Spice Up Your Life with Szechuan and Cajun Recipes | Yan Can Cook | KQED

The kitchen heats up in this episode of Yan Can Cook as Martin shares his favorite spicy dishes. After kicking things off with a Szechuan style spicy boneless chicken (0:44), Martin leaps into the fray as he heroically tackles two fiery dishes at once - dry fried green beans with pork (8:59) and peppered beef (11:09).
For his grand finale, Martin welcomes special guest TJ Robinson, who ran the beloved Cajun/Creole restaurant TJ's Gingerbread House in Oakland for decades. The two masters collaborate on a zesty jambalaya (17:30), combining shrimp, sausages, and traditional spices from their respective cultures. Stock up on chilis, peppers, and ginger, heat up your wok, and ready those taste buds; It's time to add spice to your life!
Skip intro (0:19)

Yan Can Cook
Season 3, Episode 14, 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

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