Simply Ming
Take your home cooking to a whole new level. The James Beard and Emmy Award-nominated series feature mouthwatering recipes, celebrity appearances, and culinary road trips – all inspired by Ming Tsai's signature East-West culinary style.
Bok Choy
Ming Tsai prepares Red Roast Chicken with baby bok choy and sweet potatoes spiced with red wine, Thai bird chilis and star anise and a vegetarian version that includes Red Roast Squash.
Okonomiyaki/Japanese Pizza
Ming Tsai makes a Smoked Salmon and Crispy Fennel Okonomiyaki and then a vegan Okonomiyaki made with rice flour, shiitake mushrooms and cabbage, seasoned with garlic and fresh ginger.
Ginger-Miso
Ming Tsai cooks salmon coated with shiro miso, minced ginger, sesame cucumbers and sushi rice. Then he prepares a vegetarian version using Japanese eggplant and miso glaze, which he serves on top of sushi rice cakes.
Dessert @Home
Chef Ming Tsai prepares Henry's famous Five Spice Orange Pound Cake and his warm gluten-free Chocolate Rice Cake. Before cooking dessert, he stirs up an Espresso-Bourbon Cream Martini and a refreshing Lemongrass Tea for Henry.
Broccoli and Beef
Ming Tsai cooks delicious Beef and Broccoli Noodles with garlic and fresh minced ginger. Then, he cooks a vegan version -- Vegan Beef and Broccoli Bing. Plus, Wasabi Micheladas for Ming and a Virgin Wasabi Michelada for his son, Henry.
Ravioli Two Ways
Ming Tsai is cooking ravioli two ways. He starts off with a Buttery Shrimp Ravioli in a Watercress Nage, and then follows that up with a vegetarian version -- Edamame-Shiitake Ravioli served in a Thai Coconut Broth.
Crab Cakes
Chef Ming Tsai is going big on crab. He starts off with delicious Crab Cakes with a Lemon Aioli, and then follows that up with a vegetarian version -- gluten-free "Crab" Cakes with Lemon Aioli. Ming also makes a Pineapple Smash.
Sausage and Peppers
Ming Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway-Style, and a vegetarian version of this dish, Vegan Sausage and Peppers Bings.
Tsai Family Hot Pot with Mom and Dad
Chef Ming Tsai is in Hawaii visiting his mom and dad. To celebrate the occasion, Ming prepares a festive Tsai Family Hot Pot, accompanied by Shrimp Wontons and complemented by red wine.
Sushi from Maui
Ming Tsai prepares Maki Rolls with toasted nori, fresh fish, poached shrimp and avocado, a Sake Royale made with Junmai sake and cassis and a non-alcoholic Cassis-Lime Spritzer.
Meuniere
Ming Tsai cooks a delicious Sole Meuniere and a vegetarian version -- Napa Cabbage Meuniere, both accompanied with Chive Rice. And he stirs up two Agent 007-inspired cocktails -- a Vesper and a non-alcoholic version, a James Bondi.
Wings and Tempura
Chef Ming Tsai cooks two of everyone's favorites: Buffalo Chicken Wings and Vegetable Tempura. And there's nothing better to accompany these favorites than a Classic Shandy.
Along the Rhine
Ming Tsai travels along the Rhine, cooking with some of the best chefs in Europe and sampling the local cuisine. Dishes include and Choucroute Royale Garnie with Bacon and Pork Liver, a dish built around salted and aged cabbage.
