Chef Martin Yan shows us how to keep it lean and mean with a few simple light and healthy recipes. The episode kicks off with a creamy velvet corn soup, followed by a watercress and orange apple salad (5:54). Martin takes a moment to introduce the Chinese herbs that his mother and grandmother relied on for good health (9:42) before whipping up a tofu with minced turkey dish (12:29). Next, it’s off to the fish market (16:53) to pick up a fresh fillet to make poached fish with soy sauce dressing (18:28). The episode wraps up with a sweet treat: chocolate tofu ice cream (21:18).
Get on Martin’s fitness plan and “Wok, don’t run” to watch another episode:
Yan Can Cook Episode 303, 1988.
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday: https://bit.ly/34sLhV6
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