Feb 26, 2008 1:55 pm US/Pacific
Chinatown Tour - 2/27/08
Liam Mayclem cooks with TV celebrity chef Martin Yan and explores San Francisco's Chinatown.
San Francisco Symphony
www.sfsymphony.org
Martin Yan www.yancancook.com
"Martin Yan's China," by Martin Yan will be available at bookstores in June 2008.
See "Martin Yan's China" on PBS.
Imperial Sweet and Sour Fish Makes 4 servings
One 1 ½ - to 2-pound whole fish, such as rock fish or snapper, cleaned
1 teaspoon salt
¼ teaspoon ground white pepper
Cornstarch
3 tablespoons vegetable oil
½ teaspoon minced garlic
½ teaspoon minced ginger
1 tablespoon chopped red bell pepper
1 tablespoon chopped yellow bell pepper
1 ½ cups prepared sweet and sour sauce
½ cup chopped pineapple
1 teaspoon chopped cilantro
To prepare the fish, cut 4 diagonal slashes about ¾ inch deep into both sides of the fish. Rub the salt and pepper into the slashes of the fish. Lightly dredge the fish all over with some cornstarch, tapping off excess.
Heat a stir-fry pan over medium-high heat. Add the oil, swirling to coat sides. Add the fish and cook, turning once, until golden brown and cooked through, 3-5 minutes per side, depending on the thickness of the fish. Carefully transfer the fish to a serving platter and set aside.
Return the stir-fry pan to high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the bell peppers and stir-fry 1 minute more. Add the sauce and bring to a boil. Stir in the pineapple and remove from the heat.
Pour the sauce over the fish, garnish with cilantro
Recipe adapted from "Martin Yan's China" (Chronicle Books, 2008)
Minced Chicken In Lettuce Cups
Makes 4 servings
2 dried black mushrooms
¾ pound ground chicken or ground turkey
1 ½ teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
Sauce
¼ cup hoisin sauce
2 teaspoons soy sauce
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1/8 teaspoon ground white pepper
2 tablespoons vegetable oil
1 teaspoon minced ginger
1 clove garlic, minced
1 tablespoon oyster-flavored sauce
2 teaspoons soy sauce
1/3 cup finely chopped water chestnuts
2 green onions, chopped
8 small leaves Bibb lettuce
1. In a small bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and finely chop caps. In a medium bowl, combine chicken, cornstarch, and wine; mix well. Let stand for 15 minutes.
2. In another small bowl, combine sauce ingredients; set aside.
3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger, garlic, and mushrooms and cook until fragrant, about 15 seconds. Add chicken and stir-fry until crumbly and no longer pink, about 2 minutes. Add oyster-flavored sauce, soy sauce, and water chestnuts; cook until chicken is fully cooked through, 1 to 2 minutes. Stir in green onions.
4. To eat, spread a little sauce in a lettuce cup, spoon in some of the chicken mixture, fold lettuce around filling, and eat out of hand.
Recipe adapted from "Martin Yan's Quick and Easy" (Chronicle Books)
Copyright Yan Can Cook Group 2005
Shirley Fong-Torres
Wok Wiz Chinatown Tours
www.wokwiz.com
Portsmouth Square 733 Kearny Street
Ross Alley
Between Jackson/Washington Streets and Grant/Stockton Streets
Red Blossom Tea House
415-395-0868
www.redblossomtea.com
Fortune Cookie Factory
Mee Mee Bakery
1328 Stockton Street
Yuet Lee 1300 Stockton Street
(415) 982-6020
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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