3 Classic Chinese Greens - How to Cook & Prepare
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- เผยแพร่เมื่อ 25 เม.ย. 2024
- How to cook Gai Lan, Yu Choy Sum and Baby Bok Choy. These Asian greens are simple to prepare and delicious!
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Super easy ways to get your greens in! 🥬 Happy Sunday!
Great video!
Haven't had any of these (especially gai lan) since going keto, and I can't think of any good reason not to. It's snowing for the next three days, or I'd probably head off to the Asian market and get some now! Our go to for these vegetables has usually been Kimlan soy paste, but since going keto, I'm planning on trying liquid- or coconut-aminos.
I once went to a place for dinner that had a dish that had fish, mush room, bok choy with some type of white sauce. Ive been searching this reciepe since high school since the closed. Does this sound familiar to you by any chance?
Thank you for making these lessons. These are all beautiful meals I miss eating. Thank you for being honest and truthful. I will use your template to make some of these greens.
My Momma Wong taught me some of these.
My grandfather too also grew an assortment of Asian vegetables in his backyard. He would harvest them and take the bus to Chinatown in Seattle and sell them to a small mom and pop grocery store. One of my favorite memories as a kid was going to Chinatown with my parents to go pick him up and get dim sum.
I absolutely LOVE your channel. You bring to light so many beautiful veggies that most have never heard of. THANK YOU!
We own and run a small organic farm in the Missouri Ozarks. We grow A LOT of unknown veggies that have such a glorious flavor. We grow Gai Lan, micro Bok Choy, Hon Tsai Tai in the fall, and so many other “oddities”!
Thank you for the work you and the dude do! 🙏🏼
Love the team work. Always enjoy seeing you both and hearing Flo’s laughter. It’s so contagious.
I was one of the ones who asked - THANK YOU!!! Taught me so much!
Hey Flo! Thanks for sharing this recipe! I love Chinese veggies but I dont know how to prepare them. I am definitely going to try this. Thanks!
;Your channel is special. Thanks for sharing with us the joy of preparing fresh Chinese greens. I grow all of them from seed and Gpd blesses me with great crops, which I share.
Thank you Flo - giving confidence to prepare and celebrate the vegetable in the best of ways. ❤️🇦🇺
Thank you for this. I adore greens. Super helpful
Thanks for sharing , the way you explained .. just loved it , whenever I visit T&t I used to be confused , but now all clear
Love your videos quality. Thank you for continually uploading!
Thank you for the way of cook choy greens of all types UK .
Thank you for this video, Flo & Dude, I didn’t know how to cook these so haven’t bought them but now I will. Thanks again
Never stop your recipes, They all rock the house, as your family too. love,
one of my favourites of yours so far. thanks so much. sugar for gai lan is a new trick - that will make it easier to eat!
Very glad I found this channel !! You 2 really do a great job ...👍
Thank you Flo and Dude. Love you guys. Awesome couple
Wow, thanks. Such a simple video, but so enjoyable. Those three vegetables, and the way you blanch them, contain every enjoyable element of vegetables, crunchiness, tartness, juiciness, nutrition, fulfillment. You can't go wrong if you follow this recipe.
This was wonderful. I remember that while our house is being fixed that we lived in a predominately Chinese area for about six months. The vegetables were fascinating, the variety of bok choy plus the vegetables you mentioned. And there was another green vegetable called chrysanthemum greens. I can’t wait to your simple method!
I love your cooking. Simple and delicious
Wow super yum! I love the short cook time and the crunch. Reminds me that I definitely overcook my veg. This video made my mouth water... but then again they all do 😋
Thank you for showing how to pick the best greens, cook and even eat!
Wow! Talk about perfectly cooked veggies! I enjoyed the video, but what really impressed me was that "crunch". I often wondered what sort of veg I could cook when serving Chinese dishes and you've solved my problem. I especially liked the baby bok choy - have never seen that here so, will have to check! 👍😊
Thank You🙏🏾. Easy & simple. I love Chinese Greens & now I know how to cook them.
You both have beautiful energy which goes in your food you cook & makes a difference
to people who eat them. Stay blessed. 👏🏽
Excellent and so healthy! I’ll skip the bugs too. 😅
That looks fabulous! Thank you for this video!
Such a good & detail info to clean the veggie. Thank you Flo
Thank you for sharing! Much appreciated!😁
Thanks for sharing Flo
When I'm at the buffet this is one of my favorite greens to eat the gai-lan! With oyster sauce and garlic!
The need of the hour genuine home style cooking.Genuine Food in short.
Those Greens 🥬 look 👀 Amazing 😉 love the Crunchyness 😋Thank you Flo And Dude
Flo, Thank you for this video, we cook bok choy at home, sometimes we put a little garlic in the water with it while it blanches, depending on what else we are eating it with. The other greens we do not cook at home, but we will try them.
Really grateful for your videos. So good to learn about these veggies, now I’ll know what they are and give them a try without ruining them! Thanks!
Greeks also have a green vegetable...horta.
Wilted dandelion leaves served with olive oil, lemon juice and salt..
I just started watching your videos. I love them.
My first lesson in cooking Chinese veggies. Looked way too easy. TY!
So simple & delicious!! 😁👍
I like the way you guys cook thank you 🙏🏾
Thank you for sharing 🙂
this is really good info about the vegetables. so for kai lan and choy sum. the bigger the flowers the older the vegetables are.
I like sauced Chinese-style vegetables stir-fried soft and served with white rice. The leafy and floret sections are my favorites.
Thank you. Very useful info👍
I found this video very informative, and thank you, I know what to look for when I go into China Town in New York. Thanks again.
Thank you for another awesome video! I’m learning to cook Asian through your channel. I just went to an Asian store that’s near me where the bok choy is very reasonably priced. And they have all the other Asian greens. I just grab a bunch of greens out of the cooler….. I don’t even know what some of them are till I come and look them up online at home! I just bought I believe I just bought the broccoli I will try your method of cooking tonight. Last night I did the bok choy although when I did it in the pan I also added some olive oil and minced garlic. Then had a little oyster sauce on the side to dip it! Great tips on cleaning it! And I have to say I’ve never seen baby bok choy as small as yours… Mine are about twice the size but they’re delicious! Anybody who’s cooking any Asian food should try to find an Asian store near them where there’s a lot of variety and the prices are phenomenal! In addition the vegetables are always fresh!
Thank you!
This was really helpful as I'm just getting ready to plant seeds ,but not sure how hardy they are against late frosts in spring !
Thank you ❤
I prefer Chinese vegetables over western vegetables
I always loved and ordered Chinese greens when eating out but never had the "curage" to try make them at home.... until now... thank you Flo!!! ❤️👍😃
I love to cook, I share dishes that I cook myself. Thank you for sharing this content, good luck!
Thank you for your videos. There are places to buy Asian produce in Edmonton. Vancouver is wonderful, idyllic, and picturesque. Edmonton is a bunch of houses with a big indoor mall in the middle but it's a home sweet home. Stay safe. ♥♥♥
I bet your home smelled delicious when you were cooking those veggies! The only one I'm familiar with is the baby bok choy and I hardly ever buy it because it is so expensive here. Anything labelled 'baby' automatically comes with increased price, it seems. As always, 'The Taste' did not disappoint. Love that part of your videos, thank you for keeping them. Have a wonderful week!
Green leafy veggies was a must at my table as well. Can't wait to try the baby bok choy. Or at least the veggies Pittsburgh has to offer 🤷🏽♀️ thanks for posting
Those itty bitty bok choys are adorable :) I don't have them often as I have to make a trip to another neighborhood to shop at the Asian market. I go a couple times a year to buy dark soy sauce and Japanese mayonnaise and up getting produce while i'm there.
Actually it was very nice and simple
Choy sum was the king of vegetables in my parents house. They grew it in the garden in the back yard every year and we ate plenty of choy sum all summer long. Towards the end of summer, the choy sum gets tough and stringy and is no longer edible. We just wait for it to go to seed and collect for next year's crop. My grandmother also would boil it and hang it in the backyard for dried greens to make soup with in the winter (gwon choy). My parents called it choy sum. We are Toisun Chinese. I believe Hong Kong Chinese call it yu choy, which means oil vegetable. Choy sum is the juvenile plant of rapeseed, that the Chinese use to make cooking oil
Of COURSE this video was good! .... ✅👍😊
Tku.
I love baby Bok Choy. The Gai Lan reminds me of broccolini.
Thank you😘
I love it
I always thought those would super difficult to prepare. I am shocked how easy they are to put together! I would love a video of a meal that includes the veggie as well, if you are so inclined.
I’m sure there’s at least one or two videos where we’ve served these on the side of an Asian dish. These veggies will quite literally go with any Asian dish. We have them about 3-4 times a week on the side of whatever I’m making. Even steak!
@@FloLum - I guess I just don't remember those. I will have to scroll through and look. Might take me awhile. Been following you for two years now I believe. LOL
Is it the same with Tatsoi?,cause, i just bought it today for the first time,looks so sweet for it is rich in color green and looking fir recipes.
This will be easier for us bachelors now
I love eating veggies
I'm learning another way of cooking leafy vegetables with you...just saying o tia...
My son loves Asian vegetables because it’s cooked and soft. What some ppl don’t know is that cooked vegetables are easier to digest. Hence Asians are healthier & slimmer.
This was super helpful! How do you know how long to blanch ? I def did it too long first time haha Also I didn’t see all 3 of these at Ralph’s here in LA, do I need to go to different market?
Thx
ok cool when i get my wok i a going in, if not will juice them
Hello is that chicken bouillon paste you used at 8:23 ? Where can I buy it? I am from The Netherlands
The greens I see at the Chinese restaurant are looking nice, but I never was into them. I eat the ones we ate when growing up in Arkansas, and Michigan.
My mum loves kitchen shears
Good Question dude why u put sugar in gai lan ? Yummy 😋⭐😋
Baby bok Choy I knew them as “Nai bai”. Nai bai is part of my every day diet.
Flo, thank you for this video! I never knew how to cook bok choy until now. Maybe I'll finally eat some greens! But I didn't understand the chicken bullion part. Did you just add it but not dissolve it? is it supposed to be left behind when you take it out of the pan?
The water from the bok choy was supposed to dissolve most of it but I had my bok choy sitting out longer than usual when we were filming so it didn't dissolve completely. I probably didn't stir it around enough. I did try to stir it around a bit more in the end. 😊
Yes! We love our green leafy veg... ate them with every meal growing up and my kids ate them as well. They still love these greens to this day. Have you ever eaten pea tips? These are the actual tips from the pea pod vines. I never had these growing up but in the last 15 years, we started eating this dish (pea tips sauteed in a garlic sauce) very time we were out for a Chinese meal.. There's a way to look for the tenderest tips but I'm not that patient to figure it out.. Have you made these before?
Pea tips are our most favourite but they are best in winter and not as readily available. I usually make them with about 1/4 cup chicken broth (with or without garlic) and cook for about a minute. Don’t buy them when you see a lot of stringy vines that means they are old and tough. We also order them out. They are SO yum!
@@FloLum Best in winter? I had no idea. I remember my mom nipped off a certain part of tip but I can't remember for what. Do you remove anything from the little tip part before you cook it? I can't tell you how many "lo fans" I've gotten to now eat greens bec they tried this dish first.. :D
Best in winter because they come from snow peas? I think that’s what my mom told me. The only thing I remove is if I see a flower bud cuz bugs.
Hi Flo. You mention that you first soak veggies in salt water then rinse before cooking. How long do you soak them? Is it a quick soak (1-2 mins) or a long one (15-30 mins)? And is it a shake of salt or a tsp or tbsp amount in a bowl of water?
I was wondering about that too. More about the salt/water ratio, I do not like bugs.
I usually soak at least 3 mins but if I forget, it’s not a big deal. I put in about 2-3 teaspoons in a tub of water.
Curious if there's any difference between the different types of gai lan. I've seen multiple types at my local Ranch 99.
I’m not familiar with different types of gailan. There are definitely different types of Chinese greens (which are collectively called choy) and they all have their distinct flavours but they would all have different names. I have seen baby gailan and they would be more tender than regular gailan. Hope that helps.
Can you do more veggies plz
I love bok choy, but then I love most cooked greens.
I don’t think we can get baby bok Choi here, or the other greens you used, they look delicious 😋 Ohhhhh and I doubt your veg was boiled to death when you were kids but, the reason we kids hated them was because they were! We oldies, here (U.K.) anyway , have a joke about Brussels sprouts, that they’re put on to cook in October, so that they’re ready for Christmas! 🤣😂
Oh my goodness! That is hilarious. I have actually experienced overcooked vegetables by a friend’s parent from the UK.
It is isn’t it? Of course, when you’re having a meal made for you, you do have to eat some of it, if you can. When I was 16, I remember going to a friend’s for Sunday lunch, her mum’s “gravy” was water thickened with flour, I just couldn’t eat it, I tried, I had to pretend that I was suddenly feeling sick, and how I was looking forward to the meal and was so disappointed not to be able to eat it. We kids learned our lesson, thank goodness! Now there are some wonderful ways to cook sprouts 😊
True! It was Christmas lunch and I tried to eat as much as I could (dry turkey, boiled carrots etc) and then Christmas pudding. Even her sister said, “It tastes awful but we have to eat it because it’s tradition.” Another friend of mine once told me his (English) mom cooks like they are still at war but they aren’t at war anymore. LOL I know not all English are like that. Nigella and Jamie Oliver are a couple of my faves!
My favorites are kailan..and pea sprouts…
That too baby bochoy….in the Phil we call it pechay…
Flo I think you could wear the A- line hairstyle. I think you have the right face shape for that style, in my own opinion. Oh and thanks for another great video. :)
Did u mention wht kind of veg? Xcept for bok choi
Baby bok Choy is delicious grilled on the bbq
🤣 Autocorrect does it again!
OMG 😆
Fixed 😁
Re: young children and vegetables. Our first four were boys, and all born within about six years in the Eighties. We homeschooled them, so for many years there was nobody to tell them they didn't like vegetables. So they did like them. They ate broccoli, greens, mushrooms, carrots, squash, everything children are supposed to be picky about..
thanks - may 2021
The bugs is added protein😂
So beauty fhul girin vegtebals
You guys should look into the "Kratky method" of hydroponics....check out Mike over at his "Keep on Growing" channel here on YT.
He grows loads of bok/pak choi using this method....it is SUPER easy and is about as "set and forget" as it comes, literally no gardening experience needed. The method works great for most any leafy greens....
Omg I TOTALLY overcooked my gaelon (sp) horribly, woooooooooow ooops. Not going to eat them now
👍⭐💖
No option to save recipes. :(
Enjoy your greens folks!!!! The best thing you could ever consume. No wonder the Bible book of Genesis highlighted its value to all creatures....
Genesis 1:29,30
Then God said: “Here I have given to you every seed-bearing plant that is on the entire earth and every tree with seed-bearing fruit. Let them serve as food for you. And to every wild animal of the earth and to every flying creature of the heavens and to everything moving on the earth in which there is life, I have given all green vegetation for food.” And it was so
No doubt these fruits and greens are amazing for us, as Jehovah God saw it to be very beneficial for humans to eat them. Keep indulging friends, they are a healthy choice gifted to our bodies by our creator......Enjoy!!!!
Dude
Do use msg
What are the English names
That is their English names. I found Gialan seeds online, Baby Bok Choy seeds can be found at Baker Creek Heirloom seeds online and I haven't found the Choy Sum seeds yet. You can find Bok Choy in American grocery stores.
ଆରେ ଇଏ ତ ଆମ ବାଡ଼ି ଶାଗ 😂
I think not liking vegetables is not a universal thing, I observe that more with people from North American regions or the UK. Turkish kids usually have nothing against vegetables, cause the kitchen is surrounding vegetables and seaweed stuff in a lot of areas. It’s just prepared differently, more spices are added, not sure if that is a reason for Turkish kids to like vegetables 🤷🏻♀️ Personally, I’m a veggie addict from young age onwards 🤣