MARTIN YAN QUICK & EASY


#101 Workman’s Lunch


Recipes:
#102 Mountain Cuisine
#103 Taiwanese Influences
After a visit to historical Tainan, and inspired by the international influences of the city, Martin creates a variety of quick and easy dishes that can be enjoyed on their own or together in a flavorful meal. Cooking tip: “All About Knife Techniques.”

Recipes:
Meat Sauce over Rice Stick Noodles
Quick Asian Chicken Broth
Sweet Peanut Dessert Soup
Twin Ginger Shortbread Cookies

#104 Chiufin Specialties
A visit to the markets of Chiufin in northern Taiwan can inspire any chef, especially Martin. Using his experience as his inspiration, Martin demonstrates how to make a quick and easy meal. Cooking tip: “All About Vinegar.”

Recipes:
Dinner Oyster Omelette
Buddhist Braised Winter Squash
Oysters in Port Sauce

#105 Teahouse Delights
Martin visits a traditional Asian teahouse and learns about the delicacies they serve. Back in his studio kitchen, Martin puts his new-found knowledge to work and creates quick and easy dishes. Cooking tip: “All About Tofu.”

Recipes:
Asian Pear Crumble
Honey Garlic Green Tea Prawns
Lemongrass Iced Tea

#106 Feasts
Although multi-faceted in flavor, Asian cuisine has one main objective — to bring people together. After a trip to the Taiwan seashore, Martin cooks up quick and easy seafood recipes sure to keep everyone coming back for more. Cooking tip: “All About Chopsticks.”

Recipes:
Stuffed Jumbo Garlic Prawns
Black Pepper Butter Crab
Cantonese Lobster

#107 Teahouse Inspirations
Martin’s trip to a traditional teahouse in Taiwan serves as the inspiration for a variety of quick and easy dishes, all of which display the versatility of tea. Cooking tip: “Stir Fry Techniques.”

Recipes:
Simple Steamed Tofu
Cold Tea Somen Noodles
Wine Steamed Clams

#108 Hakka Delights
Martin visits a Hakka village, and demonstrates how Hakka-style cooking can influence the flavor of meals prepared at home. Cooking tip: “All About Eggplant.”

Recipes:
Duck and Cabbage Soup
Hakka Vegetarian Chow Fun

#109 A Meal to Impress
Martin and guest chef Michael Lomonaco, illustrate how to impress friends and be the life of any dinner party with these unique dishes. Cooking tip: “Chinese Smoking.”

Recipes:
Sichuan Garlic Lamb
Hakka Vegetarian Chow Fun
Roasted Red Snapper with Basil and Sweet Peppers

#110 Dishes for Every Palate
Martin whips up three delectable dishes sure to please even the most discriminating palate. During the travel segment, Martin visits the largest fish market in Guangzhou to take in the amazing variety of fresh seafood.

Recipes:
Crisp Apple and Shrimp Salad
Poached Trout with Tangy Sauce
Mango Macadamia Chicken

#111 Versatile Dishes
Martin demonstrates how three versatile recipes can be enjoyed for both lunch and dinner, on their own, as a side dish or together as a meal. During the travel segment, Martin explores the food market in Chongqing, a source of ingredients for Sichuan cooking.

Recipes:
Yan Can Lo Mein
River Fish Dill–Tomato Soup
Three-Alarm Firecracker Chicken

#112 Cantonese Favorites
Martin and guest chef Sara Moulton explore the exciting world of Cantonese flavors with variations on traditional favorites. Cooking tip: “Chinese Sauces.”

Recipes:
Potstickers with Spicy Dipping Sauce
Gingery Chicken Broth with Wonton Ravioli
Simply Gai Lan

#113 Pacific Rim
Martin goes on a culinary adventure through the Pacific Rim with quick and easy recipes for crab, sea scallops and rice. During the travel segment, Martin savors the exotic dishes of Guangzhou in a traditional Cantonese restaurant.

Recipes:
Ginger Sugar Snap Peas
Crab and Asparagus Soup
Sea Scallops in Sweet Chili Sauce
Coconut Rice
Guava Bellini

#114 Home Cooking
Martin proves viewers need not spend hours in the kitchen to make a great, home-cooked meal. During the travel segment, Martin visits the dynamic night market in Wuhan, on the banks of the Yangtze River.

Recipes:
Coconut Squash Soup
Pan-Fried Noodles
Black Pepper Beef
Braised Mushrooms

#115 China & Korea
Two culinary powerhouses come together, as Martin and guest chef, barbeque master Rick Browne, explore the difference between Korean and Chinese flavors. Cooking tip: tenderizing beef.

Recipes:
Rustic Smashed Potatoes
Korean-Style Lamb Chops
Flash-Fried Asparagus and Long Beans
BBQ Banana-Raisin-Rum Potstickers
Shanghai Rum Custard

#116 A Simple Meal
Martin illustrates how a few simple ingredients can add zing to pork chops, rice and vegetable dishes. During the travel segment, Martin journeys to Guangzhou to visit his childhood home.

Recipes:
Carrot Pineapple Rice
Glazed Grilled Pork Chops
Almond Baby Bok Choy

#117 Japanese Flavors
With Japanese-influenced fare, Martin takes a trip to the land of the Rising Sun. During the travel segment, Martin visits the scenic majesty of the "lesser gorges" of the Yangtze River, stopping at a farming hamlet along the way.

Recipes:
Homemade Ponzu Sauce
Sushi Rice
Grilled Salmon Sushi Rice Bowl
Edamame Appetizer
Refreshing Beer Drink

#118 Stir Frys
With the help of guest chef Joanne Weir, Martin demonstrates the art of stir-fry with light and healthy dishes. Cooking tip: “Pantry Items.”

Recipes:
Shrimp in Lobster Sauce
Chicken Lettuce Wraps
Seafood Trio in Kung Pao Sauce

#119 Sweet and Savory
Martin combines the “sweet” and “savory” to create these perfectly balanced dishes. In the travel segment, Martin visits a temple and then joins the chef at a unique restaurant on Bai Yuen Mountain in Guangzhou.

Recipes:
Orange Beef
Pomelo, Radish and Spinach Salad
Mirin Ginger Crab

#120 East Meets West
Taking exotic sauces and seasonings like Chinese five-spice, sweet chilli and Ponzu sauce, Martin puts an Asian twist on Western favorites. Later, in Chongqing, Martin explores the vibrant South Shore of the Yangtze at night, wandering through the throngs and dining at a local Sichuan-style restaurant.

Recipes:
Cool Shrimp with Chili Dipping Sauce
Seared Five-Spice Duck Breast with Snow Peas & Watercress
Caramelized Asian Pears on Coconut Ice Cream

#121 Saucy Creations
Using quick and easy recipes, Martin and guest chef Christine Cushing demonstrate some “tricks of the trade” to turn ordinary meals into something extraordinary. Cooking tip: “Basic Tools.”

Recipes:
Hot & Sour Shrimp
Eggplant in Plum Sauce
Honey-Glazed Spareribs

#122 A Light Meal
Martin soothes cravings for a light meal with delightfully simple dishes. Later, in a Guangzhou park, Martin makes a morning visit to exercise classes and returns in the evening for traditional claypot cooking.

Recipes:
Ginger Sugar Snap Peas
Fiery Chili Pepper Squid
Orange Pineapple Cooler

#123 Seafood Delights
Martin completes a meal full of seafood delights with a spicy banana treat for dessert. In the travel segment, Martin explores China’s Yangtze River and takes a behind-the-scenes look at the galley of a cruise ship.

Recipes:
Crab Puffs
Fish and Long Bean Stir-Fry
Spiced Banana Rolls

#124 Spicing Up Rice
Martin and guest chef Ming Tsai kick off the evening with a “mango tango” and prove rice doesn’t have to be a bland side dish. Cooking tip: “Exotic Fruits.”

Recipes:
Mango Macadamia Chicken
Mango Chicken Stir-Fry with Snap Peas
Golden Fried Rice
Beef and Shitake Satay with Mango Sauce
Spicy Mango Salsa

#125 Comfort Food
Martin is inspiring with his special take on some popular dishes. In the travel segment, Martin watches three masters of Cantonese cuisine prepare three different lobster dishes during a cook-off in a Guangzhou restaurant.

Recipes:
Curried Coconut Pot Pie
Salad with Asian Vinaigrette
Zippy Ginger Float
Zippy Ginger Syrup


#126 Soy Galore
From tofu to miso to soy sauce, Martin examines the different forms the soybean takes. Then, he makes three flavorful recipes based on the versatile little bean. During the travel segment, Martin makes a stop at a Guest House Restaurant, where important Chinese officials dine.

Recipes:
Miso Soup
Wok-Tossed Pork with Miso Glaze
Soybean Fried Rice