1x1 - 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.

1x2 - 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.

1x3 - 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.

1x4 - Blue Ginger Cracker Dough

1x5 - Thai-Lime Dipping Sauce

1x6 - Hoisin-Lime Sauce

1x7 - Soy Dijon Marinade

1x8 - Three Vinegar Syrup

1x9 - Bittersweet Chocolate Ganache

1x10 - Black Pepper Garlic Sauce

1x11 - Curry Ginger Oil

1x12 - Cucumber Kimchee

1x13 - Ginger Fuji Apple Chutney

1x14 - Five-Spice Chile Tea Rub

1x15 - Spiced Panko Bread Crumbs

1x16 - Tahitian Creme Anglaise

1x17 - Spicy Mango Salsa

1x18 - Carrot Chipotle Syrup

1x19 - Shallot Soy Vinaigrette

1x20 - Butter Shortbread Dough

1x21 - Traditional Spicy Sambal

1x22 - Master Meat Broth

1x23 - Asian Pesto

1x24 - Tropical Fruit Salsa

1x25 - Miso-Citrus Marinade

1x26 - Five-Herb Vinaigrette