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
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.
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!
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!
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 💜
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.
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.
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
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.
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!
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
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.😅
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/
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?
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 😊.
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.
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
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.
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...
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.
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.
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.
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.
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.
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
Mom & Dad seems to be amazing people. TY for sharing.
I could watch your dad cook all day!😊
Your father à wonderful teacher! Thank you for sharing all this ….
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.
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!
😊😊😊
Enjoy watching father Lau who certainly knows how to cook. Bravo!
Beautiful and simple with your instructions. Thank you!
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!
And a tour of the many sauces and condiments too! I have a GREAT Asian grocery near me and the choices are dizzying!
Makes me emotional how he loves to feed people, he is always happy to cook. What a great person
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 💜
Detailed video with great tips. Father and son's bond was pleasant to watch
My favorite part is at the end when he calls everyone to come and eat.
Great cuisine explained by first class family!
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.
Your videos are so descriptive and informative. I have learned a lot through watching your videos. Thank you for all the detailed instructions.
Great work preserving the traditional Cantonese (restaurant way / family way) cooking techniques, and spread it out around the world.
Wow from Melbourne Australia. Daddy Lau is ace!
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
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.
祝你哋一家人中秋節快樂❤
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
Finally. Someone adding the oil to the meat before you cook instead of adding it with the marinade. 👍
Ikrrr... This is sucha crucial step that I'm surprise that many chefs don't mention it... 🤔
Awsomeness your video's are getting better and better!
you do not have to use baking soda ; add some rice vinegar can tenderize beef somewhat.
You had me at the grid, where you showed the way to properly slice meat. I'm sub'in.
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.
Wish i had a proper Asian grocery store near me. The bok choy at my local grocery is freaking huge!
La mejor comida China
*La Cantonesa* !!!!
劉伯伯講廣東話教煮餸，真的非常清楚。多謝💪💪👍👍👍👍👍
唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！
I love Bok Choy! One of my favorite green veggies. Always include it as my personal preference with soups, dishes and even congee.
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!
I'm a massive procrastinator (have tonnes of [forgotten] rotting fruits and vegies in my fridge😩). Thanks for the tip!
Awesome !!! Can he teach us how to make fried rice ?? He is awesome chef
Great video 👍 Shopping part is great
This was so educational. Thank you
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
Your Dad is a good teacher he makes me hungry I'm going to try one if his dishes this week.
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 😊
Love book choy.
thank you for sharing
Looks fantastic and delicious. I love bok choi and flank steak. This is a must try. 😎
This looks soooo delicious!!! I have to give this a try!
It looks delicious
Looks delicious!
Thank you, sir. I love your videos and cooking skills
This looks delicious❣Could you maybe share what the exact brands your father uses / recommends for soy sauce, sesame oil, oyster sauce...etc.
Really nice ,thanks for teaching us cooking.
Love Bok Choy!
Have never used Bok Choy in my own cooking, I think I'm ready to try it now. Thanks for the lesson!
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...！👍👍
不要客氣，非常感謝你的支持！老劉㊗️您和家人健康快樂！
I love your videos!
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
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
Thank you very much for this excellent video; and recipe.😉
Can Daddy Lau also cover dried bok choy soup!
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.😅
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/
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? 😊
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
Every time this video makes the DING sound I checked my phone for Facebook Messages.
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?
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 😊.
I love the recipes and your website but I wish it had a search engine to search for recipes on the website.
Could this be cooked in a skillet, instead of a wok? Did Cam and May enjoy the beef?
Thanks
Thank you so much!
i use egg whites tentenderize meats😊
I love your channel 💞😍
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.
My favourite..but small bok choy a bit expensive than the big one 🤔
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.
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
Given the colour of the water after washing the meat would there be any need to wash it again?
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.
Every time I cook with Bok Choy, the green leaves become very, very chewy. What am I doing wrong? TIA
Why no baking soda added to the beef?
.... is that ranch 99 in oakridge mall?
baby bok choy
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...
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.
I can never wash bok choy without peeling off the leaves. The sands get trapped even if I soak them first.
😋
Baking soda does not tenderize meat. Egg whites and cornstarch does though
Lay ho ma
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.
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.
Laughing.... "Fancy schmancy..." funny cultural exchange between yours and mine. ;)
你哋住係边個國家?
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！
Who gave him the MasterChef title ? Just curious
👍
I think this dude might be on to something
Shaun
Please make subtitles bigger .
❤🧧🥡🥢
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.
Good points. Are all the f’s necessary? I find that they distract from your message. Blessings!
You are not interpreting what your father said. Important points are omitted in your interpretation. Very pity.
Buk choy may be the most tasteless thing in the world, after eggplant.
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.