(Joyful music) (crowd cheering) - I travel all over the world.

No matter where I go, I always, always carry a variety of spices.

Look at all of these, I may forget-- I may forget my tooth paste or my traveler's check but never my spices.

(laughter) This is... dry red chili, star anise... Clove... Cinnamon stick, bay leaf, and this is the heat zone, crushed chili pepper.

And I would use this in a lot of my dishes, okay?

Now, the first thing I want to show you is something very easy to do.

I am going to show you a dish which is both hot and spicy.

This is the hottest cooking show on television!

So you better pay attention because right now the heat is on!

The first thing I'm going to show you is a nice, spicy Mongolian lamb.

You can Mongolian anything... Mongolian beef, Mongolian chicken but they don't have chicken in Mongolia but they have a lot of lamb so we make Mongolian lamb.

Lamb is much more popular in Northe.. of China than in Southern part of China.

In fact, in Northern part of China, when the people in Mongolia, when they go to sleep, they count lamb chops instead of sheep.

(laughter) Now, I'm going to show you, the first thing I want to do is quickly cut up the meat first.

This is approximately 3/4 pound of lamb.

And I'm going to cut this up-- I'm going to move this so everybody can..

Put it over here.

Now it depends on how many people, more people, cut it bigger.

Cut it up, set this aside and then you go: one, two, three, four, five, six, seven.

Downward forward motion.

Downward, forward, downward, forward... Move your hip at the same time.

(laughter) Good exercise, good, do it like th.. Don't just sit there and go-- (laughter) That's not exercise.

How do you transfer?

One, two... (crowd cheering) Now, when this is ready you're going to marinate this with approximately 2 tablespoons of dry sherry... sesame seed oil, marinate this.

And about one tablespoon of soy sauce and also use a teeny-tiny bit of sugar.

And five spice powder, dash of five spice powder, and a tiny bit of cornstarch.

Marinate this for approximately two hours.

If you have time, two hours.

Don't have time, half an hour.

You're in a rush, three seconds.

(laughter) Okay, set aside, put it right here.

Got stuck!

(laughter) Now, when this all nice and ready, I'm going to heat up some oil because I'm going to use this oil to do my cellophane noodle, bean straight noodle, for the Mongolian lamb.

In the meantime, I also have some garlic.

I'm going to use quite a bit of garlic.

I'm going to make sure you are excited.

Because I am excited!

And I want to make sure you are totally awake because I am excited!

(laughter) And I want to make sure you totally paying attention.

All done!

Okay, when it's nice and done, we are going to also cut up some green onion.

There's a lot of green onion in Mongolian beef or Mongolian lamb.

Onion is relatively inexpensive, so I use a lot more because this will cut down on your budget.

Also give nice color contrast and flavor contrast to the dish.

One, two, three, set aside all of them right here.

If you want you can also use some l..

I take the time... See... For you and you and you at home.

I wash every single one and I stacked them all back up.

(laughter) It took me three hours!

For you, I will do it, I don't even do it for my mother.

(laughter) One, two, three, four, five, six, sev.. And it is done, we set it aside!

This is leek.

In the meantime, we will stir-fry.

Here, we heat up this-- Let's turn this on and also the wok is on.

Hot!

Hot!

And we will turn this on and heat up with a tiny, tiny bit of oil, not much, this is all you need.

Not that much!

(laughter) Take some more out and then this is what you do-- I'm going to put the garlic and a tiny bit of Sichuan pepper corn, this is a multi-regional dish.

Sichuan pepper corn makes it spicy, but not hot.

And you don't want to make it hot.

You should not break up the crushed pepper, just put the whole thing in there.

One my lip, two more hot lip, you don't care about any lips-- No lips!

(laughter) As long as you don't break it up, they don't get too hot.

When this is done, you put this in, lamb.

Wow, a sizzling experience!

(laughter) Make sure you stir this!

I always tell people, stir-fry but not stare fry.

(laughter) Okay, look at this.

And then also put... the leek and the green underneath because you should not overcook the lamb, okay?

And also make a sauce.

Oh, this is beautiful!

Make the sauce with chicken broth, about a quarter of a cup of dry sherry, tiny bit of vinegar, sesame seed oil-- About half a teaspoon to a teaspoon, and also use hot pepper sauce.

This is going to be hot.

I feel sorry for whoever eat this-- I refuse to eat this, myself!

(laughter) Tiny bit of sugar and then the who.. Oh, and then you thicken it with this, thicken it with the cornstarch solution.

Always put it right where the boiling liquid is.

If you want to add some rich color, add a tiny bit of extra soy sauce.

In the meantime, this is done and ready to serve.

I'm going to deep fry this and put it over here, and garnish this.

This is cellophane noodle and it will puff up in no time and expand.

If I were you, I would cook in one of these.

(laughter) Serious, I knew this guy when I was about this big.

(laughter) Look at this, it has grown!

(laughter) This is a restaurant wok, that's how they cook for thousands of people.

Everybody look, listen, look when you put it in put half a package and don't walk away.

One, two, three!

I cannot believe it myself!

(Crowd cheering) When this is done, you take it out and then you put it right over here.

This is very exciting-- Stay!

(laughter) Please, stay!

(laughter) When this is done, we will put this over here.

And you will have a beautiful... Mongolian lamb!

(crowd cheering) Is this kitchen hot enough for you?

Now, we will really turn up the heat with these wonderful spices.

Everybody knows this is the dry red chili pepper, small one and the big one.

Give you a perm!

(laughter) And this is chili oil, very common .. dishes, particularly when you serve pot stickers, that stick to the pot!

This is crushed chili pepper, hot pepper sauce, and this is chili sauce with garlic.

Used in many Chinese and Asian cuisine.

And this is just chili paste.

And then my garden-grown, home-grown, fresh chili pepper.

This is hot, smoke your hair.

(laughter) And this is just Sichuan pepper co..

It's not hot, it's just spicy.

All of these are as hot as these fire crackers.

(laughter) I am sweating just looking at this, guys!

When I touch it, I get excited.

Next dish I'm going to show you is a braised eggplant with garlic sauce, a lot of garlic.

What you do is, this is easy to do-- In Chinese restaurants they deep fry the garlic and sometimes at home you can steam the garlic or just simply braise it.

I cut it like this, row cutting technique.

This is Asian eggplant, I use four of these or you can use one...

Regular size, American-grown eggplant.

It is strange, because everything seems to grow much bigger here.

(laughter) Now, we put it over here.

This Asian eggplant, you don't even have to remove the skin, the skin is already soft and delicious.

Cut it up, cut it up.

The darker one is the Chinese variety and the lighter one is the Japanese variety.

Put it all together, cut it, and then you sprinkle a tiny, tiny bit of salt and then you squeeze it.

Let's sprinkle some salt and then extract the water out.

See this is how you do it.

I have extracted some water out of it by sprinkling salt in here.

We squeeze this, squeeze this, squeeze, squeeze and I can see water.

You cannot see it?

No problem.

There's water right here, believe it or not!

(laughter) You squeeze it, good exercise for your fingers.

When this is ready, you set it aside and you can get ready to cook.

In the meantime, we heat up the wok and then we are going to cut up some pork.

We are going to cut up some pork.

Make sure, stack them all up, one, two, three, four, five.

We are going to grind the pork.

You can use your food processor but we are going to do it the old-fashioned way.

We are going to leave it to the cleaver.

(laughter and sighs) I'm so glad that you, at home, is smiling are me.

(laughter) (crowd cheering) You will buy now more curry than you will ever consume.

Done, see!

All ground pork, lean ground pork.

Very, very important, lean ground pork.

When this is done, you put them all together.

Set it aside.

This is all you really need because you have enough eggplant.

In the meantime, we are going to cut up some garlic because we need a lot of garlic.

(laughter) Done.

Also, some ginger.

Done.

Now, we have garlic and ginger and.. and some water chestnut.

We're going to stir-fry this.

All you have to do is put a tiny, tiny bit of oil right here.

When it's hot enough you put garlic and ginger, a lot of garlic and a lot of ginger because it's a garlic sauce stir fry.

Use this baby wok.

Stir, make sure to break this up!

Things sometimes jump, it's no problem.

When they get excited, when the wok is too hot they couldn't take it anymore, they jump!

(laughter) And then you put the eggplant which has been salted and squeezed out the water.

Then you put the water chestnut in, the green onion, and we're going to braise it with this sauce.

This is the braising sauce, look at this!

We have wonderful chicken broth.

And then we also have chili paste.

And about one tablespoon of Hoisin sauce.

Dry sherry.

A tiny bit of soy sauce, dark soy or regular soy and also use a tiny bit of sesame seed oil and let it braise.

We will cover this up and let it braise.

In the meantime, I want to go over here, I want to show you another dish which is very, very good.

I'm going to show you how to do a .. in a noodle basket.

Here, I have some turkey, over here.

To save time, I will also heat up the wok.

Cut it up really fast.

One, two, three, four, five, thin slices of turkey.

And then you're going to marinate it with one tablespoon of soy sauce and then you also can marinate it with a tiny bit of... Dry sherry.

and a tiny bit of sugar and cornstarch.

Mix them all up, look at this.

Set it aside.

In the meantime, also cut up some vegetables-- I have some celery.

(crowd cheering) Bell pepper, cut up some bell pepper.

In English, when something is bad or useless you say, "It is a turkey!"

(laughter) This is no turkey, this is very go..

When this is hot, you stir in a tiny, tiny bit of oil.

And then get a tiny bit of ginger, minced.

And then you put the turkey in.

And look at this, listen to this!

Can you hear the sizzling sound?

Make sure to stir, then you put the rest of the vegetables.

Nice and colorful, look at this, nice and colorful.

Put some snap peas, sugar snap peas.

And then you're going to braise it with chicken broth.

Chili sauce.

And then a tiny bit of curry powder, curry powder.

And also put a tiny bit of cornstarch, five spice powder.

Mix them all, okay?

And then you're going to have a sauce.

In the meantime, I want to quickly show you how to make this basket, this noodle basket.

Very easy to do.

I put a tiny bit of... Boiled noodle.

I mix it with some cornstarch, I mix a tiny bit of salt, a tiny bit of egg, and I am going to mix them all up.

And then I will lay them out in this little strainer.

And I am going to take it to the oven.

And I am going to lay them all out and make them into a little basket.

In Chinese restaurants, they deep fry this.

Line them all up with different designs.

If you have time, I have so much time I just kind of put it right on top!

(laughter) And just fall down.

And when it's done, then you take this out and hopefully we have one already done.

Huh, look at this!

Make sure this is done, one, two, three!

(crowd cheering) Look at this and you put it over he.. Let's get rid of these.

And by this time, this is already done.

We're going to put this right in here.

Now making a basket in the kitchen is much easier than making it in the basketball court.

(laughter) And this, worth...

Exactly two points.

When this is done, you put it right over here.

Curry turkey in a noodle basket.

(crowd cheering) And then, we also have another dish which all you have to do is thicken this up and you also can make a dish, can present it right over here.

This is the eggplant... Garlic...

Sauce.

(crowd cheering) I love that eggplant with garlic sauce!

In the old days, they always use clam as money, so the fishermen in town is the richest man and there's a lot of clams to carry in your wallet.

(laughter) I'm going to do a popping clam with a sizzling rice soup.

And this is a wonderful dish, you always hear, "Sizzling shrimp, sizzling soup," this is for you.

Here, I have some clam.

You can use all kinds of clam.

I would prefer to use a smaller clam.

In China the clams are a different variety.

You can use freshwater clam or saltwater clam.

Make sure you bring a pot of boiling water to a boil.

And this is also very clean and I .. rub it.

I kind of scrub this and rub this.

I spent three hours so you better appreciate what I do.

(laughter) This is about three cups of chicken broth and I'm going to put three bottles of clam juice.

You do it faster.

(laughter) A lot of practice.

(crowd clapping) Bring this to a boil.

In the meantime, we are going to cut up some of these mushrooms.

(crowd cheering) Set it aside.

Okay.

I'll just show you, I'm not kidding, just show you how thin this is, okay, look at this.

This is the blade of the knife.

I am impressed!

(crowd cheering) I hope you do too, at home!

I won't look at what you do.

(laughter) When it is done, set it aside and put it aside.

Now, after this is nice and ready, you are going to put the rest of the stuff.

We are going to have some clam.

You want to make sure the clam is cooked so it will pop up.

All the good clams, live clams, when they're cooked, and they're properly cooked, they'll all pop up.

If they are not popping up, not only they're not fresh...

They're dead!

(laughter) Make sure, also, I have some scallop and tofu, soybean curd.

And I'm going to slice it, because I want to have a quarter pound of this, I'm going to slice this to make sure we have enough for everybody in the studio.

Cut into smaller pieces.

Or even cut in half, so you have three times as many pieces.

(laughter) And, once again... Horizontally cut it up.

And then we put all of these ingredients right in here.

Look at this, use a chopstick.

Scallop.

Mushroom.

A lot of mushroom, to fill that up.

More mushroom!

(laughter) Transfer.

And also, green onion.

One, two, three, four, five, six, seven!

Set it aside.

Also, tofu, this is firm tofu.

You can use regular tofu.

Very, very carefully.

Stop!

(laughter) Don't get too excited and go, "hoo!"

(laughter) One, two, three, four.

Put them all together.

And then you can cut into little cubs like this.

This will add... A lot of good quality vegetable protein to our soup.

Put them all together.

Look at this.

I want to actually show you when it's done.

It actually will pop up, I want to show you.

Everybody look.

They started to pop.

I hope they started to pop up.

Can you see?

They just started to pop up, can yo..

This is nice.

We will wait for a little while.

To make it nice and delicious.

We will also use some chopped cilantro, also use a lot of garlic... Chili paste.

Huh, hot stuff.

Sesame seed oil and also lime juice, one tablespoon and a tiny bit of sugar.

If you want to make it even hotter, always remember, use firecracker... Chili.

1,2,3,4,5,6,7,8,9,10,11,12, done.

Put them all together.

Or you can actually do it a little bit faster.

First, you cut it in half.

In the meantime, I heat up my oil... To do some rice crust.

All together, that's going to be hot and spicy.

I don't know about you, I'm going to try this myself.

When this is nice and ready, you move them around, make sure they're nice and cooked.

Make sure the clam is popping up.

It sometime takes a few minutes, so let it cook.

In the meantime, I want to show you how easy it is to make the rice crust.

You remember the big wok I have?

This is what I get from this big wok.

This, you can get this... And you can make this ahead of time, dry it up, you can use this for the next twelve months.

(laughter) Or you can actually buy this in the store, it looks like this.

Into little cubes, they pack them all up in the package.

For the big one, you can crush it and break it up like this.

Or you can actually make this little squa.. by putting some short grain or glutenous rice, cook them, pat them into a nice sheet, a cookie sheet, and you take it to the oven and let it bake, let it dry out.

And then you can make it into things like this.

Now, when this is done, this popping-- I'll show you, this is popping up.

It is so popping up I can't even find it!

(laughter) And since we've got so many people.. going to serve this already popped up.

Look at this, this already popped up.

We will put this over here.

Popping clam.

This clam is nice and fresh.

Now, when this is nice and done... Look at this, everybody look.

We will deep fry this, can you see that?

Deep fry this...

It puff up like a Chinese popcorn.

When you serve this, this is how you do it.

When it pops up, you put this right over here.

Let it drain.

Listen to this, singing rice.

Now that I have shown you... (crowd applauding) What is hot... And what is not, I have to cool off a bit.

So this way the heat can come back on again.

And I want to show you, this is my biggest fan.

(laughter) Because the heat is on, so we gotta get rid of the heat.

We'll see you again!

If Yan can cook so can you!

“Goodbye!” (##!)

(crowd cheering)