Make Martin Yan’s phoenix and dragon dish

Martin Yan, host of “Yan Can Cook,” shares a recipe for an exciting dish to ring in Chinese New Year.

Phoenix and dragon

Makes 4 servings


  • Seasoning

    • 2 tablespoons Chinese beer
    • 1 1/2 teaspoons sesame oil
    • 1 teaspoon soy sauce
    • 1 teaspoon sugar
    • Salt and pepper
  • Shrimp marinade

    • 1 tablespoon cornstarch
    • 1 tablespoon Chinese beer
    • 1/2 pound medium raw shrimp, shelled, leaving tail shell intact and deveined
  • Chicken marinade

    • 2 teaspoons cornstarch
    • 1 tablespoon Chinese beer
    • 6 ounces boneless, skinless chicken breast, cut into strips
  • For assembly

    • 2 tablespoons vegetable oil
    • 1 tablespoon minced garlic
    • 1 teaspoon minced ginger
    • 1/4 red bell pepper, julienned
    • 1/4 yellow bell pepper, julienned
    • 1/2 cup snow peas, stemmed and halved on the bias
    • 1 teaspoon cornstarch dissolved in 2 teaspoons water


Baking Directions:

Combine seasoning ingredients in a bowl. Season to taste with salt and pepper. Combine the shrimp marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Combine chicken marinade ingredients in another bowl. Add the shrimp and stir to coat. Let stand for 10 minutes. Place a stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add chicken; cook, until chicken is no longer pink, about 1 minute. Add shrimp and stir-fry until they turn pink, about 1 minute. Add bell peppers and snow peas and stir-fry until snow peas turn bright green, about 1 minute. Add the seasoning and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boil and thickens. Serve.