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The Yan Can Cook Book (1981, reprinted 1983) Everybody's Wokking; The Well-Seasoned Wok; Martin Yan's Feast: The Best of Yan Can Cook; Chinese Cooking for Dummies; Martin Yan's Asian Favorites; Martin Yan's Quick and Easy; Martin Yan's Chinatowns; Martin Yan's Chinatown Cooking: 200 Traditional Recipes From 11 Chinatowns Around the World [14]
Chinese Food Made Easy aired in June 2008, and was an instant success, attracting millions of viewers. [13] Her book, also called Chinese Food Made Easy, [14] was published alongside the series, and was a number one best-seller for six weeks. Chings's third book, Ching's Chinese Food in Minutes, was published on 3 September 2009. [15]
To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly. [2] Constant contact with the heat source is crucial as the addition of new ingredients and each toss of the wok inevitably cools the wok down; therefore, cooking over flame is preferred.
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A plain stir-fry using garlic is known as 蒜炒, suànchǎo. [4] Dry stir-fry or Dry wok stir-fry: 煸炒: biānchǎo: To stir-fry a combination of protein and vegetable ingredients (with a small amount of liquid) [5] Moist stir-fry: 滑炒: huáchǎo: To stir-fry a combination of protein and vegetable ingredients (with a gravy-like sauce) [6]
Made With Lau is an American YouTube channel that makes videos about how to cook Cantonese dishes. It features the Cantonese cooking of the Taishan -born Chung Sun Lau (known as Daddy Lau), who had more than 50 years of experience as a chef.
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Wok with Yan is a Chinese cuisine cooking show starring Stephen Yan. [1] The show was first produced in Vancouver, British Columbia by CTV affiliate BCTV as a weekly show, Yan's Woking, for two seasons before moving to CBC in 1980 as a daily show, [2] Wok With Yan [3] The show was also sold into syndication, [4] with new episodes being produced until 1995.