(crowd applause) - When, when I was a kid my mom always used to say, eat what you want.

As long as you eat your vegetable and be nice to your brother today we're going to turn some of the freshest vegetable into something absolutely special and delicious and healthy.

Let me start with a chill Spanish soup that has a distinctive Chinese accent.

And I called it East West Gazpacho with Avocado.

Ripe Avocado Okay.

Look at all of these ingredients.

And I have very simple.

Everything I do is right here.

I start with some Chinese pickles, ginger.

I've been pickling for months.

A few cloves of garlic and some tomato and I kind of peeled it and remove the seat and also caused to add color and texture and flavor.

I also add a tiny of a purple onion and jicama, jicama.

Right here.

And of course, cucumber, this is English cucumbe.. called seedless cucumber also called hot house cucumber.

It comes with a little saran wrap to protect it from dehydration because the skin is very thin.

And of course this is, shiitake mushroom, fresh shiitake mushroom and it's beautiful.

And it's wonderful.

Got a wonderful texture, meaty texture.

And I cut it up into it.

And of course, half a ripe avocado.

Okay.

And of all of these ingredients I'm going to also flavor with a tiny tiny about a cilantro and Thai basil.

I'm going to put this over here.

I'm going to show you.

We are going to cut everything up.

First.

We start from here to here to here.

First we cut up a tiny bit off pickled ginger (chopping) - Set it aside, put it over here and set aside and put it over here.

- And after I finished cutting, I want to put it in this bowl.

One, two, three, and then I cut up some, huh?

- Garlic slice in about 35 slices set aside right here - I've been telling people, a lot of people always ask me, Martin, when you cut, how come you tend not to look?

I always tell people when I look I tend to get very nervous.

(crowd laughing) And then of course we have some tomato here.

Look at that we're going to cut it up like that.

Okay.

Tomato.

It gives wonderful sweetness.

This is tree ripe tomato.

This is really farmer's market.

Okay.

And then we'll set it aside.

Cut it up.

One, two, three.

When I get nervous, I always count.

You don't get nervous.

Don't count.

Put it right.

I used this knife as a spatula, always .. up.

See, good tips, always clean up.

And then ofcourse I have purple onion.

Cut it up, set it aside.

One, set it aside and then go for one, two.

You can do all kinds of cutting up, put it all over here but all the way over here.

And also some jicama and peel the jicama.

Okay.

And jicama is good because it has a texture and sweetness of like water Chestnut and it's wonderful.

It can keep for a long time.

And this is how I would do it.

Cut it up piece and then kind of piece this give texture and sweetness to it.

And I cut it into little chunks like this.

How big a chunk.

It doesn't make any difference.

Depends on whether You serve it to young little babies or adults or older adults.

It depends on when you're going to serve it too.

And also got some cucumber.

You do not have to peel your cucumber.

Okay.

Very easy to do.

Cut it up.

Cut it up.

Cut it up.

Set it aside.

The darn thing jumps.

(crowd laughing) And then of course shiitake mushroom, okay.

We show you everything step by step.

It might take a little bit time, but it's worth it because when it's done it is so beautiful and it's so easy to do.

And then of course, we're going to have a ripe.

How can you tell a avocado is ripe?

when its ripe it is soft to the touch.

If you're not quite sure, if you can feel it all you have to do is look at where there is any sticker right here.

All right.

Ready to eat.

(crowd laughing) That means you won't be confuse an..

Isn't that amazing?

This is the trick.

Okay.

Now I want to show you, look at this.

I want to show you how easy it is.

Remove this.

You don't want this.

Look at that.

And then you open this up and look at this.

This is how easy you remove the seed.

It's no big deal, jump.

And then I want to show also show you how easy it is.

Look at that.

We are going to quickly peel this off.

Very easy to cut it through.

And I pulled this off.

Look at that.

I just simply peel the whole thing out like this and I'm going to slice it up and use it for garnishing later.

Okay.

In the meantime I'm going to get ready to remove these.

Look at that.

We're going to remove these and then put this over here and then chop up some of these cilantro.

We're going to make the sauce to flavor our gazpacho.

(chopping) Set it aside Put it right here.

Thai basal.

Cut it up.

Cut it up.

This has got a very, very nice wonderful aroma, sweet basal, put it all together put everything together and then always clean it up.

Take the time.

And then we're going to flavor this with some mouthy vegetable juice.

Look at that.

This is all you need.

And a tiny bit of rice vinegar.

Okay?

Give the flavor a touch of salt, salt to taste of St. John pepper, peppercorn already ground and roast it, picks it up.

And then also sweet chili sauce.

Not only give the sweetness but also give the spiciness a kind of all of oil.

And then you mix them all up.

This is marvelous, delicious looking.

Okay.

When it's all done, you mix them up and let it sit for a little while.

Let's chill for a little while and then you're ready to serve.

And I want to show you how easy it is to serve a nice bowl.

Put a tiny bit of these right here.

Beautiful.

Easy to do.

And it's absolutely delicious.

Okay.

And then you can actually garnish this whole thing.

Look at that with a tiny, tiny bit of extra ripe avocado And this is absolutely a beautiful gazpacho from Spain.

(crowd applauding) Cold winter.

Nice.

When a chill soup like a gazpacho, .. How about a warm, fresh vegetable soup?

This one can be made in a very, very short time but it has all the flavor of all the wonderful slow cooking soup.

The first thing you do is get ready.

All these ingredient.

I have some ginger right here.

This is a peel Ginger.

I want to quickly show you how easy it is to peel ginger.

Okay.

Look at this.

Use this spoon.

Don't even have to use a knife.

You just scrape this off.

See how easy this is, how you peel ginger.

Can you see that?

Very easy to just use a spoon.

You can never cut yourself.

Okay.

And then after I peeled the ginger.

I slice it up and I julienne (chopping) I'm going to make a Mirepoix I'm speaking English with a perfect French accent (audience laughing) Set aside.

And I put the ginger right here to make.. And then also some green onion.

Put it right here.

This is good vegetable stock.

And of course some shiitake mushroom has been soaked for half an hour and some carrot slices, give sweetness put everything in here.

Okay.

And after that.

I'm going to show you.

I have some Napa cabbage.

I'm going to cut this up right in half.

And then we'll go one, cut it up into big chunks.

Also put this into it.

When the broth is ready.

Okay.

This is amazing mixture.

This is very, very hot.

And then when the broth is ready it normally takes about 15 minutes to cook all of these.

Okay?

You put all of these here and all of these right here, and this is ready to go.

And then of course, tiny bit of tomato is good because tomato is always good for you.

One, two, three, ripe tomato, set it aside.

The broth is ready.

The Mirepoix is already ready.

And then I want to show you, aside from that we have some soft tofu.

Now soft tofu is very soft.

You've got to really know how to handle it.

Very, very soft take care of it.

Handle with tender loving care.

You turn it around like that and like that.

And you put it right here and you go like that, like that.

And then you go like that.

Makes sure I don't go too far because your hand is right here.

Okay.

And then you go one, two, three, four, cu.. And then you set it aside.

You put the whole thing right in here.

Soft tofu got a very nice color and texture.

And then to add texture, color and nutrition In our soup We also have some lima beans and kidney beans.

Put it right there.

Put the whole thing to get color te.. everything in here.

And then we'll set it aside.

You know what, while I'm doing this, I am going to cover this up because I'm cooking two portion because we got 600 people right here, right in front of me.

That's why they are so excited.

They're actually laughing right now because I said I want to serve everybody.

This is when a flavor, this with a tiny bit of lemon juice and a bit of green onion, chop and a bit of Sesame seed oil and also salt and white pepper.

And this is all we have to do after.

This is done.

All we have to do is shut it off and put this right over here.

The look at how hot silver pocket, Brett this is my version of the warm fresh vegetable soup.

Have to taste like a slow cooked vegetable.

(audience clapping) The Chinese love to turn vegetable into works of art.

Sometimes shops train all the lines in the kitchen just to make vegetable garnishings like these ones that make by my great friend chef Jim Sloan, one of the top chefs from Hong Kong.

You see here, this is the resort here.

We have stone Moncton make from Lotus root.

Lot of luscious tree here right next to this stone mountain is this 800 year old pagoda MIG with look at this, make with red carrot.

And of course, this is a tool 2000 year old pagoda nine story high pagoda make from green turnip.

And then this is a nice bird.

I've been here for at least 2000 years too.

And in this fish pond, we have all kinds of flower blossom cucumber, make this make, move cucumber with carrot with daikon and red radish floating in water.

And this is a wonderful blossom of some kind of a Lily flower make with red carrot and move on to over here.

You can see, Oh, look at this.

Here.

We have this nice fish pond.

This fishermen is right now Fishing.

You can tell the fish is still like moving.

And this fishermen make also with a red carrot right next to the fishermen.

We have crab.

We have Lotus floating in the pond.

Well, getting young birds also make with green turnip and red carrots and this in our place this is somewhere along the line.

Get lost from the ocean.

This is a sea lion.

This all of these look at this stone mountain beautiful made from ginger, not only use as a flavoring and spice also using garnet stone mountain the fishermen is getting enough fish and he told me he's going to leave.

So I'm going to pick up one of these wonderful Garnish to use it in my vegetable bouquet Now for a magic trick, let me show you how to turn a field fresh vegetable into a beautiful, colorful bouquet.

Just like they do it for formal banquets.

All we have here is mushroom.

We're going to get ready the mushroom first.

his saw the regular dry black mushroom also called shiitake mushroom.

This can be stored on a tight container for months indefinitely and then you soak them in water for half an hour.

Once it's soaked, they're nice and soft.

And after you'll rinse the mushroom save the mushroom juice.

We do not want to waste any mushroom juice.

Look at this.

They've got a lot of juice that I w.. use that thumbed, the whole thing right in here.

Okay.

And then I'm going to flavor these with a tiny bit of salt kind of a white pepper and , a garlic and ginger.

So we're going to cook it this way.

We'll flavor.

My mushroom.

Normally it takes about half an ho.. and I have something done for you already right here which has been bubbling for the past.

This is pretty hot.

I am so glad that we have a little tower here.

I am going to take this out with this strainer, we save the juice to make a sauce.

Let it drain well, let it drain well.

Okay.

Now of course you should always add a tiny bit of wine and a tiny bit of chicken broth when you cook the mushroom too.

So when this is done we'll take this away because we don't need this anymore.

We'll set this aside.

Okay.

Now in the meantime, we'd get ready.

Some of the other ingredients that we have bok choy this is baby bok choy.

I want to show you the two different types of bok choy.

A lot of times people call this baby bok choy actually is a wrong name.

It is Shanghai sometimes called Shanghai baby bok choy because it looks like the regular bok choy but Bok means white.

This is bok Choi.

This is in Chinese is called green Shanghai cabbage.

It's green.

It's not white is look, it's not bad.

See that is bok choy.

Okay.

So now the way to do it is I cut this in half, right?

This is putting a big cut in half.

And I put in a pot of boiling water and I bring it to a boil with a teeny tiny bit of oil and a tiny, tiny bit of salt this way.

It will keep that wonderful greenness stirred a little bit in the meantime.

See, we are going to cut up a tiny bit of tomato to make this vegetable bouquet would peel the tomato first.

Okay.

Look at that.

Cut it up.

Cut it up.

And you cut it up and you set this a.. and you want to make this, you trim this.

Look at that.

This is how you'll make the boat.

Okay?

You turn this, you trim this chi.. save these for something else.

So you have a petal for the bouquet and trim this.

Okay.

In the meantime, my vegetable is done.

I can tell from the sound it has set done, done.

I am going to go over there and get ready.

Okay?

Set it aside, clean it up in the meantime we're going to take this over there and let it drain.

Shut it off first, Let it drain.

Wow.

Don't drip all over your kitchen.

I am dripping all over here and then, Oh, drain it, drain it.

And then take it out.

Put it right over here.

This is beautiful.

Nice and bright green.

And we are going to show you how easy it is to do it.

In the meantime, I'm going to thicken the sauce up to put it right on.

Top is so easy to do.

Everybody can do it.

Okay.

Stirred this up with a tiny bit of cornstarch solution.

And if you need it, you can use a tiny tiny bit of extra chicken broth.

If you put too much of the cornstarch in you can always put a tiny bit of extra broth and let us set it aside.

And this is how you do it.

The bouquet.

Okay.

Look at that.

You put the beautiful vegetable ri.. You put a little red tomato here.

You put another one right here and then you put another piece right here.

So it looks really nice.

It looks like a little flower and filled it up and put all the mushroom around here.

So this is how you build a little bouquet Look at this.

It's very simple.

And then put this right garnishing put it right in the wrong place.

And then right before you serve you put the sauce right on top.

Look at this.

I want everybody look at this, put it right on top.

Put it right here.

And then I sprinkle a teeny tiny bit with Sesame seeds right over here are beautiful vegetable bouquet.

(audience applause) this beautiful Vegetable bouquet is so wonderful and delicious.

Actually it's a lot better and cheaper than a dozen long stem roses.

And how many do you know that?

When is spaghetti not spaghetti?

When this is make from spaghetti squash let me show you how to make this Buddhists spaghetti.

Here, I have a whole bunch of different kind of squash.

We're gonna make the Buddhists spaghetti here.

I have spaghetti.

This is the spaghetti squash.

And here is Delica and this is Chinese squash.

This is the Chinese okra, also called the accordion squash.

When you eat that you peel this and this is fuzzy Melon.

Look at the hair, also called hairy squash, fuzzy squash.

And here we have the bitter melon also called a bitter squash.

And here is chayote squash looks like a Palm squash.

And of course this is yellow acorn and also kabocha squash And this is the butternut squash.

We're going to take this away and put this right here.

We are going to show you how to do a very very interesting as simple squash.

All we have to do is put this spaghetti squash, okay?

Put this and pick this in the oven for 45 minutes and then turn it to the other side, 45 minutes turn it to the other side and then put it in the oven do it for 35 to 40 minutes on one side and then get another one now and then turn them to the other side, bake it for another 15 to 30 minutes.

And then all you have to do is take it out hot squash and you'll cut it in half.

Look at that cut in half.

And you squeeze does seed out look at this, squeeze, the seed out, look at that.

Squeeze the seed out.

We'll get rid of the seed.

We don't need the seed.

And then you know what everybody look this is what makes spaghetti squash.

We're good at look at this.

It looks like a spaghetti.

Look at that.

Isn't it interesting.

You just scrape this out, just like spaghetti.

And then we edit to here.

We're going to stiff by quickly, this spaghetti heat up this walk, use a tiny, tiny bit of oil.

Oh, kind of a ginger garlic chili pepper.

And also I'm kind of a carrot, shredded carrot green onion and spaghetti squash.

Wow.

Look at this.

We're going to move these away so everybody can see this a lot better.

Toss it, toss, pause, and then add a tiny bit of wine.

Find a bit off sugar.

And then you'll have a beautiful squash right here.

And I tell you, everybody can enjoy eating this.

We're going to use this chopstick to squeeze this out.

Beautiful dish.

While we're doing this, You know that in Japanese cuisine chopsticks are called Hashi.

Some people say that that is a shortened form for Kishi Bashi, which means the burst speak.

Can you see that?

It must be coming from a big bird.

Very easy to do this spaghetti.

I call this Buddhists spaghetti and everybody can do it home because it's wonderful.

And it's vegetarian.

You don't have to add anything else.

(crowd applaud) Hint from my mother with fresh vegetable.

You can't go wrong.

Make them beautiful, make them flavorful but most important.

Make them often the next time, eat your vegetable and be nice to your brother.

And remember it.

If Yan can cook.

So can you