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Farm to Table, Martin Yan style | Yan Can Cook | KQED

In this episode of Yan Can Cook, Chef Martin Yan introduces us to his harvest garden full of wonderful vegetables. The first dish he makes from his farm to table bounty is mu shu vegetable. Next, we take a trip with him to the market to see a variety of Chinese squash (or melon) known as the "gua family"(10:00). This includes fuzzy melon (mao gua), bitter melon, chinese okra (si gua), and "the grand diety of squash" the winter melon which can weigh in at 215 pounds. He transports this enormous squash back to his kitchen to show us how to make stir fry winter melon with mushrooms (13:07). He rounds up this vegetarian-friendly episode with a swiss chard with black bean sauce (17:45) followed by noodles with vegetables (21:30). Subscribe to watch a new classic episode of Yan Can Cook every Monday: https://bit.ly/34sLhV6 Yan Can Cook, Episode 305, 1988 #MartinYanMondays About Yan Can Cook: After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards. See what Martin is up to now on his website: https://yancancook.com/home/ Discover more fun with food on KQED: https://www.kqed.org/food