SIMPLY MING Episode 101: Black Bean and Garlic Sauce
Series Premiere: Saturday, October 4th at 12:30 PM (check local listings)
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.

SIMPLY MING Episode 102: Soy Kaffir Lime Syrup
Saturday, October 11th at 12:30 PM (check local listings)
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.

SIMPLY MING Episode 103: Master Chicken Broth
Saturday, October 18th at 12:30 PM (check local listings)
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.

SIMPLY MING Episode 104: Blue Ginger Cracker Dough
Saturday, October 25th at 12:30 PM (check local listings)
At Ming Tsai's Blue Ginger, instead of the usual breadsticks, guests are greeted with a heap of tasty homemade spiced crackers. Ming discloses the recipe to this treasure, and uses it to enliven Scallion Pancakes and an Asian Hamburger. Celebrity guest chef Todd English joins Ming to create a delicious Tuna Carpaccio.

 
SIMPLY MING Episode 105: Thai-Lime Dipping Sauce
Saturday, November 1st at 12:30 PM (check local listings)
This signature dipping sauce of Ming Tsai's Blue Ginger restaurant energizes the flavor of any food it accompanies, and adds something extra to Crispy Calamari, Chicken Salad, and Scallop and Mango Ceviche. Ming also takes viewers down to Chinatown to shop for fish sauce, an essential ingredient in this mother sauce and in Thai cuisine. Guest chef Jasper White then joins Ming in the kitchen to make Seared Scallops with Thai Lime Dipping Sauce.

SIMPLY MING Episode 106: Hoisin-Lime Sauce
Saturday, November 8th at 12:30 PM (check local listings)
Ming celebrates Hoisin sauce, the "Chinese BBQ" sauce, and heads to Chinatown to show us the many varieties available. Ming's parents, Steven and Iris Tsai, arrive at the studio to prepare Moo Shu Pork with this distinctive taste, while Ming shows us how easy it is to make Hoisin-marinated Barbeque Chicken with Zucchini, Hoisin Roasted Duck with Sweet Potatoes, and an Asian version of the American classic, "Sloppy Joe."

SIMPLY MING Episode 107: Soy Dijon Marinade
Saturday, November 15th at 12:30 PM (check local listings)
Ming's fabled Soy Dijon Marinade is the perfect union between Eastern and Western cuisine, combining French dijon mustard with an Asian soy sauce. The versatility of the marinade is demonstrated in Ming's Soy-Dijon Chicken Wings, Roasted Soy-Dijon Rack of Lamb with Smashed Blue Cheese and Spinach Potatoes, and Pan-Seared Soy-Dijon Hamburger on Toast. Blue Ginger's general manager Rob Mueller then demonstrates the finer points of pairing food and wine, using Butterfish and Veggie Napoleon as examples.

SIMPLY MING Episode 108: Three Vinegar Syrup
Saturday, November 22nd at 12:30 PM (check local listings)
This sweet and tart flavoring can be used to kick fish, beef, potatoes, and even dessert into gear! Ming once again proves his flawless flavor intuition as he pairs this syrup with Seared Halibut with Warm Fennel and Yellow Finn Potato Salad and Green Peppercorn Beef Tenderloin with Vinegar Leeks. Guest chef Michael Schlow is also on hand to whip up his dish of Shrimp with Three Vinegar Syrup and Spicy Pineapple Salsa.

SIMPLY MING Episode 109: Bittersweet Chocolate Ganache
Saturday, November 29th at 12:30 PM (check local listings)
Indulge your chocolate craving with Ming as he prepares his decadent master recipe for Bittersweet Chocolate Ganache. Using this sublime sauce as a base, Ming then creates Warm Chocolate Souffle Cakes with Cardamom Cream, Bittersweet Chocolate Pots De Cremes and an amazing Asian Banana Split. Guest Pastry Chef Francois Payard prepares a tempting Chocolate Pastilla.

 
SIMPLY MING Episode 110: Black Pepper Garlic Sauce
Saturday, December 6th at 12:30 PM (check local listings)
A favorite at Blue Ginger, Ming Tsai's savory Black Pepper Garlic will add a wonderful kick to a variety of dishes. Perfect with seafood, Ming takes viewers to the Blue Ginger kitchen and prepares his signature Black Pepper Garlic Lobster. Back in the studio, Ming makes a Pan Seared Sirloin with Melted Black Pepper and Garlic Napa Cabbage, and a Broiled Stuffed Eggplant with Black Pepper Garlic Sauce. Guest chef Ken Oringer magnificently blends East and West together in the form of a delicious Soft Shell Crab Tempura with Black Pepper Garlic Sauce.

SIMPLY MING Episode 111: Curried Ginger Oil
Saturday, December 13th at 12:30 PM (check local listings)
Creating complex flavor with a basic sauce, Curried Ginger Oil, Ming prepares Wok Stirred Curry Chicken with Zucchini, Wok Stirred Curry Beef and Leeks, Curried Ginger Beef and Leeks, and Oven-Roasted Curry-ginger Sweet Potato Fries. Then Ming takes viewers to the New Shanghai Restaurant in Boston, Massachusetts, to see chef C.K. Sau craft a classic Chinese dish, Ginger-Scallion Lobster. Also special guest chef Iris Tsai, Ming's Mom, shares a family favorite: Momma's Party Curry Beef Pinwheels.

SIMPLY MING Episode 112: Cucumber Kimchee
Saturday, December 20th at 12:30 PM (check local listings)
Celebrating the master ingredient of Korean cuisine, Cucumber Kimchee, Ming brings viewers to Dah mee Restaurant in Natick, Massachusetts, to show a variety of Kimchee dishes. Back in the kitchen, Ming prepares Rice Noodle Soup with Cucumber Kimchee, Spicy Pork and Cabbage Saute, Braised Kimchee Short ribs, and Spicy Choucroute with seared Dijon-Halibut. Then, New England chef extraordinaire, Jasper White joins Ming and using Cucumber Kimchee, creates a perfect Lobster Salad.

SIMPLY MING Episode 113: Ginger Fuji Apple Chutney
Saturday, December 27th at 12:30 PM (check local listings)
Using Ginger Fuji Apple Chutney Ming delightfully blends New England flavors with traditionally eastern dishes. At Blue Ginger, Ming Tsai's prep cooks Mario Solis and Javier Morales show viewers the secret to making delicious Pork and Apple Potstickers. Back in the studio, Ming creates Sautéed Pork Chops with Ginger Apple Sauce and Maple Sweet Potatoes, and Potato Pancakes with Apple Scallion Cream. Guest chef Michael Schlow prepares an elegant Spiced Tuna with Cucumbers and Green Apple-Ginger Chutney.

 
SIMPLY MING Episode 114: Five-Spice Chile Tea Rub
Saturday, January 3rd at 12:30 PM (check local listings)
This aromatic Five-Spice Chile Tea Rub adds a lovely smoky flavor and a spicy peppery bite to hearty winter meals. Using this delicious master blend, Ming creates a Tea Rubbed Beef Sirloin with Country Mash, Tea Braised Lamb Stew with Root Vegetables, and a Tea Rubbed Salmon with Scallion Lemon Rice. At the Japanese market Kotobukiya in Cambridge, Massachusetts, Ming instructs viewers on how to select the perfect loose tea leaves to make this rub. Then, guest chef Chris Schlesinger joins Ming and uses the master blend to make Chile Tea-Crusted Grilled Giant New Bedford Scallops with Aromatic Mango Slaw and Lime.

SIMPLY Ming Episode 115: Spiced Panko Bread Crumbs
Saturday, January 10th at 12:30 PM (check local listings)
Ming combines the ubiquitous Japanese panko bread crumbs with thyme, basil, ginger, black pepper and chile powder to create the master recipe for Spiced Panko Bread Crumbs. Visiting Kotobukiya, a local Japanese market in Cambridge, Massachusetts, Ming shows viewers where to find Panko and how to select the best herbs. Back in the studio, Ming uses these bread crumbs to spice up a few classic comfort foods including Asian Meatloaf, Panko-Crusted Chicken Sandwich, and Panko-Crusted Soft Shell Crab with Dim Sum Dipper. Then, using Spiced Panko Bread Crumbs guest Chef Rene Michelena creates Pork Katsu with a Curried Stir-Fry.

SIMPLY MING Episode 116: Tahitian Crème Anglaise
Saturday, January 17th at 12:30 PM (check local listings)
Adding the intense flavor of Tahitian vanilla bean to a rich crème anglaise, Ming shares a recipe for the ultimate master dessert sauce. At Blue Ginger, Ming Tsai's pastry chef Marina Brancley demonstrates how the Tahitian Crème Anglaise yields the creamiest, tastiest Vanilla Ice Cream imaginable. Back at the studio, Ming uses the master sauce to top Berries Gratine and a delectable Pineapple Custard, made with shredded coconut and rum. Finally, guest chef Francois Payard creates a mouth-watering marriage in a Duo of Chocolate with Tahitian Crème Anglaise.

SIMPLY MING Episode 117: Spicy Mango Salsa
Saturday, January 24th at 12:30 PM (check local listings)
Ming unites the sunny sweetness of ripe mangoes with the heat of sambal for the master sauce Spicy Mango Salsa. Showing off its versatility, Ming prepares a Scallion-Crusted Cod with Mango, Mango and Chicken Stir Fry with Snap Peas, and Beef and Shiitake Satays with Mango Sauce. Then, guest Chef Jody Adams adds her own twist, creating Grilled Jumbo Shrimp with Spicy Mango Salsa.

SIMPLY MING Episode 118: Carrot Chipotle Syrup
Saturday, January 31st at 12:30 PM (check local listings)
The intense sweetness of carrots paired with smokey-hot chipotles is an unbelievable combination in this fantastic master sauce. To make sure that the Carrot Chipotle Syrup will have enough heat, Ming takes viewers to Verrill Farms in Concord, Massachusetts, to pick out the perfect fiery jalapeno peppers. In the studio, Ming uses the master syrup to cook up Seared Scallops with Glazed Carrots, Root Vegetable Pie, and Grilled Shrimp with Bacon. Then, guest chef Ana Sortun joins Ming and whips up an innovative Crab, Kohlrabi and Fennel "cigar."

 
SIMPLY MING Episode 119: Shallot Soy Vinaigrette
Saturday, February 7th at 12:30 PM (check local listings)
A Blue Ginger favorite, Shallot Soy Vinaigrette is the perfect blend of East-West: combining a basic French salad dressing with Ming's signature flavors of rice vinegar, soy, mustard, and shallots. At Blue Ginger, Ming's prep cooks show viewers how to prepare a large quantity of this popular vinaigrette. Back at the studio, Ming uses his unique sauce to make Warm Shiitake and Corn Salad Frisee, Grilled Asian Antipasto Salad, and Shallot-Soy Marinated Chicken Breast with Melted Cabbage. Then, celebrated guest chef Martin Yan visits Blue Ginger and creates Beef Spinach Salad using this delicious master sauce.

SIMPLY MING Episode 120: Butter Shortbread Dough
Saturday, February 14th at 12:30 PM (check local listings)
Ming's amazing Butter Shortbread Dough creates cookies that are simultaneously rich, sweet, crisp and a melt-in-your-mouth experience. Easy to make and then freeze for perfect cookies anytime, this master dough can be baked alone or with Ming's flavorful additions. Blending spices, chocolate, or nuts with this sweet buttery dough, Ming turns out delicious confections like Five Spice Shortbread, Double Chocolate-Ginger Shortbread, and Caramel Macadamia Nut Crunch Cookies. He is then joined by guest chef Tricia Karter from the Dancing Deer Baking Company, who prepares two uniquely-flavored treats: Pepita Lemon Cranberry Shortbread and Parmesan with Pinenuts.

SIMPLY MING Episode 121: Traditional Spicy Sambal
Saturday, February 21st at 12:30 PM (check local listings)
Ming's Traditional Spicy Sambal is a mouth-tingling version of the Indonesian classic and a fiery condiment that will add oomph to any dish! On a visit to the Kotobukiya, a local Japanese market in Cambridge, Massachusetts, Ming shows viewers how to select Sambal. Then, back in the kitchen Ming makes a spicy version of the ever-popular Crab Cakes with Sambal Aioli, and Ming's Crazy Chicken-Rice Noodle Stir-Fry. Finally special guest chefs Mom (Iris) and Dad (Stephen) Tsai use the master sauce to create a classic: Spicy Hunan Chicken.

SIMPLY MING Episode 122: Master Meat Broth
Saturday, February 28th at 12:30 PM (check local listings)
A classic base for delicious soups and sauces, Ming's Master Meat Broth is a delightful variation on the classic French jus de veau, a lightly thickened broth from veal bones. Ming uses his East-West broth to make Five-Spice Beef Noodle Soup, Grilled Lamb Loin Chops with Wild Mushroom Ragout, and East-West Beef and Bean Stew. Guest chef Michael Lomonaco then joins him, creating Charred Beef Medallions with Poblano Sauce.

 
SIMPLY MING Episode 123: Asian Pesto
Saturday, March 6th at 12:30 PM (check local listings)
Using ginger, cilantro, chile, basil and garlic to create a masterpiece of East-West flavor, Ming develops a completely unique sauce: Asian Pesto. Ming shows viewers how to pick out the very best ingredients for this feisty master sauce at Verrill Farms in Concord, Massachusetts. Back in the kitchen, Ming prepares an Asian Pesto Chicken Salad, Grilled Asian Pesto Shrimp with Radicchio, and Vegetarian Asian Pesto. Then, guest chef Gordon Hamersley makes an Asian Pesto Salad with sliced Tomato, Baby Fennel, Avocado and Shaved Croutons.

SIMPLY MING Episode 124: Tropical Fruit Salsa
Saturday, March 13th at 12:30 PM (check local listings)
Tantalizing the taste buds, Ming elevates the traditional concept of salsa for a luscious dessert creation, Tropical Fruit Salsa. To learn more about how to pick the perfect fruit, Ming takes viewers to the Verrill Farms in Concord, Massachusetts, to see how melons are grown. Back at the studio, Ming makes a delightful Tropical Fruit Yogurt Parfait, Tropical Fruit Granita and Frozen Tropical Fruit Martinis. Then, guest chef Ana Sortun prepares the exotic Shredded Phyllo with Sweet Cheese and Tropical Fruit Salsa.

SIMPLY MING Episode 125: Miso-Citrus Marinade
Saturday, March 20th at 12:30 PM (check local listings)
Blending the traditional Japanese ingredients of sake and miso, Ming brightens a classic marinade with citrus juice for a fresh amazing flavor. Visiting Kotobukiya, a local Japanese market in Cambridge, Massachusetts, Ming shows viewers how to select the right miso paste for this recipe. In the kitchen, Ming prepares Broiled Miso-Citrus Salmon with Umeboshi Rice, Grilled Miso-Citrus Scallops Lollipops and Roasted Miso-Citrus Chicken. Then, Ming is joined by guest chef Ken Oringer, who creates a delicious Razor Clam Ceviche with the Miso-Citrus Marinade.

SIMPLY MING Episode 126: Five-Herb Vinaigrette
Saturday, March 27th at 12:30 PM (check local listings)
The light nutty flavor of grape seed oil is expertly blended together with complex flavors of dried spices to create Ming's signature vinaigrette. At Verrill Farms in Concord, Massachusetts, Ming shares the secrets of growing these five special herbs. Then, showing off the versatility of this magnificent sauce, Ming makes a Marinated Tomato Salad with Sesame-Crusted Goat Cheese, Warm Rock Shrimp and Celery Root Salad, and Wok-Stirred Mushroom Salad. Guest chef Jody Adams uses the flavorful sauce to prepare Grilled Pork Tenderloin marinated in Ming's Five-Spice Herb Vinaigrette with Grilled Red Onion and Sweet and Sour Grilled Peaches and Spinach Salad.

SIMPLY MING is a production of WGBH Boston and Ming East-West, LLC, distributed by American Public Television.

Funding for SIMPLY MING is provided by All-Clad Metalcrafters, Inc., Clicquot, Inc., Contessa Premium Foods, Inc., and Ocean Spray Cranberries, Inc.

SIMPLY MING press materials, interviews, and photography are available by contacting Dustin Smith, Publicist, WGBH Boston, 617-300-5337.

SIMPLY MING is closed-captioned for deaf and hard-of-hearing viewers and described for blind and low vision viewers by the Media Access Group at WGBH Boston.