Cashew shrimp rice bowl | Yan Can Cook | KQED

Chef Martin Yan shares a few of his favorite recipes from his bachelor days, including a cashew shrimp rice bowl (15:00) that uses prawns, cashews, green peas, wine, salt, and corn starch.

But first, he gets the episode started with a fragrant beef casserole (1:17) featuring beef chunks marinated in soy sauce and corn starch. For the fragrance, he uses a blend of cinnamon, tangerine peel, szechuan pepper, and lemongrass. Serve this dish with your favorite noodles.

"Anything goes" in Martin's stone soup over rice noodle recipe (10:00). Martin makes his version with julienned zucchini, chicken, mushroom, and carrot with an enoki mushroom garnish. The episode ends with a nourishing chicken and egg over rice stir fry (21:16), made with bell pepper, chicken, cucumber, green onion szechuan pepper corn, soy sauce, wine, and corn starch.

Yan Can Cook, Season 3, Episode 26
#ricebowl #recipes #MartinYanMondays
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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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