Ming says: If there's one ingredient I couldn't cook without, it's ginger. The way I keep that great flavor on hand is in the form of ginger syrup.

Makes about 4 cups

• 4 cups sugar
• 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
• 2 cups water

In a medium saucepan over high heat, combine sugar, ginger, and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.

(Trick: Toss dried ginger in sugar, bake at 200°F until dried through, about 4 hours, and voila—ginger candy.)

>>Use this Master Recipe in Chilled Shrimp and Cucumber Salad with Sweet and Spicy Ginger Vinaigrette by guest Chef Michael Schlow.

>>This recipe appears in Episode #410.

>> For additional recipes and more, visit www.ming.com