Thank you chef, you shows me it should be "热锅冷油” to fry! That's so important but I only notice it today, after I've cooked for myself for almost 4 years. Thank you!
Adding some water is a typical Chinese way to cook stir-fry veggies that take a long time. Most American recipes don't mention frying with a bit of water, but it speeds up the process. He usually adds a mix of minced ginger-garlic, but most Chinese chefs don't add ginger to any dish, unless it has seafood or pork.
He is very clever to cut the stem into slices and start cooking it alone. That's how I cook. My Chinese friend hates that I take this much care, but it makes sense to get the tough and tender parts to finish cooking together.
Bollocks, some Chinese chopped the stems too, some don’t depending on how tender and young those damn vegetables are you inbred. Oh he is very clever, you’re such a condescending prat, it’s a wonder you have any friends at all.
I lived in China 12 years, but always avoided this dish in restaurants, because chef never cuts it to bite-size. The pieces are huge, so you bring it to the mouth with chopsticks and bite off a bit. Many Chinese will stuff the whole huge piece in their mouths! The plant is not muchl like broccoli, but is one of several cultivars of the same species. It's called 芥兰 (jie lan, pronounced like gee-eh lan) in Mandarin, so in mainland China, look for those characters on the menu, since 99.99% of Chinese restaurants have no English and most have no pictures.
Oh wow sooo solly lance baker, they stuff the whole huge piece in their mouths!? How rude, and no pictures or engeeelish words neither, oh no lance baker must go murica back quickly quickly eh? murica velly good.
Benjamin Duong he said you can add oyster sauce. this veggie is sometimes served with oyster sauce. in dim sum restaurants, the blanch the whole thing (no cutting) in water with some oil, then dress it with oyster sauce. sooo good.
At 04:10, he mentions dim-sum. I asked many mainlanders about dim-sum, but they didn't know what I was talking about. Finally I found a woman who recognized the plan of tiny pre-cooked dishes wheeled around on a cart and way over-priced. She said it is called dian xin (pronounces similar to "dee-ann sheen"), which means "point heart". I think you place your hand over your heart when you see the bill. I never saw any dim sum restaurant in China, but she says there are a few, not a popular concept.
dim sum is not a popular concept in mandarin speaking regions. But extremely popular in canton and Hong Kong. Also, although character by character translation is point heart, dim sum actually means dessert/pastry. That makes sense. Becuz they r basically small dishes.
Hi Chef Tom, I have been to Chinese restaurants, where they offer Chinese broccoli in some liquid. Please, can you tell us what liquid it is and how to get those flavours into the dish?
have been attending the Sun Wah restaurant for more than 40 years which is located in the North side area of Chicago, Broadway and Argyle, on Broadway. One day I saw a group of employees sat down getting rid of the Chinese broccoli (Gai Lan) flowers (they don't use the flowers), I did ask to the owner what was the reason for that, he told me...BECAUSE IN THE FLOWERS IS THE BIGGEST CONCENTRATION OF INSECTICIDES. to me, if you don't know what you are doing when cooking...you can kill some one!!!
Great to see a new video!
I really enjoyed watching this
I will certainly be able to make this! :-) Thank you ! I like to watch you cook and you are so friendly.
That looks so amazing.
Love your recipes !
Thank you chef, you shows me it should be "热锅冷油” to fry! That's so important but I only notice it today, after I've cooked for myself for almost 4 years. Thank you!
As always u make cooking easy. Simple home cooking. Thanks a lot chef.
Wonderful and delicious recipe, Chef Tom! Good to have you back!
You made me hungry.....something to look forward too soon.
Thank you Chef Tom, nice video as always!
I always see this vegetable at the grocery store but never knew what it was or how to prepare it-Thank you😀
Welcome back chef tom been a while since your last video
Adding some water is a typical Chinese way to cook stir-fry veggies that take a long time. Most American recipes don't mention frying with a bit of water, but it speeds up the process. He usually adds a mix of minced ginger-garlic, but most Chinese chefs don't add ginger to any dish, unless it has seafood or pork.
I am so glad I ran across your channel
fantastic side dish wow! thanks! love green. must forward 2 few friends 'who say 'i cant cook'
U can cook like yahmmñ mi shit ñ yañg can 2_:2:_ happy nu year luz de mnnyaña gucci guoo nite Ee nite 2020 320_$S§~©~Г¬©|[]NO M.H ÑO RED SKYS NO RAIN NO... SUB PAPI JUST OLDER GRANTS ASIAN GEN AND MINA ERRR. YEEeee luv u kim. Berli &_ dark sha dragoñ luv on the reak espestus wakie wakie g annoying no osers p q ozzie bu .. K ok kay k. Food brought be whitw fir cali killa calie worth food love u comment like u doca dreamera associated rep til i die.wrk for trump leas like bangera mayve aun screen a x ting org oñ sight.
Look tasty! Yummy
Thanks for the recipe...
He is very clever to cut the stem into slices and start cooking it alone. That's how I cook. My Chinese friend hates that I take this much care, but it makes sense to get the tough and tender parts to finish cooking together.
Bollocks, some Chinese chopped the stems too, some don’t depending on how tender and young those damn vegetables are you inbred. Oh he is very clever, you’re such a condescending prat, it’s a wonder you have any friends at all.
Hello from Muscat - Oman. Thanks for your recipe. I like your cooking style. I like to eat more vegetable than anything else
So helpful! Arigatou!
YES YOUR BACK!!!!!!
Super looking , thanks
Looks yummy. Wish I could find this broccoli in this little cow town. I miss L.A. and the beautiful Asian markets.
You have a new subscriber, I'm always seeing blanch. I love stir fry I'm so glad your video was a suggestion for me.. 😊
good recipe
Nice to see a vegan recipe.
this Chinese broccoli is hard for me to cook literally..wen I watched this video woah it so simple Lol
delicious and yumye I like to eat kai lan
wow that is a sharp knife
You're late, Chef Tom. Did you bring a note? :)
More vegan stuff Chief ! Give us more of the kind Veggies !
As a cooking noob....what is the pot you used to cook them? It looks huge - is that a wok or something else?
I lived in China 12 years, but always avoided this dish in restaurants, because chef never cuts it to bite-size. The pieces are huge, so you bring it to the mouth with chopsticks and bite off a bit. Many Chinese will stuff the whole huge piece in their mouths! The plant is not muchl like broccoli, but is one of several cultivars of the same species. It's called 芥兰 (jie lan, pronounced like gee-eh lan) in Mandarin, so in mainland China, look for those characters on the menu, since 99.99% of Chinese restaurants have no English and most have no pictures.
Oh wow sooo solly lance baker, they stuff the whole huge piece in their mouths!? How rude, and no pictures or engeeelish words neither, oh no lance baker must go murica back quickly quickly eh? murica velly good.
Thanks 👍🏼
Yes more vegan . I miss Chinese food.
Hi Chef Tom, Did you say you added sesame oil and oyster sause in this Chinese Broccoli Stir-Fry ? Thanks.
Benjamin Duong he said you can add oyster sauce. this veggie is sometimes served with oyster sauce. in dim sum restaurants, the blanch the whole thing (no cutting) in water with some oil, then dress it with oyster sauce. sooo good.
Chef Please do a chicken feet dim sum please please ! Thank you for the Chinese broccoli recipe:)
thank you
Did you add ginger or garlic ?
This is Lori Bach. Chef Tom, you're making my mouth water!
LOL... Bye.... Look at the beautiful color! LOL
💚💚💚💚💚💚
What kind of cooking oil do you use? Olive oil?
vegetable cooking oil
At 04:10, he mentions dim-sum. I asked many mainlanders about dim-sum, but they didn't know what I was talking about. Finally I found a woman who recognized the plan of tiny pre-cooked dishes wheeled around on a cart and way over-priced. She said it is called dian xin (pronounces similar to "dee-ann sheen"), which means "point heart". I think you place your hand over your heart when you see the bill. I never saw any dim sum restaurant in China, but she says there are a few, not a popular concept.
dim sum is not a popular concept in mandarin speaking regions. But extremely popular in canton and Hong Kong. Also, although character by character translation is point heart, dim sum actually means dessert/pastry. That makes sense. Becuz they r basically small dishes.
You're a fool. Dimsum is expensive because it's an art form: requires years of training, special ingredients and is very difficult to make.
Mmmmm
Hi Chef Tom, I have been to Chinese restaurants, where they offer Chinese broccoli in some liquid. Please, can you tell us what liquid it is and how to get those flavours into the dish?
Rocking Joe add a little oyster sauce and some water....
Without wash..?
I think wash should be assumed.... can't think of a veg I would avoid washing
Why did you add water to it ?
Is it possible to add
Esther Ampoful We usually add water to make vegetable soft, and it gets very dry.
Ó kay
why don't you wash the broccoli?
He did.
STIR FRIED APPLES?
can I have completed ingredients.
Charisma Charis Chinese broccoli, minced garlic, minced ginger, veg oil, salt, pepper, wine, sesame oil.
he has garlic in there?
Yeah
Its khailan. I don't think its broccoli. Anyway. Thanks 4 d rcipe
english name is chinese brocolli
TWINKIES DAYS?
Do we cook with high heat? or med heat?
Water use hot water?
high heat. hot water ok.
@@fortunecooking
Ok.Tq😊😊
It's kailan
gai lan
guy lan
LOWER SALT INTAKE
have been attending the Sun Wah restaurant for more than 40 years which is located in the North side area of Chicago, Broadway and Argyle, on Broadway. One day I saw a group of employees sat down getting rid of the Chinese broccoli (Gai Lan) flowers (they don't use the flowers), I did ask to the owner what was the reason for that, he told me...BECAUSE IN THE FLOWERS IS THE BIGGEST CONCENTRATION OF INSECTICIDES. to me, if you don't know what you are doing when cooking...you can kill some one!!!
.
Kailan....not broccoli
not kailan??? omg...
gai lan