⏰ How a Chinese Chef Cooks Family Style!

During the New Year, we're taking on a challenge. Can my dad make 4 healthy dishes from start to finish In under 50 minutes? Everyone, what do we have for lunch? We'll be making rice with white rice and glutinous rice This is Yiu Guo Ji This is Tofu Egg Flower Soup This is Garlic Flower Soup 1 rice, 3 dishes 1 soup, 2 dishes Wait, 3, 2, 1, go! Okay, now we'll start washing the rice This is 1 cup of white rice In most of our cooking videos, we trim a lot of footage But to make this challenge more realistic And also approachable for you to recreate for yourself We're not going to edit out any of the footage Or pause the timer on our cute kid's iPad Even if our portable stove runs out of gas Or even if I have to adjust cameras We started this challenge in large part Thanks to our collaboration with Asian Health Services A community health center based in Oakland, California Which currently serves over 50,000 patients Across 14 different languages If you're like me and how to translate Complex medical conversations for your parents As a young kid You'll know why Asian Health Services Is so vital to the immigrant community 1 cup, 2 cups, 6 oz of white rice 1 cup, 1 cup, 1 cup of white rice, 1 cup of glutinous rice Yeah, 2 cups of white rice If you're wondering why we're mixing white rice and brown rice It's actually the first of 7 simple but impactful tweaks That we'll be uncovering in this video I got to sit down with Asian Health Services' Susan Lo A family medicine doctor of over 27 years To explain why this simple change is so consequential You know, white rice is really It's actually a refined grain Because it's been pearled or peeled off itself It has very little nutritional value We're also wanting people to try things like So all those different types of grains Are actually much, much healthier For you nutrition-wise than white rice To even step up even more You could even add a little lentils A little extra fiber, a little extra protein You're stunting your rise in blood sugar You'll feel fuller because of the protein And the fiber that you're getting from the rice And you don't have to eat as much To highlight this subtle pro-tip My dad is cooking the brown rice for 15 minutes first Before adding the white rice So that the two different types of grains Finish cooking with the same ideal texture We'll rinse 1 pound of soft tofu with cold water And cut it into large cubes This is egg flower soup It's tofu egg flower soup This is a piece of tofu It seems like you have a lot of expertise With like food and nutrition So how did you get into that? And why is it so important to you? I've always loved food My undergraduate major at Cal Was actually in nutrition and food science For my short time working with Susan It's pretty obvious that healthy nutrition Is something she really lives, breathes, and preaches What wasn't as obvious, since Susan is so humble Is how much of a passion she's devoted to Asian health services and leadership Within our community After some digging on the AHS YouTube channel I found that Susan spent at least a decade Volunteering her time to organize initiatives Like run clubs and prenatal classes For immigrant moms to help them Navigate pregnancy in a new country As a family medicine doctor I see patients from when they're pregnant To when they give birth To when someone's 100 years old And the nutrition basically is required For their entire lifespan Even before they're actually born Because what mom eats before she gives birth Is really important to the health of the baby As she's developing the fetus Being a doctor, I realize The choices people make With the food they choose to eat Really affects their life The amount of people who are dying From chronic diseases It's usually due to poor diet choices Susan's point ties into the Trojan horse of this video Maybe you clicked on this challenge video To see if my dad could bang out Four dishes in under 50 minutes But our bigger hope is that you finish this video Feeling inspired to make simple tweaks to your diet To live a longer, healthier life Here we're slicing two ounces of carrots into strips Then into small cubes I think one overarching theme when we met in person Was treating diseases before they occur Can you talk about that? So as a doctor, we often see patients After they already have a diagnosis Like diabetes or heart disease But in fact, most of those diseases Started a long time ago And some relate to really poor nutrition Or improper nutrition, I guess And I would say after being a doctor For a number of years, I realized Well, we have an opportunity to try to catch these people As early as possible, right? First-line treatment for all those things It's always diet, lifestyle modification, and exercise It's very hard to make a big change But it's not hard to make incremental change, right? So getting back to basics of getting in your kitchen And cooking instead of eating fast food Or if you're already cooking, how do you cook a little healthier? So just small little steps Can actually move the dial a little bit closer to health To summarize, for the cashew chicken We're using about 12 ounces of chicken breast We'll cut the thickest part of the chicken breast in half horizontally Then we'll cut bite-sized pieces diagonally across the grain Here's a clip from one of our courses on working with meat grain How do you find out which part of the meat is lean? They do not cross directions And the trick is to look for the thin white lines of fat In between the muscle fibers If you want more clips like this on cooking techniques Click the link in our description You can cut it like this Slice it like this Then you need a little bit of cornstarch About 1 teaspoon 1 tablespoon of cornstarch If you want to follow along with a fully written recipe Check out our blog at mealwithlau.com A little bit of sugar About half a teaspoon Half a teaspoon of salt A little bit of pepper A teaspoon of water Mix well While we mix the slurry into the chicken Cantonese dishes rely heavily on starches To control texture and moisture And trap flavors when marinating meat However, the body treats starch a lot like pure sugar Which can potentially lead to blood sugar spikes That said, we are adding a relatively small amount of cornstarch here Around 1 tablespoon or 8 grams Which is the typical amount of most of my dad's stir-fries It's just important to be mindful of how much cornstarch you're using And how much food you're consuming in general Notice how my dad is gently massaging the meat This is another subtle thing my dad does To help the meat absorb flavor Another subtle pro tip you might miss And are about to see Is to keep a bowl of water around And a towel or rag on hand Next up, we'll cut the vegetables For the katsu chicken dish Cut 2 ounces of carrot on a diagonal Into segments Now, we'll lay the segments down on the flat side And cut them into quarter inch thick slices This is a stylistic choice But my dad tends to match the shape of the vegetables To the shape of the primary ingredient For katsu chicken, he's doing thin vegetable slices To pair with thin chicken slices For a dish like chow mein, he tends to cut veggies Into long strips to pair with long noodles And for a dish like fried rice, he tends to mince ingredients To pair with the bits of rice Next, we'll cut the celery into half inch thick slices On a diagonal For faster, safer cutting, you need to understand the claw grip Basically, think of holding your ingredient With your hands shaped like a claw So that your fingertips are protected from the sharp edge of the knife By your knuckles Your fingertips kind of crawl like a caterpillar Across the ingredient as you cut it And your knuckles serve as a guide for the flat side of the knife If you want to develop your knife skills further We also have an entire course on this linked in our description We'll cut all the mushrooms in half Can you talk about the ideal ratio of like Plant, protein, grain? The ideal plate And there's actually two examples of it If you look under the usda.gov site You have half of that plate being Vegetables and fruits One half of that plate being vegetables One quarter of that plate being protein source And then the other quarter being grain And it's not very specific unless you read the fine print My actually favorite plate is the Canadian plate Because it's beautiful Half of it is beautiful, colorful Vegetables and fruits One quarter of it is your lean protein So in the picture There's actually not just meat Like fish and chicken There's also beans And bean products like tofu And soy milk And nuts and seeds So those would be your one quarter of an ideal plate And the other quarter are your grains So what are your grains for? Your grains are really for energy Because the grains are mostly carbohydrate But the grains there are not white rice It's not white bread It's actually colored grains So you have your multicolored rice And millet and quinoa And then you also have your breads That are whole grain breads Or pastas that are like a dark color Now we're peeling and cutting about half an ounce of garlic Or about 2-3 cloves into thin slices I know it's very hard to always eat like that Because Chinese people don't eat from a plate, right? We eat from a bowl Just the concept of This is how much you should be eating Might be actually very challenging If you're just used to sitting down Or getting a takeout box A takeout box from a Chinese restaurant Is like 50% white rice Depending on what you choose to get It might be 50% white rice Or 50% meat with a little bit of bell peppers Or onions or something So it's almost like the opposite Of what a healthy meal should look like Just to point out, we're not criticizing Chinese restaurants It's just what most customers want Most restaurants across all cuisines Tend to treat veggies as an afterthought Again, just be mindful and try to incorporate The second healthy tweak of this video Of composing your meals to be 50% veggies and fruits 25% mixed grains And 25% proteins Soak the broccoli with the florets tied down In the salt water My dad's smashing and peeling the garlic Trim off the hard ends Then mince the garlic The subtle distinction here is xun yong Which means minced garlic or garlic paste For cashew chicken, we cut the garlic into slices So that the garlic is something you can bite into Whereas for our broccoli, we're smashing And mincing garlic and ginger So it's more of a flavor or an essence What's the difference in flavor? We separate the garlic And mince the garlic The ginger is already peeled Now we'll mince it by smashing it With the side of the knife and chopping it Just like we did with cloves of garlic While we could mince garlic and ginger By first cutting it into thin slices Then strips, then mincing Which my dad also does sometimes By smashing it first, or pak It's not only faster than performing Three separate types of cuts It also makes the taste a little more pungent Because smashing helps break down More of the membranes in the plant cells Again, we're wiping down our cutting board And knife with a towel This is more of a behind the scenes thing But since I'm monitoring 4 different cameras All by myself, the cutting board Is what I use to center all of my shots And occasionally, I have to move plates and bowls Out of the way Now we'll bring back the broccoli And cut off the florets, starting with the outermost pieces Don't cut them all at once Next, cut off the stem Cut it open Slice the florets into smaller pieces Don't cut it all at once Slice it from the top So it's smaller If it's too big, just cut it into smaller pieces Just like this Just to emphasize, notice how my dad isn't Cutting through the top, otherwise The florets would flake apart All the florets are cut Now we'll make the soup The rice isn't cooked yet What? The rice isn't cooked yet Okay, now we'll start Making the soup We're done cutting? Yes, we're done We don't need to make the sauce Okay, let's crack the eggs Next up, we'll crack all the eggs into a bowl After our eggs are cracked We'll start to prepare our space for cooking While we do that, I wanted Susan to elaborate On a point she made earlier in the video So just small little steps Can actually move the dial a little bit closer To health Can you talk about that, what some of those table tweaks are And the general philosophy on that? A clinic visit, which I only have like 10 minutes or something To talk to somebody, I really need to know where they're at Right, so your simple tweaks will be Starting from where they're at And then see where you can tweak When somebody's not cooking at all I think the biggest hurdle is What is it that is the barrier To even cooking? People's lives are really complicated And people are very busy, especially in our immigrant population Where they might be working three jobs And trying to raise three kids And it's very hard to have time To cook I would say for that group of patients Maybe you just start with making one meal a week And engage your family To help you And for people who might be already cooking And their doctors say Oh, you need to cut out the fat and the salt and whatever Go back to a plant-forward diet Where you emphasize your vegetables and fruits And use the really basic seasoning That imparts flavor Without lots of sugar and salt and oil So what are those things? Fresh plants, right? Herbs, garlic, onion, ginger Kind of the staple of Chinese cooking And I think that's why Your dad's videos are so powerful Because he uses those Very basic ingredients For most of his dishes And those are things that you could prep Way ahead of time, right? You can get a whole onion and chop it up And use it in several meals Or you can mince a whole bunch of ginger And use it for several meals Those kind of things In most of our videos Typically whenever we switch from cutting to cooking I stop rolling our cameras But for the sake of this real-time challenge I'm just letting it be Even if it's a little more chaotic We'll cover the pot And bring the water to a boil on high heat Can you talk about why it's important to use fresh ingredients? Most important part is that fresh ingredients taste better The reason using fresh ingredients at home Tastes better So that you don't need to add as much Of the added salts and sugars And oils to it Which if you were buying processed food Or if you were buying take-out If they're not valuing The freshness of the ingredients How they make things taste better is mouthfeel They put more oil on it They put more salt on it, more sugar on it And you're tasting that More than the vegetables itself But every single vegetable has its own unique Sweetness and savoriness And the more fresh you could buy it The better you're going to enjoy that taste Not everybody can afford to buy Or have access to a farmer's market But usually the produce there is the freshest In California at least Our patients here have access If they're on food stamps They can actually go to the farmer's market here in Chinatown On the nutritional side Water-soluble vitamins That you get in your fruits and vegetables Degrade over time So if you want the highest amount of nutrients In the food that you're taking in You want the freshest you can get And also the other side of things If you buy it really fresh, you could buy more And it'll keep longer in your fridge So if you buy stuff that's kind of on the tail end You really should eat it right away Then you'll have to shop more often Right, you'll sustain more money Now we'll add the white rice To the rice cooker After adding the rice Stir it well We'll stir the rice, close the lid And let the rice cooker finish its job So if you're used to eating white rice It has a certain texture It has a certain mouthfeel You could eat it really, really fast And you could eat a lot of it really, really fast The problem is, it's a refined grain That will shoot your blood sugar up It'll make you feel happy Because when we have high blood sugar Very quickly, you get a dopamine response You'll want more, but then you'll get hungry It's a little bit of that Chinese restaurant syndrome Some people are like, oh it's from the MSG It's from this or that But it's actually from a lot of the refined carbs That you're getting in a Chinese meal At a typical Chinese restaurant And most of it is from the white rice Next, we'll add the carrots, peas, and sweet corn To the pot of water We're using about 2 ounces of each In a bit, we'll discard the excess water from the bowl of tofu And gently lower the tofu pieces into the pot And stir the ingredients I had one patient, she's pre-diabetic She was willing to try the brown rice And she came back to see me months later It's like, I ate brown rice, but I couldn't eat very much And I couldn't eat that much the next day I was like, okay, I think something's wrong with me I'm like, no, that's how it's supposed to be You're not supposed to be eating two bowls of white rice I think a half a bowl of brown rice Is completely adequate for your caloric needs Now we'll cover the pot again And wait for it to return to a boil This leads us into our fourth healthy cooking tweak Being mindful of how much starch you're using Soups like egg drop soup Which is featured in this video Traditionally uses like 4-5 tablespoons of corn starch We'd just love to hear your thoughts on that Well, all starches are basically Refined carbohydrates And corn starch in particular You're able to digest and absorb it Very, very quickly And the glycemic index for corn starch Is actually higher than table sugar In terms of how fast it goes into your bloodstream How fast it turns into glucose And how fast that hits your brain Your brain's fuel is glucose Which is great, because that's what makes us think But we tend to eat more than we use And that's why obesity is a huge problem in America A lot of stuff coated in corn starch Or stuff that has a lot of high carb And high starch in general Are comfort foods I'm not saying it's necessarily bad As most things are, it's not completely black and white But if you're predisposed to having diabetes Or you're overweight When you're trying to make healthy choices Taking out corn starch Or reducing as much as possible Will make a difference Are there other starches Used in the same way That have a lower glycemic index? Not significantly I think just the recommendation is Don't use it, or use less Yes, or if you use foods that inherently Already have something starchy in it You could cook it in such a way That it would actually make things a little thicker The value of that is that you're not adding Empty calories Now we're boiling water in the electric stove To prepare the vegetables and meat For boiling The soup is boiling Let's beat the eggs When you're beating the eggs It's best to Add a little Add a tablespoon Of water To beat the eggs This will make it easier to beat the eggs Let's beat the eggs You can use a fork Try to beat the eggs As evenly as possible Just beat it until it's foamy The more you beat The more foamy the eggs The better See, it's getting better At this time Add some starch water I'm using 1 tablespoon of starch This is a super starch Is it the traditional way? Yes, traditionally We use more starch This time I'm using 1 tablespoon of starch Add 2 tablespoons Of water For a starch comparison We've shared 2 different recipes of egg drop soup The first recipe calls for 3 tablespoons of corn starch And the second recipe calls for 5 tablespoons Of potato starch In contrast, this recipe only calls for 1 tablespoon of potato starch Add 2 tablespoons of water The gas Must be changed 24 minutes This is another small annoying thing About our cooking setup Because the portable stove on the island Makes for much better videos We usually have to change gas canisters In the middle of our shoots Thankfully, because my dad has so much experience He can tell almost immediately If the fire isn't strong enough Due to an empty gas canister The water is boiling So now we'll remove the lid It's boiling Next up, we'll thicken the soup Give the slurry mixture a stir Add the corn starch Pour in the slurry while stirring the pot Now, we'll add flavors to the soup Next Add 1 teaspoon of salt Add 1 teaspoon of sugar For seasoning Next, add the egg What's the recipe for the egg? Slowly, slowly, slowly Stir it in Stir it in slowly Turn the heat to medium See? You see the egg is coming out? See? It's done Try it The soup is now ready So turn off the heat Wow, look at this Beautiful The egg You can put it here We'll set the pot of soup aside And bring over our wok to cook the next dish At this time, we'll remove the lid Turn the stove on high heat And bring some water to a boil Another pro tip, remember to start heating the water As you're preparing your food How much water do you add? One pot of water We don't need to be too precise about the amount of water But more is better for blanching Anytime you add food to the water, the overall temperature will drop But it'll drop less drastically if you have more water Inside the pot or wok First, we'll blanch the chicken Why do you blanch it? Usually, we use oil to cook the chicken Today, I'm healthy We don't need to add too much oil We'll just blanch the chicken It'll cook very quickly You can flip it over Mix around the chopsticks to prevent the pieces of chicken From sticking together We'll blanch the chicken until they turn white Around 80 seconds will do This leads us into our fifth healthy cooking tweak One clever thing I thought my dad did was blanching Can you talk about that? Well, I think blanching in general is healthy And it also seals in your nutrients And it's also a time-saver Another perspective is You don't need to stir-fry or fry things With as much oil And maybe that's what your dad was going for I really appreciate him for doing that And I really want to see how your family reacted To eating it Because that's probably something they hadn't been used to Flavor-wise or texture-wise, right? Yeah, I mean, it tasted just as good We made two typical take-out classics Like cashew chicken Stir-fried broccoli and potato beef But those were all blanched first He usually does that with vegetables But I hadn't seen him do it with meat first Another pro tip, try to use a glass lid So you can tell when the chicken is done We're blanching the chicken to about 80-90% doneness Since we'll be stir-frying everything later Also, blanching is ideally done at a higher heat For a shorter amount of time So you retain more moisture and develop the ideal textures Allow the excess water to drain Then transfer the chicken to a bowl If you don't already have a spider strainer It's probably one of the most unsung heroes in my dad's kitchen Without it, you'd either have to pour out All the boiling water into a colander And re-boil more water to blanch the veggies Or slowly ladle everything out Which would lead to some overcooked chicken At this point, we'll add the vegetables Add a little oil Add 2 teaspoons of oil to the water To make it look better The oil and salt help give the veggies More shimmer and vibrancy Now we'll add the celery, carrot, and red bell pepper Into the wok Let the vegetables cook for about 80 seconds With the stove still set on high heat In general, it's much more efficient To cook multiple dishes at once Than it is to cook one dish at a time As long as you understand the general process Here's an excerpt from one of our courses About how my dad approaches Cooking family-style meals like this We'll divide the cooking into 3 phases Phase 1 is pre-cooking, and it encompasses All ingredient preparation Phase 2 is long-cooking, which involves Cooking items over a longer period of time And phase 3 is fast-cooking, which consists Of cooking items quickly over high heat To clarify, we coined the terms Long-cooking and fast-cooking For easier understanding If you're cooking multiple dishes How do you decide which method to use? You need to calculate the time You need to cook, stir-fry, and fast-cook In order to make the dish For soup, you need to cook first For fast-cooking, you need to cook first For cooking, you need to cook first For long-cooking, you need to cook first If you're choosing to cook for a longer time You need to cook first If you're cooking for a shorter time You need to cook last It's boiling Now we'll use a spider strainer To transfer the blanched vegetables to a bowl Do you think it's better to use a strainer? Yeah, it's faster And easier to work with Add the mushrooms All the vegetables? Yeah As long as they're cooked My dad's covering the wok And blanching the mushrooms for about a minute This leads us to our sixth tweak Add seasoning towards the end of cooking So that's the other tweak, season after you're done cooking Because the first thing that hits your taste buds Are what's on top of the food As you chew, your taste buds are already saturated So it's already happy It tastes good, so you just keep eating, and it's fine And if you dunk the piece of the same thing In oil and fried it Yeah, you'll get the same mouthfeel But then when you're done, your mouth is greasy Your lips are greasy, right? Do you really need that? No What? Mushrooms are easy to cook Are these... Are these mushrooms? These are all mushrooms? Yeah Do you need to stir-fry them? Stir-frying will add more flavor Because the mushrooms are already cooked Stir-frying will make them crispier Next, add some water If you only have one wok Can you use a pot? I only use one wok Oh, so you don't need to change the wok? If it's this one, I'm done cooking We'll cook the broccoli with the lid on I just want to highlight again how much of a game-changer Blanching is in your kitchen It's easy, low-maintenance, saves cooking time Requires little cleanup, saves you from using a bunch of oil Preserves more color and nutrients And it also acts as an extra wash to remove dirt and bacteria Blanching is also a very helpful technique In what some people call par-cooking Short for partial cooking Which is a common technique in meal prep, restaurants, and the processed food industry My dad almost always does some sort of par-cooking for stir-fries Since the component ingredients all require different cooking times To arrive at the perfect texture Blanching each ingredient independently Allows us to dial in the right texture for each ingredient Before mixing everything together in a stir-fry After cooking the broccoli for just under 3 minutes We'll transfer them out The stir-fry ingredients now partially cooked My dad is now emptying out the wok Now we'll place the wok back on the stove And bring it up to temperature with the heat on high The heat from the stove will eventually dry the water in the wok When the oil is shimmering, it's hot enough to start stir-frying the aromatics Cook the minced garlic and ginger until they're fragrant About 25 seconds will do We'll give the broccoli a quick stir Then start incorporating the flavors Stir and let the broccoli cook for another 20 seconds You could also premix these flavors in a bowl And throw it in all at once If you are going to add them as you cook Just make sure you have everything laid out near the stove A technique called mise en place My dad is draining the water from the plate before plating the broccoli Mix the slurry before pouring it into the wok If you can't toss the wok like my dad Stirring with a spatula also works We'll cook this for another 30 seconds To let the slurry thicken With the stir-fried broccoli plated My dad is giving the wok a quick rinse Before cooking our last dish What are your recommendations around cooking with oil? The healthiest oils are basically oils That are liquid at room temperature And the least healthy are the oils That are solid at room temperature And the king of healthy oils Has always been olive oil And then the second best is actually canola oil So I would say if you're just doing light stir-fry You're not deep frying Those would be the oils that you would choose Because they don't tolerate a super super high temperature smoke point And that's the final healthy tweak of this video Use olive or canola oil for most of your cooking needs There are lots of other ways to eat healthy But the 7 tweaks we put forth in this video Are effective and easy starting points We'll recap all of them again at the end For our cashew chicken ingredients We'll also want to do a quick drain of any water That seeped out after blanching The wok is hot enough Add oil 1 tbsp oil Ginger and garlic Turn on high heat We'll stir fry the aromatics on high heat Until they're fragrant. About 25 seconds should do the trick Now we'll throw in all the vegetables Including the carrots, celery, red bell peppers, and mushrooms Cook these for about 25 seconds Next, we'll add a dash of cooking wine And give everything a toss 1 tbsp oil Add in the pieces of chicken and toss again We'll let the ingredients cook for about a minute In the meantime, we'll prepare the slurps Do you usually cook with a bowl of water? What do you mean? I don't need it. It's convenient at home After pouring in the slurry, we have to stir quickly To avoid clumps forming We'll cook this for a final 20 seconds Until the sauce thickens Don't we need to mix the ingredients together? Just sprinkle it on top Wow! 42 minutes! 42 minutes to cook? Let's taste it Wow! It looks beautiful It's good It's salty enough It's delicious Now, the final thing to do Is to plate everything up What do you hope people get out of this video? I hope people get enough information That they can make healthier choices For themselves You know, it's not easy We don't expect everybody to just jump on the bandwagon And do everything exactly right Every meal They might only have a little bit of time A little bit of reserve But I would hope people watch this And have a mindfulness or a consciousness About what they're putting in their body And really think about it The next time they're getting ready to eat Or even while they're eating And hopefully we plant the seed Of future health As we plate everything I want to invite you, to challenge you To try recreating this meal this week Even if it takes you longer than the 42 minutes It took my dad to complete If you do, we'd love to hear about it in the comments As a recap, the 7 simple tweaks we talked about Are to blend your rice with other grains and or legumes Move closer to meals that are 50% vegetables 25% proteins and 25% whole grains Use fresh ingredients Be mindful of how much starch you're using Blanch your ingredients Season towards the end of your cooking And finally, to use olive or canola oil for most of your cooking needs Even if you just incorporate one of these healthy tweaks The benefits will be immense And as with most things, knowing is just the first step The real benefits come when you practice them regularly When they become habits And as the Chinese New Year sayings go We wish you and your family Wishing you good health And that you live a long life Or literally, to 100 years old Thanks again to Asian Health Services And also to the National Association of Community Health Centers Innovation Incubator Powered by Abbott For making this project possible And with that, our 50-minute challenge is complete With a few minutes to spare My dad cooked cashew chicken, egg drop soup, stir-fried broccoli And steamed white and brown rice All in about 45 minutes Hello everyone! This healthy dinner is done In 45 minutes It's very simple, healthy, and nutritious I hope you like it Wow! Oh my god! This is crazy! 45 minutes! That's crazy Try it! Yeah! YouTube thinks you'll like this recipe next Let's see if they're right A huge thank you to our wok stars and all of our chefs In the Canto Cooking Club