Martin Yan – Quick & Easy Episode Rating Graph

Marbled tea eggs; Taiwanese pork chop; tangy bean sprout salad; quick Asian chicken broth; garlic.

Rice-cooker chicken and mushrooms; backcountry mushrooms daikon soup; broccoli and cauliflower stir-fry.

Meat sauce over rice stick noodles; quick Asian chicken broth; sweet peanut dessert soup; shortbread cookies.

Asian pear crumble; honey-garlic green tea prawns; iced tea; tofu.

Fish market; crisp apple and shrimp salad; poached trout with tangy sauce; chicken.

Dipping sauce; gingery chicken broth with won-ton ravioli; Chinese sauces.

Martin embarks on a culinary tour through the Pacific Rim with recipes for crab, sea scallops and rice. Dishes include crab and asparagus soup, coconut rice and Guava Bellini

Martin and his guest, barbecue master Rick Browne, explore the difference between Korean and Chinese flavours to create a range of simple dishes. On the menu are rustic mashed potatoes, Korean-style lamb chops, flash-fried asparagus and long beans, barbecued banana-raisin-rum and Shanghai rum custard

Martin shows how a few simple ingredients can add verve to pork chops, rice and vegetable dishes. He rustles up carrot pineapple rice, glazed grilled pork chops and almond baby bok choy. Martin also finds time to visit the Guangzhou apartment where his mother raised him before he left China

Martin takes viewers on a trip to the land of the Rising Sun, visiting the 'lesser gorges' of the Yangtze River and rustling up an array of Japanese-influenced dishes. On the menu are homemade sushi rice, ponzu sauce, grilled salmon sushi rice bowl, edamame appetizer and a refreshing beer drink

Chef Joanne Weir joins Martin to demonstrate the art of stir frying with a range of light and healthy dishes. On the menu are shrimp in lobster sauce, chicken lettuce wraps and seafood trio in kung pao sauce. The experts also pass on cooking tips on pantry items

Martin creates dishes with a balance of sweet and savoury flavours for the audience, including orange beef, mirin ginger crab, and a salad of pomelo, radish and spinach

Martin explores the vibrant south shore of the Yangtze at night. He uses exotic sauces and seasonings to add an Asian twist to Western favourites, including five-spice duck breast with snow peas and watercress, cool shrimp with chili dipping sauce, and caramelised Asian pears on coconut ice-cream

Martin is joined by Christine Cushing to reveal tricks of the trade that turn simple meals into extraordinary dishes. On the menu are hot and sour shrimp, eggplant in plum sauce, and honey-glazed spare ribs. There are also tips on basic tools for cooking

Martin makes a morning visit to an exercise class in a Guangzhou park and returns in the evening for traditional claypot cooking. Back in the studio, he rustles up light and simple dishes, including ginger sugarsnap peas, fiery chilli pepper squid and orange pineapple cooler

Martin creates Asian seafood dishes before a studio audience, including fish and long bean stir-fry, before preparing a dessert of spiced banana rolls. He also visits China's Yangtze River and looks in the galley of a cruise ship

Martin creates exciting rice dishes with guest Ming Tsai, and uses mango to make Macadamian chicken and a spicy salsa. Plus, cooking tips for exotic fruits

Martin makes a curried coconut pot pie and a salad with Asian vinaigrette, before watching Cantonese ways of preparing lobster

Martin uses foods containing soy beans, making miso soup and wok-tossed pork with miso glaze