| Made With Lau (2024)

FAQs

What wok does made with lau use? ›

This is the one cooking pan Daddy Lau uses most: a round-bottom carbon steel wok. Learn more all about it and other essential cookware in our new course, the Canto Cooking Club 🤩⁠ Visit club.madewithlau.com to sign up now! ⁠

Choy sum is best suited for both raw and cooked applications such as stir-frying, blanching, and boiling. When fresh, Choy sum is utilized for its young leaves and stems and can be sliced and added to green salads or lightly tossed in dressing and sauces for a crisp side dish.

The sauce is made with peeled and finely chopped fresh ginger, light soy sauce, and rice vinegar. All ingredients are available at well-assorted supermarkets or Asian grocery stores. Ginger is a root and oddly shaped with lots of nooks and crannies.

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.

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.

Choy sum, also known as Chinese flowering cabbage, is a popular Asian green. It is a good source of folate and vitamin B6, as well as beta-carotene, an antioxidant that can be converted to vitamin A in our bodies. Choy sum also provides fibre, calcium and iron.

Choi sum is one of the most popular greens used in Chinese vegetable side dishes. You can eat the slender stems and leaves raw, but you may prefer to lightly cook it.

Fresh Ginger has mild warming properties for the stomach, which is beneficial for digestive issues caused by Qi deficiency (low energy). Also, it has properties to dispel cold and dampness. Ingesting ginger increases the secretion of gastric juices. This helps the body digest food more quickly.

Sweet and Sour Sauce is as easy as bringing a few ingredients including pineapple juice, brown sugar, and soy sauce to a boil before adding a cornstarch slurry to the mixture to thicken it. The classic red color from sweet and sour sauce comes from red food coloring (which is completely optional).

Substitute Ginger in Stir Fry

If you don't have fresh or ground ginger, use a 1:1 ratio of ground allspice, ground cinnamon, ground mace or ground nutmeg to the amount of ground ginger called for.

What kind of wok do Chinese chefs use? ›

Chinese restaurant chefs exclusively use carbon steel woks and swear by them. Different styles and sizes may be used depending upon the task at hand.

Uncle Roger met Gordon in person, and he gave Uncle Roger the HexClad wok and pans, the special non-stick pans that you can use metal utensils on it.

Get a carbon steel wok. Just say no to stainless steel, heavy-gauge cast iron, and nonstick. These other materials aren't ideal for proper stir-frying technique. Stainless steel woks are often heavy, food tends to stick to them, and they don't take on a patina like carbon steel does.

The Cantonese Wok is often made from carbon steel and has two U-shaped helper handles, one on each side. A Mandarin Wok is usually made from steel and has one long handle, often made from bamboo. Our Wok is a combination of these two styles.