Today's dish is "Chinese Leaf Stir-fried", here are the technical summary: 1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well. 2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste. 3. Chinese vinegar will taste best for this dish.
It’s a fantastic idea to include English translation to your instructions as many overseas Chinese do not understand Mandarin. Your instructions and cooking skills are excellent. Appreciate it and keep it up. 👍👍👍
Dear Mr Wang Gang, I am a traveller and my last trip (before the pandemic) was to China. For me the cuisine from China is excellent and the cabbage I had eaten was the best in the world. And now you are presenting this recipe :) Thank you!
Just tried cooking chinese cabbage chef Ah Wang's style. Simple ingredients yet delicious. I do not have balsamic vinegar but replaced it wth apple cider vinegar.😊
For those wondering, 'balsamic vingegar' is probably a wrong translation of zhènjiāng xiāngcù, 镇江香醋 aka 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y!
Thank you. I used to watch your video in Chinese half understanding and am happy to hv translations in English now. Am on the way to the grocery shop to get this vegetable. 😃
I'm new helper in hongkong and I really dont know some of Chinese food...but this one I try it..I thought my employer won't Like it cos the taste is a new for them..but woow 🤩🤩they Love it...
I am not a chef , but I will use whatever is available, the idea is to thicken the sauce. I can use potato starch, cassava starch, wheat flour, or corn starch.
In case folks from English-speaking countries were wondering, "Chinese Leaf" is commonly known as Napa Cabbage in most mainstream markets. It is also known as "Chinese Cabbage" in restaurant menus.
I was wondering what it was, but now I know what it is in my language as well.. It's common here in Sweden too in the store. Salladskål - basically it's called Salad-cabbage here haha 😅
Ingredients (dry): Whole Chinese cabbage leaves. Separate the stems from the leaves Chopped garlic Chopped dry Chilis Set aside the chili and garlic as this mixture goes into the oil first Sauce ingredients: 8 g soy sauce 8 g Chinese black vinegar or balsamic 1 g table salt Sugar (no quantity given) 2 g corn starch Stir to dissolve the starch Heat oil then add the garlic chili. Stir until it’s fragrant. Add the harder pieces and stems of cabbage first to soften. Add the remaining cabbage leaves. Stir fry for 30 seconds. Add a bit of water to steam to evenly cook. Continuously mix. Add the sauce. Plate
Ive been looking on how to prepare Chinese cabbage and saw this but can make out the ingredients after the chilli, can someone help me please and thanks
The way you wacked the garlic made me lol. But this exactly how i would prep the cabbage. The other videos I watched they just cut up the whole damn thing and cooked it all together. I would definitely remove the leaves like you did. All I could find for Chinese vinegar is chinkiang vinegar. Is that what it is????
Good recipe. Next time please put the directions and ingredients in the description. And use a more common measurement of liquid (either ml or tbsp) and please say how much of the starch, salt and sugar to add. Also, what is the liquid added during cooking? I also used a bit more of the liquids because 8g is only like a half tbsp and that wasnt enough. Thanks for sharing!
It has to be some kind of aged black rice vinegar... like Chinkiang or something. Balsamic is merely European substitute in a pinch, because taste profiles differ. Balsamic is way more fruity and can be higher in acidic content, and yet rice vinegar is somehow dryer... so you would have to fix it with more sugar, but I'm not really sure how exactly. Also, quality balsamic vinegar can be too dense to use it this way (to cook with it).
@@urosmarjanovic663 It's probably black rice vinegar, but if you don't have access to it, closest thing that comes to my mind in western cooking tradition is strong sherry vinegar; the aroma is spot-on, although they are usually less potent. And balsamic vinegar is too sweet and fruity, so my advice would be to stay away from such trickery.
Is it possible to toss the fodd up in the wok like that when you are at home with a portable gas stove? I mean, the portable stove is light it will just end up on the floor if you push the wok against it like that.
You can toss it but you'll never get that flame lick (wok hei) at home. And as the technique goes, yes you can learn to toss even more ingredients and catch them without damaging your stove. It's all about strong wrist and practice.
Today's dish is "Chinese Leaf Stir-fried", here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Chef Wang
which chinese vinegar,, red, black, or white?
Desmond Dean
8
plzz give subtitles in English so we can learn , what sauce is that oll black n white powder
@@lamubhutia9021 u just need to turn on the sub
It’s a fantastic idea to include English translation to your instructions as many overseas Chinese do not understand Mandarin. Your instructions and cooking skills are excellent. Appreciate it and keep it up. 👍👍👍
And also Australians like me who love Chinese cooking ❤❤❤
@@justinespencer9191 what if you are diabetic and can't add sugar and starch?
Dear Mr Wang Gang, I am a traveller and my last trip (before the pandemic) was to China. For me the cuisine from China is excellent and the cabbage I had eaten was the best in the world.
And now you are presenting this recipe :) Thank you!
i just cooked this- it took 10 min and was great- total net carbs=15-i ate the whole bowl- thnx mr wang-delicious
Thank you so much for making english channel i always wished this to happen😁
Looks simply delicious and easy to make. On that note, I must dash into the kitchen and get cooking.
Just tried cooking chinese cabbage chef Ah Wang's style. Simple ingredients yet delicious. I do not have balsamic vinegar but replaced it wth apple cider vinegar.😊
That was really flavoursome, thank you!!! Explaining the logic behind your tips is really helpful! Thank you!!!
Thank you Chef Wang, very instructive. I already knew the ingredients but your technique has really showed me how simple this dish is to prepare.
For those wondering, 'balsamic vingegar' is probably a wrong translation of zhènjiāng xiāngcù, 镇江香醋 aka 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y!
Thanks, I was wondering whether there was a Chinese balsamic vinegar
I figured, since he added sugar too.
I added rice vinegar and it came out pretty good too! I'll try to get that type of vinegar soon
Yeah it’s black vinegar
Thank you. I used to watch your video in Chinese half understanding and am happy to hv translations in English now. Am on the way to the grocery shop to get this vegetable. 😃
One suggestion. Perhaps you can include in your notes the ingredients used plus short outline of the different steps in cooking the dish. Thanks.
the ingredients... cabbage, garlic, sugar, soy, vinegar, salt, starch.
You forgot the chiles
Great recipe, just had it! Very surprising taste - I did seriously not expect it to be this nuanced!
Looks delicious. Yummy 😋 Simple recipe with so many options. Cheers 🍻
Can we use chinese black vinegar in place of the balsamic vinegar?
很多人不會煮炒寧波年糕。大白菜切恆絲。蔥段。廋肉泡醬油半小時一匙太白粉拌勻下鍋炒蔥段再下肉炒勻下大白菜炒軟加點水倒年糕蓋悶三分鐘攪拌就可起鍋
Me gusta mucho , gracias.
I'm new helper in hongkong and I really dont know some of Chinese food...but this one I try it..I thought my employer won't Like it cos the taste is a new for them..but woow 🤩🤩they Love it...
多謝分享👍🙏
落醬前 請問你 是否落了兩次油嗎?
Thank you Chef Wang
Now I know how to cook this 🇬🇧🇬🇧🇬🇧
This was incredibly tasty! Thanks for the great recipe! I used cereal flour instead of dry starch but it still turned out very tasty!
I am not a chef , but I will use whatever is available, the idea is to thicken the sauce. I can use potato starch, cassava starch, wheat flour, or corn starch.
@@fernlow1786 ⁷
Hggggggggg00gggfgq
Se puede guardar para tres días en neveras?
Wow best video sharing friend greetings know me from malaysia 👍🙏
Can I leave this in the fridge longer than overnight ?
thank you for sharing. this is a special dish for me.
Fantastically delicious recipe! Perfect for vegetarian like me. Thank you very much Chef Wang! Subscribed already to your channel.
Please tell me what vinegar you used because I don't believe it is balsamic.
@@heidismith8970 it's chinese black vinegar
@@heidismith8970 any Chinese vinegar from Chinese grocery.
❤❤❤❤1❤🎉🎉🎉🎉😊😊😊😊😊😊i love it,thanks shsreng❤❤❤❤
hello chef wang thanks for the recipe..
it taste really good i use balsamic too! since i don't have any chinese vinegar ❤
What other vegetable can we cook with this method and this sauce?
this video is nice. i loved uncut video.
Вы красиво работаете! Я с удовольствием наблюдала за вами!👍🥰
Woooow amazing recipe I will try today thanks for sharing
Your cooking skill is great. Please make more vegan recipes!
My mouth is watering!
Tried and put on top of rice with some eggs on the side, great dinner. I went heavier on the red peppers
why not use black rice vinegar?
thank you
In case folks from English-speaking countries were wondering, "Chinese Leaf" is commonly known as Napa Cabbage in most mainstream markets. It is also known as "Chinese Cabbage" in restaurant menus.
I was wondering what it was, but now I know what it is in my language as well.. It's common here in Sweden too in the store. Salladskål - basically it's called Salad-cabbage here haha 😅
another variety is Savoy cabbage.
Same with 'balsamic vingegar' is actually 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y.
Is this bok choy cabbage?
@@janicenelson6718 No. While bok choy would also be delicious in this recipe, it is different from the napa cabbage shown in the video.
nice but no name nvr mention about the sauce whaT sauce did you put oll black n white 😭
Made this delicious!
I use smoked lard in this recipe including the cracklings ;)
Thanks alot the way you handle the two sided kadai is great even i have the same one .thanks for the technique
What was the liquid u were adding in between? Was it water or oil
I would also like to know this
Look Delicious
Looks so yummy ! Thanks !
Thanks very much for your tips!
Ingredients (dry):
Whole Chinese cabbage leaves. Separate the stems from the leaves
Chopped garlic
Chopped dry Chilis
Set aside the chili and garlic as this mixture goes into the oil first
Sauce ingredients:
8 g soy sauce
8 g Chinese black vinegar or balsamic
1 g table salt
Sugar (no quantity given)
2 g corn starch
Stir to dissolve the starch
Heat oil then add the garlic chili. Stir until it’s fragrant. Add the harder pieces and stems of cabbage first to soften.
Add the remaining cabbage leaves.
Stir fry for 30 seconds.
Add a bit of water to steam to evenly cook. Continuously mix.
Add the sauce.
Plate
What type of oil?
Very nice thank you
I’ve never had this type of cabbage and I want it cause I love cabbage
nice wok skills my friend!
It looks very good and it is very healthy to cook with vegetables , thanks for the presentation ...
Best recipe I tried in fact I'm a lazy person in kitchen
Many thanks for sharing this awesome recipe 😀
Is there any substitute for balsamic vinegar??
I have the same question.
I think the black vinegar you get from Chinese stores should be fine
2 quarter balsamic, one quarter water, one eighth sugar one eighth plain white vinegar.
What kind of oil is best? And how many minutes for the stem and leaves?
Wow!!I am cooking this tonight. Thank you
Yum thank you.
What the name of sauce...i'm from Indonesia Thanks
I just followed this recipe and it was yummy. Thankyou for teaching me 👌🏻
Wow amazing ❤
amazing so easy to make very nice
Wow amazing
Great video. Thank you!
Why is it translated to balsamic vinegar? Not Chinese black vinegar?
Tried and true, so delicious
Happy to see your chanel , i want to learn diffrent chinese recipe .. Thanks for sharig chef !
Delicious! Thank you so much, I will be trying this tomorrow.
Ive been looking on how to prepare Chinese cabbage and saw this but can make out the ingredients after the chilli, can someone help me please and thanks
Watch it with subtitles, they list all the ingredients in English
These are great videos. now I enjoy more vegetables.
The way you wacked the garlic made me lol. But this exactly how i would prep the cabbage. The other videos I watched they just cut up the whole damn thing and cooked it all together. I would definitely remove the leaves like you did.
All I could find for Chinese vinegar is chinkiang vinegar. Is that what it is????
Thank you chef Wang so much , so yummy
it would have been better if the name of ingredients popped up on the screen simultaneously or in the description box
looks delicious!
Looks yummy
Good cook!
王師傅的這個頻道好久沒更新了,因為字幕要手動按出來,
所以建議可以在開頭做個提示,以防有人不知道有字幕可以看。
嗯嗯，谢谢
@@chefwanginternational it is good to know ;) with great love and with a gratefulness
Parece rico !voy a intentar hacerlo
is it teste like sour?
Good recipe. Next time please put the directions and ingredients in the description. And use a more common measurement of liquid (either ml or tbsp) and please say how much of the starch, salt and sugar to add. Also, what is the liquid added during cooking? I also used a bit more of the liquids because 8g is only like a half tbsp and that wasnt enough. Thanks for sharing!
Yes the measurements looked more like 1/8 to 1/4 c soy sauce, 1/8 c vinegar, tsp salt, 1-2 tsp sugar, 2 tsp starch. liquid added was more oil.
To make this healthy, I used a tiny bit of vegetable broth instead of processed oil. Turned out great.
Sorry what did you add, water or mor oil please
Looks so delicious and beautiful
We were all coughing at home after stir frying those chillies.
is it really balsamic vinegar or is it chinese black vinegar?
either will be fine
It has to be some kind of aged black rice vinegar... like Chinkiang or something.
Balsamic is merely European substitute in a pinch, because taste profiles differ.
Balsamic is way more fruity and can be higher in acidic content, and yet rice vinegar is somehow dryer... so you would have to fix it with more sugar, but I'm not really sure how exactly.
Also, quality balsamic vinegar can be too dense to use it this way (to cook with it).
@@urosmarjanovic663 thanks- that's what i thought. and what i have in the kitchen !
@@urosmarjanovic663 It's probably black rice vinegar, but if you don't have access to it, closest thing that comes to my mind in western cooking tradition is strong sherry vinegar; the aroma is spot-on, although they are usually less potent. And balsamic vinegar is too sweet and fruity, so my advice would be to stay away from such trickery.
good
Good job I prepare different way I will try this recipe delicious.
Amazing
Can you make soup with this cabbage
Verry good cook
it's look so delicious 😋
Wow looks yumm!
Yummy 😋👍🏼
Love from Assam ,lndia
Lovely
Is it suppose to balsamic vinegar or is it a substitute or a mistranslation? Seems odd for such a traditional chef to use balsamic vinegar 😂
i think the soy sauce and the vinegar is both 80grms?
the ratio matters, not amount.
So where is VINEGAR? At which point it is added
Nice
Please write the Ingredients for the sauce thanks
Soya sauce, balsamic vinegar, salt sugar and corn syrup
Is it possible to toss the fodd up in the wok like that when you are at home with a portable gas stove? I mean, the portable stove is light it will just end up on the floor if you push the wok against it like that.
You can toss it but you'll never get that flame lick (wok hei) at home.
And as the technique goes, yes you can learn to toss even more ingredients and catch them without damaging your stove. It's all about strong wrist and practice.