Martin Yan

The celebrated host of over 3,000 cooking shows broadcast worldwide, Martin Yan enjoys distinction as a certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author. His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking, Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China.

Born in Guangzhou, China, to a restaurateur father and a mother who operated a grocery store, Chef Yan possessed a passion for cooking at an early age. His formal induction into the culinary world began at age thirteen, with an apprenticeship at a popular Hong Kong restaurant. He refined his natural talent at the Overseas Institute of Cookery in Hong Kong, and then pursued an MS in Food Science at The University of California/Davis in the US. He discovered a flair for teaching when he became an instructor in the university’s extension program. In 1978, he pioneered a daily TV Chinese cooking show, the now classic “Yan Can Cook.” Infusing lessons with his characteristic warmth, humor and vitality, he quickly won a devoted following. He developed the show’s format into a culinary travelogue, featuring culinary hot spots throughout Asia.

The recipient of numerous awards and honors, Chef Yan is internationally recognized as an accomplished chef among his peers. He has also captured the attention, admiration and hearts of millions of fans by spicing his cooking artistry and teaching with a personal ingredient: wit. Dedicated to dispelling the mysteries of Asian cooking, Yan furthers an understanding of these excellent cuisines, and the cultures that created them, with spirited lessons, fun and entertainment.

Articles & Recipes by Martin Yan

  • RecipeImage_ShrimpSkewers

    Shrimp on Lemongrass Skewers

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    This Thai-inspired recipe includes Galangal – ginger’s more pungent and fiery cousin. The combination of exotic spices in this dish will both excite and surprise! Continue reading

  • RecipeImage_LemongrassSalad

    Lemongrass Salad

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    Lemongrass, coconut and other Thai-spices blend with shrimp and chicken to create a unique and satisfying warm salad. Continue reading

  • RecipeImage_MangoBeef

    Mango Beef

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    The unique flavors of mangoes and beef are further accented with tart apples, macadamia nuts, and hint of heat from jalapeno chilies. Continue reading

  • Seared Salmon with Chili Garlic Mayonnaise

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    Chef Martin Yan uses the Circulon Portable Induction Burner to sear beautiful salmon fillets and serve them with spicy chili, cilantro and chive mayonnaise. Watch his method for covering the pan to finish cooking the thick salmon fillets to the … Continue reading

  • Potstickers

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    Chef Martin Yan marinates Napa cabbage, shiitake mushroom, ginger, garlic and ground meat in sesame seed oil and oyster sauce and then bundles the mixture in potsticker wrappers. Watch his easy technique for sealing the potstickers, and then see them … Continue reading

  • Glazed Grilled Pork Chops with Asparagus

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    Chef Martin Yan’s hoisin and soy marinated pork chops are seared to perfection in the Circulon Contempo round grill pan, with room to grill the asparagus at the same time.

  • Curry Beef Stew

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    Chef Martin Yan’s Asian-inspired beef stew showcases aromatic ingredients like light and dark soy sauces, Chinese Five Spice, bay leaves, cinnamon sticks, curry powder, orange zest, and coconut milk. He uses the Circulon Contempo 4.5 Qt. Covered Saucier – the … Continue reading

  • Beef with Broccoli

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    Chef Martin Yan turns thinly sliced beef, fresh broccoli and aromatic ginger into a flavorful dish using the Circulon Stir Fry pan.

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