're trying to lose weight.