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Recreate Martin Yan's Famous Recipes on Induction

Three plates of Chinese food

On April 22nd, 2024 Martin Yan partnered with BayREN and the County of Santa Clara do demonstrate how to cook on an induction cooktop. Find the recipes below: 

Honey-Glazed Lemon Chicken                                                     

Makes 4 servings


  • 4 boneless, skinless chicken breast halves
  • Cooking oil for deep-frying


Ingredients for Marinade
2 tablespoons Oyster flavored sauce
2 teaspoons Cornstarch



Ingredients for Sauce
1/3 cup Lemon Juice
1/4 cup Honey or 2 tablespoons packed brown sugar
2 tablespoons Chicken broth
2 teaspoons Soy sauce
1/4 teaspoons Salt
1 teaspoon  Lemon zest
2 teaspoons Cornstarch dissolved in 2 tablespoons of water
1/2 cup Cornstarch for dry coating
Egg, lightly beaten
1 cup Panko (Japanese-style bread crumbs)
1/2 cup Diced Honeydew Melon
1/2 cup Diced Cantaloupe



  1. Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet until about ¼-inch thick. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a saucepan; set aside.
  2. Heat oil in a wok to 350°F. Coat chicken in cornstarch; shake to remove excess. Dip into egg, drain briefly, then coat with panko. Deep-fry chicken, turning once, and cook until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.
  3. Heat sauce over medium heat and cook, stirring, until sauce boils and thickens. Add honeydew melon and cantaloupe; cook until heated through.
  4. To serve, cut chicken into bite-size pieces, arrange on a plate, and pour sauce over the top.

© Yan Can Cook, Inc. 2024

Spring Rainbow Vegetable Saute                                                                

Makes 4 - 6 servings


1/4 cup Vegetable Stock or water
2 Tablespoons Soy sauce
1 Tablespoon Vegetarian oyster-flavored (or stir-fry) sauce
1/2 Tablespoon Fermented bean curd (optional)
1 Teaspoon Sesame Oil


Main Ingredients
2 Tablespoons Cooking Oil
2 Slices Ginger, minced
2 Cloves Garlic, minced
2 Tablespoons Celery, cut into 3/4-inch squares
1 Red bell pepper, seeded and cut into 3/4-inch squares
Small yellow squash, cut into 3/4-inch squares
1 Piece Pressed bean curd, cut into 3/4-inch squares
6 Ounces  Assorted mushrooms 
1/4 Cup Sliced water chestnuts (fresh or canned)
4 Fresh wood ear mushrooms (black fungus), trimmed 
1/2 Teaspoon Cornstarch, dissolved in 1 teaspoon water


  1. Combine seasoning ingredients in a bowl; set aside.
  2. Heat oil in a wok or stir-fry pan over medium-high heat until hot. Add ginger and garlic; stir-fry until fragrant. Add celery, bell pepper, squash, bean curd, mushrooms, water chestnuts and wood ear mushrooms; stir-fry for 2 minutes. 
  3. Add seasonings; cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until sauce thickens.

© Yan Can Cook, Inc. 2024

Steamed Fish Fillets with Miso Glaze

Makes 4 servings

Main Ingredients 

Main Ingredients for Steamed Fish Fillets with Miso Glaze
4 green onions, cut in half
1 Pound Snapper of white fish fillets, cut into 4 equal portions
1/2 Pound Broccoli florets, steamed or blanched
1/4 Cup Thinly sliced green onions

Miso Sauce

Miso Sauce
2 1/2 Tablespoons White miso
2 Teaspoons Grated ginger
1/4 Cup Japanese rice wine
2 Tablespoons  Mirin (sweet rice wine)
2 Tablespoons  Water
1 Teaspoon Sesame Oil
2 Tablespoons Sugar
1 Teaspoon Toasted Sesame Seeds


  1. Place the green onion halves in a 9-inch heatproof glass pie pan. Place the fish over the green onions. Set the pan on a rack in a steamer, cover, and steam until the center of the fish is opaque, about 8 minutes.
  2. While the fish is steaming, prepare the sauce: In a small pan, whisk together the miso sauce ingredients until smooth. Place over low heat and simmer for 2 minutes.
  3. Pour the miso sauce onto a platter. Lift the fish from the pan with a slotted spatula and place it on top of the sauce; discard the green onions. Serve with steamed broccoli and garnish with sliced green onions. 

TIP: Laying the fish fillets on a bed of green onions allows the steam to circulate freely to cook the fish uniformly. Do the same with any whole fish.

© Yan Can Cook, Inc. 2024