Black Bean and Garlic Sauce

E1

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

E2

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

E3

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

E4

Thai-Lime Dipping Sauce

E5

Hoisin-Lime Sauce

E6

Soy Dijon Marinade

E7

Three Vinegar Syrup

E8

Bittersweet Chocolate Ganache

E9

Black Pepper Garlic Sauce

E10

Curry Ginger Oil

E11

Cucumber Kimchee

E12

Ginger Fuji Apple Chutney

E13

Five-Spice Chile Tea Rub

E14

Spiced Panko Bread Crumbs

E15

Tahitian Creme Anglaise

E16

Spicy Mango Salsa

E17

Carrot Chipotle Syrup

E18

Shallot Soy Vinaigrette

E19

Butter Shortbread Dough

E20

Traditional Spicy Sambal

E21

Master Meat Broth

E22

Asian Pesto

E23

Tropical Fruit Salsa

E24

Miso-Citrus Marinade

E25

Five-Herb Vinaigrette

E26