@@mixedmediaartgirl300 Presumably, to flash it with oil is that magic median between cooked fully (flavorless) and raw (only one in my family actually likes that, and it's me) where you get a perfect garlic flavor.
OK. THIS is the home-cooked food I really want to know the most. What does grandmother make? What would a grandfather insist? How easy yet elegant this dish! So much more than simmered vegetable and a pat of butter but not overcomplicated. Our table on this estate relies on food additives. Big part of my reason for seeking home cooking international is the pursuit of a round table to offer my family and enjoy.
@@KevinWJenner well, she's the expert. every dish i have made of hers is the perfect flavor!!! I've gotten an entire new set of staples in my home because of her channel and made so many authentic and delicious things I can't even eat out any more because it doesn't taste as good, and you end up paying so much on top.
@@mixedmediaartgirl300 Oh yes! Welcome to the club... 😉 When I discovered the OTHER home cooking (international), everything changed; including my health. She is truly expert indeed, I'm sure both meant to do this and an amcestral mother of the movement. Integrating all this into my life, I mostly hope to see ALL of the thousands' year-old cultural means such as cookery survive. I'm thinking some certain bases she does cover on terms of Cantonese, at least down some certain line of thought. I wouldn't be surprised to find out her recipes are drawn from The Chinese Analect! Here's to said success!
im 41 now. i remember as young, my neighborhood is cantonese chinese and i always have dinner with them and this is how they cook and eat. and until today i also cook like this. not only for vege but the most of their dishes. just that those days no internet and utube. thank u for reminding me of those good old days
My husband of 32 yrs is Cantonese, he never taught me this, nor does he cook it this way!!! He LOVES his veggies (he is a Rabbit) so next bunch of Choi Sam is going to be cooked this way, I think it would make him so happy! Wondering if this would work with Kai Lan as the stem is harder - just boil stem longer?
"he is a Rabbit"🤣. As a Chinese I feel that, we eat tons of veggies. It would work with Kai Lan, if you dont want harder stems just cut some off like dealing with asparagus. I also recommend Shii-take Bak Choi 香菇油菜 and Spring Onion Oiled Romaine 葱油生菜, which are very common home-cook dishes in China that share a similar role on the table.
Looks tasty, I always feel confused when I try to buy vegetables in Asian Markets, while I recognize the basics bok choy, garlic chives, Chinese broccoli, many I feel stumped. Thanks for the recipe, next time I go, I will look for this.
obsidianwing, Sorry, this is the first time I saw this message. Yes, it is true if there is someone available who speaks English they are very helpful.
evamz9584, RUclips is great for free classes in how to prepare Asian cuisine, I started years ago with a famous cookbook called The Modern Art of Chinese Cooking, by Barbara Tropp, it has everything you ever wanted to know on how to cook Chinese, and if you don't have the right gear, what you can use instead, it listed every ingredient in the back, which brand was best and where you could get it. She also listed many vegetables and how to prepare them, but there are many more when you actually go to an Asian Market so you can feel a bit lost. When I first started cooking Chinese I made a list of all the ingredients (with the brand), and I still have that list to this day. You might want to try doing it that way. Buy yourself a really nice wok, with a burner base for gas and a domed lid, buy the wok spatula and spider strainer, have a good sharp chefs knife for chopping vegetables and cutting up meats, also a 10 inch bamboo steamer with at least two preferably three levels. Next study this young lady and watch her technique, but also check out Seonkyoung Longest also here in RUclips to see what tickles your tastebuds, and start simple, most Asian cuisine is a lot of prep work, but once you get that all done the rest takes literally seconds. I hope you do give it a try, you won't regret it! Cheers
There was a place in Chinatown, Los Angeles ,Ye Mee Lo, that would call my Dad when this was available. Like fresh Rapini Ravioli at Alfonse's. So good...
instead of just hot oil. I like to make a brown sauce with 3:2 ratio of Oyster to Soy Sauce, a teaspoon of rice vinegar and sesami oil and a bit of Sriracha. I thicken this in a pan with water/cornstarch, and pour it over the Choy Sum and Garlic
My mom always drizzled alittle oyster sauce instead of soy sauce. I will try it with soy sauce the next time. Your dish looks so yummy and I love the crunch😋
Chinese veggies like choy sum and gai lan is THE BEST. It's the one thing which keeps me living in cities with big Asian markets. All Canto know this is comfort food.
Good recipe, thank you. And I must compliment you for chewing with your mouth closed. One of my pet peeves while living in China is the number of people who don’t.
Pretty similar to something we called 'wilted greens' the the Southern US (Arkansas). Instead of oil, we used unfiltered bacon fat... And usually, less garlic. Finish with salt and black pepper.
I grew up Cantonese and never ate that..my mom like Gai lan.. but also cooked longer than a few seconds, never seen with hot oil drizzled either.. Maybe Cantonese restaurants different here in San Fran and Los Angeles
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Thank you for watching. Here is the recipe - curatedkitchenware.com/blogs/soupeduprecipes/jade-choy-sum-recipe
okay, nice and easy, but why not just fry the garlic in a little oil then pour?
@@mixedmediaartgirl300 Presumably, to flash it with oil is that magic median between cooked fully (flavorless) and raw (only one in my family actually likes that, and it's me) where you get a perfect garlic flavor.
OK. THIS is the home-cooked food I really want to know the most. What does grandmother make? What would a grandfather insist? How easy yet elegant this dish! So much more than simmered vegetable and a pat of butter but not overcomplicated.
Our table on this estate relies on food additives. Big part of my reason for seeking home cooking international is the pursuit of a round table to offer my family and enjoy.
@@KevinWJenner well, she's the expert. every dish i have made of hers is the perfect flavor!!! I've gotten an entire new set of staples in my home because of her channel and made so many authentic and delicious things I can't even eat out any more because it doesn't taste as good, and you end up paying so much on top.
@@mixedmediaartgirl300 Oh yes! Welcome to the club... 😉 When I discovered the OTHER home cooking (international), everything changed; including my health. She is truly expert indeed, I'm sure both meant to do this and an amcestral mother of the movement. Integrating all this into my life, I mostly hope to see ALL of the thousands' year-old cultural means such as cookery survive.
I'm thinking some certain bases she does cover on terms of Cantonese, at least down some certain line of thought. I wouldn't be surprised to find out her recipes are drawn from The Chinese Analect! Here's to said success!
I could listen to her all day. She looks so peaceful
I love to watch her eat at the end!! She chows down, obviously loves her food, her cooking and everything looks so good!!! Love this channel!
She’s lovely, hear that crunch in the veggies. Now that’s my style of food.
I was just thinking this. She's making me feel happy inside
What is the counter part of choy sum in english?
I love a good crunchy and healthy vegetable. That looks delicious.
I learn to pour boiling oil into spices here in this channel and I love it
Accessible recipe!! I'm grabbing my keys to drive to the store for the greens and making this for lunch. Thank you!!
im 41 now. i remember as young, my neighborhood is cantonese chinese and i always have dinner with them and this is how they cook and eat. and until today i also cook like this. not only for vege but the most of their dishes. just that those days no internet and utube.
thank u for reminding me of those good old days
My husband of 32 yrs is Cantonese, he never taught me this, nor does he cook it this way!!! He LOVES his veggies (he is a Rabbit) so next bunch of Choi Sam is going to be cooked this way, I think it would make him so happy! Wondering if this would work with Kai Lan as the stem is harder - just boil stem longer?
"he is a Rabbit"🤣. As a Chinese I feel that, we eat tons of veggies. It would work with Kai Lan, if you dont want harder stems just cut some off like dealing with asparagus.
I also recommend Shii-take Bak Choi 香菇油菜 and Spring Onion Oiled Romaine 葱油生菜, which are very common home-cook dishes in China that share a similar role on the table.
Did you make it? How did he like it?
@@AlineSantos-hy1hq he threw up!
Mandy, the most popular Cantonese chef on youtube❤
And Cooking with Lau!
@@Cc19283yes!
I love all greens! This food looks so good
Love ❤️ this quick, easy and healthy cooking demonstration Mandy. Thank you 😊
Love this--especially her crunching at the end.
I've never seen anyone get excited for vegetables 😊 Cantonese people must be so healthy
I love this veg so much. Miss my local Asian market.
I think it’s better to throw the garlic in the hot oil then pour the oil
❤
Agreed. Plus use oyster sauce instead of soya sauce unless you're vegan
Looks tasty, I always feel confused when I try to buy vegetables in Asian Markets, while I recognize the basics bok choy, garlic chives, Chinese broccoli, many I feel stumped. Thanks for the recipe, next time I go, I will look for this.
just ask them in market normaly they pleased to help when you ask for something special.
I was thinking exactly this!! I want to buy everything at the asian market but don't know how to prepare it 😅
obsidianwing,
Sorry, this is the first time I saw this message. Yes, it is true if there is someone available who speaks English they are very helpful.
evamz9584,
RUclips is great for free classes in how to prepare Asian cuisine, I started years ago with a famous cookbook called The Modern Art of Chinese Cooking, by Barbara Tropp, it has everything you ever wanted to know on how to cook
Chinese, and if you don't have the right gear, what you can use instead, it listed every ingredient in the back, which brand was best and where you could get it. She also listed many vegetables and how to prepare them, but there are many more when you actually go to an Asian Market so you can feel a bit lost. When I first started cooking Chinese I made a list of all the ingredients (with the brand), and I still have that list to this day. You might want to try doing it that way. Buy yourself a really nice wok, with a burner base for gas and a domed lid, buy the wok spatula and spider strainer, have a good sharp chefs knife for chopping vegetables and cutting up meats, also a 10 inch bamboo steamer with at least two preferably three levels. Next study this young lady and watch her technique, but also check out Seonkyoung Longest also here in RUclips to see what tickles your tastebuds, and start simple, most Asian cuisine is a lot of prep work, but once you get that all done the rest takes literally seconds. I hope you do give it a try, you won't regret it! Cheers
There was a place in Chinatown, Los Angeles ,Ye Mee Lo, that would call my Dad when this was available. Like fresh Rapini Ravioli at Alfonse's.
So good...
I’ve seen that dish so many times in any Chinese dramas and finally I’m seeing the recipe! Thank you for teaching us!🙏
When I went to China I ordered that every meal. Even the vegetable haters would eat it happily.
Beautiful! Love all your videos ❤
instead of just hot oil. I like to make a brown sauce with 3:2 ratio of Oyster to Soy Sauce, a teaspoon of rice vinegar and sesami oil and a bit of Sriracha. I thicken this in a pan with water/cornstarch, and pour it over the Choy Sum and Garlic
I'm going to try this now!💜
sorry, it wont be health clean and quick, less is better for health tast and for stomachs ...... anyways specially cornstarch is yukh
My mom always drizzled alittle oyster sauce instead of soy sauce. I will try it with soy sauce the next time. Your dish looks so yummy and I love the crunch😋
I mean, oyster sauce makes more sense to me too, but I would try both.
Love your culture and I’m learning a lot
Love your recipe's. Your fried rice video always my favourite.
This looks so good! 😊
Yum! I would totally eat that! 😋
The crunchy sound as you chew is inviting. Want to try this
I have 3 bunches of choy sum I’m my fridge every week, love this veggie
Is it bok choy?
Thank you for sharing your recipes ❤
I love her recipes and watching her eat
The way that crunch sounds is making me hungry 😅
Must try
Looks so delicious
Chinese veggies like choy sum and gai lan is THE BEST. It's the one thing which keeps me living in cities with big Asian markets.
All Canto know this is comfort food.
Thanks madam
I love Kailan, but haven’t tried Choy sum. Can’t wait to try!
Love your videos
Looks great bravo!!! This is what I need for good health❤ Thank you!!
I love this recipe thanks
Mandy is soooo cute omg. Yes and a great cook
It looks good and healthy. Certainly, I will give it a try. Thanks
Looking at you eat is the best way to learn the eating technique me thinks
I love this
Wow, super easy and healthy dish
Looks awesome 😊 thanks for sharing 😊
Thats like our American wilted lettuce. I could eat it all the time. I love it so much. So, So, So good.
Love this!
Как кролик хрустит 😊
Love your posts! Thank you😊👌👍🙏
She makes it looks so delicious!
I love yu choy sum! So naturally sweet.
My most favourite veggie.
My fav veg ❤
Wow..😮
She sounds sweet
Wow that's really cool recipe
I spend more on this than I do my entree at the takeout spot
Looks delicious...
I like this vegetable 😋😋😋
Good recipe, thank you. And I must compliment you for chewing with your mouth closed. One of my pet peeves while living in China is the number of people who don’t.
well done, i am going to try this one❤❤❤
So yummy😊😊😊
Thank you for your content…big fan
For me its nice
Delicious
Love it too
Nice looking for more recipes please
Wow your hair so straight and looong i love it
...hello!! Always fun to watch your videos. ;-)
Pretty similar to something we called 'wilted greens' the the Southern US (Arkansas). Instead of oil, we used unfiltered bacon fat... And usually, less garlic. Finish with salt and black pepper.
I cannot buy this vegetable where I live, but it looks so healthy and tasty.❤
You can use broccolini, pak choi, asparagus, or whatever green vegetables you can get :)
This was what i needed, thanks
Very nice !
Love cantonese.
every day so healthy
very nice and clean, i love that way cooking.... i feel yukh, when people use corn starch and so many other sauces
I always order it!
Mouth watering 😋😋😋
I like this way better than with oyster sauce . Thank you !
I want to try the winged beans, but hard to find, u should do a short on preparing cooking those
Good!
It's amazing how people can eat garlic and don't care about it.
I wish I could
Hard to find here but this stuff is tasty!
this is such a delicious veggie
Easy like it❤
I love choy sum. I do it in oyster sauce
Yummers!
healthy tasty food and very polite lady
Looks delicios.
I have those same tongs!
Looks so good but the link is not live!
Thanks ❤️
Thank's for sharing this video 😘♥️🩷
Thanks
Yeah if I could find it… that would be awesome 😊
Is it like Bok Choy 🥬. It looks good wouldn’t mind trying it. Yummy 😋 presentation.
gonna do this to my pechay larer. thanks
❤❤❤
Yum
Love choy sum!
Yumm
Que bien 💜😍🫰🇵🇪💜
I grew up Cantonese and never ate that..my mom like Gai lan.. but also cooked longer than a few seconds, never seen with hot oil drizzled either.. Maybe Cantonese restaurants different here in San Fran and Los Angeles
Extremely clear recipes, each word had a purpose.
You are my favorite RUclips cook. I cook Asian cuisine now because of you....❤