🤤 How a Chinese Chef Cooks Green Beans (干煸四季豆)!
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- čas přidán 12. 06. 2024
- Watch my dad teach you how to make stir-fried green beans. In no time at all, you’ll be able to recreate those crispy, wrinkly restaurant-style green beans you’ve been craving!
Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!) club.madewithlau.com/cut-twic...
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More Veggies: • 🥦 How a Chinese Chef C...
Cook Like a Chinese Chef: • 🍗 How a Chinese Chef c...
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🍴 RECIPE + INGREDIENTS🍴
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
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🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
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- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
The Daily Bread Homestead: • How to Quickly De-Stri...
Lisa Lin: • Chinese Garlic Green B...
Seonkyoung Longest: • Spicy Stir Fried Chine...
Souped Up Recipes: • Minced Pork and Long B...
Chef Wang 美食作家王刚: • 厨师长分享：“干煸四季豆”的真家常做法，不用...
Serious Eats (J. Kenji Lopez-Alt): www.seriouseats.com/sichuan-d...
The Woks of Life: thewoksoflife.com/sichuan-dry...
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⏲ CHAPTERS ⏲
00:00 - Prepare green beans
00:47 - On green beans
01:53 - Prepare aromatics
03:17 - Prepare pork
04:32 - Create sauce
05:14 - Deep-fry green beans
05:32 - Different versions of the dish
08:16 - Stir-fry everything
#greenbeans #greenbeansrecipe #chinesechef #cookingathome #cookingvideo
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3M7mw83
Get the full recipe: madewithlau.com/recipes/chinese-green-beans
"...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 😂
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 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. ❤
Love how you do the cooking video's for your dad . . Something for you to look back too 🥺😍
Randy your dad is a gem 👍🏻
I appreciate how you link to "the competition" for different versions. Major respect to you.
Love the ‘FEED ME’ caption on top of the baby/toddler
Maya's forever mood
That looks not only fantastic, but also so very doable. Thank you for another great recipe.
I love these! My family and I used to call these "squeaky beans"!
I love the blistered texture. I’m so making this.
I’ve really been loving these recipes lately, thank you!
This looks absolutely good. I really love your dad and your family.☺
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!
I find this such a fantastic channel! The directions are terrific!
Again I love your Dad and your family.
I learn so much from your videos. Thank you!
Thank you! It’s looks so good.
Most wholesome cooking channel!
Just one of the best dishes thank you chef
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!
Oh I'm binging these! The techniques are invaluable...also I've got a bag of green beans I want to try this with
Love this! thank you!!
Appreciate having the real deal full fat fried version lol. I've made the other versions. Ready to go all in lol.
I love this grandpa..thanks!
Made this recipe tonight and it was delicious….❤️❤️❤️
Yesss! Finally... I suck at cooking green beans . Ty!! 😊
love this cooking chanel
Thanks for Sharing!
Love your show
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.
Looks so delicious
THANK YOU
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.
Lucky guys dad cooks delicious food
My favourite dish!
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!
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
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. 🤔
Brilliant video.
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.
OMG! Thank you for pronouncing sichuan the correct way!! @5:53
He cooks just like the way I remember restaurants serving food when I was a child.
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！
Fried, broiled, and grilled green beans are in my top 5 favorite foods, easy
I love the dad
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!
🙏
I made this one with tofu, but it was incredible! Best green beans I've ever made
Never thought Id see Kikomon in a Made with Lau vid
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！
😢 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 ❤
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!
Thank you I’ve been wondering why the green beans are soo good from the restaurants. God bless you and your family!.
It's all in the Wok. Tried these in an iron skillet...delicious, but not Wok delicious.
My mouth is watering, I really want to eat it
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.
The kids are so cute 😊
I made this vegetarian, but it was so delicious! Stir fried some red pepper to add more to it. Amazing 😍
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.
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.
Thanks!
Thank you so much!
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
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.
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.
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?
Mmmmmmmmm why I always get this at night time😅
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! 👏👏👏
Thank you for discussing how to make various dishes without meat and how to make them without deep frying. I love your recipes!
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! :)
My local super market makes this dish in the deli. I swear I can't go there without buying some.
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
I remember my dad used to chop his pork like this!
Yum
This looks so good!
Shitaki mushrooms will be good with it.
Green beans are delicious.
How far ahead of time can you wrinkle the beans?
Ive got that same espresso machine.
Please make a cook book
1:37 beans were so good bro suddenly evolved
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
Can you use airfry instead of frying the beans?
With all the different kinds of chili peppers, which does this recipe need? Sweet/mild or hot?
What type of oil are you using? Thanks!
Kirkland Signature Corn Oil
Can I use frozen green beans?
Great song by Level 42.
劉师傅一家人真幸福生活开心❤快乐
非常感謝您的支持！老劉祝福您闔家健康快樂！
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！
Did it tonight with lap cheong instead of pork butt and it was marvelous.
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.
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.
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 🙂 czcams.com/video/Z9NEcY44rOM/video.htmlsi=xY7bAgQIRK5vzjCQ
will try this minus the pork (trying my best to be eco-friendly)
Those beans...
🤣🤣🤣 "Does length matter."
i didnt realise why they're called 四季豆 is because they're available all seasons 😅
What if I can’t get light and dark soy sauce? What can I use instead
Light soy sauce is usually just labeled soy sauce, so you can just only use that. All the varieties are also available on Amazon. If you can’t get soy sauce at all… it’s hard to find a substitute for that
My favourite except I don’t eat meat
Am I the only one who pulls out the 2 strings on each pod?
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.