(whimsical music) (Joyful music) (audience applauds) - Thank you, thank you!

I needed that!

I just came in from digging around in my garden.

Boy, am I really working up my appetite!

Now I'm ready to cook from the garden.

Everybody tells me I have a green thumb.

That's the reason why my tomatoes are always green.

(audience laughs) - I've been like that for seven months.

We are gonna put this down.

We are get ready to cook my first dish.

It's also one of my favorite.

Stew Asian vegetable.

Or you can call it Asian vegetable stew.

Whatever name you feel like it.

Use it.

I have all of these vegetable I have grown in my garden.

Okay?

Except the black mushroom.

We have garlic and ginger.

I even grow ginger in my garden.

A pearl onion, red bell pepper and Asian eggplant.

Marvelous!

And also, I have zucchini.

Green zucchini, yellow zucchini.

It's like a squash.

This is squash.

And then also tomato and some leek.

All this I grow.

Okay?

All I have to do is cut everything up into pieces.

And then we can put them all in a stew.

And to save time we're gonna heat up this stew pot.

Marvelous!

Let's turn it up.

(knife chopping) - Get rid of these.

We'll cut this in half.

This is roll cutting.

Okay?

One.

Two.

Every time you cut it, you turn a quarter of a turn.

Three.

Four.

Five.

Six.

Seven, eight.

Nine.

Ten.

This what you call...

So every single piece the same size but different angle, different shape.

Okay?

Doing this particular dish it's the best way to do it because you can use up all the surplus from your garden.

This dish is very much like the French Ratatouille.

Without the rat, the tat, and the touille!

(audience laughs) - It's kind of hard to take some French lessons.

The only thing I know is... (knife chopping) - Merci beaucoup!

(audience laughs) (knife chops) - This is zucchini.

The idea is cut everything up about the same size.

So it looks and it cooks about the same amount of time.

Okay?

Very easy to do.

Cut the end off.

One.

Two.

Three.

Roll cutting technique.

Now, if you don't have time, it doesn't make any difference.

If you don't have time, we just do it this technique.

Okay?

This is, "Don't have time."

(fast knife chopping) All, done!

(audience laughs) (fast knife chopping) - All done!

(audience applauds) - Done!

It depends on how much time.

We also use this wonderful pearl onion.

Not only it tastes great, it's very fashionable!

(audience laughs) - Now, when this is nice and hot, get ready a w.. Make sure this is hot enough.

And then you put some oil in, about couple table spoon of oil.

Okay?

And then in the meantime, you can also cut up a bit of garlic and ginger.

It depends on how many pieces of ginger you want, because the more, the more spicy.

We're gonna slice it up!

(fast knife chopping) (audience applauds) - Now, this is garlic.

Let's mince garlic.

Ha!

Done!

(audience applauds) - So easy!

(audience applauds) - You can do the same thing with ginger.

Garlic.

Oh!

Done!

(audience laughs) - Ginger.

Oh!

Done.

- Marvelous technique!

When this is not, this is what you call the spicy vegetable.

So you put it in, because it gives that nice flavor before you put everything else in.

So when this is hot we put the spicy vegetable, garlic and ginger.

(oil sizzles) - Pearl onion.

Okay?

Move them around.

(oil sizzles) - Stir.

I always tell people, "Stir fry, the technique is movement, motion."

When it's frying you constantly stir to allow uniform cooking.

Never just stand there and stare!

(audience laughs) - Stare fry, you burn everything!

(audience laughs) - Stir fry and then you put the rest of the ingredient.

Now, to use a knife properly, you can use this as a spatula.

How do I have to put the ingredient like this?

You see?

Absolutely no style.

If you got a lot of time, you put in like this.

(audience laughs) - Or you can use your knife.

Look, transfer like this.

Transfer like this.

This is how you should do it.

Seems we have a lot of people and they still do.

And also, I am hungry.

So we use a lot more.

And I even use some black mushroom.

I didn't grow this in my garden, I grow it inside the house.

Since it's so big, I cut in half, cut in half, cut in half.

And I put it all in.

Look at this, One, three!

Done!

(audience laughs) (audience applauds) - Stir this.

Stir this.

Stir this.

And then, when this is nice and ready if you happen to have some leek, I grow some leek.

I also put some leek over there.

Put it over here.

Go one, two, three.

Leek is also very good because it give nice, nice flavor and taste to it.

So add some sweetness and spiciness to it.

Now how do you make that taste good?

You gotta make a sauce.

Okay?

Here, I have some sauce right here.

Look at this.

I'm gonna make a sauce.

All I have is quarter cup of broth.

I'm gonna put them in.

Let's take a look at how beautiful this thing.

Quarter cup of broth.

Wow!

And also quite a bit of dry sherry.

(oil sizzles) - Soy sauce, three table spoon.

And also, if you like having spicy ratatouille and then you use chili sauce.

Wow!

This gonna be very spicy, hot summer stew.

And also tiny bit sesame seed oil.

And for more spice, you can use black pepper.

Now, normally I like to put the tomato in in the last minute.

If you put it in too early, it will be too mushy.

So I normally cut this ahead of time and I show you how fast you can cut it, okay?

One, two.

One two.

And then you go like this.

(knife chopping) (audience applauds) - And you put them right over here.

And this is what you have.

And cover this up.

Make sure you cover this up.

If you don't cover it up it's not good.

So, we will use of these marvelous glove.

I have developed a word called marlicious, means marvelous and delicious!

(audience laughs) - We'll put this over here.

We'll cover this up because I have cooked some ahead of.. And we are gonna serve these.

And this is gonna be beautiful for us.

We'll serve these.

And it's gonna so be so good.

Serve over rice, noodle, and it's gonna be wonderful.

Everybody can enjoy something like this because it's colorful, nutritious, and it's wonderful!

(audience applauds) - Recently I went to visit my good friend, Mr. John Louis.

He has the biggest indoor vegetable garden of anyone I know!

Where do these bean sprout come from?

These little guys actually have a big story to tell.

Let's explore the life of the bean sprout.

Life actually start up there!

Beam me up, Scotty!

(laser beeps) - There are two important elements in growing bean sprouts.

Water of corse, and then the beans.

Mung beans or soy beans, which by the way, is more American than the corn fields.

Anyone from Wisconsin can tell you that!

And to grow bean sprout you need a lot of water, a warm, moist atmosphere, and a lot of privacy.

And the bean sprout will do their own thing.

On average, it takes only about four and a half to five days for the young sprout to reach maturity.

Then when they are fully grown they will get tossed down this long shoot into that large tub of water.

I practice my breaststroke here sometimes!

This raking machine helps to separate the bean sprouts.

I wish I had one of these in my back yard!

The sprouts are tossed around in the water and all these rakes to be sure they get squeaky clean.

Once the bean sprouts are washed, they go into this final rig.

This one picks them up and drops them into vibrating table to shake them dry.

I do this too, after shower!

Since bean sprout has a very short shelf span, they are packed immediately for shipment.

There are many things in life that improve with age, like me!

But not our Mr. Sprout!

The bean sprout you will find in your grocery store are probably no more than one or two days old.

But it's okay.

You are the only one that will give them their cooking experience.

(audience applauds) - Wow!

That was so exciting!

Now I have a new hobby.

I am growing bean sprout in my own house.

Everybody know the bean sprout have two different type of bean sprout.

One is from mung bean, one is from soy bean.

Let me show you.

This is the day one.

You soak the mung bean.

One day later, they sprout, start to sprout.

This is the history of mung bean.

Day two.

This is day three.

And this is day four.

And day five they will look like this.

Okay?

You get also grown soya bean sprout.

Looks like this.

Bigger, more chewy.

You chew your jaws off!

(audience laughs) - If you have one of these you can .. You can buy them in some store, health food store, you can grow you own bean sprout like this.

See?

So you can water them and you can grow like that.

Okay?

Or if you don't have one of these you can just get a can.

You can put a cheesecloth like here, and then you can grow the bean sprout.

Just make sure there's no sunlight, otherwise it will turn into green bean sprout.

(audience laughs) - I'm gonna put this over here.

The next things I'm gonna do is very exciting, very interesting because two weeks ago I was tossing salad for 200 people.

I was thinking, "Hey wouldn't it be nice if I make a salad I wouldn't have to toss."

This is gonna be spinach with sesame dressing.

Now here is something very important.

I'm gonna use this.

This is fermented bean curd.

This is regular bean curd, fermented bean curd.

It looks like darn thing has shrink from here.

This is fermented for about three to four months.

Okay?

Very important in Chinese cuisine.

Use a lot.

We're gonna make the dressing first.

All I have to do is get one of these.

Food processor.

And them I'm gonna put this out.

We're gonna put all the ingredient and the dressing in together.

We'll blend it into a paste, okay?

This is rice vinegar.

You can use seasoned rice vinegar.

A quarter of a cup.

Use four teaspoon of sesame seed oil.

Also use two cubes of this fermented bean curd.

Fu Yu in Chinese.

And then you also use a tiny bit sesame seed, toasted sesame seed.

About one quarter of a cup.

Okay?

Also use a tiny, tiny bit of sugar, chili, crushed chili and also white pepper.

Put them all in here.

Okay?

Sometimes you can use a tiny bit of salt if you want.

Put a tiny bit of salt.

Okay?

Tiny bit of salt.

And then you blend this.

This is very, very...

It takes a lot of talent to do this.

(audience laughs) - First, you gotta find the right .. And then you go... (processor blends) - Just blend it.

Okay?

After you blend it, you set aside, put in a bowl.

And then the next step you gotta do is very, very simple.

You water blanch some spinach.

Right here.

See?

The waters blanch some spinach.

And you squeeze the water out.

This is the quickest way to do it.

Just squeeze it out in a strainer, like this.

Now of course, if you have a lot of time, you can let it dry naturally.

It takes about a couple months.

(audience laughs) - Some people ask me, "Why do you use the food processor, instead of your knife?"

Because it kind of slow down the wear and tear of my elbow and my wrist.

(audience laughs) - When this is nice and done, we g.. we'll cut the root out because you don't want this part, see?

We want to cut this out.

And you say, "Get lost!"

(audience laughs) And then you put it in this little bamboo mat.

You see this when you go to a Japanese sushi restaurant.

And you put this right over here.

And you can shape it any way any shape you want.

You shape it round.

You shape it round.

Very, very round.

Like this.

Round.

When it's done it looks like a round.

See this?

Nice and round.

You can shape a triangle.

You can shape any corner.

(audience applauds) - Now, when it's done, you can shape it round.

Look at this.

How marvelous!

You can shape it triangle.

Nobody really bothers you.

(audience laughs) - And you shape it triangle but you .. And then right before you serve you can sprinkle a tiny bit of extra sesame seed.

This is how marvelous and how beautiful it looks!

(audience applauds) - Now we're gonna, in the meantime, I'm gonna show you to do another dish.

We'll set it aside.

This dish is marvelous.

I call this a cucumber salad with tomato.

Or you can call it crispy cucumber with tomato.

(audience laughs) - I don't understand why today always call, "Cool as a cucumber."

Do they wear sunglass or what?

(audience laughs) - Here, I have all of these marvel.. Look at this!

This is a regular cucumber.

Everybody know that this regular cucumber.

And this is what they call the seedless, or hot house, or English cucumber.

Okay?

And this is the Japanese style cucumber.

Variety of cucumber.

All of this we'll cut in half.

And we'll cut this right in half.

And we will put this in the food.

(knife chops fast) (audience applauds) - We are gonna leave enough of these so we can serve everybody and still have enough to bring it to you today.

Okay?

The quick thing about this, as I said, you don't have to toss this darn thing at all.

(knife chops fast) (audience applauds) - Put them all together so everybody can see that.

If you cannot see this, let me show you one more time.

It's no big deal.

(audience laughs) - Are you ready?

You do!

(knife chops fast) - That's all the patient I have!

(audience laughs) (audience applauds) - We'll put them all together.

Now this particular dish, we're gonna use all the vegetable that I grown in my garden.

There's a baby boom in my garden!

Look at this.

Look at this.

Baby tomato.

We'll cut this in half.

Yellow and red.

Put them all together.

Look at how great.

And then you're gonna also mix some toast walnut, get ready, set it aside.

And we're gonna make a dressing.

This dressing is very easy to do.

Everybody can do it.

Everybody look at this.

All you have to do is, a cup of seasoned rice vinegar.

Four teaspoon of sesame seed oil.

Half a teaspoon of hot pepper sauce.

And a tiny bit of pepper.

Mix them all up.

Use a chopstick to mix them all up.

And it's very easy to do.

And all you have is a crispy, beautiful, refreshing cucumber salad!

(audience applauds) - With all of the vegetable I have grown in my garden.

So I gotta do a lot of dishes with it.

The next one I'm gonna show you is something I call pork and summer squash stir fry.

Now these are all the wonderful squash, melon, that I have grown in my garden.

This is fuzzy melon.

They call chi gwa, mo qua.

See the little hair?

Bitter melon.

Accordion squash, called see gwa.

And this took me five year to grow!

And I'm gonna use this is a yellow zucchini to cook my next dish.

Of course I told you, we are gonna cook pork and stir fry summer ..

I'm gonna cut this up.

There is no word for squash in China.

Everything is gwa, means melon.

So, fuzzy melon, bitter melon, accordion melon.

Everything is melon.

(knife chopping) - Watch out!

(knife chopping) (audience applauds) - We'll cut this up and put it right over here.

We'll get the vegetable ready first.

Okay?

That's all I need.

So we set it aside.

We put the yellow squash.

And I also use some green zucchini.

(knife chopping) - Also put them in together.

This is very easy to grow.

Put them all together.

When this is nice and ready also get ready a tiny bit of green onion.

Look at this, one, two, three.

Set it aside and have all of these colorful dish.

Then I'm gonna show you, we're gonna get ready, how to cut some pork.

We're gonna get ready with this pork stir fry.

You can use beef stir fry, turkey stir fry, chicken stir fry, lamb stir fry, or pork stir fry.

This what you call... Look at this, everybody look.

Parallel cut.

See that?

More people, more parallel cut.

(adience laughs) - More people, more parallel cut.

It depends on how many people you have.

The more people, the more pieces to do.

Cut it up and put it over here.

Cut it up and put it over here.

Then you can feed a lot of people with four ounces of pork!

(audience laughs) - One, two, three, four, five, six, seven, eight, nine, ten, eleven, tw.. Then put it all together.

How do you transfer meat from here to here?

Everybody look.

Three, two, one.

Ha!

Done!

(audience applauds) - Now, when this is nice and ready, you're gonna marinate this with one tablespoon soy sauce.

Always remember the marinade.

About one to two teaspoon of corn starch.

Okay?

And also use about two teaspoon of dry sherry.

Mince it up.

Mix it all up.

Let it marinate for about half an hour.

Up to two hours.

If you have time, do it overnight.

And then also, heat up your wok.

Get ready your wok.

And then also get some garlic ready because you wanna get garlic.

Mince garlic.

Garlic oh, mince garlic.

Very efficiently.

Now, when this is done, heat up the wok.

For this particular dish, I also add some walnut on my stir fry.

So I wanna toast some walnut first.

Very easy to toast it right in a frying pan.

Okay?

Small frying pan.

Baby frying pan.

Big frying pan.

This for regular family.

This for cooking for one.

For diet person.

We cook it there.

(audience laughs) - When this is hot.

Never, never put any meat until it is nice and hot.

That's all you need oil.

Okay?

You can use any vegetable oil.

Stir.

Move them around.

Cool the entire wok.

Now if I say, this motion is actually wok, you roll your wok.

If I say, "Wok and roll."

(audience laughs) - You're gonna say, "Hey, this is not the right expres.. (audience laughs) - When this is nice and ready, put.. Can you hear the sizzling sound?

(oil sizzles) - Okay?

And then you put the pork in.

Look at this.

Listen to this sizzling sound!

(oil sizzles) - Marvelous!

It looks very exciting!

Sizzling!

(audience applauds) - Make sure you catch it.

(audience applauds) - And then you put the squash in, because you wanna make sure the squash is cooked.

Okay?

Look at all these squash.

Now, when this is all nice and ready you wanna make sure that it's cooked properly.

You're gonna use about a quarter of a cup to one third of a cup of chicken broth.

Make sure they are cooked properly.

In fact, you can even cover this up.

Okay?

In the meantime, this is nice and ready too.

We're gonna shut this off and we set it aside, so when the dish is ready, we're gonna do it.

Now, I wanna quickly show you how easy it is to make a julienne pork.

Look at this.

One.

Two.

And this way, you can have julienne pork like this.

One, three, four, five.

Now tell me, how can you gain weight, huh?

(audience laughs) (audience applauds) - You'll be losing weight!

It doesn't matter how many pieces you have.

And then we're gonna get ready for the serving.

Put some green onion in here, put some sesame seed oil.

And about one to two tablespoon of soy sauce.

And then we'll stir it and thicken it up with corn starch.

Okay?

This dish is very easy to do.

Okay?

All you have to do is use all the squash.

They're all kind of squash.

The first time somebody asked me to go to a game of squash, I thought I'm gonna play with vegetable!

(audience laughs) - When this is all nice and done, make sure they're thickened.

Okay?

Squash family are big.

Got all kind of squash.

Very colorful.

Just like the Yun family.

Look at this, huh!

(audience applauds) - Beautiful dishes!

(audience applauds) - Everybody know.

You can go home and immediately cook a pork and stir fry squash.

Now I have used up all my vegetable.

So I'm gonna go to plant some more seed so I can cook from the garden again!

So until next time.

And make sure, oh, everybody learn how to use a chopstick.

So practice your chopstick.

If Yan can cook, so can you!

“Goodbye!” (##!)

(audience applauds)