Have fun cooking these glorious stuffed mushrooms (1:07) with Martin Yan. Then swing by the fish market (8:07) to meet some of Martin's favorite fillets and learn how to choose a fresh fish at the market. He shows us how to make two mouth-watering seafood dishes: blackened red snapper (10:12) tea leaf prawns (13:28). Martin's friend Lawrence Chu from Chef Chu's Restaurant in Silicon Valley drops by for a visit and shows us how to make one of his restaurant house specialties: tangerine beef. (16:18)
Yan Can Cook
Season 3, Episode 8, 1988
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food