(introduction music) (joyful music) (audience claps) - Hi, today we are cooking for one, not 5,000 people.

Sometimes we have to be a little selfish.

We have to please our own palate.

There are a lot of dishes good for cooking for one.

We're gonna do a turkey vegetable stir fry.

Now in China you don't go around and say, "Hey you turkey."

Because we just don't have turkey there.

That's the reason why we don't celebrate Thanksgiving.

Turkey is wonderful because you can use it for a lot of dishes.

Now this one, I see roast turkey, turkey sandwich, oh, turkey stir fry, I gobble it up.

(audience laughs) Turkey is wonderful because, lean, it's versatile, you can use it for many, many, dishes.

Now, let's talk turkey.

Now, you ask, "Where do you find turkey?"

It's right between Greeks and Soviet Union.

(audience laughs) And I find this in aisle 6 in my supermarket.

(audience laughs) Oh, this is marvelous because turkey is lean, and all I have to do is cut it up, okay.

I'm gonna use ground turkey, so I'm gonna ground it up before I even touch anything.

When you do ground turkey, we can do on a food processor, or you can buy ground turkey, but I love exercise.

We will cut this up into one, two, three, four, five, six, seven, and then, done.

And then, one, two, three, four, five, six, seven, (audience claps) and then I will use this Chinese fo.. (knives tapping) (audience laughs) (audience claps) All done!

See how easy, it's all done.

When it's done, ground turkey, and we put it right over here!

(audience laughs) Okay?

It's very easy to do.

Or if you have a lot of time, you can do it like this.

(audience laughs) And nobody really cares!

When this is done, we set aside.

We will need other ingredient.

All we need is a tiny water chestnut.

This is water chestnut, we'll cut it up.

We will use water chestnut and cut it up.

(knife tapping) Cut it up.

Now this is what you call chopped water chestnut.

Put in here.

About four or five pieces of these is f.. Or you can mince water chestnut like this, look up, done.

(audience laughs) This is marvelous technique.

And we will use about 1/3 of a cup of water chestnut chopped put it right here.

You marinate this with wine, one tablespoon of wine, a tiny bit of cornstarch, okay?

Always marinate, this tastes better.

You can marinate your turkey and the water chestnut separately.

When you're confused, you can put them all together.

(audience laughs) And I am confused!

(audience laughs) Okay?

And then we set it aside.

Okay.

And we also have a tiny bit of green onion.

One, two, three, for, five, six, seven, eight, nine, 10!

Yep, that's it.

Set it aside, put it right here.

And then, also, I use a tiny bit of garlic and ginger.

Mince the garlic and the ginger.

Mince garlic!

Done.

And then, mince ginger, done.

(audience laughs) You see I always make certain noise because just like we got to karate school, before you even begin to move, ha!

Done, that means done.

Now, also I have some nice frozen peas and carrot.

I'm gonna put it together too.

Now, when it's ready, we're gonna cook, okay?

Here I have a little baby nine inch wok.

If you cooking for four or six, or 10 people, you use the regular 14 inch wok.

You cook for 2,000 people, use gigantic woks.

(audience laughs) For cooking for one we use this nine inch baby wok.

Ha!

Good advice, one suggestion, if you're on a diet, okay?

Like many of you out there, you use this, a baby wok!

(audience laughs) (hands clap) Look at this.

This will guarantee you!

A marvelous diet!

That is enough to cook for one.

Always remember to heat up your wok before you do anything else.

Okay, we have garlic, we have ginger, we have all the ingredient ready.

When the wok is hot, you use approximately two teaspoons of vegetable oil.

Move them around, look at this.

Move them around.

Very important, okay?

Move them around.

Put a tiny bit of garlic, tiny bit of ginger, more garlic, and more ginger!

And then, we stir fry our turkey, okay?

Ground up turkey, stir.

This is what you call stir fry!

It doesn't matter whether you cook for a lot of people, or cooking for one!

You put the turkey or any meat in the wok.

You stir this when it's hot.

That's why you call it stir fry, it fries you stir.

Don't just stand there and stare, stare fry will burn everything!

(audience laughs) Stir fry.

And then you put everything else in, marvelous.

Put the frozen peas and carrot in.

And then, we're gonna put the seasoning, put half a cup, or 1/3 of a cup of chicken broth.

Wow, look at this.

A tiny bit of sesame seed oil, half a tea spoon.

And also use one table spoon of soy sauce.

This is marvelous.

Simple dish, light and healthy.

Make sure this is cooked properly, okay?

In the mean time, I'm roasting my wall nut, you see.

I'm roasting my wall nut, right over here.

This would be used on top of our dish.

When it's almost ready, all you have to do is put a tiny, tiny bit of corn starch, thicken it up.

Look at this, it's all marvelous cooking up.

And if you want you can also use tiny tiny bit of cilantro.

Add a nice aromatic (indistinct) taste to your dish.

Oh, look at this.

When this is done, we will put this right here.

(sizzles) (audience claps) And then I will put the wall nut right on top, add a tiny bit of wall nut on top.

Gives some character, okay?

It's a nutty character, it's nice and delicious, just like me!

(audience claps) Beautiful!

Every kitchen has leftovers, particularly when you're cooking for one!

So what are you gonna do with all of these leftover.

I'm gonna show you.

There are few things that always have left overs, I don't know what to do.

So I sometimes whip up a few things.

Right here, I have some bamboo shoot.

I have little, half a can of bamboo shoot left.

Always soak them in water, okay?

And I have some tofu, always soak them in water when you put in the fridge.

And a few pieces of baby corn, and a half a can of this leftover chicken broth.

So all I have to do is put them all together and make a nice tofu soup with bamboo shoot and water chestnut.

And also, if you have water chestnut, you can also do that too.

So it's a very light vegetable soup.

And here, I have some left over pak choi, half a piece of pak choi and a tiny bit of bell pepper, and water chestnut and snow pea.

So all I have to do is, put them all together to make this pak choi stir fry with meat, any meat you find.

And I have a couple piece of these ham left.

So also, I wanna stir fry with tiny bit green onion, and snow pea.

Very simple.

So you don't have to worry about anything.

Here I have some leftover rice from two moons ago!

And then, I will add some water and make a rice soup that Chinese call Congee, or also call Jook!

It's no Jook!

This taste good!

(audience laughs) And then you can garnish this, and you can serve with all kinds of stuff you want, some nuts, some Sichuan pickle, and (indistinct).

In my kitchen, I don't have to worry about leftovers because I eat everything!

Nothing left, so never have to worry about anything.

Now, cooking for one is wonderful because you don't have to worry about cutting up hundreds and thousand pieces, and you don't have to worry about shopping expensive ingredient.

The next dish I wanna do is marvelous because I have some leftover noodle in a package, okay?

I'm gonna make a savory noodle soup.

Always, always, a special treat because when I was growing up we always have wonderful noodle soups.

Once every two days or three days.

It's warm, and it's comforting, it fills you up.

Just ask my mom, love it.

All I have to do is to save time, we're gonna heat up the broth, okay?

This is leftover chicken broth or beef broth.

And then, I have some noodle, also leftover noodle.

I'm gonna put it right here, and all I have to do is cut up a tiny tiny bit of ham.

This is my favorite, ham.

In Chinese cuisine they use a lot of these, this is Smithfield ham from Smithfield Virginia.

It tastes very much like (indistinct), very much like the Yunnan ham, very flavorful.

I julienne this, julienne this, and I put it in my soup.

In my broth, okay?

Look at this, this is really nice for flavoring, and we'll put it right over here.

And then also, most Chinese chef always put a tiny bit of ginger in their broth, so I julienne this.

(knife tapping) Put it right here.

And then also put a tiny bit of... julienne, spinach, and then use any vegetable.

This would be marvelous, you see?

All of these put it right over here, and make a nice, wonderful broth.

When you are ready, all you have to do is season this with pinch of salt, or a tiny bit soy sauce, just flavor up, and a tiny bit, a few drops of sesame seed oil.

And you can stir this, bring this to a boil.

This is already boiling!

(audience laughs) I hope you can see it, if you cannot see it because something is happening.

It is boiling!

Please boil.

(audience laughs) It takes so long I cannot believe it, but anyway!

It is boiling, so we will shut it off, and we'll put this right over here.

This is boiling, amazing, look at this.

This is...

Put tiny bit over, right here.

And we're gonna put this over here, and look at how beautiful this is.

(audience claps) We're gonna set this aside, and put it somewhere because I have some extra time.

I'm gonna show you how to do an other dish..

This particular soup, you can fix the whole thing up in a couple minutes.

And also, it's easy because not only it warms you up, it also give you energy for the whole day.

So the next thing I'm gonna show you is crab Foo Yong, okay?

We have crab, what is Foo Yong?

The word Foo Yong, this egg.

(egg cracks) The word Foo Yong means great beauty in Chinese.

Just like a beautiful, (indistinct) in blossom.

We're gonna make this luff, fluffy, light, just like a flowering blossom.

Also, egg Foo Yong, the word Foo Yong also means to praise.

Use the word Foo Yong to mean to praise the beautiful women in China.

When they say this lady is beautiful, she has a Foo Yong face.

They don't mean that they have eggs on her face!

(audience laughs) This is true, I'm not pulling your leg!

(audience laughs) and then, I kind of frisk this up a little bit, shred it, and I will mix it with my egg, and I (indistinct) up, add a tiny tiny bit of wine, and a tiny bit of oil, not much, just a tiny bit of... white pepper.

If you wanna make it more interesting, you can also chop up a tiny tiny bit of mushroom.

(knife tapping) Okay?

And some green onion!

One, two, three, four, five, six, seven, eight, nine, 10, 11, tun, nun, tad, tad, tad, tun!

This is done.

And give color contrast.

In the mean time, I also heat up a tiny tiny bit of oil right over here.

Let's have some oil in this... very nice non-stick pan so it won't stick.

Otherwise, you're gonna have sticky egg Foo Yong.

Stir fry this and put it right here, and look at how beautiful it is.

Okay?

It's very easy to do.

Just make sure when you do it, you do it, if you have a lot of people, you do it in a wok, wok Foo Yong.

Otherwise, pan Foo Yong, cooking for one.

When it's nice and ready, we're gonna put it over here let me show you how easy to garnish this, okay?

I'm quite sure everybody know that if you're concerned about egg yolk, you can just use more egg white, and less egg yolk.

Just stir it.

And use this, to make sure they are easy to come out.

Make sure, let's turn it up a little bit so we don't have to sit here to watch this Woo Yong, Foo Yong face to cook for three hours.

(audience laughs) You can use crab, so you can have crab Foo Yong, okay?

You can have shrimp, and shrimp Foo Yong!

You can have Smithfield ham Foo Yong!

You can called it crab omelet, I call this my lunch!

(audience laughs) Okay look, I am getting ready.

Look at this, everybody look.

I hope (laughs).

I hope I don't think the Foo Yong is not gonna on my face!

Just in case you worry about it, put a tiny tiny bit of oil.

Ha!

Oh, marvelous.

(audience claps) Look at, we put it right over here.

This is what it needs, okay?

And then, we garnish it with a tiny tiny bit of this.

This is a onion brush and a tiny bit of cilantro.

I don't know why, I love the garnish, everything with cilantro because all I have is cilantro.

You know, if you are cooking for one, pot sticker is actually a great one dish meal.

Let's see how they are made.

We Chinese chef often wear many, many hats, and this one is for making pot stickers.

You may consider making potsticker, strictly a hands-on experience, but technology is big help.

(engine runs) In this particular factory, they have a special machine that kneads the dough!

It's like a high tech massage!

When dough is ready, they pound in to the right shape for the flattening machine.

Look at him, I guess it's a great way to get rid of your frustration.

The machine is just like a giant rolling pin, without the work!

The dough gets flattened into just the right thickness for the pot stickers.

They fold into smooth, even, thin sheets, as it comes off the conveyor belt.

And then, they fit it back through the machine on to a large spool, that look just like a spool!

All threads for the Jolly Green Giant!

Then they take the damn thing over to the cutting machine!

They roll the spool out, and the automatic belt carries the dough down to the revolving cutting device, where it gets cut into perfect round circles.

Then the circle go to... Hey!

This is where I come in.

(trumpet music) I'm a little behind to keep up with the modern technology.

I can only catch about six out of 25!

This damn thing is too fast for me.

I'm really sweating off right now.

So this is the secret, a tray!

To catch all of this pot sticker wrappers.

Now that is what I call, service with a smile.

Even with all the machines, nothing can ever replace the expert fingers.

You wrap the pot sticker with tender, love, and care.

You place the filling right in the middle of a flattened dough.

You fold the side into semicircles and then you make about eight to 10 different pleats.

Just like that.

Isn't that simple?

The popular filling for pot stickers are lean pork, green onion, cabbage, French garlic, and all the secret ingredient.

This is a normal size potsticker, for the normal people.

But for me, I got big appetite, and this is for me.

And I get carry away!

This one is for the entire population of China, and the studio audience!

(audience claps) I still have 250 pot stickers in my freezer for myself.

(audience laughs) The next thing I'm gonna show you is also wonderful to cook for one!

Hoisin flavor, lamb kebab!

When you do barbecue, with a lot of people, you have a lot of people around, it takes a long time to cook it.

But you can barbecue without having all your neighbors, and relatives.

It's just as much fun!

Trick is it's faster.

This particular dish, you can do it indoors, outdoors, or in between doors!

(audience laughs) All you have to do is make sure you have some lamb.

This is a piece of lamb, about quarter pound is perfect for cooking for one, okay?

And I soak some skewer right here, soak them ahead of time, I soaked them in the past three years.

(audience lau.. And I will cut it up two different ways, one is, I slice it into thin slices, like this, okay?

And the other way is to just simply, cut it up into chunks!

Like this, one, two, three, four!

And then, we are gonna marinate this in this bowl.

Put them all together, and marinate, marinate.

Or you can do it like this.

(audience laughs) And then put it all together.

And we're gonna marinate this with the following ingredient.

One teaspoon of chopped garlic.

Chopped garlic.

And about two tablespoons of Hoisin sauce.

Hoisin sauce, made from fermented soy beans.

A tiny tiny bit of ketchup, and hot pepper sauce.

This is gonna give you a perm!

And then also, use a tiny tiny bit of dry sherry.

Just one to one and a half table spoon of dry sherry.

Mix them all up, always remember, mix them all up.

In the mean time, to save time, you turn on your grill.

Don't do on the last minute.

Otherwise, you'd be barbecue-ing for one in three hours!

So always make sure set it aside, put it right over here.

And then in the mean time, we gonna cut up a few pieces of zucchini, and squash, and some red bell pepper, to make sure the dish look nice and colorful because when the dish looks good, it taste good.

When it taste good, it look good, and then everything is marvelous.

Now look at this, I'm gonna show you how easy it is to do this.

For you beginner, this is just look like a chopstick, okay?

But it is marvelous, you know why?

Because it is very, very simple.

How can you miss?

Okay?

First, we have zucchini, and then we have red bell pepper, and then, we have a lamb, and then we have zucchini, and then we have more squash, and we have bell pepper, and we have more, and we have more!

So you can put in anything you want, and you grill this right here, okay?

And we'll do another one because we have so much time.

We'll do two.

One, two.

At the same time, you make a mess out of the cutting board.

Put them all together.

This is marvelous.

Everybody can do this at home.

Easy to do, as delicious, and you serve over rice, or vegetable.

And everybody can enjoy this particular dish.

Now, you remember earlier, I show you why we're cooking this.

We are going to show you something you might want to know.

Look at this, this is an onion, the bottom of onion.

Everybody knows that.

And I will show you how to easily make an onion brush.

Use a paring knife, this is a paring knife.

(audience laughs) Go like that, go like that.

And then you go, one, two, three, four, five, six, seven, eight.

When you finish this, you put this in ice water.

They open up like this, then you have an onion brush.

Okay?

To make it look even more wonderful, you should garnish it too, because we're gonna back in and turn them around.

Otherwise, you gonna have one side overcooked, and other side, bloody raw.

(audience laughs) So remember, okay?

Oh it looks marvelous!

When this is nice and ready, you also, can do this, one, look at this, two, three, four.

Line them all up, look at this.

Put it right over here, look at how beautiful this is.

And also, you have an other piece, that you can butterfly like this.

You see this?

And then you can cut it open, like this, okay?

And then we can also put it right over here.

When this is done, we'll put this marvelous... Oh look at this.

One, two, serve over rice.

(audience claps) Everybody can do this.

This what you call cooking for one, cooking for one is fun.

All it have to do is take a little time, and use a little imagination.

So until next time.

If Yan can cook, so can you!

“Goodbye!” (##!)

(audience claps)