Enjoying our content? Join the Canto Cooking Club - bit.ly/3lfF4bJ Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/stir-fried-bok-choy What'd you think of Daddy Lau's recipe?
Will y'all consider having a market shopping episode where we see how your father picks out fresh produce? Would love to learn from him. Especially in the selection of meat!
That would be great! Our Asian market here is enormous with loads of different choices. It'd be easier to go by sight because I can only read english.Thank goodness for the English speakers that work there, otherwise I'd never get done shopping.
I love the Asian people and their food.I want it to be authentic,not something out of the Caucasian imagination.I want to learn the beautiful,healthy simplicity of its actual Chinese cuisine🤔.
nothing says generous quite like making "recipes" specifically for monetization via RUclips and Patreon. I use "recipe" in quotations because anybody could make this dish. Apparently I'm a master Chinese chef because I was making this without knowing it. But hey shoutout to the RUclips algorithm for inundating me with this selfish greed
@@Instanence He is teaching people who have zero experience how to make traditional Chinese food. Yes there is a paid option. What is your point though? He also provides a wealth of experience and knowledge for zero dollars here.
I have been watching many of your videos and I have to comment on how impressed I am with your dad’s knowledge. He’s surprisingly scientific, more so than celebrity chefs who make “bro-science” comments like “searing seals in the juices”. Thank you for demystifying the art of Chinese home cooking
I love the Lau family and I am so grateful that his legacy is here on youtube where he can share his experience and wisdom. Seriously. Also can he play the flute for us too? What talent!! What a great heart warming series. Thank you so much and many wishes for the best from Idaho!!
Wow!!! Grandpa, you are so nice and good chef in your family. it's really looking Gooooood~~~👍👍👍 I love chinese food, too. I visit chinese restaurants at least 2-3 times a month.🧡🧡🧡
Not sure about anyone else, but I’d LOVE to see a “what we eat in a week” type video. You could even compare what your parents eat in a week vs your family (if you wanted to). Love the videos; finally I’ve learned the little things that I was doing wrong that were having a big impact on the final result. Thanks for sharing a piece of your world with us :)
Greetings from Guangdong. I am so happy for Daddy Lau and Mommy Lau. I can imagine how tough their lives were when they first arrived in the US but lives are getting so much better. When I heard Daddy Lau calling you "son", I can so relate to my father. The love of Chinese pareat to their kids is so profound and reserved. I hope they will always be healthy and happy. Bravo to your channel!
Aw I never knew there were so many secrets to making garlic stir-fried bok choy! I bought bok choy last week and it turned brown and mushy after 3-4 days in the fridge :( I was so sad but I'm definitely trying your parents' tips next time.
Me too! Where I buy my Bok Choy, they come only in packs of 5 and since I live alone, I cook only a small quantity first. The rest always end up spoiled. Definitely trying the paper tip next time!
Absolutely love this channel! Food reminds me of home 😊 I've tried Daddy Lau's mapo tofu, steamed egg and siu mai recipes, all delicious!! Thank you so much, can't wait to try more ❤️
I live in California I NOTICED immediately that was Baby Bok Choy, because for some reason we have Both Bok Choy's here, it's very nice to stir fry, I'll try this recipe next time.
Hey Randy, thank you for sharing your father with the rest of us. He's an amazing chef. It will be great to be able to make some of these great dishes at home. It's hard to find a good Chinese restaurant in my area. Thank you. I'm also checking out your website.
The love between grandfather and grandson is something else. Your dad really adores the little guy. And he's so solicitous of him; actually, both your dad and your Mom take such good care of him. Warms me to the cockles of my heart. What a wonderful family!
청경채 사온 날 겉에 잎 부터 먹고 나머지는 저장하는거 진짜 완전 삶의 꿀팁이네요! 아버님과 어머님의 지혜가 담긴 인생의 팁 감사합니당👍🫶💜 이것과 별개로.. 청경채가 저렇게 크고! 줄기가 저렇게나 하얗고! 이파리도 저렇게나 초록색이라니👀 빡초이랑 청경채는 다른 식물(?)같네요
One of the little things we appreciate about your videos is that you show us how things are cut. Daddy Lau has the knife skills to go much faster but he's here to teach and not to show off how fast he can chop. Thanks!
Genius! I love your channel, when I watch, I feel like I am at home eating with my family. Your dad's recipes are great and I can confidently make the food I grew up with at home for my own family. Thank you so much for this channel, for your family, and especially Daddy Lau!
For stir fry veggie from where I come from it’s just garlic with salt and a lil bit of oyster sauce. Sometimes just garlic with soy sauce with be sufficient
Could you talk about equipment? I have a glass top stove and haven't had good luck with woks and maintaining heat. Is the burner that's being used a powerful one?
Traditional woks are used over flame. You might have to spend extra for a high quality even conducting wok if you stick to it on your stove. Maybe try your wok on a single butane burner like the ones for hotpot.
Glass tops take forever (relatively) to heat up but once hot they hold heat fairly well. Assuming you are using a carbon steel wok you can turn on the burner to preheat then put the wok on prior to priming with oil. Since carbon is such a quick conductor I actually just leave my wok on the burner as it pre heats then prime once I get smoke. The real problem with electric heat is its slow response to change making stir fry a challenge. But recipes like this aren't a problem.
In addition to a good quality wok, you'll also need it to be a flat bottom wok. Daddy Lau uses a non-stick in these videos on an electric (induction?) portable burner. You're not going to be replicating wok hei like they have in restaurants so don't worry about not being able to get it hot enough on an electric stove.
@@lilliannguyen1722 If you go to the recipe link, Randy has painstakingly put together the ingredients and equipment list. It looks like he didn't put a wok recommendation on this one but he did in this one madewithlau.com/recipes/cantonese-chow-mein
Love this family and the recipes are super easy to follow as your dad explains everything as well as the why he treats the ingredients in a particular way. Thanks for being my new favorite Chinese cooking show. Dad has mad skills!
I am so thankful for this wonderful channel. Because of Mr. Lau, I am a much better cook for my family of 4 ! This is the 4th video I have learned so much ! THANK YOU Mr. Lau for this wonderful food vaccination. THANK YOU
Please thank your dad for teaching me how to make bok choy. I've always loved it, now I can make it at home. Happy New Year to you and your lovely family.
Hi Randy! I really appreciate the repeat about buying, storing and using baby bok choy. Not kidding: I think of your parents with gratitude every time I am in my local produce dept, choosing to buy bok choy! So I thank you as well, for bringing your parents' wonderful knowledge to us all.
I saw your other video on how to make bokchoy soup. I made it for my first time came out great thanks to your family videos!!! Loved it so much can't wait to do it again.
At the end, I'd add 1/3 teaspoon of granulated garlic to enhance the garlic flavor a little. Then stir-fry it for about 10 seconds. You can get it at Costco. Uncle Roger: Ah.... dad is using a metal spatula on non-stick wok. Hiyah.....
At first I was like "nah I can cook bok choy I don't need to watch it" but there's a lot of small things I didn't think about. It's so good to have the basics and it really is hard to make things taste as good as in the restaurants!! My favorite leafy green is usually gai lan or choy sum! I like the starchier ones bc I don't like the puffy part haha
I made the bok choy 🥬 Was delicious! Thank you! I love the style of the video and all the information I felt like I was sitting there with your family.
Thank you! I just made your recipe for the first time today and YUM! Even my daughter, who the last time I tried to make bok choy for her hated my previous attempt, liked this recipe and was happy to eat it.
If your bok choy is bitter, you can blanche it first! Sometimes it's not a sign of the veg being bad (post-picking), but an issue with how you cooked it and/or the soil nutrients as the veg was growing. Blanching your bitter bok choy for 30 seconds or more and they won't be as bitter (sometimes, the bitterness goes away).
Please let me know when your cookbook with a CD comes out. They all are so tasty, and I do not eat pork and shrimp anymore so if you can give me biblical substitutes that would be amazing. Thank you so much for teaching us the skill of cooking, you're the best.
I swear every time I get a notification I get so darn happy just to see mr. Lau's and family.!!!This is the best so informative to help in the kitchen so much help thank you thankYou..👼👨👩👦👨🍳👨🍳🥢⛩🌁🌉🌈😊😍☺🔥🔥🔥So good the food is on fire..XOXO out here in the Bay Area.
I love learning how to cook from parents and grandparents they've got all the best tips for the most efficient and delicious food. Liked, Subscribed and currently cooking!
Hi there Randy! Apart from the fragrant bok choy, I’m actually quite interested in the portable cooker your dad uses all the time. Can you share more about the type of cooker you have there? Thanks! 😊
I enjoyed this video, emphases on the word "JOY". I liked meeting your family and learning all about Bok Choy. The next time I make stir fry I will watch you and your family on youtube so I can eat along with you.🥬🥬🥬
Besides teaching cooking, so much information is shared eg now I know why better add salt at the last stage. Look forward to more tips. TQ Daddy Lau & whole family 😍
Thankyou so much Lau for showing us how to cook. I love the simple way you explain everything. I need your soup recipe now. It will be a much healthier dish for me, especially when I don't feel well. Lots of love xx
Love love love all of the recipes! Does Daddy Lau know of a recipe for crystal clear veggie dumpling? I once knew someone who made a dumpling that the skin was so soft and the next day it was still soft.
Another great video. Great questions on how to pick or store your baby bok choy for those that do not shop everyday or have a local market close by. I missed a few of the videos, but great to see the subscriptions have jumped so much. Congrats to Lau family for great video all around!
Why do you have double titles??? Instead why don’t you have bigger subtitles and speak a little bit slower, so we have time to read....PLEASE!!!!😊😊😊😊😊😂😂😂😂😋😋
I never thought to divide up my bok choi bunches like that. I've been cooking it and even growing it for years. Mainly just as a steamed greens side dish or prepared like Southern collards. I'll have to look this video up again when I start my fall crops of greens. Bok Choi is always one of the first things to reach harvestable size.
I usually Buy a BIG box of baby Bok Choy from COSCTO , is alot in there & pretty BIG box , Costco always carries it... ALSO they have really good pretty BIG cleaned Green beans too , for stri fry green beans like this
This is a good video on stir frying, or "chow" bok choy. Corn oil has a high smoking point, but it's very inflammatory. I would use avocado oil instead over corn oil. C Even though Mr. Lau says the large bok choy isn't normally used for stir frying, it doesn't mean that you can't enjoy it stir fried. Yes, the "choy sum" (vegetable heart) may be fibrous, but you can use a vegetable peeler to peel away the fibers which will reveal the tender part of the choy sum.
These simple homestyle recipes are so useful for ordinary cooks and people who want new ways to cook veggies during the week. Thank you so much to Mr. Lau for sharing his knowledge!
Thank you very much for sharing your beautiful family recipes. I do have a question about cutting boards. I just recently found out that cutting boards can actually dull your knives. Could you please let me know what type of wood you are using for yours? Thank you so much.
Great video mate ! but IF you are using the "Lau" character as a traditional form writing, then why you are using simplified form writings on your subtitles .......
Thank you for sharing your family and the culinary knowledge that is being passed on. You make it plain that like air, water, sunshine, loving families are universal.
Greetings from Canada, I will be making your chicken thighs later today and then probably the bokchoy next, find your recipes easy to understand and with few ingredients, will be checking out your other recipes if I like this one, thank you
Suggestion: we do not need your sub translations when you speak in English. We need your dad’s translation when he speaks Chinese. Sub titles are hard to follow. Please verbally translate him. Thanks
So glad I just found your videos your dad is a great chef and I am honored that he is teaching us through all his wisdom such great recipes thank you chef!
Okay gotta say this video points out my biggest mistake in cooking stir fry dishes... I always add salt at the beginning... And from now on, I should correct my steps
Will you show us how to make "tong choi" with fermented bean curd? And i saw you did a chicken congee, please do a fish one. Say yes! My last name is the same as you and we are loving your videos. Keep up the amazing videos
I've never used chicken bouillon in my bok choy but I'll try it. I would bet that on some level, Daddy Lau misses cooking with the screaming hot woks that only Chinese restaurants have.
The pak choy/bok choy we are able to buy in English supermarkets looks wimpy compared to what they are using and it’s at least £1 for two little plants. I wish it was cheaper as I love it and am very pleased to see it cooked here. First time I’ve ever seen a wok used on an electric hot plate!
The big bok choy or sometimes called wong bok is commonly stir-fried with black vinegar by northern Chinese. Southern Chinese tend to only use them in soup.
I live in Scotland and it is inky very recently we can buy bikes choice in super markets, but even then its when it pops up, rather than consistently supplied and relatively easy to find sadly.... Next time I see it I am making this recipe for sure :D
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What'd you think of Daddy Lau's recipe?
👍👍Thank you Daddy Lau. For some one who don’t know how to cook this is 👍
Thanks so much for the videos! What did you use for the soup base for this recipe?
Will y'all consider having a market shopping episode where we see how your father picks out fresh produce? Would love to learn from him. Especially in the selection of meat!
That would be great! Our Asian market here is enormous with loads of different choices. It'd be easier to go by sight because I can only read english.Thank goodness for the English speakers that work there, otherwise I'd never get done shopping.
I love the Asian people and their food.I want it to be authentic,not something out of the Caucasian imagination.I want to learn the beautiful,healthy simplicity of its actual Chinese cuisine🤔.
I love the bitter veggies.I love bitter melon.I love the bitterness.🤗
How can you make the soup with beef? I don't eat pork. Any suggestions?
@@kimberlyplayer333edgu89
13:03. That was so sweet, your dad touching his head gently to his grandson.
Your dad is really generous in imparting his knowledge and you are a great director and narrator!
nothing says generous quite like making "recipes" specifically for monetization via RUclips and Patreon. I use "recipe" in quotations because anybody could make this dish. Apparently I'm a master Chinese chef because I was making this without knowing it. But hey shoutout to the RUclips algorithm for inundating me with this selfish greed
@@Instanence He is teaching people who have zero experience how to make traditional Chinese food. Yes there is a paid option. What is your point though? He also provides a wealth of experience and knowledge for zero dollars here.
I have been watching many of your videos and I have to comment on how impressed I am with your dad’s knowledge. He’s surprisingly scientific, more so than celebrity chefs who make “bro-science” comments like “searing seals in the juices”. Thank you for demystifying the art of Chinese home cooking
What is the brand of your portable stove? Is it gas? Or electric? Thx
is it possible to show us how to make garlic string beans for one of the future videos?
I love the Lau family and I am so grateful that his legacy is here on youtube where he can share his experience and wisdom. Seriously. Also can he play the flute for us too? What talent!! What a great heart warming series. Thank you so much and many wishes for the best from Idaho!!
The best part of this video, other than the technique and recipe is when Daddy Lau put his head on Cam Cam.😍 Warm my heart as well. 💕
13:02 awwww the sweetest moment…
Also My favorite! I'm a grandfather of 17 with #18 due in February
Wow!!! Grandpa, you are so nice and good chef in your family.
it's really looking Gooooood~~~👍👍👍
I love chinese food, too.
I visit chinese restaurants at least 2-3 times a month.🧡🧡🧡
every day 😁😁😁
Not sure about anyone else, but I’d LOVE to see a “what we eat in a week” type video. You could even compare what your parents eat in a week vs your family (if you wanted to).
Love the videos; finally I’ve learned the little things that I was doing wrong that were having a big impact on the final result. Thanks for sharing a piece of your world with us :)
what are the little things that you were doing wrong before ?
@@mentaritravel1004 sorry? I don’t understand what you’re referring to/talking about?
Greetings from Guangdong. I am so happy for Daddy Lau and Mommy Lau. I can imagine how tough their lives were when they first arrived in the US but lives are getting so much better. When I heard Daddy Lau calling you "son", I can so relate to my father. The love of Chinese pareat to their kids is so profound and reserved. I hope they will always be healthy and happy. Bravo to your channel!
Aw I never knew there were so many secrets to making garlic stir-fried bok choy! I bought bok choy last week and it turned brown and mushy after 3-4 days in the fridge :( I was so sad but I'm definitely trying your parents' tips next time.
Me too! Where I buy my Bok Choy, they come only in packs of 5 and since I live alone, I cook only a small quantity first. The rest always end up spoiled. Definitely trying the paper tip next time!
Happy to see you helping your dad pass on his knowledge. Keep the culture and traditions of southern Chinese going. Don't let it die out!
I love how conscientious he is when washing and cutting the bok Choi. No detail is too small for your Dad.
Great cooking is little things done right.
There's a lot of wisdom in food preparation/cooking! Thanks for sharing!! ❤️ Love bok choy and garlics!
You are so welcome!
I just made this recipe and was absolutely blown away by how delicious it was! I am looking forward to making this with fresher bokchoy next time!
Absolutely love this channel! Food reminds me of home 😊 I've tried Daddy Lau's mapo tofu, steamed egg and siu mai recipes, all delicious!! Thank you so much, can't wait to try more ❤️
The moment at 13:00 when grandpa and grandson are bonding is SO cute!!!! He really loves the kid a lot it melts my heart every time😭💞💞💞
I live in California I NOTICED immediately that was Baby Bok Choy, because for some reason we have Both Bok Choy's here, it's very nice to stir fry, I'll try this recipe next time.
Hey Randy, thank you for sharing your father with the rest of us. He's an amazing chef. It will be great to be able to make some of these great dishes at home. It's hard to find a good Chinese restaurant in my area. Thank you. I'm also checking out your website.
The love between grandfather and grandson is something else. Your dad really adores the little guy. And he's so solicitous of him; actually, both your dad and your Mom take such good care of him. Warms me to the cockles of my heart. What a wonderful family!
청경채 사온 날 겉에 잎 부터 먹고 나머지는 저장하는거 진짜 완전 삶의 꿀팁이네요! 아버님과 어머님의 지혜가 담긴 인생의 팁 감사합니당👍🫶💜
이것과 별개로.. 청경채가 저렇게 크고! 줄기가 저렇게나 하얗고! 이파리도 저렇게나 초록색이라니👀 빡초이랑 청경채는 다른 식물(?)같네요
Although your videos are super great, they are way too long. Maybe post a mini version? Not sure how much time that would add to your work.
You are reusing too much of your prior video, which I have already watched. So you are wasting my time. May not watch any more.
One of the little things we appreciate about your videos is that you show us how things are cut. Daddy Lau has the knife skills to go much faster but he's here to teach and not to show off how fast he can chop. Thanks!
Genius! I love your channel, when I watch, I feel like I am at home eating with my family. Your dad's recipes are great and I can confidently make the food I grew up with at home for my own family. Thank you so much for this channel, for your family, and especially Daddy Lau!
For stir fry veggie from where I come from it’s just garlic with salt and a lil bit of oyster sauce. Sometimes just garlic with soy sauce with be sufficient
Adding a teaspoon of sugar enhances the taste.
@@LuvMelba yes,I do that sometimes too.
Could you talk about equipment? I have a glass top stove and haven't had good luck with woks and maintaining heat. Is the burner that's being used a powerful one?
Traditional woks are used over flame. You might have to spend extra for a high quality even conducting wok if you stick to it on your stove. Maybe try your wok on a single butane burner like the ones for hotpot.
Glass tops take forever (relatively) to heat up but once hot they hold heat fairly well. Assuming you are using a carbon steel wok you can turn on the burner to preheat then put the wok on prior to priming with oil. Since carbon is such a quick conductor I actually just leave my wok on the burner as it pre heats then prime once I get smoke. The real problem with electric heat is its slow response to change making stir fry a challenge. But recipes like this aren't a problem.
In addition to a good quality wok, you'll also need it to be a flat bottom wok.
Daddy Lau uses a non-stick in these videos on an electric (induction?) portable burner.
You're not going to be replicating wok hei like they have in restaurants so don't worry about not being able to get it hot enough on an electric stove.
Thank you everyone for responding. I would love a recommendation for the wok Daddy Lau is using or one similar to it.
@@lilliannguyen1722 If you go to the recipe link, Randy has painstakingly put together the ingredients and equipment list.
It looks like he didn't put a wok recommendation on this one but he did in this one madewithlau.com/recipes/cantonese-chow-mein
While the recipes are fantastic, I learn so much more from Dad's tips and tidbits!! Dad rocks! So much knowledge!
What a great family Randy ! Thank you so much for sharing these family recipes! Your dad is an awesome chef 🧑🍳
Your Dad is really helping up my Chinese food game. And I love Chinese food. Thank you for letting me apprentice via youtube! Cheers!
Love this family and the recipes are super easy to follow as your dad explains everything as well as the why he treats the ingredients in a particular way. Thanks for being my new favorite Chinese cooking show. Dad has mad skills!
I am so thankful for this wonderful channel. Because of Mr. Lau, I am a much better cook for my family of 4 ! This is the 4th video I have learned so much ! THANK YOU Mr. Lau for this wonderful food vaccination. THANK YOU
Please thank your dad for teaching me how to make bok choy. I've always loved it, now I can make it at home. Happy New Year to you and your lovely family.
Hi Randy! I really appreciate the repeat about buying, storing and using baby bok choy. Not kidding: I think of your parents with gratitude every time I am in my local produce dept, choosing to buy bok choy! So I thank you as well, for bringing your parents' wonderful knowledge to us all.
I saw your other video on how to make bokchoy soup. I made it for my first time came out great thanks to your family videos!!! Loved it so much can't wait to do it again.
At the end, I'd add 1/3 teaspoon of granulated garlic to enhance the garlic flavor a little. Then stir-fry it for about 10 seconds. You can get it at Costco.
Uncle Roger: Ah.... dad is using a metal spatula on non-stick wok. Hiyah.....
At first I was like "nah I can cook bok choy I don't need to watch it" but there's a lot of small things I didn't think about. It's so good to have the basics and it really is hard to make things taste as good as in the restaurants!! My favorite leafy green is usually gai lan or choy sum! I like the starchier ones bc I don't like the puffy part haha
You read my mind! Haha
The opening is so cuteeeee 😭❤️
I made the bok choy 🥬
Was delicious! Thank you! I love the style of the video and all the information I felt like I was sitting there with your family.
Love baby can do no wrong. He's loved very much. Thanks for recipe as I love this veg. Favourite.
12:59 - 13:04 - Aww cute! 🥰
The simplest dishes always require more techniques, I really learned something new today, big thanks to the Lau family!
Once again, I learned so much... On things i eat in my childhood
Thank you! I just made your recipe for the first time today and YUM! Even my daughter, who the last time I tried to make bok choy for her hated my previous attempt, liked this recipe and was happy to eat it.
I learnt alot today ! Its great that you had all the leading questions answered! Thank you Lau family especially Daddy Lau🧡
My next dish will be stir-fry bok choy🥬 Hong Doy is getting so big now. He’s too cute.
If your bok choy is bitter, you can blanche it first! Sometimes it's not a sign of the veg being bad (post-picking), but an issue with how you cooked it and/or the soil nutrients as the veg was growing. Blanching your bitter bok choy for 30 seconds or more and they won't be as bitter (sometimes, the bitterness goes away).
Please let me know when your cookbook with a CD comes out. They all are so tasty, and I do not eat pork and shrimp anymore so if you can give me biblical substitutes that would be amazing. Thank you so much for teaching us the skill of cooking, you're the best.
I swear every time I get a notification I get so darn happy just to see mr. Lau's and family.!!!This is the best so informative to help in the kitchen so much help thank you thankYou..👼👨👩👦👨🍳👨🍳🥢⛩🌁🌉🌈😊😍☺🔥🔥🔥So good the food is on fire..XOXO out here in the Bay Area.
Wow! This is so cool! Quite an original idea. Nice clear instructions too. Thanks for inviting us into your family!🙂🙂👍
I love learning how to cook from parents and grandparents they've got all the best tips for the most efficient and delicious food. Liked, Subscribed and currently cooking!
Thanks for sharing your father's cooking. You have a wonderful family!!!
Hi there Randy! Apart from the fragrant bok choy, I’m actually quite interested in the portable cooker your dad uses all the time. Can you share more about the type of cooker you have there? Thanks! 😊
Baby Lau is taking it all in. He's "recording", food critique, future chef. Now it starts!
We need the cheffing to continue. Not the criticizing.
Salad spinner to remove water! I'm too lazy to try drying mine on a towel! Ahh I loved Cam Cam's laugh! Thanks for sharing it!
I enjoyed this video, emphases on the word "JOY". I liked meeting your family and learning all about Bok Choy. The next time I make stir fry I will watch you and your family on youtube so I can eat along with you.🥬🥬🥬
Besides teaching cooking, so much information is shared eg now I know why better add salt at the last stage. Look forward to more tips. TQ Daddy Lau & whole family 😍
Thankyou so much Lau for showing us how to cook. I love the simple way you explain everything. I need your soup recipe now. It will be a much healthier dish for me, especially when I don't feel well. Lots of love xx
Love love love all of the recipes! Does Daddy Lau know of a recipe for crystal clear veggie dumpling? I once knew someone who made a dumpling that the skin was so soft and the next day it was still soft.
Just started watching this channel and I love it thanks for posting such tasty dishes! Can’t wait to try them out!
I just discovered this vegetable it’s so overlooked pretty much everywhere else I think it’s delicious
Another great video. Great questions on how to pick or store your baby bok choy for those that do not shop everyday or have a local market close by.
I missed a few of the videos, but great to see the subscriptions have jumped so much. Congrats to Lau family for great video all around!
Why do you have double titles??? Instead why don’t you have bigger subtitles and speak a little bit slower, so we have time to read....PLEASE!!!!😊😊😊😊😊😂😂😂😂😋😋
His dishes remind me of my mom's cooking. Mouth-watering! Thank you for posting.
I never thought to divide up my bok choi bunches like that. I've been cooking it and even growing it for years. Mainly just as a steamed greens side dish or prepared like Southern collards. I'll have to look this video up again when I start my fall crops of greens. Bok Choi is always one of the first things to reach harvestable size.
Wonderful Dad & Mom and baby🍼💖❣️
Beautiful family💕
I would have loved to climb through the T V screen and eat that bok choy!!!! Yum❣️
Well off I go to my amazing Chinese grocery store again this weekend! I’m so excited! Thank you for all of your wonderful bok choy recipes!
Can you please do a video on AUTHENTIC BEEF BROCCOLI STIRFRY? THANK YOU !! 🙏🏻🙏🏻🙏🏻🥦🥦🐂🐂
Your video is good except you are using simplified Chinese sub, meanwhile your parent is speaking cantonese which they use 繁體 99% of the time
I LOVE LOVE this channel! The details of what your dad explains, is great, and easy. My "trial" dishes come out yummy!
I usually Buy a BIG box of baby Bok Choy from COSCTO , is alot in there & pretty BIG box , Costco always carries it... ALSO they have really good pretty BIG cleaned Green beans too , for stri fry green beans like this
This is a good video on stir frying, or "chow" bok choy. Corn oil has a high smoking point, but it's very inflammatory. I would use avocado oil instead over corn oil. C
Even though Mr. Lau says the large bok choy isn't normally used for stir frying, it doesn't mean that you can't enjoy it stir fried. Yes, the "choy sum" (vegetable heart) may be fibrous, but you can use a vegetable peeler to peel away the fibers which will reveal the tender part of the choy sum.
I love watching and listening to skilled, passionate people share their knowledge - and your dad fits that bill perfectly! 💪 Keep it up, Lau Family!
This is just awesome, every time. Wonderful family and passing the knowledge, I watch, let my son watch and we cook it together.
These simple homestyle recipes are so useful for ordinary cooks and people who want new ways to cook veggies during the week. Thank you so much to Mr. Lau for sharing his knowledge!
Thank you very much for sharing your beautiful family recipes. I do have a question about cutting boards. I just recently found out that cutting boards can actually dull your knives. Could you please let me know what type of wood you are using for yours? Thank you so much.
Great video mate ! but IF you are using the "Lau" character as a traditional form writing, then why you are using simplified form writings on your subtitles .......
Thank you for sharing your family and the culinary knowledge that is being passed on. You make it plain that like air, water, sunshine, loving families are universal.
it does NOT take 17 mins to do a vid on cooking Bok Choi
Must pass on ancient chinese lore ☝️🥷
Greetings from Canada, I will be making your chicken thighs later today and then probably the bokchoy next, find your recipes easy to understand and with few ingredients, will be checking out your other recipes if I like this one, thank you
A mi esposo y yo nos encantó. Muchas gracias por compartir la receta. La haremos de nuevo, 100%.
Thank you for the recipe, unfortunately, I am living in the Netherlands where Baby Bok Choy is not available, only the long one we can get from here.
Suggestion: we do not need your sub translations when you speak in English. We need your dad’s translation when he speaks Chinese. Sub titles are hard to follow. Please verbally translate him. Thanks
So glad I just found your videos your dad is a great chef and I am honored that he is teaching us through all his wisdom such great recipes thank you chef!
Okay gotta say this video points out my biggest mistake in cooking stir fry dishes... I always add salt at the beginning...
And from now on, I should correct my steps
I loved when the Baby took Grans glasses off. The recipe and information were great. Thank you
One of my favorite vegetables. Love your channel and have been following a long time. Thank you for doing what you do!
The discussion afterwards is awesome!
So cute. The man cuts away from himself.
Like my Indonesian mom.
Her theory… people in the west cut towards themselves is a sign of greed.
Amen.
Will you show us how to make "tong choi" with fermented bean curd? And i saw you did a chicken congee, please do a fish one. Say yes!
My last name is the same as you and we are loving your videos. Keep up the amazing videos
I've never used chicken bouillon in my bok choy but I'll try it. I would bet that on some level, Daddy Lau misses cooking with the screaming hot woks that only Chinese restaurants have.
The pak choy/bok choy we are able to buy in English supermarkets looks wimpy compared to what they are using and it’s at least £1 for two little plants. I wish it was cheaper as I love it and am very pleased to see it cooked here. First time I’ve ever seen a wok used on an electric hot plate!
6-8 minutes of cooking garlic will burn it, even if the pieces are large.....add it 7 1/2 minutes into cooking the bok choi.
I made this over the weekend and it was amazing. My family loved it.
It will become a regular at the dinner table.
The big bok choy or sometimes called wong bok is commonly stir-fried with black vinegar by northern Chinese. Southern Chinese tend to only use them in soup.
I love everything you do Thank you for sharing!!! 😋👍😋👍
I live in Scotland and it is inky very recently we can buy bikes choice in super markets, but even then its when it pops up, rather than consistently supplied and relatively easy to find sadly.... Next time I see it I am making this recipe for sure :D
i strongly suggest u open an account in BILIBILI....so i can send ur videos to my parents to help them improve their cooking skills...
Why doesn't mom Lau cook in the videos?
We want to get her on camera more!