Martin Yan kicks off Season 4 of Yan Can Cook with a mouth-watering Thai pork and shrimp toast with cilantro. The secret to this dish? Martin uses the root from cilantro, not just the stem and leaf. And, of course, let us not forget the magic of deep frying.

You might be surprised at how Martin incorporates shrimp shells into his hot and sour shrimp soup (7:46). He also shares some of the techniques behind his signature quick chopping skills. Don't skip the lemongrass!

Next, take your brunch to the next level with a garlic and chive omelette (12:25). Try sprinkling a little crab meat on top for flavor and presentation, as Martin does here.

Do more woks equal more fun? Martin uses FOUR woks to create a wonderful ginger beef (18:04) recipe, which incorporates pickled ginger in addition to fresh. Ginger aids digestion, restores appetite, and some use it for pain relief.

Food nourishes every aspect of life, including spirituality. Martin takes a quick look into how food factors into Buddhist religious rituals (16:35).

Yan Can Cook, Season 4, Episode 1
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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