Chef Wang teaches you: "Chinese Leaf Stir-fried with Vinegar", a classic dish 醋溜白菜【Cooking ASMR】

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.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on KZbin sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay

[@chefwanginternational]

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.

[@bettylim3320]

Chef Wang

[@cliffcox7643]

which chinese vinegar,, red, black, or white?

[@xgunx56]

Desmond Dean 8

[@lamubhutia9021]

plzz give subtitles in English so we can learn , what sauce is that oll black n white powder

[@Paarthurnax_]

@@lamubhutia9021 u just need to turn on the sub

[@MrLowgb]

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. 👍👍👍

[@brucefuller5331]

i just cooked this- it took 10 min and was great- total net carbs=15-i ate the whole bowl- thnx mr wang-delicious

[@aniatris623]

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!

[@Limits6]

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!

[@abraxadabra4224]

Thanks, I was wondering whether there was a Chinese balsamic vinegar

[@azmanhussain]

I figured, since he added sugar too.

[@uhroolee6336]

Thank you so much for making english channel i always wished this to happen😁

[@martinhowe1422]

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.

[@dpsdps01]

Great recipe, just had it! Very surprising taste - I did seriously not expect it to be this nuanced!

[@susanford2388]

Looks simply delicious and easy to make. On that note, I must dash into the kitchen and get cooking.

[@viet862]

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. 😃

[@annonymous874]

I just followed this recipe and it was yummy. Thankyou for teaching me 👌🏻

[@AnnelisRebelis]

Delicious! Thank you so much, I will be trying this tomorrow.

[@nwetyinwin3788]

Thanks very much for your tips!

[@tinahamilton9058]

Made this delicious!

[@vanpotts2410]

Great video. Thank you!

[@luisinacasirola]

Tried and true, so delicious

[@merlecharge6813]

Thank you Chef Wang Now I know how to cook this 🇬🇧🇬🇧🇬🇧

[@glenisvaillancourt3295]

Looks so yummy ! Thanks !

[@shashichana2387]

Many thanks for sharing this awesome recipe 😀

[@theclock...]

Thanks alot the way you handle the two sided kadai is great even i have the same one .thanks for the technique

[@nickyhung8492]

Wow!!I am cooking this tonight. Thank you

[@michaeljones691]

These are great videos. now I enjoy more vegetables.

[@coffeelover2380]

Happy to see your chanel , i want to learn diffrent chinese recipe .. Thanks for sharig chef !

[@hphunter]

looks delicious!

[@llp9243]

Wow looks yumm!

[@loribach534]

My mouth is watering!

[@etik-k4028]

hello chef wang thanks for the recipe.. it taste really good i use balsamic too! since i don't have any chinese vinegar ❤

[@mailywong9612]

Thank you chef Wang so much , so yummy

[@lrose3256]

thank you

[@clairesasil3543]

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...

[@user-gt6rj4ox4p]

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

[@ouladdjilalbiskramariamabd6113]

That's So Good

[@SteveNielsen-oc8br]

Looks delicious. Yummy 😋 Simple recipe with so many options. Cheers 🍻

[@alma-pc9cx]

Woooow amazing recipe I will try today thanks for sharing

[@theocarney940]

简直是个beast！点个大大的赞👍

[@nickyblackford1462]

I’ve never had this type of cabbage and I want it cause I love cabbage

[@sharadindukotrashetti9220]

Lovely

[@chhundara]

It looks very good and it is very healthy to cook with vegetables , thanks for the presentation ...

[@user-tw5xb1ge6n]

Вы красиво работаете! Я с удовольствием наблюдала за вами!👍🥰

[@alexandroskechagias]

This was incredibly tasty! Thanks for the great recipe! I used cereal flour instead of dry starch but it still turned out very tasty!

[@fernlow1786]

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.

[@akimhaokip1103]

@@fernlow1786 ⁷

[@lanbui2506]

Hggggggggg00gggfgq

[@kualisakti8633]

Amazing

[@marklai386]

this video is nice. i loved uncut video.

[@gradwach7909]

Wow amazing ❤

[@scordiomasito6707]

it's look so delicious 😋

[@Xhex9096]

Wow amazing

[@Hemadksingh]

Good job I prepare different way I will try this recipe delicious.

[@johnperrry215]

Very nice thank you

[@Flamme-Sanabi]

Pretty cool.

[@MrLowgb]

One suggestion. Perhaps you can include in your notes the ingredients used plus short outline of the different steps in cooking the dish. Thanks.

[@cliffcox7643]

the ingredients... cabbage, garlic, sugar, soy, vinegar, salt, starch.

[@cathleanepps4948]

Looks yummy

[@franciscaavila6253]

Look Delicious

[@rosagalvan4121]

Parece rico !voy a intentar hacerlo

[@GOODNESS-sp4hm]

多謝分享👍🙏 落醬前 請問你 是否落了兩次油嗎?

[@valdobertorabelo4344]

parabens pelo seu canal sucesso para você🙌

[@mefood2134]

Looks so delicious and beautiful

[@eileenkung5839]

Yummy.👍

[@virginiavillalino7850]

amazing so easy to make very nice

[@lindalabrador9712]

Yummy 😋👍🏼

[@mingrui1862]

Can we use chinese black vinegar in place of the balsamic vinegar?

[@ronnellytondelle1953]

Looks tasty, I like your shopping board

[@scarletteroseproductions6964]

What kind of oil is best? And how many minutes for the stem and leaves?

[@lucad5156]

Tried and put on top of rice with some eggs on the side, great dinner. I went heavier on the red peppers

[@antoniomiguel2953]

Fantastically delicious recipe! Perfect for vegetarian like me. Thank you very much Chef Wang! Subscribed already to your channel.

[@heidismith8970]

Please tell me what vinegar you used because I don't believe it is balsamic.

[@lucasl.s.7831]

@@heidismith8970 it's chinese black vinegar

[@chenyng2970]

@@heidismith8970 any Chinese vinegar from Chinese grocery.

[@italiangm1]

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.

[@LordOfSweden]

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 😅

[@willengel2458]

another variety is Savoy cabbage.

[@Limits6]

Same with 'balsamic vingegar' is actually 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y.

[@SweatLaserXP]

nice wok skills my friend!

[@abdulawal4116]

Very nice

[@2Truth2you]

Good cook!

[@mayaportland8805]

What other vegetable can we cook with this method and this sauce?

[@ronellejacobs5811]

I'm hungry!!!

[@ritaramchan1700]

Nice

[@UdinVlog4828]

Wow best video sharing friend greetings know me from malaysia 👍🙏

[@alveenaagha1362]

Best recipe I tried in fact I'm a lazy person in kitchen

[@jharnasonowal5290]

Love from Assam ,lndia

[@shameeramahawattage7150]

Nice brother

[@veronkong2947]

哇，厉害哦

[@Dieunguyenusa4870]

Verry good cook

[@gigsfunk]

Can I leave this in the fridge longer than overnight ?

[@joisseessoij8155]

We were all coughing at home after stir frying those chillies.

[@shirazpatrawala6493]

What was the liquid u were adding in between? Was it water or oil

[@patrick-bu3eq]

I use smoked lard in this recipe including the cracklings ;)

[@eileenkung1654]

😋

[@77BuickBoss]

And now to find a jet engine to put my wok on...

[@star2doom]

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。

[@chefwanginternational]

嗯嗯，谢谢

[@aniatris623]

@@chefwanginternational it is good to know ;) with great love and with a gratefulness

[@marilahmadsurat3078]

Masya Alloh gud 👍🏻👍🏻👍🏻

[@paryatikuntringvlog]

❤️

[@donghuahu6904]

王刚老师您好，推荐一下国内能买到的砧板的链接，感谢(❁´ω`❁)。

[@duygumordogan]

it would have been better if the name of ingredients popped up on the screen simultaneously or in the description box

[@lamubhutia9021]

nice but no name nvr mention about the sauce whaT sauce did you put oll black n white 😭

[@strawberrysncker]

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

[@juliannaromanyk7898]

Watch it with subtitles, they list all the ingredients in English

[@queennebi]

I'm subscribing but there are no subtitles for what the ingredients being used except for the garlic!

[@RC-gk1tm]

is it teste like sour?

[@Its_a_Mr_Eh]

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!

[@daijinjim2806]

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.

[@jamirfrisby6872]

they be good at cooking tho

[@Dayneri]

Супер!

[@picard1233]

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

[@funkyhousegrooves]

What type of oil?

[@SteuerOhneBerater]

What are the ingredients?

[@eldarius237]

Wow, when I try tossing the food in the wok like that, it gets spilled always. Wonder if I need to season the wok better

[@urosmarjanovic663]

Just practice.

[@georgesibley7152]

why not use black rice vinegar?

[@najiamahdi9091]

👌👌👌👍👍

[@PlayingTarot]

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.

[@urosmarjanovic663]

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.