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Yan Can Cook Recipes
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Martin Yan
Bryan Nagao
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Asian Fruits and Vegetables Reference Guide

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Chef Yan's Sauces Vegetable Garnishes Art of Tea
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Using Chopsticks
Cutting Techniques
Kitchen Utensils Making Wontons

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Vegetable Garnishes

Apple Wings
     1. Cut apple in half and place on cutting board. Make 2 diagonal cuts,
         angling the knife to form a small wedge. Place in lemon juice.
     2. Cut out four more wedges, each 1/4 inch wider than the previous
         wedge; place in lemon juice.
     3. Place wedges together and gently move each slice to form layers.

Green Onion Brushes
     1. Trim root and green top. For single brush, slash top 2 inches
         repeatedly. For double brush, slide a ring of red chili pepper
         on onion and slash both ends.
     2. Chill in ice water for at least 1 hour.

Carrot and Daikon Knot
     1. Cut carrot and daikon into 6 x 1/4-inch strips. Soak in solution
         of 2 cups water and 2 tablespoons salt until pliable.
     2. Make a loop with a carrot strip. Weave daikon loop through
         carrot loop and pull ends to secure.

Tomato Flower
     1. Place tomato stem side down. Cut skin across top and about
         two-thirds down sides. Repeat three more time to make eight
         segments.
     2. Carefully lift tips of petals and separate skin from flesh

From A Wok For All Seasons (KQED Books)
Copyright Yan Can Cook, Inc. 1988

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