So what the kids like is the fat and you’re using vegetable oil, which is the number one cause of heart disease. So to cook the cheapest vegetable possible you have to spend like an extra hundred dollars or so.
In Hong Kong, we will reserve the stalk, cut it into small dices, and use it as an ingredient to make fried rice. It provides one more crunchy texture, and also color, and vegetable to a simple fried rice, very tasty and useful.
I love the fact that even though I can't understand any Chinese, Daddy Lau's simple, straightforward cooking instructions don't need to be translated into any other language; his awesome Dad-energy is adorable, too! Speaking as a daughter who still misses her dad, thanks for your dear Dad's delicious broccoli recipe.
I love how you record your dad explaining his cooking in Cantonese. Reminds me of my late father. He always wanted to teach me to cook, but I was always too busy to watch. Thank you for sharing your dad with us.
my stepdad is from hong kong and his parents didnt speak english at all so i was exposed to hearing cantonese from a pretty early age. it definitely stirs memories.
Not too many western culture knows Cantonese have a high quality tastebuds which is why Cantonese food serve around the world! Very wonderful to hear my native tongue in a cooking show!
Italian here. I find it fascinating how even with such a distance in our cultures, the cooking of something as simple and delicious as broccoli is pretty much identical. We do fast boiling, keep em green, and sautee them with garlic (we use no ginger). We also prepare the stalks for who likes them (my daughter has always preferred them since she was 2, I never like them). Also, for us high quality olive oil with such a simple dish is necessary. Thanks for the video!
@@ThirdLife86if you use bad technique, sure. If you keep things moving, use high heat briefly, and then finish with fresh oil, it'll work great. Or just go tell Italy they've been doing it wrong.
@@morticae Has nothing to do with bad technique and also doesn't mean you can't cook other things with it. Its just not meant for asian high heat wok fried cuisine, sorry to break it to you or the italian fellas. Olive oil is not the holy grail in all cuisines and for each and every dish. Keeping things moving will keep your ingredients cooler but a lot of the oil in the pan will still go bad. Also as soon as you use high heat its done even if "briefly", also your dish will not taste the same as you NEED high heat. And then top it off with another dose of oil so you're eating a massive oily dish ? Yeah, seems like your technique is really perfect. If you want to eat half burnt and half fresh oil with some partially over or undercooked broccoli. Perfect dish. 🤣
I'm so glad to see someone who is a professional and understands the need to wash and then blanch in salty water any vegetables in the broccoli family. It makes the difference between okay and fabulous. I did not know about cutting broccoli upside-down. Brilliant simplicity. I'm going to do it that way from now on. Thanks to you and your dad.
I appreciate your father mentioning what to do when feeding people that have a tougher time chewing. My daughter loves broccoli but has cerebral palsy so chewing is difficult. I look forward to cooking this for her!
If the chewing problem is severe try making it into dips, with tofu (blended) and you know anything she likes (garlic, black pepper, soy sauce or so) Some people (specially women) that may have a colitis problem, may have a hard time with "hard" al dente broccoli.
@@Anudorini-Talah Oh, for god sake, no he doesn't. He is literally soaking it in a bowl rather than wasting water running it in the sink like most do. Should he not wash it at all, do you have any idea the dirty hands that are all over your produce before it gets to you?
No one on earth cooks vegetables as well as a Chinese chef! Especially broccoli! So much work, love, and pride in every dish! Thank goodness for TH-cam so the world can learn these long held traditions.
So endearing to hear Daddy Lau speak Cantonese, and the subtitles definitely help! Everything in this video is so authentic - the language, the culture, the family, the cooking. Thanks for making this video!
@@Anudorini-Talah Why in the world would you call others actions ignorant when they are simply different from you? Oh. That's right, because you are the ignorant one.
I'm italian but Chinese know what they are doing when it comes to eating veggies, i am soo impressed. Your soo blessed to have a dad like that... what a worker and smart OMG!...
I wish I could express just how much I love these videos. The amount of wisdom you pack into a 10 minute video is always impressive and the little touches of family just go hand in hand with the joy and task of cooking
It's a pleasure watching a masterful chef in his elder age work with food, it's so relaxing, seeing the natural gentleness and respect for the natures gifts.
@@marvin2678Because he’s lightly joking about how he does all the cooking/is the best cook. Everyone is happy. Happy family laughing together round the table = lovely. I’m glad I could help lol
I love this. Thank you for having your father speak the ethnic language of your people. Explaining to us the correct way of cleaning and preparing broccoli. The captions on the screen in english helps us to understand the expressions and tutorials by your father. Thank you for honoring your parents and the beautiful language of your culture. A proud and beautiful heritage you have. Thank you for sharing your video and this amazing cooking recipe tutorial by your father..😀🥦🥦🥦👍
You are a really good moderator. Nice voice, pronunciation, and translation. TH-cam is great for allowing non-asians to come close to creating those great Asian flavors.
Showed multiple angles of all the ingredients and results after manipulating..... and the "why" was answered for each step. This is a really good video to show noobies in the kitchen and a great tutorial on how, with varying heat & movement, sauces are formed/get their consistency. Well done! Please thank your dad!
Even with subtitles .. the explanation and demos are very easy to follow .. and the way this is president give average home cook the confidence to try the dishes.
This is so sweet I could cry. started saying “yay” with Devin. Thank you so much. Didn’t know how to cut garlic this way, even, for around 22 years, and now I can reference this to cook broccoli like this💗 your work is so important, 多謝
I tried stir frying broccoli before I saw it on youtube, and that it was an accepted way to cook it. I never boil or steam broccoli anymore, as it is flavourless and soggy. My recipe is simple, cut your broccoli into smaller florets than this guy did, straight into hot wok with some oil and garlic and a few twists of ground chili. Stir fry until it glows bright green. Then I add a nice dash of Teryaki sauce and a small dash of oyster sauce too if I want it especially salty. Take off the heat once you add the sauces as the residual heat will do the rest as you toss the Broccoli into the sauces. Delicious, salty, spicy (as spicy as you want) and so far removed from the plain soggy mush that your Irish Mother used to make.
You are absolutely right about when to add the sauces. So as not to burn the sauces. But better is to add them 1-2 minutes after taking your wok off the flame. ____________ Blanching is a waste of fossil fuels. I have never blanched anything in my life.
I’ve had this brocoli in China. They make many vegetables in such a simple but delicate and delicious way, I never knew how! Brocoli, pak Choi, morning glory.. you name it. I’ve tried somewhat replicating it at home with garlic and a bit of soy sauce and sesame oil, but of course it was NEVER the same! Thank you so much for this video! ☺️
Yes the buds can look yellow or really very dark green and look at the bottom of the stem. I love the technique of making it smaller and not cutting all the way, i have learned something 😊 thank you!
I just got home from a wonderful business trip to China, now I'm kind of obsessed with trying Chinese food cooking techniques! I had such incredible food there, especially the street food! The crispy pork belly I had was incredible. My wife and I love to cook, so I'll be trying out some of your suggestions, your channel is wonderful...
If you boil the broccoli, it's nutrients will go into water... Because it has water solluble vitamin c. Better to steam.them, or stir fry, on a medium heat, covering the lid for 5/7 minutes. Thus, the colour stays green, it becomes little bit tender, not too crunchy, nor too soft.
Hello from Germany! I have just tried your recipe for Sunday lunch. Your instructions are really easy and the result is amazing. I'm very pleased with how the broccoli turned out. At first I was a bit worried that the sauce wouldn't be quite enough, but the remaining water in the vegetables did the trick. The taste is really something! Thanks again!
Broccoli is my favorite vegetable, even as a kid, and I've always loved the way it comes out at restaurants, but I had so much trouble cooking it at home. Then I learned how to blanch and that's made all the difference in the world! I'll definitely be trying this sauce next time I cook it.
Don't know why blanching was the revelation for you since all that seems to do is soften it up (and does nothing for keeping it green as is said here). I stir-fry it directly and it seems fine to me. I think what's most important is the little extra liquid spicy sauce added to the oil base while stirring. Also baked garlick cloves then chopped up taste better than stir-frying it raw and can be put in the pan at the end without risk of burning it.
@@nicknelson9450 I don't really care about the greenness or anything. But the flavor is different. I can't really explain it, but it just tastes better to. I mean, maybe it's the salt in the water too? When I steamed it, I usually add salt after.
Wash broccoli in salted water soaking florets down 3 mins Separate florets & Slice via stem to avoid crumbling Prep Sauce: salt, double the sugar 1tsp, 1tsp oyster sauce, 1tsp chicken stock powder, 2 tbsp cooking wine & water, 2 tsp corn starch. Mix. Blanch broccoli till crunchy but cooked; ice bath to keep green Stirfry with low fire when adding chopped garlic, ginger 30secs; high fire just b4 adding broccoli, 1tsp cooking wine around sides of wok, add sauce slowly to maintain high heat n toss evenly. 1tbsp oil to add shine if desired Serve stems at base to show off florets
Broccoli is my favorite vegetable. My jaw dropped at the recommendation on slicing apart a whole head of broccoli. It just makes so much sense. Giving that a try the next time I prepare some.
Im so glad I chanced on this simple and beautiful video....from now on I'm 'going to follow and try out many of the recipies your dad shows us here. There is something about how the wise elderly understand how to preserve the essential nutrients in their cooking.
I have been experimented with wok stir-frying broccoli lately, and I have found that if you want to skip the step of blanching in boiling water it is effective to heat for 2-3 minutes (depending on floret size) in a covered bowl in the microwave (i actually just do two bowls, one upside down) with just a bit of water for moisture. They get slightly cooked and lightly steamed, soft enough to move on to the stir-fry phase, and you don't lose any nutrients into the water.
This is the absolute BEST broccoli dish I've ever had! Thanks for sharing such an amazing and easy recipe! I will be eating it along with your incredible egg fried rice which is may favourite as well.
Needed this video so much! I hardly eat broccoli cuz mine always over cooks or gets too soggy so I gave up! 😢 I actually like broccoli too when it's perfect restaurant style. Can't wait to try out all the techniques and start cooking them again! 😂
I lived in China for 12 years. They really know how to make awesome food! In 2018,I started making broccoli with garlic and olive oil (though only using the olive oil once broccoli is served,) and I added McCormink's ground Sichuan peppercorn powder,cumin powder and ground black pepper. I still have this to this day. I left China last August and right now I'd kill for some 干架蘑菇，麻辣豆腐馒头和土豆丝. SOOOOOOO AMAZING!❤❤❤❤
I love this! Thank you for sharing your dad (and family at the table). I love that he’s speaking Cantonese. That makes me happy! It takes me back to growing up in Hong Kong. I look forward to watching more of your videos.
Blanching the broccoli soon after shopping will save you time when you have a lot going on around meal time. It also makes it likely that you will eat all of it before it goes bad.
Cooked this today and it tasted just like the restaurants! My Chinese mum approved it as legit. I left the ginger in big chunks, as I wanted to take it out after cooking.
To build on this, that's because a flower is a scientific term but vegetable has no scientific meaning. Vegetable is a purely culinary term, a part of a plant used for food. Tomato, potato,beans are all vegetables but scientifically they would be fruits, tubers, legumes. Caveat: This information is purely recalled from memories of QI.
Can't imagine going to so much effort and time just to cook broccoli. I simply cut it up and add to the same water my pasta is cooking in right before I drain it. Much healthier as well without adding all that oil and salt. Tastes just fine
Great video! I disagree with the comment at 1:50 though. Broccoli is stiff when fresh. If it’s soft, it’s been in the store longer. It loses water once it’s been harvested and gets softer as it gets older. Love your content! I’m learning so much about Chinese cuisine! Thank you
Lau, I really enjoy watching all your cooking videos. Your years of experience preparring ingredients and masterfully cooking tequniques shine through in every video. So far I've made one of your pork soup recipes and my family commented on how good it was. Your positive attitude and love of feeding your family the best food preparred with love are qualities any man would envy. It's great to see Devin participating in the videos and trying out Grandpa's cooking! Thank you for sharing your beautiful family and all your vast cooking knowledge with all us out here in YourTube land! Keep up the Great Work; I can't wait to watch your newst videos! I'm a Huge Fan!
Excellent recipe. Very tasty. I made a small mistake - added 2 TBS of cornstarch instead of 2 tsp. Had to add more than a cup of water to get it saucy. That meant the broccoli was cooking longer so 1/3 was a bit soft, but it was well received anyway, and I'll be making this recipe regularly. Thanks for sharing the recipe!
Thank you! Fantastic! I tried this today (slicing and tearing at the crown, blanching with salt and little bit of oil). I don't know what happened but for the first time ever, the broccoli came out nice, green, slightly steamed in taste, no loose florets. I couldn't! Some people mentioned wasting water, well... it depends where one lives. Rinsed water can be used to water houseplants. I use blanching water to boil noodles/pasta/rice or potatoes in it. I'm not going to save the world.
Join the Canto Cooking Club: bit.ly/475R3va
Get the full recipe: madewithlau.com/recipes/broccoli-stir-fry
Excellent video! Hope Mr. Lau will show us how to cook old school Cantonese Omanthus egg one day. It has a very distinctive aromatic flavour.
What type of cooking oil you used? Thanks
So do I like the stalk
The amount of shit you have to buy and do to eat broccoli is crazy. Any meat salt, pepper cook eat. Much cheaper much simpler much more nutritious.
So what the kids like is the fat and you’re using vegetable oil, which is the number one cause of heart disease. So to cook the cheapest vegetable possible you have to spend like an extra hundred dollars or so.
I'm glad that you show using the stalk. People don't realized it's edible and good. It usually gets wasted. I like it as much as the florets.
This is literally my fav part it's so delicious
Actually the stalks can be used for fried rice. Mum usually dices it into brunoise to add more textures to the dish.
It's very versatile, my favourite usage is for scrambled eggs. I mixed random meat, veggies and cheese in eggs like a lazy man omelette.
@@waterjade4198 this sounds good think I'm going to try it
In Hong Kong, we will reserve the stalk, cut it into small dices, and use it as an ingredient to make fried rice. It provides one more crunchy texture, and also color, and vegetable to a simple fried rice, very tasty and useful.
I love the fact that even though I can't understand any Chinese, Daddy Lau's simple, straightforward cooking instructions don't need to be translated into any other language; his awesome Dad-energy is adorable, too!
Speaking as a daughter who still misses her dad, thanks for your dear Dad's delicious broccoli recipe.
do you live in Broccklin?
What do you mean? He’s speaking Chinese
@@livinthedream4479 Yes, and I don't speak Chinese. What's your question?
@@marioncapriotti1514 can you speak Italian?
@@giovannimannelli2158 Un poco - posso leggere abbastanza bene, ma non ho parlato per molti, molti anni.
I love how you record your dad explaining his cooking in Cantonese. Reminds me of my late father. He always wanted to teach me to cook, but I was always too busy to watch. Thank you for sharing your dad with us.
Couldn't agree more. Love listening to the Cantonese, reminds me of my parents cooking too
my stepdad is from hong kong and his parents didnt speak english at all so i was exposed to hearing cantonese from a pretty early age. it definitely stirs memories.
Not too many western culture knows Cantonese have a high quality tastebuds which is why Cantonese food serve around the world! Very wonderful to hear my native tongue in a cooking show!
🫶🏽
Ey dude you waste so much water on washing that broccoli : ( Bad video
I appreciate you did not voice over your Dad’s Cantonese. So awesome to hear the native tongue. Don’t change the format.
And I appreciate you pointing that out. What a wonderful observation. He respects his dad.😊
Italian here. I find it fascinating how even with such a distance in our cultures, the cooking of something as simple and delicious as broccoli is pretty much identical. We do fast boiling, keep em green, and sautee them with garlic (we use no ginger). We also prepare the stalks for who likes them (my daughter has always preferred them since she was 2, I never like them). Also, for us high quality olive oil with such a simple dish is necessary. Thanks for the video!
That's amazing! Great minds think alike :)
Vuoi Italiani nei posti piccoli, fate cose buone!
Lol. Olive Oil is probably the LAST oil i'd want to use for a stir fried dish with high heat intensity. That will only taste bitter in the end.🤣
@@ThirdLife86if you use bad technique, sure. If you keep things moving, use high heat briefly, and then finish with fresh oil, it'll work great. Or just go tell Italy they've been doing it wrong.
@@morticae Has nothing to do with bad technique and also doesn't mean you can't cook other things with it. Its just not meant for asian high heat wok fried cuisine, sorry to break it to you or the italian fellas. Olive oil is not the holy grail in all cuisines and for each and every dish.
Keeping things moving will keep your ingredients cooler but a lot of the oil in the pan will still go bad. Also as soon as you use high heat its done even if "briefly", also your dish will not taste the same as you NEED high heat. And then top it off with another dose of oil so you're eating a massive oily dish ?
Yeah, seems like your technique is really perfect. If you want to eat half burnt and half fresh oil with some partially over or undercooked broccoli. Perfect dish. 🤣
I'm so glad to see someone who is a professional and understands the need to wash and then blanch in salty water any vegetables in the broccoli family. It makes the difference between okay and fabulous.
I did not know about cutting broccoli upside-down. Brilliant simplicity. I'm going to do it that way from now on. Thanks to you and your dad.
I appreciate your father mentioning what to do when feeding people that have a tougher time chewing. My daughter loves broccoli but has cerebral palsy so chewing is difficult. I look forward to cooking this for her!
If the chewing problem is severe try making it into dips, with tofu (blended) and you know anything she likes (garlic, black pepper, soy sauce or so) Some people (specially women) that may have a colitis problem, may have a hard time with "hard" al dente broccoli.
Ey dude you waste so much water on washing that broccoli : ( Bad video
@@Anudorini-Talah Oh, for god sake, no he doesn't. He is literally soaking it in a bowl rather than wasting water running it in the sink like most do. Should he not wash it at all, do you have any idea the dirty hands that are all over your produce before it gets to you?
Much love to your daughter.
So glad you record it with dad’s explanation in Cantonese so my mother can watch
Your dad is so cute “I know what each & all of you like to eat but you won’t know what I like.” The baby clapping at the end is so cute 😁
No one on earth cooks vegetables as well as a Chinese chef! Especially broccoli! So much work, love, and pride in every dish! Thank goodness for TH-cam so the world can learn these long held traditions.
Yeah. Sure.
Watching is so joyful. Finally after 8 decades I have learned how to clean and cut broccoli. Thanks to all of you for making these.
wash your fruit and vegetables first before cooking them to eat
May our Savior Christ bless you with many more years. 🙏
@@GanGster_Gato Thank you and wishing you a great 2024
So endearing to hear Daddy Lau speak Cantonese, and the subtitles definitely help! Everything in this video is so authentic - the language, the culture, the family, the cooking. Thanks for making this video!
❤
How can you be so ignorant and use like 5 liters of water for the broccoli man.. its so tragic to see people get taught this crap.
@@Anudorini-Talah Why in the world would you call others actions ignorant when they are simply different from you? Oh. That's right, because you are the ignorant one.
This man is amazing! Not only he's an exceptional cook, but a great teacher as well! Thank you for the lesson!
I'm italian but Chinese know what they are doing when it comes to eating veggies, i am soo impressed. Your soo blessed to have a dad like that... what a worker and smart OMG!...
I wish I could express just how much I love these videos. The amount of wisdom you pack into a 10 minute video is always impressive and the little touches of family just go hand in hand with the joy and task of cooking
It's a pleasure watching a masterful chef in his elder age work with food, it's so relaxing, seeing the natural gentleness and respect for the natures gifts.
I love how your dad said he knew what each of you like to eat but no one knew what he liked. This is such a lovely family.
😂Family love from a 😎 cool Dad.
how is this lovely ? lol
Sounds a bit like a nightmare for the dad seems he put them on this planet and they know nowt about him.
HUH???????????
@@Cymru85
@@marvin2678Because he’s lightly joking about how he does all the cooking/is the best cook. Everyone is happy. Happy family laughing together round the table = lovely. I’m glad I could help lol
We are lucky to have a senior master chef share his cooking knowledge with the world. Thank you!
Broccoli in garlic sauce is my favourite thing to order at Chinese restaurants, it’s good to see this recipe so I can make it at home.
Yes you’re right come to think of it. Love garlic broc
We all need a kindly competent generous chef in our life!
I love this. Thank you for having your father speak the ethnic language of your people. Explaining to us the correct way of cleaning and preparing broccoli. The captions on the screen in english helps us to understand the expressions and tutorials by your father. Thank you for honoring your parents and the beautiful language of your culture. A proud and beautiful heritage you have. Thank you for sharing your video and this amazing cooking recipe tutorial by your father..😀🥦🥦🥦👍
You are a really good moderator. Nice voice, pronunciation, and translation. TH-cam is great for allowing non-asians to come close to creating those great Asian flavors.
Showed multiple angles of all the ingredients and results after manipulating..... and the "why" was answered for each step. This is a really good video to show noobies in the kitchen and a great tutorial on how, with varying heat & movement, sauces are formed/get their consistency. Well done! Please thank your dad!
it’s always an absolute pleasure to listen to someone who really knows what they’re talking about… thanks so much!
I LOVED the comment about elderly people, or babies.
This is what's home cooking is all about ❤️
Even with subtitles .. the explanation and demos are very easy to follow .. and the way this is president give average home cook the confidence to try the dishes.
Garlic broccoli is my hands down all time favorite dish.
Thank you for sharing this masterclass.
Yet I can’t wait to make it
I usually just pan fry it in olive oil to sear it, this is another level!
This is so sweet I could cry. started saying “yay” with Devin. Thank you so much. Didn’t know how to cut garlic this way, even, for around 22 years, and now I can reference this to cook broccoli like this💗 your work is so important, 多謝
The stalk is my favourite part. It's the sharp taste and crunch that I like.
I tried stir frying broccoli before I saw it on youtube, and that it was an accepted way to cook it. I never boil or steam broccoli anymore, as it is flavourless and soggy. My recipe is simple, cut your broccoli into smaller florets than this guy did, straight into hot wok with some oil and garlic and a few twists of ground chili. Stir fry until it glows bright green. Then I add a nice dash of Teryaki sauce and a small dash of oyster sauce too if I want it especially salty. Take off the heat once you add the sauces as the residual heat will do the rest as you toss the Broccoli into the sauces. Delicious, salty, spicy (as spicy as you want) and so far removed from the plain soggy mush that your Irish Mother used to make.
You are absolutely right about when to add the sauces. So as not to burn the sauces. But better is to add them 1-2 minutes after taking your wok off the flame. ____________ Blanching is a waste of fossil fuels. I have never blanched anything in my life.
Your dad seems to be an excellent chef! Thank you for sharing this with us. May God bless you all🙏🌹
I’ve had this brocoli in China. They make many vegetables in such a simple but delicate and delicious way, I never knew how! Brocoli, pak Choi, morning glory.. you name it. I’ve tried somewhat replicating it at home with garlic and a bit of soy sauce and sesame oil, but of course it was NEVER the same! Thank you so much for this video! ☺️
LOVE this man and his family! Learning SO much from this master chef! Thank you!
Yes the buds can look yellow or really very dark green and look at the bottom of the stem. I love the technique of making it smaller and not cutting all the way, i have learned something 😊 thank you!
I just got home from a wonderful business trip to China, now I'm kind of obsessed with trying Chinese food cooking techniques! I had such incredible food there, especially the street food! The crispy pork belly I had was incredible. My wife and I love to cook, so I'll be trying out some of your suggestions, your channel is wonderful...
The best of wok hei to you and your wife!
So glad I found this channel. This is how authentic regional cooking is done!
Learning that ive been cutting my broccoli the right way for a long time is amazing. One step closer to cooking broccoli like these pros. Its my fav 😋
If you boil the broccoli, it's nutrients will go into water... Because it has water solluble vitamin c. Better to steam.them, or stir fry, on a medium heat, covering the lid for 5/7 minutes. Thus, the colour stays green, it becomes little bit tender, not too crunchy, nor too soft.
Man, every time I watch these videos, I’m so hungry I start chewing my bottom lip. I WISH I had Daddy Lau in my life!
Hello from Germany! I have just tried your recipe for Sunday lunch. Your instructions are really easy and the result is amazing. I'm very pleased with how the broccoli turned out. At first I was a bit worried that the sauce wouldn't be quite enough, but the remaining water in the vegetables did the trick. The taste is really something! Thanks again!
Happiness on a plate! This is food art at its finest.
Whenever I hear your father talk in Cantonese, it transports me back to a time and place when I was growing up with my family. Thank you very much.
Broccoli is my favorite vegetable, even as a kid, and I've always loved the way it comes out at restaurants, but I had so much trouble cooking it at home. Then I learned how to blanch and that's made all the difference in the world! I'll definitely be trying this sauce next time I cook it.
When I tell people that broccoli is one of my favourite vegetables they look at me with confusion. Broccoli is delicious? They have no idea.
@@paulmaxwell8851 We'll just have to be broccoli advocates for all the people that are missing out on the deliciousness.
Don't know why blanching was the revelation for you since all that seems to do is soften it up (and does nothing for keeping it green as is said here). I stir-fry it directly and it seems fine to me. I think what's most important is the little extra liquid spicy sauce added to the oil base while stirring. Also baked garlick cloves then chopped up taste better than stir-frying it raw and can be put in the pan at the end without risk of burning it.
@@nicknelson9450 I don't really care about the greenness or anything. But the flavor is different. I can't really explain it, but it just tastes better to. I mean, maybe it's the salt in the water too? When I steamed it, I usually add salt after.
How can you be so ignorant and use like 5 liters of water for the broccoli man.. its so tragic to see people get taught this crap.
Wash broccoli in salted water soaking florets down 3 mins
Separate florets & Slice via stem to avoid crumbling
Prep Sauce: salt, double the sugar 1tsp, 1tsp oyster sauce, 1tsp chicken stock powder, 2 tbsp cooking wine & water, 2 tsp corn starch. Mix.
Blanch broccoli till crunchy but cooked; ice bath to keep green
Stirfry with low fire when adding chopped garlic, ginger 30secs; high fire just b4 adding broccoli, 1tsp cooking wine around sides of wok, add sauce slowly to maintain high heat n toss evenly. 1tbsp oil to add shine if desired
Serve stems at base to show off florets
Broccoli is my favorite vegetable. My jaw dropped at the recommendation on slicing apart a whole head of broccoli. It just makes so much sense. Giving that a try the next time I prepare some.
what??
WOW, WELL DONE. BRILLANT AND CLEAR INSTRUCTIONS. MANY THANKS. Happy Chinese new year 2024.
thank you for the video, your dad is a gem, wish you many many happy years together!
Amazing cooking !!! Master Cheff is not just a Outstanding Cook but an artist !!!
This channel (and your dad) is gonna teach me how to cook proper Chinese food! I'm about to buy my first wok and am now really excited to get going 🙂
Season it well in the oven with some tallow, good wok hay.
@@loungelizard3922 I just googled "seasoning a wok", and yeah no thanks I'll stick to frozen pizzas and depression
Just what I need. Recipe books never tell you how to cook the basics. I love garlic broccoli and now I can make at home.
Love love love brocolli stems, cut properly like your dad, and cooked just long enough to warm through (and I bet that sauce is divine)
Im so glad I chanced on this simple and beautiful video....from now on I'm 'going to follow and try out many of the recipies your dad shows us here. There is something about how the wise elderly understand how to preserve the essential nutrients in their cooking.
Really good tips! Tried without corn starch and actually preferred that but the color and consistency was amazing. The whole family loved it!
I have been experimented with wok stir-frying broccoli lately, and I have found that if you want to skip the step of blanching in boiling water it is effective to heat for 2-3 minutes (depending on floret size) in a covered bowl in the microwave (i actually just do two bowls, one upside down) with just a bit of water for moisture. They get slightly cooked and lightly steamed, soft enough to move on to the stir-fry phase, and you don't lose any nutrients into the water.
Yum! He could cook for me any time! We eat a lot of broccoli and I eat the stem raw all the time. Love it!
I love this recipe. Chinese cooking is one of my favorites, but I'm trying to cut sugars and carbs. This is a heaven-sent dish.
The baby is SO adorable!!
This is the absolute BEST broccoli dish I've ever had! Thanks for sharing such an amazing and easy recipe! I will be eating it along with your incredible egg fried rice which is may favourite as well.
Needed this video so much! I hardly eat broccoli cuz mine always over cooks or gets too soggy so I gave up! 😢 I actually like broccoli too when it's perfect restaurant style. Can't wait to try out all the techniques and start cooking them again! 😂
我来自中国北方 我好喜欢你和你父亲的烹饪节目啊 他真的是一个好父亲 好祖父 他并不是很讲究食材 比如他说牛排用哪个部位都可以 但是简单的食材他都很用心的做 而且他什么都会做！我一个北方人现在天天在那里做广东菜啊 支持你们越办越好！
谢谢你!
I've learned more in this video than all other lessons about prep and cooking! Thank you.❤
I lived in China for 12 years. They really know how to make awesome food!
In 2018,I started making broccoli with garlic and olive oil (though only using the olive oil once broccoli is served,) and I added McCormink's ground Sichuan peppercorn powder,cumin powder and ground black pepper. I still have this to this day.
I left China last August and right now I'd kill for some 干架蘑菇，麻辣豆腐馒头和土豆丝. SOOOOOOO AMAZING!❤❤❤❤
I just followed your father's recipe and that was the most delicious broccoli I've ever tasted! 🥦 Thanks 👍❤
I used to eat a whole broccoli head cooked Chinese style. Buying and cooking vegetables in season is the best way to have delicious vegetables.
Great video. Can Daddy Lau teach us how to make more vegetarian dishes?
agreed , veges meal is the best
Oyster sauce is definitely not vegetarian, but you can probably leave that out or replace it with a vegetarian alternative.
I would use soy sauce. The chicken bouillon is normally vegan as well, or just buy one that is.
You can buy vegetarian oyster sauce. It’s made from mushrooms
That looks wonderful Thank You for sharing. Nice clear directions! 🥦
Don't think I've been this excited about a dish in a while. Really looking forward to trying it out!
I love this! Thank you for sharing your dad (and family at the table). I love that he’s speaking Cantonese. That makes me happy! It takes me back to growing up in Hong Kong. I look forward to watching more of your videos.
I love your videos, you are a very good TH-camr.❤
Wow! Great cooking video! The Broccoli with garlic and ginger dish truly looks delicious!
Blanching the broccoli soon after shopping will save you time when you have a lot going on around meal time. It also makes it likely that you will eat all of it before it goes bad.
Cooked this today and it tasted just like the restaurants! My Chinese mum approved it as legit. I left the ginger in big chunks, as I wanted to take it out after cooking.
How did I end up watching a broccoli documentary?
Came here for a quick tutorial and got sucked into the vibe
Leveling up my 🥦 broccoli cooking. A very warm and beautiful family. Blessings❤
Broccoli is a Flower but always sold as a Vegetable.
To build on this, that's because a flower is a scientific term but vegetable has no scientific meaning. Vegetable is a purely culinary term, a part of a plant used for food. Tomato, potato,beans are all vegetables but scientifically they would be fruits, tubers, legumes. Caveat: This information is purely recalled from memories of QI.
Can't imagine going to so much effort and time just to cook broccoli. I simply cut it up and add to the same water my pasta is cooking in right before I drain it. Much healthier as well without adding all that oil and salt. Tastes just fine
i really appreciate the way your dad explains WHY you take the specific steps he does. thank you!
Great video! I disagree with the comment at 1:50 though. Broccoli is stiff when fresh. If it’s soft, it’s been in the store longer. It loses water once it’s been harvested and gets softer as it gets older. Love your content! I’m learning so much about Chinese cuisine! Thank you
Your family is happy together and your broccoli looks delicious!
Thank you for teaching us how to properly cut and blanche it. 😊
This is amazing! Very thorough and well paced. Thanks so much!
That looks delicious. My wife and 5-year-old eat broccoli routinely. Definitely sharing this with them.
Lau, I really enjoy watching all your cooking videos. Your years of experience preparring ingredients and masterfully cooking tequniques shine through in every video. So far I've made one of your pork soup recipes and my family commented on how good it was. Your positive attitude and love of feeding your family the best food preparred with love are qualities any man would envy. It's great to see Devin participating in the videos and trying out Grandpa's cooking! Thank you for sharing your beautiful family and all your vast cooking knowledge with all us out here in YourTube land! Keep up the Great Work; I can't wait to watch your newst videos! I'm a Huge Fan!
Awesome. I have also never seen a cook give advice how to cook the food for elderly and babys. That was so considerate. The recipe looks amazing
The moment I first ate stir-fried broccoli in Taiwan, it forever changed my impression on broccoli, I loved to eat it now
This is a beautiful video! I love the simple and elegant recipe, clear and concise directions, and the display of time well spent with family 😌❤️
I love it when the stem is big and eat it! But i guess that is kinda Dutch.
So much attention to something as simple as broccoli shows why Chinese cuisine is so often the best in the world.
Really cool! Had no idea all that went into this dish! Very enlightening!
Cheers from Brazil! Loving your content, it is helping me to develop my cooking skills!
love dad's enthusiasm about broccoli...and very knowledgeable too
He doesn't know what is broccoli, he keep saying the other vegetables in the video.
Thank you for this recipe! I love broccoli with garlic.
What a lovely family oriented channel. I enjoyed this very much and cannot wait to try cooking this way!
Excellent recipe. Very tasty. I made a small mistake - added 2 TBS of cornstarch instead of 2 tsp. Had to add more than a cup of water to get it saucy. That meant the broccoli was cooking longer so 1/3 was a bit soft, but it was well received anyway, and I'll be making this recipe regularly. Thanks for sharing the recipe!
really nostalgic to hear cantonese! my family is hk too. also thank you dad for explaining the whole process, from washing to cooking!
Your dad is a gem.
I love to see the happy family enjoying happy food.
This is so basic and definitely a keeper! I love these simple dishes 🥰
Thank you! Fantastic!
I tried this today (slicing and tearing at the crown, blanching with salt and little bit of oil). I don't know what happened but for the first time ever, the broccoli came out nice, green, slightly steamed in taste, no loose florets. I couldn't!
Some people mentioned wasting water, well... it depends where one lives. Rinsed water can be used to water houseplants. I use blanching water to boil noodles/pasta/rice or potatoes in it.
I'm not going to save the world.
love chinese cooking and the vegetables with the healthy ingredients! love your traditional family,love your dad and family. god bless