To me, the best Chinese restaurant is the SUN WAH.It is located in the North side of Chicago at Broadway and Argyle (on Broadway). I have been visiting this restaurant for around 30 years. I was watching when they take out the Gailan flowers, they don't use them in the food. I did ask to the owner what is the reason for that, the owner told me: because in the flowers is a big concentration of insecticides. Incredible, this is to take care of customers and...attention to details...bravo Sun Wah, I love that !!!
Thank you chef i really appreciate your work... Since I'm living in China I've no idea how to cook some typical Chinese dish at home especially this Chinese Broccoli
I live in the North side of Chicago, there, in Argyle and on Broadway is the best Chinese restaurant. I have been visiting it for 30 years and I did learn something very important. I did ask them what is the reason they take out the flowers from the Chinese Broccoli and they told me: because the flowers have the highest concentration of insecticides. WOW! Those guys take a very careful care of your health!!! I call it it: attention to details!!!
Sergio Burgos 0 seconds ago I live in the North side of Chicago, there, in Argyle and on Broadway is the best Chinese restaurant...the Sun Wah. I have been visiting it for 30 years and I did learn something very important. I did ask them what is the reason they take out the flowers from the Chinese Broccoli and they told me: because the flowers have the highest concentration of insecticides. WOW! Those guys take a very careful care of your health!!! I call it it: attention to details!!!
The Kai Lan is young, no need to peel off the skin. Your way is the old fashion frying the Kai Lan. The latest way is, cut the stem a line, Heat oil and fry the ginger then garlic, some salt, and water, Once boils, drop the stem side in then the whole plant, cover it and let it cook for a few mins, once cooked, add in the mixed well sauce --oyster sauce, soy sauce, sesame oil, cooking wine , sugar , stir and dish up. I don't add in these sauces but only sesame oil, cooking wine, and dish up
Another simple approach: - Boil until tender with some water and oil in the water. - Drain, put on plate and add salt to taste. - Note, you don't have to scrape with a peeler. That's a huge hassle if you cook a lot of Gai Lan like we do. You can also snap the end of the Gai Lan by hand as it will naturally break off at the point of where the stem is fresh. Cutting with knife will not do this. This is a more Cantonese purist approach and will help your taste buds develop for vegetables. Sauce is maybe for old and/or bitter Gai Lan. You'll never truly taste the subtle sweetness of deliciously fresh Gai Lan with oyster sauce, soy sauce, etc.
I'm confused - @ 3:51 you said turn up the heat to dissolve the sugar and then add some wine. But didn't you already add the sugar and wine when you prepared the sauce @ 1:11?
Thank you for pointing out the error. The 3.51 minutes 'dissolve sugar' is not correct. I will check if it is possible to remove it, or if it is not possible to edit the uploaded videos. I will mention it is a mistake in the description below the video. Thanks again.
Thank you for this recipe. However, when blanching the broccoli, you stated to add 2 tsp of salt with 1 liter of water ...... it made it sooooooooooo salty, I had to wash the broccoli and re-add the sauce. The 2 tsp salt is too much !!!
I tried some of this at a dim sum restaurant and was instantly addicted!!!!!
OMG its SOOOOO GOOOOOD!!!!!
I love Chinese broccoli. It's my favorite green vegetable.
To me, the best Chinese restaurant is the SUN WAH.It is located in the North side of Chicago at Broadway and Argyle (on Broadway). I have been visiting this restaurant for around 30 years.
I was watching when they take out the Gailan flowers, they don't use them in the food. I did ask to the owner what is the reason for that, the owner told me: because in the flowers is a big concentration of insecticides.
Incredible, this is to take care of customers and...attention to details...bravo Sun Wah, I love that !!!
Thank you! I followed the blanching option for this and my broccoli turned out amazing. The sauce is soo good too.
I love Chinese broccoli ♥️thank you so much for the recipe
Love the way he explains why certain ingredients are used.
Thanks for watching and please get the recipe by following the link in the description below the video. 😋
Thank you chef i really appreciate your work... Since I'm living in China I've no idea how to cook some typical Chinese dish at home especially this Chinese Broccoli
You are welcome. I hope this Chinese broccoli recipe comes handy to you to make some at home.
Thank you for your recipes. They are great, unlike many recipes which are not thorough and skip many steps.
Thank Faux. Hope you like this home cook style Chinese broccoli.
Mouthwatering and delicious!
Blanching probably reduce the bitterness in gai lan I pick up some great idea from your video. Thanks 👍
I purchased I didn't know what is called but I eat it before. So I cooked it omg is good thank you
This was really helpful, I'm going to use these tips forever, thank you!
You are welcome
Beautiful for health thank you
Thanks for the great Kai Lan recipe!!! This is so so good.
Thanks for watching and hope you will enjoy the Kai Lan.
I love this recipe it is simple delicious and easy to make.
Thanks for watching and hope you will enjoy the Chinese broccoli.
Love this, thank you! Making it for dinner tonight
Thank you and hope you will enjoy the Chinese broccoli.
looks delicious, will make today!
Beautiful! Thank you Kwan.
You are welcome Elizabeth. Hope you will enjoy the Chinese broccoli.
Great recipe...as always!
Thank you for the detailed video! This helped a lot
i can't put my finger on it, but there's something really amusing about his voice
Very tasty, the best so far
Thanks for posting this video. I tried it tonight and I am just so happy with the result! Thank you!!!
I live in the North side of Chicago, there, in Argyle and on Broadway is the best Chinese restaurant. I have been visiting it for 30 years and I did learn something very important. I did ask them what is the reason they take out the flowers from the Chinese Broccoli and they told me: because the flowers have the highest concentration of insecticides.
WOW! Those guys take a very careful care of your health!!! I call it it: attention to details!!!
Sergio Burgos
0 seconds ago
I live in the North side of Chicago, there, in Argyle and on Broadway is the best Chinese restaurant...the Sun Wah. I have been visiting it for 30 years and I did learn something very important. I did ask them what is the reason they take out the flowers from the Chinese Broccoli and they told me: because the flowers have the highest concentration of insecticides.
WOW! Those guys take a very careful care of your health!!! I call it it: attention to details!!!
@@sergioburgos30 Thanks and I agree with you. Been to Sun Wah before the pandemic. My family loved it too!!!
I love your videos. Please make one for salt and pepper chicken wings.
Thanks for your suggestion. I will keep that in mind for my recipe development.
Yummy 😋 looks delicious! 💗
Thank you.
Thank you 🙏😍😋♥️
Thank you, Chef! I made your gailan and green bean pork tonight! Itadakimasu!
Itadakimasu! I hope you will enjoy it.
Thank you! This was very helpful.
You are welcome. I hope you will enjoy the broccoli.
Sooo helpful. Thank you🙏
good work, thank you
Thanks for watching and hope you will enjoy the Chinese broccoli.
love it thank you
Thankyou
Thank you. Your video saved my life from my wife killing me. Super Thanks! :)
😂
Great.👍. Thanks
I love broccoli I like to cook it but I can't find broccoli here in the Philippines can I use not a chinese broccoli. Thank
Hmm. Nice. But I am allergic to garlic!! I will use my homegrown kailaan another way.
👍👍👍
Yummy!!! Thank you for sharing!
👌
Hi Chef, I'm Muslim,can I avoid the using of wine,is the taste still there?? Tq.or can use other ingredients beside wine..
Sure. You can just ignore any items with alcohol. It will not make a huge different. Hope this helps.
Please explain that Gai-Lan (Chinese Broccoli) is broccoli before it's gone to beginning flower (also known as western broccoli)
The Kai Lan is young, no need to peel off the skin. Your way is the old fashion frying the Kai Lan. The latest way is, cut the stem a line, Heat oil and fry the ginger then garlic, some salt, and water, Once boils, drop the stem side in then the whole plant, cover it and let it cook for a few mins, once cooked, add in the mixed well sauce --oyster sauce, soy sauce, sesame oil, cooking wine , sugar , stir and dish up. I don't add in these sauces but only sesame oil, cooking wine, and dish up
Thanks for pointing out the new way, which I will try 😊
just a couple tablespoons of water?
감사합니다
Another simple approach:
- Boil until tender with some water and oil in the water.
- Drain, put on plate and add salt to taste.
- Note, you don't have to scrape with a peeler. That's a huge hassle if you cook a lot of Gai Lan like we do. You can also snap the end of the Gai Lan by hand as it will naturally break off at the point of where the stem is fresh. Cutting with knife will not do this.
This is a more Cantonese purist approach and will help your taste buds develop for vegetables. Sauce is maybe for old and/or bitter Gai Lan.
You'll never truly taste the subtle sweetness of deliciously fresh Gai Lan with oyster sauce, soy sauce, etc.
Thanks so much for sharing your method.
Hello Mr Kwan, please, what oil do you use and is it the same oil most of the time or different oils are used dependind on the food?
Corn oil, palm oil and peanut oil are suitable.
@@TasteofAsianFood How about coconut oil?
@@DanFuzz2009 Da lime in da coconut.
@@Batman-nz2ue hahaha
What about olive 🫒 oil?
I'm confused - @ 3:51 you said turn up the heat to dissolve the sugar and then add some wine. But didn't you already add the sugar and wine when you prepared the sauce @ 1:11?
Thank you for pointing out the error. The 3.51 minutes 'dissolve sugar' is not correct. I will check if it is possible to remove it, or if it is not possible to edit the uploaded videos. I will mention it is a mistake in the description below the video. Thanks again.
simon mo that’s because he was showing a second way to do it which was crying instead of blanching
@@amandachinapen9791 crying because onions?
Yeah looks like at 1:11 is the type of sauce if you're blanching the Gai Lan in the 1st method. The sauce made in the wok is for the 2nd method.
Thank you for this recipe. However, when blanching the broccoli, you stated to add 2 tsp of salt with 1 liter of water ...... it made it sooooooooooo salty, I had to wash the broccoli and re-add the sauce. The 2 tsp salt is too much !!!
Please reduce the salt and I will revisit the recipe. Thank you.
Do you need to add the wine?
It is a nice addition. Omit it if you do not take alcohol. The difference is small.
Can one find gai Lan at the Asian grocery store?
Yes
@@carlosluisliquiros8218 thank you!
Hell yea
No simple, no 3 step..
@Jez abell live the broccoli
too much salt
Iblikvu but you talk a lot
This is Kailan,not broccoli
Yes. 芥兰 in Chinese is translated as kailan, gailan, not the regular brocoli. It is termed as Chinese broccoli instead.
@@TasteofAsianFood It is also called "Chinese Kale".
@@enufots4621 Thanks so much for your info. 🙏
Bad audio
I love Chinese broccoli ♥️thank you so much for the recipe