In this episode of Yan Can Cook, we learn how to make simple and satisfying dishes including pork spare ribs with black bean sauce (1:50), water lily eggs (9:39), blanched Chinese broccoli with oyster sauce (12:43), beef and bean curd delight (17:26).
Remember to take care of your cookware and it will take care of you. Martin Yan demonstrates different varieties of woks and how to take properly care of them, including how to season a wok or skillet (6:10).
Season 3, Episode 20, 1989
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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