Join the Canto Cooking Club - bit.ly/3wTFlDO Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/shrimp-and-snow-pea-stir-fry What’d you think of Daddy Lau’s recipe?
Please can you do black pepper beef fillet one day? I made your soy sauce chicken recently with ginger and scallion sauce and I loved it. Tasted authentic.
It looks delicious and this video was released on my Birthday so I now feel obligated to make it! :) Can you ask Daddy Lau to teach us how to make Black Pepper Beef? It is my husbands favorite!
It always blows me away JUST how much both your mom and dad know about seemingly every single kind of food in the kitchen, how to prepare it, and how to pick the freshest/tastiest. Thank you SOOOO much for sharing not only the culinary secrets and recipes but also for showing us moments of your beautiful family, I love you guys so much!!!
Thank you for the simple 3-step recipe for stir-frying any combo of meats and veggies! This is going to make preparing a quick, delicious, and healthy meal so much easier 😋 👍
I posted this on Instagram but had to comment here also. Thank you, Laus!!! Snow peas aren't in season yet so we substituted with asparagus that was in the ground this morning. This was absolutely THE BEST Chinese dish we've ever had. We've tried 3 of vour recipes so far and it is changing the way we cook. You are wonderful and are making a substantial contribution to the Chinese culinary and cultural experience.
Awwww thank you so much for trying the recipe!! Asparagus is a nice touch :) We really appreciate all your love and support! We’re excited to share more with you ❤️❤️❤️
I always look forward to your videos. All the things I’ve made from your Dad’s recipes have been a success.🙏🏻💯 Randy you should do a cooking video with you Dad👍🏻
So happy for the health of your parents / family in general. Your baby is getting so big. My son is one now and has just started walking / taking over the house. I love the village mentality you have for his care. Family is everything, good luck to you sir. Keep up the good work. We really appreciate these intimate cooking videos, it is like we are in the kitchen with your dad as well. Your hard work is amazing.
This is one of my favorite channels! I adore cuisine from all different Asian regions and watching your dad likens to me watching one of my grandparents cook southern soul food. Now, I rarely have to shop to make these recipes bc all the sauces and spices are already in the cabinet😊
I LOVE seeing the home grown veg! similar to the videos showing us the Lao's out shopping, it makes the series more interesting! More on what they grow too please!
Wonderful family , your dad is truly a star , his recipes are always simple enough but absolutely delicious and rich in Chinese culture food flavors . Two big thumb up !
Wow! I've tried many stir fry recipes from the internet and from cookbooks. This is one of the best recipes I've tried. I can't tell you how happy I am with this simple, tasty sauce and the perfection of the vegetables. Just wow.
I’ve made this recipe so many times, and here I am again for tonight’s dinner, 😋 its such a fantastic recipe! better than take out no question! Thank you so much for sharing.
I made a double batch of this for dinner last night and it was amazing! I love that there is a video, When cutting the carrots, I didn't "get it" from the written instructions, but watching made it easy to learn how to make those diamond shaped carrots. I also love the amount of vegetables in this. I've made the NYT version many times and always felt I had to add more vegetables because it was so shrimp heavy and veggie light. This has a perfect ratio and the vegetables were crisp and delicious. Thank you so much sharing the recipe.
I was curious to see if my method in the past for stirfry was similar and was justified in Dad's technique and is pretty much right on with the exception of blanching first. which i will do from now on. Thanks for that.
Great video - it’s clear a lot of efforts has gone into the editing and formatting of the vid. Also love the history lessons embedded your vids. Awesome effort!
WOW RANDY GRAND MASTER GROWS HIS OWN SNOW PEAS. NO CHEMICAL WHAT SO EVER. GROWN BY GRAND MASTER. REALLY FRESH AND HEALTHY PEAS. I ALWAYS LOVE TO SEE YOUR DAD COOKING . ABOVE ALL DAD EXPLAIN IN CANTONESE. SO I THINK OF MY YOUNG DAYS . HOW MY DAD EXPLAIN ME IN CANTONESE . SAME AS YOUR DAD EXPLAIN YOU ALWAYS SAYING SON ITS VERY EASY. CAUSE DAD GOT AMAZING 50 YRS ART AND SKILL IN COOKING. THIS DISH SHRIMP WITH SNOW PEAS AND VEGE.
I made this dish today and it was just like a mea I ordered from a chinese restaurant 🎉🎉 wowwwwwww I’m so impressed. My vegetables; I used baby corn, broccoli and bamboo shoots. Was so good ❤
Another great recommendation at home page. Your site was firstly recommended on my phone! You can make a great compilation from your page. Wish i have 10 percent of your skill... Thanks. We are grateful of you.
What a privlege it is to learn from an old-school line-dog/chef like your father. I can only imagine how much of a badass he was on a big commercial wok/wokburner. The wok-hei is real.
This is a tediously long video, but I now understand perfectly how to do everything, including how long to cook each vegetable so that nothing is over-cooked or under-cooked (always a problem for me). This is a nice sauce that does not color the dish the way an oyster sauce mixture would or give it a strong flavor, which would be great for beef but not for the delicate flavor of shrimp. This is going to be a go-to recipe even with other vegetables and shrimp.
Thank you for the simplicity and kindness in sharing the fool proof way to Cook. I never waste our money on any dish you teach us to prepare. Living on a budget you make us all feel like we are dining at a place. Thank you so much 😊
Thank you for the great recipe 😀 I saved it to make it some time later 😋 However can you please make a video about types of woks and how to choose the correct one? I'm confused and I don't know what type should I buy 🤔
i made this tonight. It was very good. It was surprisingly spicy from the white pepper. The ginger flavor was very strong, but i liked it. However it was very difficult to cook along with the video. There were too many pauses. The video was however very entertaining. I plan to try your dad's other recipes.
I wanted to drop in and thank Mr. Lau. I followed his directions on how to make shrimp less fishy and it has worked consistently. I’m making shrimp gumbo for my family tonight and his shrimp preparation methods are perfect no matter what cuisine we make. Thank you, Mr. Lau. 🙏
i appreciate all your videos! i recently found your channel, and your dad's cooking has INFINITELY leveled up my Chinese cooking! Thank you to you and your dad for making great content, and recipes that are very authentic.
Curious what your dad thinks about the baking soda (alkalinity pH) soak technique to plump up the shrimp to make it velvety and crunchy? I see it in most restaurant style shrimp cooking videos nowadays. Was wondering if there is a reason he doesn't do that?
Hello can your dad make a video on pan fried noodles with lobster ginger and scallion sauce! I have made at home and am dying to try his recipe! Thanks 🙏🏽😍
Cooking With Lau: Shrimp & Snowpeas! RUclips trolls: Can you make it without snowpeas? And shrimp? Daddy Lau, dying a little inside: “yes, you can use these other things, and then you’ll have something that isn’t Shrimp & Snowpeas though.” I’m waiting for him to say, “you can use cream, and sugar, and use your freezer instead of a wok, and then you’ll have ice cream.”
You don't fry vege because vege shouldn't stay in the wok for long. The heat will make vege watery and stir fry need to be dry. By blanching you soften the vege. Once vege is in the wok, you have to be super fast. Toss a couple of time to get the wok hay into the vege. Meat (pork/beef/seafood) in. The juice of the meat will cook and season the vege. Sauce and salt (if needed) quickly before out of the wok. If there is water in the wok, it's not a good stir fry. Same reason for heating the wok first. You don't use a lot of oil in stir fry so you have to make the wok very hot. Once the oil is in it gets hot immediately, everything goes in and out quickly.
So your dad is toisan and I was right all along? I heard him say "come down to eat" in Taishanese and hong "doy" which means son in English translated from Taishanese :)
I bought frozen shrimps once, and found them to be tasteless. Does anyone know whether it's because I defrosted it wrongly or something (just left it out for awhile before cooking, threw them in frozen fir soups). The fresh shrimps I bought tasted different. Or is it a brand/type of shrimp issue?
I really hate peeling shrimp. I’d rather pay the price for already peeled and deveined shrimp. It’s the most expensive shrimp but that’s how much I hate it, I’ll pay the price!!!
All of the information is really cool if you want to watch a big long video but for just a cooking tutorial that you want to get it done he could shorten it to 2 to 3 minutes. It’s all way too long to watch when I just wanna cook dinner - like I’m already hungry and had to do all the steps in the recipe from the blog. I don’t wanna have to watch his 15 minute video
Another perfect dish and although I have made it many times I missed a few crucial steps and I like the addition of fish sauce. Not only does blanching make perfect veggies but also removes excess moisture and brings them up to temp and allows the dish to come together quickly and properly on the home stove which is...anemic compared to the jet burner woks at restaurants. And that was a shrimp deveining 101!
A very good instructional as always. Just a point: with all that's going on, the back ground music is a distraction. It's enjoyable to have but when you're talking, your dad's talking, and the music is happening in the background it may be to much. Just saying.
Please, Randy, can you write down what other dishes are on the table when you guys are eating? I’d like to learn how to pair dishes together for a full family meal! Thank you!
Pretty sure in this video it's chow mien, the shrimp stir fry, vegetables and a tofu dish? Generally asian family meal goes for 3 side dishes(1 meat, 2 vegetables) + choice of carbs (noodles/rice) and then some soup
this is a gamechanger at my house, ive been trying to look to cook these types of dishes at home and these are presented in such an easy to understand format to learn! thank you to both you and your dad!
Join the Canto Cooking Club - bit.ly/3wTFlDO
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/shrimp-and-snow-pea-stir-fry
What’d you think of Daddy Lau’s recipe?
Please can you do black pepper beef fillet one day? I made your soy sauce chicken recently with ginger and scallion sauce and I loved it. Tasted authentic.
It looks delicious and this video was released on my Birthday so I now feel obligated to make it! :) Can you ask Daddy Lau to teach us how to make Black Pepper Beef? It is my husbands favorite!
CAN YOU SEND ME THE RECIPE FOR FRIED SHRIMP.THE TEMPORA BATTER
@@sherilicious6446 Yes!!! Thanks! We have the same idea! :)
It always blows me away JUST how much both your mom and dad know about seemingly every single kind of food in the kitchen, how to prepare it, and how to pick the freshest/tastiest. Thank you SOOOO much for sharing not only the culinary secrets and recipes but also for showing us moments of your beautiful family, I love you guys so much!!!
Thank you for the simple 3-step recipe for stir-frying any combo of meats and veggies! This is going to make preparing a quick, delicious, and healthy meal so much easier 😋 👍
Our pleasure Jenny!! Hope you love it as much as we do :)
I posted this on Instagram but had to comment here also. Thank you, Laus!!! Snow peas aren't in season yet so we substituted with asparagus that was in the ground this morning. This was absolutely THE BEST Chinese dish we've ever had. We've tried 3 of vour recipes so far and it is changing the way we cook.
You are wonderful and are making a substantial contribution to the Chinese culinary and cultural experience.
Awwww thank you so much for trying the recipe!! Asparagus is a nice touch :) We really appreciate all your love and support! We’re excited to share more with you ❤️❤️❤️
I love your videos & enjoy your family’s interaction, it’s so very sweet, & the bonus to amazing food! Thank you all so much!
Your dad reminds me of my dad so much, I'm so thankful for your channel and to learn all of these classic Cantonese recipes I grew up eating!
I always look forward to your videos. All the things I’ve made from your Dad’s recipes have been a success.🙏🏻💯 Randy you should do a cooking video with you Dad👍🏻
Thank you so much Ralph! We’re grateful to share with you :)
So happy for the health of your parents / family in general. Your baby is getting so big. My son is one now and has just started walking / taking over the house. I love the village mentality you have for his care. Family is everything, good luck to you sir. Keep up the good work. We really appreciate these intimate cooking videos, it is like we are in the kitchen with your dad as well. Your hard work is amazing.
I would love to learn more about choosing cleavers. Could y’all do a video on the subject because there are so many!
Love, love, love your videos! 🙌🥰
This is one of my favorite channels! I adore cuisine from all different Asian regions and watching your dad likens to me watching one of my grandparents cook southern soul food. Now, I rarely have to shop to make these recipes bc all the sauces and spices are already in the cabinet😊
I LOVE seeing the home grown veg! similar to the videos showing us the Lao's out shopping, it makes the series more interesting! More on what they grow too please!
Wonderful family , your dad is truly a star , his recipes are always simple enough but absolutely delicious and rich in Chinese culture food flavors .
Two big thumb up !
Your Dad is amazing , his cooking is fantastic ! I've learnt a lot from him , thankyou VERY much , with warm wishes from the UK .
Oh, I have to bookmark this recipe!
I’ve book marked every dish - it’s just like can’t fail 😂
This is my favorite dish of all time! Thank You!!
Wow! I've tried many stir fry recipes from the internet and from cookbooks. This is one of the best recipes I've tried. I can't tell you how happy I am with this simple, tasty sauce and the perfection of the vegetables. Just wow.
I’ve made this recipe so many times, and here I am again for tonight’s dinner, 😋 its such a fantastic recipe! better than take out no question! Thank you so much for sharing.
I made this tonight for my boyfriend & I. Omg we loved it! So good!
I have learned a lot, thank you Lau Sifu!!
This feels so homey! I’m away from home now and miss it so much. This video makes my heart warm, and the food looks delicious. Keep it up!
I made a double batch of this for dinner last night and it was amazing! I love that there is a video, When cutting the carrots, I didn't "get it" from the written instructions, but watching made it easy to learn how to make those diamond shaped carrots. I also love the amount of vegetables in this. I've made the NYT version many times and always felt I had to add more vegetables because it was so shrimp heavy and veggie light. This has a perfect ratio and the vegetables were crisp and delicious. Thank you so much sharing the recipe.
THANK YOU!!! I was wondering for the longest time how to make that sauce!!!
Love this dish👍❤️Thanks 🙏😊
I was curious to see if my method in the past for stirfry was similar and was justified in Dad's technique and is pretty much right on with the exception of blanching first. which i will do from now on. Thanks for that.
Lovely handsome grandson and thank you grandpa for an excellent recipe. 👍🙏😘
Great recipe and great channel
700k! I'm celebrating for you
I tried this today. Didn’t have snow peas so used a quarter head of cabbage. Absolutely delicious!! The shrimp were the best part! Thank you so much!
Thank you for teaching us so many delicious recipe! Just made this dishes for tonight dinner. 👍👍
Great video - it’s clear a lot of efforts has gone into the editing and formatting of the vid. Also love the history lessons embedded your vids. Awesome effort!
I can't wait to make this!
Fabulous we loved this restaurant quality recipe!! 🥰
Been waiting for this. Thank you!
WOW RANDY GRAND MASTER GROWS HIS OWN SNOW PEAS.
NO CHEMICAL WHAT SO EVER.
GROWN BY GRAND MASTER.
REALLY FRESH AND HEALTHY PEAS.
I ALWAYS LOVE TO SEE YOUR DAD COOKING .
ABOVE ALL DAD EXPLAIN IN CANTONESE.
SO I THINK OF MY YOUNG DAYS .
HOW MY DAD EXPLAIN ME IN CANTONESE .
SAME AS YOUR DAD EXPLAIN YOU ALWAYS SAYING SON ITS VERY EASY. CAUSE DAD GOT AMAZING 50 YRS ART AND SKILL IN COOKING.
THIS DISH SHRIMP WITH SNOW PEAS AND VEGE.
Love this!
Thank you for this easy to follow recipe! Looks delicious 😋
Oh my goodness...... your channel is awesome !! Thank you
Millionth tyme watching and still like a new joy.... LovePeaceHappiness
Another beautiful dish!!💕💕💕
I’ve seen your videos for more than a year 👍🏼
Thank you for your beautiful video l will try
Stir fry shrimp to cook
it's so cute how your dad calls for your son (Hong Doi) after the completion of every dish
I made this dish today and it was just like a mea I ordered from a chinese restaurant 🎉🎉 wowwwwwww I’m so impressed. My vegetables; I used baby corn, broccoli and bamboo shoots. Was so good ❤
Looks amazing!
Yum! That looks delicious! Thanks!
I had a pound of shrimp and was trying to decide what to do with it... love your cooking videos with tips and recipes!
I'm learning to make Chinese food and love your videos thanks! Can chef do 腰果雞丁 later? Thanks!
Another great recommendation at home page. Your site was firstly recommended on my phone! You can make a great compilation from your page. Wish i have 10 percent of your skill...
Thanks. We are grateful of you.
What a privlege it is to learn from an old-school line-dog/chef like your father. I can only imagine how much of a badass he was on a big commercial wok/wokburner. The wok-hei is real.
can't wait to make this recipe.
This is a tediously long video, but I now understand perfectly how to do everything, including how long to cook each vegetable so that nothing is over-cooked or under-cooked (always a problem for me). This is a nice sauce that does not color the dish the way an oyster sauce mixture would or give it a strong flavor, which would be great for beef but not for the delicate flavor of shrimp. This is going to be a go-to recipe even with other vegetables and shrimp.
Is there already a @Made with Lau restaurant? Your Dad’s skill and experience is worthy to be passed on for the next generation.
Thank you for the simplicity and kindness in sharing the fool proof way to Cook. I never waste our money on any dish you teach us to prepare. Living on a budget you make us all feel like we are dining at a place. Thank you so much 😊
I love this recipe
I love watching your dad cook. I have learned so much from him. Please thank him for me.
Thanks!
Thank you so much for the love and generosity!! We appreciate you Siew Fong :)
Thank you for the great recipe 😀 I saved it to make it some time later 😋
However can you please make a video about types of woks and how to choose the correct one? I'm confused and I don't know what type should I buy 🤔
i made this tonight. It was very good. It was surprisingly spicy from the white pepper. The ginger flavor was very strong, but i liked it. However it was very difficult to cook along with the video. There were too many pauses. The video was however very entertaining. I plan to try your dad's other recipes.
Btw, could arrowroot be substituted for cornstarch?
Great stuff keep her lit 🍺🇮🇪
I like it! I will try this recipe.
I wanted to drop in and thank Mr. Lau. I followed his directions on how to make shrimp less fishy and it has worked consistently. I’m making shrimp gumbo for my family tonight and his shrimp preparation methods are perfect no matter what cuisine we make. Thank you, Mr. Lau. 🙏
i appreciate all your videos! i recently found your channel, and your dad's cooking has INFINITELY leveled up my Chinese cooking! Thank you to you and your dad for making great content, and recipes that are very authentic.
Curious what your dad thinks about the baking soda (alkalinity pH) soak technique to plump up the shrimp to make it velvety and crunchy? I see it in most restaurant style shrimp cooking videos nowadays. Was wondering if there is a reason he doesn't do that?
Yum!
可惜澳門現在夏天，荷蘭豆唔係季節，等冬天我都要試試煮呢個餸！
好多謝您嘅支持！老劉祝福您闔家平安健康幸福！
Hello can your dad make a video on pan fried noodles with lobster ginger and scallion sauce! I have made at home and am dying to try his recipe! Thanks 🙏🏽😍
We need a red braised pork belly recipe
If Hong Doy Approves then it must be awesome
Got a lot of subscribers that's good 👍👍
Cooking With Lau: Shrimp & Snowpeas!
RUclips trolls: Can you make it without snowpeas? And shrimp?
Daddy Lau, dying a little inside: “yes, you can use these other things, and then you’ll have something that isn’t Shrimp & Snowpeas though.”
I’m waiting for him to say, “you can use cream, and sugar, and use your freezer instead of a wok, and then you’ll have ice cream.”
Hahahahaha!!!!!!!!!
can your dad do one with shrimp and squid?
Ah... nice framework. I was kind of doing that without knowing... but now, I will be more intent on it.
I really wish you would compile all these recipes into a cook book - one side Chinese, opposite English.
Wonderful dish. Why heat at the wok before adding oil? Why blanch vege first, instead of fry till it's cooked?
You don't fry vege because vege shouldn't stay in the wok for long. The heat will make vege watery and stir fry need to be dry. By blanching you soften the vege. Once vege is in the wok, you have to be super fast. Toss a couple of time to get the wok hay into the vege. Meat (pork/beef/seafood) in. The juice of the meat will cook and season the vege. Sauce and salt (if needed) quickly before out of the wok. If there is water in the wok, it's not a good stir fry.
Same reason for heating the wok first. You don't use a lot of oil in stir fry so you have to make the wok very hot. Once the oil is in it gets hot immediately, everything goes in and out quickly.
Is there a specific reason for cooking wine and not other wine?
Just a taste preference, but feel free to experiment!
A lot of people use stock in place of cooking wine.
@@LTRaider Thank you so much!
@@MadeWithLau Ah! Appreciate it.
So your dad is toisan and I was right all along? I heard him say "come down to eat" in Taishanese and hong "doy" which means son in English translated from Taishanese :)
I put oyster sauce instead of fish sauce!
Cheeeeers😛!
Can you tell me the wok that your father uses?
0.50 tsp salt
1 tsp sugar
1 tsp cornstarch
1 tbsp cooking wine
0.50 tsp white pepper
1 tsp fish sauce
1.5 tbsp water
To make the sauce.
You should cook some vegies side by side, one with salt and oil in the water, one without. compare how they look
I bought frozen shrimps once, and found them to be tasteless. Does anyone know whether it's because I defrosted it wrongly or something (just left it out for awhile before cooking, threw them in frozen fir soups).
The fresh shrimps I bought tasted different.
Or is it a brand/type of shrimp issue?
Um how about that toothpick trick??
I really hate peeling shrimp. I’d rather pay the price for already peeled and deveined shrimp. It’s the most expensive shrimp but that’s how much I hate it, I’ll pay the price!!!
Thank you for sharing, but some sentences translate is not make sense your father said ,
I disapprove of this video. I strongly feel the food critique at the end of the video was peer pressured into approving the dish.
We just want the recipe not a history lesson or family history not important.
All of the information is really cool if you want to watch a big long video but for just a cooking tutorial that you want to get it done he could shorten it to 2 to 3 minutes. It’s all way too long to watch when I just wanna cook dinner - like I’m already hungry and had to do all the steps in the recipe from the blog. I don’t wanna have to watch his 15 minute video
How was I not subscribed to y’all already?! I love your recipes! Thank you for sharing your family with all of us.
Another perfect dish and although I have made it many times I missed a few crucial steps and I like the addition of fish sauce. Not only does blanching make perfect veggies but also removes excess moisture and brings them up to temp and allows the dish to come together quickly and properly on the home stove which is...anemic compared to the jet burner woks at restaurants. And that was a shrimp deveining 101!
A very good instructional as always. Just a point: with all that's going on, the back ground music is a distraction. It's enjoyable to have but when you're talking, your dad's talking, and the music is happening in the background it may be to much. Just saying.
What kind of wok is Daddy Lau using? I notice he uses metal spatula on it, but it looked like a non-stick wok to me.
Please, Randy, can you write down what other dishes are on the table when you guys are eating? I’d like to learn how to pair dishes together for a full family meal! Thank you!
Pretty sure in this video it's chow mien, the shrimp stir fry, vegetables and a tofu dish? Generally asian family meal goes for 3 side dishes(1 meat, 2 vegetables) + choice of carbs (noodles/rice) and then some soup
this is a gamechanger at my house, ive been trying to look to cook these types of dishes at home and these are presented in such an easy to understand format to learn! thank you to both you and your dad!
I like how you recap the main steps of the recipe at the end of your newer videos! Great teaching. Also, I'm excited to try this recipe!
I once tried to eat stir-fried or non fried shrimp tail, and I will try to not do that again, it's pointy and hurt my mouth.
6:14
omg thanks for share😋😋
One of my favorite dishes to get! I’ve also had this minus the carrot and celery, but with added water chestnuts. I love them all!