Plant-based Recipes | Yan Can Cook | KQED

In this episode of Yan Can Cook, Chef Martin Yan digs into his garden for some delicious plant-based, veggie-centric recipes. The featured dishes include a vegetable stew made with Chinese eggplant, zucchini, and black mushroom (1:00), spinach with sesame dressing (11:35), cucumber tomato salad (15:16), and a pork with summer squash stir fry (18:06).

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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.

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