🥬 How a Chinese chef cooks Bok Choy! (牛肉炒白菜)

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  • Опубликовано: 29 окт 2024

Комментарии • 108

  • @MadeWithLau
    @MadeWithLau  Год назад +9

    To ring in the Mid-Autumn Festival, we’re running a sale for the Canto Cooking Club, today through Sunday 10/1! Click here to join the club: club.madewithlau.com
    Get the full recipe: madewithlau.com/recipes/bok-choy-recipe

  • @dojodance
    @dojodance 6 месяцев назад +3

    Mom & Dad seems to be amazing people. TY for sharing.

  • @lorrainestone
    @lorrainestone 6 месяцев назад +1

    I could watch your dad cook all day!😊

  • @pascalegrafe7737
    @pascalegrafe7737 7 месяцев назад +1

    Your father à wonderful teacher! Thank you for sharing all this ….

  • @hugodesrosiers-plaisance3156
    @hugodesrosiers-plaisance3156 Год назад +14

    You know, I think what I love the most about your Dad is that he teaches us enough contextual information for us to be able to IMPROVISE from all his recipes. Seriously, that's awesome.

  • @icemasterqueen1
    @icemasterqueen1 Год назад +36

    This is such a great idea. For generations to come, these teachings of how to buy and prepare food, will be life skills learned . Thank you for your family's generosity to share , and especially your DAD, to teach us "everything". You show care for the community at large and your mission to pass on authentic Chinese cuisine that we can now make at home, and learn to be great cooks. Not even my own family's relatives, 3 cooks at Chinese restaurants "ever" shared any recipes or secrets. And I can attest, that Made With Lau recipes teaching you everything you need to know. Their recipes are TRULY AUTHENTIC & AWESOME!

  • @mimichoi2630
    @mimichoi2630 8 месяцев назад +1

    Enjoy watching father Lau who certainly knows how to cook. Bravo!

  • @hollywebster6844
    @hollywebster6844 8 месяцев назад +1

    Beautiful and simple with your instructions. Thank you!

  • @hungriEbirdiE
    @hungriEbirdiE Год назад +12

    Thank you for taking us grocery shopping with your dad! A video idea is also to go to the grocery store and identify his process for looking for the different types of veggies and how he would use it! I know the biggest thing that ppl get lost with at an Asian grocery stores is how many different varieties of veggies there are! Thanks so much for the video!

    • @jillcnc
      @jillcnc Год назад +1

      And a tour of the many sauces and condiments too! I have a GREAT Asian grocery near me and the choices are dizzying!

  • @Meme.Machine
    @Meme.Machine Год назад +6

    Makes me emotional how he loves to feed people, he is always happy to cook. What a great person

  • @rhythmelia
    @rhythmelia Год назад +4

    Ahhhh 🤯 the note about putting oil in at the end of the marinating process and why is so good. That's gonna change how I usually do my meat marinades, like I know what to combine (my family usually does soy sauce, lil water, lil liquor to neutralize gaminess/saeng flavor of the protein if it's pork or lamb, tapioca starch for smoothness, and an oil, but I'm used to doing it all at once. Also it's so soothing to listen to your dad talk and understand what he's saying 💜

  • @cnaz8709
    @cnaz8709 Год назад +5

    Detailed video with great tips. Father and son's bond was pleasant to watch

  • @trom120
    @trom120 Год назад +27

    My favorite part is at the end when he calls everyone to come and eat.

  • @jyy9624
    @jyy9624 8 месяцев назад +1

    Great cuisine explained by first class family!

  • @Peeples01
    @Peeples01 Год назад +28

    Quick tip that works for Bok Choy or almost any veggie - if it's a bit droopy or wilted trim the root down (especially if it is bronzed colored) and let it soak in cold to cool water. It will absorb water and retain a bit of it's structure when cooked so you don't over cook it. If it's droopy or wilted AND it's discoloring - there's no saving it. As long as there's no mold and it doesn't smell off it is still relatively safe to eat, it just won't taste as fresh.

  • @nbaanomad6074
    @nbaanomad6074 Год назад +7

    Your videos are so descriptive and informative. I have learned a lot through watching your videos. Thank you for all the detailed instructions.

  • @StevenTsoi
    @StevenTsoi Год назад +2

    Great work preserving the traditional Cantonese (restaurant way / family way) cooking techniques, and spread it out around the world.

  • @lisapeppard8813
    @lisapeppard8813 Год назад +3

    Wow from Melbourne Australia. Daddy Lau is ace!

  • @dalemills7926
    @dalemills7926 Год назад +3

    Love this man's cooking..I will say I love my wok..if u haven't cooked in one you are missing in on a real treat

  • @CodeDeb
    @CodeDeb Год назад +6

    I used your dad’s method for selecting salmon when I bought some salmon at Trader Joe’s. Yes, it was delicious. I cooked it with a different recipe than him however. But the fish was just right. So please thank him for me.

  • @waikingmarianachan1378
    @waikingmarianachan1378 Год назад +3

    祝你哋一家人中秋節快樂❤

  • @troublesome07
    @troublesome07 Год назад +1

    Made this today on my new carbon steel wok. Tasted SO good. The beef is so tender and flavourful. Loved it. Thanks! And there are SO many small details that Mr. Lau shares that turn some decent into something really above average

  • @MichaelJin74
    @MichaelJin74 Год назад +9

    Finally. Someone adding the oil to the meat before you cook instead of adding it with the marinade. 👍

    • @andromedagodit2492
      @andromedagodit2492 Год назад

      Ikrrr... This is sucha crucial step that I'm surprise that many chefs don't mention it... 🤔

  • @mariotibbrine1
    @mariotibbrine1 Год назад +2

    Awsomeness your video's are getting better and better!

  • @siuwahchan
    @siuwahchan Год назад +2

    you do not have to use baking soda ; add some rice vinegar can tenderize beef somewhat.

  • @ronj5714
    @ronj5714 Год назад +1

    You had me at the grid, where you showed the way to properly slice meat. I'm sub'in.

  • @knaaker
    @knaaker Год назад

    I just stumbled on to this channel and it's a revelation!
    The density of information in your videos are impressive.
    Thank you sharing your experience and enthusiasm.

  • @KiloFeenix
    @KiloFeenix Год назад +2

    Wish i had a proper Asian grocery store near me. The bok choy at my local grocery is freaking huge!

  • @antoniochoy2534
    @antoniochoy2534 Год назад +2

    La mejor comida China
    *La Cantonesa* !!!!

  • @Supershy8899
    @Supershy8899 10 месяцев назад

    劉伯伯講廣東話教煮餸,真的非常清楚。多謝💪💪👍👍👍👍👍

    • @MadeWithLau
      @MadeWithLau  10 месяцев назад +1

      唔好客氣,好多謝您嘅支持!老劉祝福您闔家健康快樂!

  • @NewfieAsianKid
    @NewfieAsianKid Год назад +2

    I love Bok Choy! One of my favorite green veggies. Always include it as my personal preference with soups, dishes and even congee.

  • @DuploBone
    @DuploBone Год назад +6

    Very tasty looking! Though if you're slow to prep food like I am, or you're putting this in the fridge overnight to make later tomorrow, add the baking soda later or it will start to affect the texture of the meat turning it to mush (especially in strips). 😅 Same for marinating in pineapple or onions due to the enzymes!

    • @goodguyaus
      @goodguyaus 5 месяцев назад

      I'm a massive procrastinator (have tonnes of [forgotten] rotting fruits and vegies in my fridge😩). Thanks for the tip!

  • @sammbugua4064
    @sammbugua4064 Год назад +3

    Awesome !!! Can he teach us how to make fried rice ?? He is awesome chef

  • @lansvale28
    @lansvale28 Год назад +1

    Great video 👍 Shopping part is great

  • @TexasChiliChaser
    @TexasChiliChaser Год назад +1

    This was so educational. Thank you

  • @sisinails2332
    @sisinails2332 Год назад +1

    It’s so true us northerners love napa lol. Thanks for this recipe I’m gonna try to adapt it using napa and some frozen pork I’m trying to use up

  • @johnbettano6026
    @johnbettano6026 11 месяцев назад

    Your Dad is a good teacher he makes me hungry I'm going to try one if his dishes this week.

  • @Jensunami
    @Jensunami Год назад +3

    I have always been annoyed by the gritty bits of beef in my stir fry when I make it. Thank you for this great recipe 😊

  • @jennywu73
    @jennywu73 Год назад +2

    Love book choy.

  • @TheRarewoman
    @TheRarewoman Год назад +1

    thank you for sharing

  • @chrisandersen5635
    @chrisandersen5635 Год назад +2

    Looks fantastic and delicious. I love bok choi and flank steak. This is a must try. 😎

  • @acesandoval4467
    @acesandoval4467 Год назад +1

    This looks soooo delicious!!! I have to give this a try!

  • @neutral6941
    @neutral6941 Год назад +4

    It looks delicious

  • @chvc86
    @chvc86 Год назад +3

    Looks delicious!

  • @SuzanPeters-p4e
    @SuzanPeters-p4e 12 дней назад

    Thank you, sir. I love your videos and cooking skills

  • @Aureolis
    @Aureolis Год назад +9

    This looks delicious❣Could you maybe share what the exact brands your father uses / recommends for soy sauce, sesame oil, oyster sauce...etc.

  • @chloekawa6837
    @chloekawa6837 10 месяцев назад

    Really nice ,thanks for teaching us cooking.

  • @icya6175
    @icya6175 Год назад +2

    Love Bok Choy!

  • @NSResponder
    @NSResponder 11 месяцев назад

    Have never used Bok Choy in my own cooking, I think I'm ready to try it now. Thanks for the lesson!

  • @ЛюдаБурцева-й7с
    @ЛюдаБурцева-й7с Год назад +1

    Спасибо Шеф!😊Говядина, обжаренная с капустой , очень хорошее сочетание продуктов! СПАСИБО за рецепт...! 👍👍谢谢厨师!😊牛肉炒白菜是非常好的组合产品!谢谢你的食谱...!👍👍

    • @MadeWithLau
      @MadeWithLau  Год назад +1

      不要客氣,非常感謝你的支持!老劉㊗️您和家人健康快樂!

  • @ronaldogomez8582
    @ronaldogomez8582 Год назад +1

    I love your videos!

  • @GK-rg8xw
    @GK-rg8xw Год назад +2

    Always enjoyed Dad Lau's videos. So good.
    May I know if I can join the cooking class if I am not in the US? Thanks

    • @M-H433
      @M-H433 Год назад

      Don't you just love how they take the time to answer you.....I had the same question,guess they make no money taking the time to look after there subscribers

  • @carltrummer9103
    @carltrummer9103 11 месяцев назад

    Thank you very much for this excellent video; and recipe.😉

  • @masterslayer101
    @masterslayer101 Год назад +2

    Can Daddy Lau also cover dried bok choy soup!

  • @Pinkexplosion2023
    @Pinkexplosion2023 8 месяцев назад

    I made this dish today and it was really delicious. I love beef but I could never make tasty beef at home until today. And thanks for the pro tip of adding oil after marinated done. I used to do it the wrong way. Maybe that's why the beef never tasted good.😅

  • @ulysseslee9541
    @ulysseslee9541 Год назад

    I am Hong Konger, Choy Sum(菜心) is our favourite coz Choy Sum is a healthy veggies in Chinese Medical view and it is taste great.
    and most of Bok Choy(Small Bok Choy, Shang Hai Bok Choy, Napa Cabbage) type are "Cold"(寒涼) in Chinese Medical view, need to deep fried and use garlic and ginger to cook to avoid unwell and Phlegm feel at throat when always eat un-fried well Bok Choy.
    btw, this dish is a qualify dish as a Cantonese chef and Stir fry beef with veggies have many vegetables u can cook, beside Choy Sum, lots of types of Bok Choy, western Cabbage, Broccoli, Ice-berg Lettuce, Gai lan(芥蘭), Cauli-flower etc/

  • @andromedagodit2492
    @andromedagodit2492 Год назад +1

    Sorry for being so late to the video. Great stuff Uncle n Team!! 😁 😋 I gotta question, which cut off beef should I get for this dish? 😊

  • @xcx4x
    @xcx4x Год назад +2

    Can you comment on the black dots that we see at the base of the bok choy sometimes? It almost looks like dirt but it doesn’t wash off

  • @bulkvanderhuge9006
    @bulkvanderhuge9006 Год назад +3

    Every time this video makes the DING sound I checked my phone for Facebook Messages.

  • @thecoryguy
    @thecoryguy Год назад +2

    12:42 FLIPPING in a wok. Can't say I've seen that done too many times! Could you please say why flipping is better than just tossing and searing in the wok on higher heat?

  • @mararavette
    @mararavette 11 месяцев назад

    Thank you very much for your detailed techniques and sharing your beautiful recipes. I appreciate and love your culture. I do have a question about beef. If flank steak is too expensive for me to buy, what is the best substitute? Thank you 😊.

  • @nebraskaryan9308
    @nebraskaryan9308 Год назад +1

    I love the recipes and your website but I wish it had a search engine to search for recipes on the website.

  • @AliceLee-rj2ew
    @AliceLee-rj2ew Год назад +2

    Could this be cooked in a skillet, instead of a wok? Did Cam and May enjoy the beef?

  • @mengo6141
    @mengo6141 Год назад +1

    Thanks

  • @raykupal
    @raykupal Год назад +1

    i use egg whites tentenderize meats😊

  • @StelViri
    @StelViri Год назад

    I love your channel 💞😍

  • @Anonymous------
    @Anonymous------ Год назад +5

    It's better to take each leaf off the main stem on any leafy vegetable such as Bak Choy, rinse both sides of every leaf under running tap water to wash off any pesticide, harmful chemical or dirt; may want to use a vegetable brush to brush the parts near the root because pesticide and dirt are mostly located there. Then put everything into a big bowl or a pot with tap water, again rinse everything from the vegetable and dump the water. Now soak everything in preferably filtered water for 15 to 30 minutes, you don't want any harmful chemical such as chlorine and heavy metal to be absorbed into the vegetable. Vegetable parts becomes revitalized by the water, releasing the waste from inside the plants and take in fresh water, this makes the vegetable parts naturally fresher and crisper. Dump the soaking water.

  • @watert1682
    @watert1682 Год назад +3

    My favourite..but small bok choy a bit expensive than the big one 🤔

    • @saracruze2212
      @saracruze2212 Год назад +1

      Yes they are the store where I shop the small bok Choy are $1.99 a pound but I wanted my son to eat a new vegetable and l really like it.

  • @Scorpio7500
    @Scorpio7500 Год назад +1

    just a correction -- shanghai qingcai is more commonly packaged as 'baby bok choy', not canto bok choy (your dad was correct initially and you made the mistake clarifying) :)
    also is it just me or did the long/baby varietal distinction only pop up in the last 5 years or so? i never saw giant bok choy as a kid here on the east coast. do we have to supersize everything in america LOL

  • @M-H433
    @M-H433 Год назад

    Given the colour of the water after washing the meat would there be any need to wash it again?

  • @jameskirk2579
    @jameskirk2579 Год назад

    Thanks for the video. The problem with Chinese cuisine is that people add lots of different ingredients for the seasonning, soja sauces and other stuff which are full of salf and lots of chemicals bad for health (not even mentionned on the labels...). So make sure to use the best ones.

  • @czh2432
    @czh2432 Год назад +2

    Every time I cook with Bok Choy, the green leaves become very, very chewy. What am I doing wrong? TIA

  • @Juy19790
    @Juy19790 Год назад +1

    Why no baking soda added to the beef?

  • @vishnuy4531
    @vishnuy4531 Год назад

    .... is that ranch 99 in oakridge mall?

  • @lulutileguy
    @lulutileguy Год назад

    baby bok choy

  • @donotneed2250
    @donotneed2250 Год назад

    I've done it with chicken but I'm not that big of a fan of cow. I'll also have to try it with pig. For years I've used basically a particular recipe and just change the meat and or vegetables and no one has complained. My wife I like using a wok and we're not even Asian...

  • @r12-z1v
    @r12-z1v 10 месяцев назад

    Really nice recipe and tutorial. The only thing that bothered me is that the same side of the cutting board was used to chop the raw meat and the vegetables. One side of the cutting board could easily labeled for cutting of raw meat, and then the flip side could be used for chopping everything else.

  • @Wenirl
    @Wenirl Год назад +2

    I can never wash bok choy without peeling off the leaves. The sands get trapped even if I soak them first.

  • @margomargo2
    @margomargo2 Год назад +1

    😋

  • @LatoriaMartin
    @LatoriaMartin 11 месяцев назад

    Baking soda does not tenderize meat. Egg whites and cornstarch does though

  • @AvadaKedavraSpell69
    @AvadaKedavraSpell69 Год назад

    Lay ho ma

  • @AgentAlmost
    @AgentAlmost 10 месяцев назад

    Personal preference but leaving in 1tsp/lb of baking soda makes the dish too bitter and metallic for me.
    I either use 1/4 tsp/lb if I'm leaving it in or I marinate with just the 1 tsp/lb of baking soda for 1-2 hours in the fridge, rinse until clear then add the rest of the marinade ingredients.
    It does rinse away some of the beefy taste but that's a better option for me than tasting the baking soda.

  • @doloresdebeauvoir4960
    @doloresdebeauvoir4960 Год назад +1

    My mom told me that Shanghai bok choy grown in Shanghai is more juicy and delicious than those grown in my hometown Guangdong Province. Which is partly why they almost never buy them back home.
    California is a good place to grow Shanghai bok choy though, I can always get them in good quality and use it in noodle soups or stir fry. Cooking wise it shouldn't be that different.
    By my favorite is actually bok choy sprouts (or chicken feather choy - 鸡毛菜) which is also a very Shanghainese invention.

  • @MarySanchez-qk3hp
    @MarySanchez-qk3hp 8 месяцев назад

    Laughing.... "Fancy schmancy..." funny cultural exchange between yours and mine. ;)

  • @waikingmarianachan1378
    @waikingmarianachan1378 Год назад +1

    你哋住係边個國家?

    • @MadeWithLau
      @MadeWithLau  Год назад +2

      好多謝您嘅支持與祝福!我個仔係美國出生,我哋一家現在美國。老劉衷心祝福您闔家安康!中秋節快樂!

  • @kalnitez
    @kalnitez Год назад

    Who gave him the MasterChef title ? Just curious

  • @restaurantman
    @restaurantman Год назад +2

    👍

  • @sitindogmas
    @sitindogmas Год назад

    I think this dude might be on to something

  • @malcolmsoh5648
    @malcolmsoh5648 Год назад

    Shaun

  • @travelchannel304
    @travelchannel304 Год назад +1

    Please make subtitles bigger .

  • @kam7056
    @kam7056 Год назад

    ❤🧧🥡🥢

  • @otterspotter
    @otterspotter Год назад

    I am against rinsing meat in cold water. I was appauled at this. Completey useless. You can and may won't to throw a streak over running tap water to get rid of those bits that will become mushy gel. Those grey flecks that none of us like. Don't fucking soak it it water though. A lot of those bits are where all the flavor is. Soaking is just asking "how can I make this as bland as I possibly can?" I disagree with your dad on this point, much as I fuciking respect him 99% of the time.

    • @bbalance2086
      @bbalance2086 5 месяцев назад

      Good points. Are all the f’s necessary? I find that they distract from your message. Blessings!

  • @yenglaileong3236
    @yenglaileong3236 Год назад

    You are not interpreting what your father said. Important points are omitted in your interpretation. Very pity.

  • @majorfrost8206
    @majorfrost8206 Год назад

    Buk choy may be the most tasteless thing in the world, after eggplant.

  • @hakageryu-hz7jz
    @hakageryu-hz7jz Год назад +4

    The first time I found flowers in a bigger Bok Choy and after looking it up, I ate them raw and it was delicious.
    I now have trouble when cutting up the bigger Bok Choy for soups because I keep eating chunks of the white parts, or the smaller inside parts as I cut them.