I order stir fried long beans almost weekly from my local Szechuan place. My girlfriend is always asking me how I can be satisfied with no meat or any other veg. It’s a thing I crave. So many nuanced flavors & textures. It’s one of my all time favorite dishes. I feel like Chinese chefs (even home cooks) apply so much love & consideration into otherwise simple dishes.
"...Trim off both ends of the green beans." 😳 Are you telling us our parents could have just done that on the cutting board and NOT made us sit in the living room picking off each end by hand for half an hour???
Love these videos! Your Father is perfect! Honest real, just exactly what the "average American" needs to be brave enough to try these techniques and flavors. Pass on our love to Him please!
Vegetable lover here. I never liked green beans until a friend who lives in China came over and cooked them. I only cook them that way and love them. She made them w/o pork.
You can reduce the oil by Air Frying the String Beans, just start them in the wok to coat them lightly with hot oil + salt. Then dump the beans in the 400 degree Air Fryer, while you cook the meat and other vegs.. When you get a char on the String Beans return them to the wok (leave the oil and juices in the basket). You may need to add water or drippings.
I was just at the store and almost bought green beans. Doh. I do love them so. I love the idea of cutting off the ends. I’ve been breaking them one all this time. Such a throwback technique. 🤔
Love your dad's passion for cooking and explaining his techniques. I'm going to incorporate this way of preparing green beans soon to go with some salmon fillets I intend to prepare soon on the pellet smoker. A story I hope you'll appreciate; my wife and I enjoy Chinese food and some years ago we were enjoying our home prepared Chinese creations almost every night. At one point, my wife said "well we don't want to eat Chinese every night," to which I replied, "why not the Chinese do?" /s/ New sub!
Great Chinese cooking instructions!! I’ve subscribed and just started watching your videos showing your Dad cooking. I noticed that he uses Corn oil for the deep frying. Does he prefer that oil over Peanut oil and if so, why? Thanks in advance!
First go at this and I didn't have the oil hot enough (I literally just bought a thermometer), despite that, it is unbelievable how tasty the beans get when fried. I did it using some long stem broccoli as well. Really good.
Tried this for dinner tonight! Turned out great both rice and the dish are cleaned out! Although I had to switch with the chilly pepper with a carrot. But it still tasted fantastic! Great recipe! Thank you so much for sharing! Your dad is awesome!
Green Beans and Pork is one of my most favorite dishes to make. Had it one time at a Chinese restaurant...made it the following day as a main dish. A family favorite since. The inclusion of the red onion is neat. I usually add a tablespoon of fish sauce to my sauce base....because it is delicious. Another one I love is Tomatoes and Egg...mmm.
this is one of my favorite chinese dishes. its rare to see it with the onion, but it definitely adds something. wow no sichuan peppercorns, thats the best part of the dish!
If the beans are bulging out, you can take the beans out, dry them, and then grow your own beans. I accidentally forgot my red bush beans in my garden, so most of them are going to be seeds now
This dish is different. The restaurant way is actually worse than the home cook way. The method you see in this video is the restaurant way. The reason for the deep frying the bean is to reduce the time for stir fry. In restaurant, they ususally deep dry a big batch of bean first. The cooking time of the dish is reduced to less than 5 minutes. Also you do not want crispyness of this dish. There is no way to keep its cripsyness and is also safe to eat. The best way is to skip the deep frying and use just a little bit of oil. And stir fry it till done. It takes more than 5 minutes. They use the wrinkle of the bean to tell if the bean is heated enough. It is a food safety measure. They do not tell it in the recipe as a tradition. But there is a reason for that.
Wow! Mom finally appears on the show! “Happy are they lay dee olay dee lee o . . . . . . yodeling . . . Soon the duet will become a trio Lay ee odl lay ee odl-oo!” Let’s make mom a permanent member of the show! 👏👏👏
Forgive me if I am asking this the wrong way. But I've heard their is 8 major types of Chinese cooking. What style does your father mostly cook? I'm trying to educate myself more about the nuances of the different styles.
Love this, I’ve added it to my staple veggie food. I don’t have a gas stove and can not use my wok , so I have to do in regular fry pan. I am almost certain that your dad knows how to construct a outdoor wood fire wok cook top.
Just found your videos. Thanks so much for putting these out. Our challenge is having only a radiant heat cooktop. This limits us to a flat bottom wok and poor heating on the sides. It looks like you use the Chef Master 15000 btu stove for your demos. You show a gas stove in the background. Does the Chef Master really provide sufficient heat or do you have to use the higher out put stove in the background for larger meals?
Really appreciate that you gave a shoutout to two of the top, long standing recipes for this dish that already existed. Kenji and WoksofLife version are both amazing and so are their recipes. You guys are really up there with them and give your own twists and teachings on it. It's great to see there's so many solid techniques for essentially the same dish.
In the uk, a flat, darker green bean that we call ‘French beans’ are lovely flavour but they still have that string that needs removing. There are other rounder beans that I’d pick for Chinese cooking
When his granddaughter stood up in her high chair, risking her life for a plate, I knew it was going to be good. I got some ground lamb on sale. That would probably be a good substitute.
This is one of, if not my favorite "vegetable" side dish... however I can't seem to figure out why this costs so much in restaurants... like the bean is all year-around, and the ingredients are relatively inexpensive I guess that just means I should start making it at home instead 😬
Labor is the primary driver for restaurant cost and this dish requires a large amount of preparation for comparatively little return. Plus the American obsession with eliminating deep frying makes this dish a nonstarter for most customers.
Vegetables and tofu are big profit margins for chinese restaurants. Mom used to waitress at them and the owners would remind her to push the veggies and tofu. They pay a dollar or 2 for greens and charge $16.99 for a stir fried dish. They are not making those profit margins for lobster because they are paying more for the seafood. That is why sometimes they offer amazing lobster deals... They know the usual Chinese family will also be ordering greens, tofu, soup, etc.
Do you have any recipes that use long beans. They the only kind I like. I can't find them used in chinese restaurants anymore either. Can you just Interchange them. I think they have a different taste.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Join the Canto Cooking Club: bit.ly/3M7mw83
Get the full recipe: madewithlau.com/recipes/chinese-green-beans
This kind of generational wisdom is so important. Thanks to you and your family for sharing it with us. Your dad is an absolute legend.
I order stir fried long beans almost weekly from my local Szechuan place. My girlfriend is always asking me how I can be satisfied with no meat or any other veg. It’s a thing I crave. So many nuanced flavors & textures. It’s one of my all time favorite dishes. I feel like Chinese chefs (even home cooks) apply so much love & consideration into otherwise simple dishes.
I am completely obsessed with this dish as well.
I just adore Papa Lau, he’s such a treasure. I love every recipe and I’ve cooked a few just like how I remember them from childhood. ❤
"...Trim off both ends of the green beans." 😳 Are you telling us our parents could have just done that on the cutting board and NOT made us sit in the living room picking off each end by hand for half an hour???
🤣🤣🤣 yup
Oh geeze that brings back memories 😂. Snap snap snap!
Bring back my childhood memories 😂
I’ll admit it brought me to a flow state.
It was a way for my mother to grill us about our homeworks 😂
I appreciate how you link to "the competition" for different versions. Major respect to you.
Love how you do the cooking video's for your dad . . Something for you to look back too 🥺😍
Love these videos! Your Father is perfect! Honest real, just exactly what the "average American" needs to be brave enough to try these techniques and flavors. Pass on our love to Him please!
That looks not only fantastic, but also so very doable. Thank you for another great recipe.
Vegetable lover here. I never liked green beans until a friend who lives in China came over and cooked them. I only cook them that way and love them. She made them w/o pork.
You can reduce the oil by Air Frying the String Beans, just start them in the wok to coat them lightly with hot oil + salt. Then dump the beans in the 400 degree Air Fryer, while you cook the meat and other vegs.. When you get a char on the String Beans return them to the wok (leave the oil and juices in the basket). You may need to add water or drippings.
Could I use air fryer for the deep fry part? Thank you!! Your channel is amazing and glad to see your dad is enjoying sharing his cooking skills
Randy your dad is a gem 👍🏻
Love the ‘FEED ME’ caption on top of the baby/toddler
Maya's forever mood
I was just at the store and almost bought green beans. Doh. I do love them so. I love the idea of cutting off the ends. I’ve been breaking them one all this time. Such a throwback technique. 🤔
I love these! My family and I used to call these "squeaky beans"!
The chef makes it look so easy. I guess that comes from decades of experience. Love the videos and will do these green beans.
If you can cook an Egg...this dish is about as hard. I made this after having it once...then again, I have decades of cooking experience.
Love your dad's passion for cooking and explaining his techniques. I'm going to incorporate this way of preparing green beans soon to go with some salmon fillets I intend to prepare soon on the pellet smoker. A story I hope you'll appreciate; my wife and I enjoy Chinese food and some years ago we were enjoying our home prepared Chinese creations almost every night. At one point, my wife said "well we don't want to eat Chinese every night," to which I replied, "why not the Chinese do?" /s/ New sub!
I find this such a fantastic channel! The directions are terrific!
I love the blistered texture. I’m so making this.
Great Chinese cooking instructions!! I’ve subscribed and just started watching your videos showing your Dad cooking. I noticed that he uses Corn oil for the deep frying. Does he prefer that oil over Peanut oil and if so, why? Thanks in advance!
First go at this and I didn't have the oil hot enough (I literally just bought a thermometer), despite that, it is unbelievable how tasty the beans get when fried. I did it using some long stem broccoli as well. Really good.
Tried this for dinner tonight! Turned out great both rice and the dish are cleaned out! Although I had to switch with the chilly pepper with a carrot. But it still tasted fantastic! Great recipe! Thank you so much for sharing! Your dad is awesome!
Green Beans and Pork is one of my most favorite dishes to make. Had it one time at a Chinese restaurant...made it the following day as a main dish. A family favorite since. The inclusion of the red onion is neat. I usually add a tablespoon of fish sauce to my sauce base....because it is delicious.
Another one I love is Tomatoes and Egg...mmm.
Appreciate having the real deal full fat fried version lol. I've made the other versions. Ready to go all in lol.
this is one of my favorite chinese dishes. its rare to see it with the onion, but it definitely adds something. wow no sichuan peppercorns, thats the best part of the dish!
If the beans are bulging out, you can take the beans out, dry them, and then grow your own beans. I accidentally forgot my red bush beans in my garden, so most of them are going to be seeds now
Oh I'm binging these! The techniques are invaluable...also I've got a bag of green beans I want to try this with
I’ve really been loving these recipes lately, thank you!
How far ahead of time can you wrinkle the beans?
He cooks just like the way I remember restaurants serving food when I was a child.
❤love this video, thanks so much for sharing... just made the recipe and it was DELICIOUS, felt very gourmet
I learn so much from your videos. Thank you!
OMG! Thank you for pronouncing sichuan the correct way!! @5:53
Never thought Id see Kikomon in a Made with Lau vid
Thank you for this recipe and tips. I’ve been trying to make this dish, but couldn’t always make the same way as restaurants do. Now I can do it.
This dish is different. The restaurant way is actually worse than the home cook way. The method you see in this video is the restaurant way. The reason for the deep frying the bean is to reduce the time for stir fry. In restaurant, they ususally deep dry a big batch of bean first. The cooking time of the dish is reduced to less than 5 minutes. Also you do not want crispyness of this dish. There is no way to keep its cripsyness and is also safe to eat. The best way is to skip the deep frying and use just a little bit of oil. And stir fry it till done. It takes more than 5 minutes. They use the wrinkle of the bean to tell if the bean is heated enough. It is a food safety measure. They do not tell it in the recipe as a tradition. But there is a reason for that.
@@catchnkillThank you for your explanation.
I ordered this very dish at a favorite local restaurant for 20 years. I never knew it was fried. Now I know how to make it myself!
🙏
Thank you for discussing how to make various dishes without meat and how to make them without deep frying. I love your recipes!
This is like your friend from Hong Kong's dad teaching you how to cook. M-goi! 🙏
I love that they explain how to chose it and how to cut it new cooking videos ignoresallthat
Again I love your Dad and your family.
Just one of the best dishes thank you chef
PAPA LAU IS THE BEST.🏆
Wow! Mom finally appears on the show!
“Happy are they lay dee olay dee lee o . . .
. . . yodeling . . .
Soon the duet will become a trio
Lay ee odl lay ee odl-oo!”
Let’s make mom a permanent member of the show! 👏👏👏
Most wholesome cooking channel!
Thank you! It’s looks so good.
Forgive me if I am asking this the wrong way. But I've heard their is 8 major types of Chinese cooking. What style does your father mostly cook? I'm trying to educate myself more about the nuances of the different styles.
I made this vegetarian, but it was so delicious! Stir fried some red pepper to add more to it. Amazing 😍
This looks absolutely good. I really love your dad and your family.☺
Can you use airfry instead of frying the beans?
我应该看了不下30部此频道的做菜视频，视频里做菜细节定量分析满分，操作性强，文化包容性更好，可惜对比其他频道，发现这里几乎没有简体中文的留言，其实我只想说，干的漂亮！
非常感謝您的支持！其實不論是簡體字或繁體字都係我們中華文化，其中也具包容性。對嗎？老劉衷心祝福您闔家平安身體健康！生活愉快！
Yesss! Finally... I suck at cooking green beans . Ty!! 😊
Love your dad's cooking😅
Love this, I’ve added it to my staple veggie food. I don’t have a gas stove and can not use my wok , so I have to do in regular fry pan. I am almost certain that your dad knows how to construct a outdoor wood fire wok cook top.
This looks so good!
Shitaki mushrooms will be good with it.
Just found your videos. Thanks so much for putting these out. Our challenge is having only a radiant heat cooktop. This limits us to a flat bottom wok and poor heating on the sides. It looks like you use the Chef Master 15000 btu stove for your demos. You show a gas stove in the background. Does the Chef Master really provide sufficient heat or do you have to use the higher out put stove in the background for larger meals?
Lucky guys dad cooks delicious food
Fried, broiled, and grilled green beans are in my top 5 favorite foods, easy
干煸四季豆 餸飯一流，睇到都流口水🤤
好多謝您嘅支持！老劉祝福您闔家安康快樂！
Really appreciate that you gave a shoutout to two of the top, long standing recipes for this dish that already existed. Kenji and WoksofLife version are both amazing and so are their recipes. You guys are really up there with them and give your own twists and teachings on it. It's great to see there's so many solid techniques for essentially the same dish.
I made this one with tofu, but it was incredible! Best green beans I've ever made
Loved this, I must try it.
Love your show
I love this grandpa..thanks!
THANK YOU
Looks so delicious
Love this! thank you!!
Thanks for Sharing!
The kids are so cute 😊
多謝分享 Chef Lau❤
不要客氣，非常感謝您的支持！老刘祝福您和家人幸福愉快！
Made this recipe tonight and it was delicious….❤️❤️❤️
love this cooking chanel
In the uk, a flat, darker green bean that we call ‘French beans’ are lovely flavour but they still have that string that needs removing. There are other rounder beans that I’d pick for Chinese cooking
When his granddaughter stood up in her high chair, risking her life for a plate, I knew it was going to be good. I got some ground lamb on sale. That would probably be a good substitute.
Great video very informative 🔥🔥👏👏
What type of oil are you using? Thanks!
Kirkland Signature Corn Oil
Mmmmmmmmm why I always get this at night time😅
My mouth is watering, I really want to eat it
if you like a bit spicier, try adding 1 tsp chinese chili oil. you may need to go to a chinese market to find it
I love the dad
Thanks!
Thank you so much!
My favourite dish!
Brilliant video.
😢 I've ate these a couple times at a mom and pop and never had them this way again so thank you so very much I really am going to try and make these ❤
My local super market makes this dish in the deli. I swear I can't go there without buying some.
With all the different kinds of chili peppers, which does this recipe need? Sweet/mild or hot?
This is one of, if not my favorite "vegetable" side dish... however I can't seem to figure out why this costs so much in restaurants... like the bean is all year-around, and the ingredients are relatively inexpensive
I guess that just means I should start making it at home instead 😬
Labor is the primary driver for restaurant cost and this dish requires a large amount of preparation for comparatively little return. Plus the American obsession with eliminating deep frying makes this dish a nonstarter for most customers.
@@KN-xl6lw Interesting! Thanks for that info as I was wondering too.
Vegetables and tofu are big profit margins for chinese restaurants. Mom used to waitress at them and the owners would remind her to push the veggies and tofu. They pay a dollar or 2 for greens and charge $16.99 for a stir fried dish. They are not making those profit margins for lobster because they are paying more for the seafood. That is why sometimes they offer amazing lobster deals... They know the usual Chinese family will also be ordering greens, tofu, soup, etc.
Green beans are delicious.
I remember my dad used to chop his pork like this!
Yes! This is a dish I miss so much! I don't believe I ever had it with chili pepper but I will try that for sure! :)
Do you have any recipes that use long beans. They the only kind I like. I can't find them used in chinese restaurants anymore either. Can you just
Interchange them. I think they have a different taste.
What’s the difference between light and dark soy sauce. Please give example brands of each
@cebamy, he has a short video explaining the difference 🙂 th-cam.com/video/Z9NEcY44rOM/w-d-xo.htmlsi=xY7bAgQIRK5vzjCQ
1:37 beans were so good bro suddenly evolved
Can I use frozen green beans?
Please make a cook book
will try this minus the pork (trying my best to be eco-friendly)
Ive got that same espresso machine.
Did it tonight with lap cheong instead of pork butt and it was marvelous.
My favourite except I don’t eat meat
Am I the only one who pulls out the 2 strings on each pod?