| Made With Lau (2024)

FAQs

How do Chinese restaurants get broccoli so crispy? ›

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

He is married to Jenny Lau with whom he has two children, Jennifer and Randy. Jenny Lau (simplified Chinese: 陈惠珍; traditional Chinese: 陳惠珍), known as Mommy Lau, was born in Guangzhou, where she grew up.

This is the one cooking pan Daddy Lau uses most: a round-bottom carbon steel wok. Learn more about essential cookware at club.madewithlau.com 🤩

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

Blanch vegetables before stir-fry

To prepare vegetables for stir-frying, blanching is the perfect way to jump-start the cooking process, especially for dense vegetables like broccoli or cauliflower (which usually take a while to stir-fry and often get soggy).

It permits stir-frying foods over medium-high heat using minimal oil for a lighter cooking method. In conclusion, steaming is generally the healthier wok cooking method compared to frying or stir-frying. However, with modifications like those discussed, stir-frying can still be part of a nutritious diet.

The rounded bottom of a Mandarin wok is usually quite a bit deeper than a Cantonese-style wok. However, the standard size for their diameter is 14 inches, equal to that of the Cantonese style. Because of their higher sides, they typically have a smaller cooking capacity than their Cantonese counterpart.

Choy sum, also spelled choi sum, is a member of the genus Brassica of the mustard family, Brassicaceae (Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis). This leafy crop is also known as Chinese flowering cabbage.

Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. Things can get confusing, however, as there are many different types, each with different uses in the kitchen.

Choy sum (Chinese flowering cabbage) is characterised by yellow flowers borne on slightly fleshy stems. The oval leaves have slightly serrated margins and can be light or dark green.

What is the crunchy stuff in Chinese food? ›

What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

Heat the pan over high heat. No medium-high heat here; it's the high heat that gives you quickly cooked veggies that are crisp, tender and bright. Heat the pan for a few minutes before adding the oil. When the pan is hot, add some oil and get ready to add your first vegetable.