Simply Ming

Black Bean and Garlic Sauce

Ming Tsai kicks off his brand-new series with a trip to Boston's Chinatown to demystify fermented black bean and garlic sauce — a favorite of Chinese cooking. Back in the studio, Ming will prepare Wok-stirred Clams and Black Beans, Wok-stirred Beef with Eggplant and Black Beans, Black Bean Pork and Tofu, and a Black Bean Aioli. Guest chef Iris Tsai — Ming's mom! — joins him to make Sizzling Fried Red Snapper with this versatile and simple master sauce.

Soy Kaffir Lime Syrup

Ming's version of this Indonesian sweet soy sauce, accented with a hint of kaffir lime, is a favorite at his restaurant, Blue Ginger. Ming demonstrates how this syrup can be glazed over Salmon with Lemon Sushi Rice and used to enhance Chicken Breasts with Asian Slaw. Ming then visits with celebrated guest chef Martin Yan as he makes Steamed Cod with Gingered Swiss Chard.

Master Chicken Broth

SIMPLY MING introduces a twist on a classic this week with Ming's Master Chicken Broth, infused with star anise, ginger and soy sauce. Ming cleverly enhances the Western staple with Chinese flavors to create unique dishes such as Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup, and Lemongrass-Coconut Chicken Soup. Well-known chef Michael Lomonaco arrives as Ming's guest, and together they stir up Shrimp and Vegetable Risotto.

Blue Ginger Cracker Dough

Thai-Lime Dipping Sauce

Hoisin-Lime Sauce

Soy Dijon Marinade

Three Vinegar Syrup

Bittersweet Chocolate Ganache

Black Pepper Garlic Sauce

Curry Ginger Oil

Cucumber Kimchee

Ginger Fuji Apple Chutney

Five-Spice Chile Tea Rub

Spiced Panko Bread Crumbs

Tahitian Creme Anglaise

Spicy Mango Salsa

Carrot Chipotle Syrup

Shallot Soy Vinaigrette

Butter Shortbread Dough

Traditional Spicy Sambal

Master Meat Broth

Asian Pesto

Tropical Fruit Salsa

Miso-Citrus Marinade

Five-Herb Vinaigrette