Watch Daddy Lau teach us how to make these three super simple and quick recipes. They’re all ready in 15 minutes or less, so they’re perfect for a weeknight dinner!
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
– Electric Burner:
– Non-Stick Wok:
– Carbon Steel Wok:
– Non-Stick Pan:
– Carbon Steel Pan:
– Stainless Steel Skillet:
– Cookware Set:
– 8 Quart Pot:
– Cookware Collections:
– Pan Protector:
– Carbon Steel Seasoning Wax:
🔪 KNIVES WE USE/LOVE 🔪
– Dad’s 40 year old Chinese Chef Knife:
– Chef Knife:
– Santoku Knife:
– Starter Knife Set:
– Sharpening Stone Set:
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
– Magnetic Knife Strip (storage):
– Cutting Board:
– Instant Read Thermometer #1:
– Instant Read Thermometer #2:
– Food Scale:
🍜 DAD’S SPECIAL INGREDIENTS 🍜
If you don’t live near an Asian market, you buy these online / on Amazon:
– Sesame Oil:
– Handcrafted Soy Sauce:
– Light Soy Sauce:
– Light Soy Sauce (Handcrafted):
– Dark Soy Sauce:
– Dark Soy Sauce (Handcrafted):
– Rice Cooking Wine:
– Premium Oyster Sauce:
– Chili Oil:
– Hoisin Sauce:
– Chicken Bouillon:
– Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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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 🔗
Seafood Watch:
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⏲ CHAPTERS ⏲
00:00 – Peel & cut shrimp
00:34 – Can you use frozen shrimp?
01:16 – What size shrimp should you use?
01:34 – On buying shrimp & seafood sustainability
01:58 – Wash & marinate shrimp
03:40 – How to reduce moisture from the shrimp?
04:51 – How to get light & fluffy eggs?
05:20 – Stir-fry shrimp
05:54 – Can you make this dish without shrimp?
06:20 – How to get the right shrimp firmness?
06:45 – On Cantonese eggs
07:52 – Plate, taste test, & try!
08:43 – Wash gailan, boil water, heat wok
09:16 – Add olive oil, salt
09:31 – Wait for boil, add gailan, cover
10:16 – Cook for 1-2 minutes + nuances of cooking
11:57 – Uncover wok, taste
12:16 – Plate, cut, add oil, oyster sauce
13:13 – Alternatives to oyster sauce
14:21 – Start egg flower soup
14:44 – Chop green onions and carrots, boil water
14:55 – Prepare eggs
15:24 – Add carrots, corn, peas to pot
15:35 – Prepare cornstarch slurry
15:45 – Slowly pour & mix cornstarch
16:01 – Slowly pour & mix eggs
16:33 – Add flavors
16:49 – Plate the soup
17:30 – Mommy & Daddy Lau’s childhood in China
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music – Performed by Daddy Lau
Copyright Chillhop Music –
Copyright Chillhop Music –