Cook on all sides until brown, 8 to 10 minutes. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Meanwhile, season the lamb with salt and pepper. Using a large drainer, drain the barley, then run cold tap water through it until it’s cold. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes. Kosher salt and freshly ground black pepperĥ large oranges, 4 quartered, one cut into ¼-inch slices, for garnishįour ¼-inch slices unpeeled ginger, cut lengthwise from 2- to 4-inch piece
And extra patience pays off: like many stews, these dishes are even better the next day.Ĥ lamb shanks, about 4 pounds, preferably from the hind legs, You’ll need patience, as the braised dishes must cook slowly. Inexpensive choices like oxtails with shiitake, lamb shanks redolent of orange and ginger, and curried beef stew are great cold-weather meals that you can get into the pot in about 30 minutes. If you’re looking for warmth this winter, check out the comfort food chapter, “Braise,” where Ming focuses on often-neglected cuts of meat. This is a great approach for beginning cooks, who will appreciate his clear instructions for these basic styles. The recipes are organized by cooking techniques: braise, wok, saute, roast, high temp, soup and toss. Ming isn’t teaching Chinese cuisine - he’s having fun by introducing Asian flavors to familiar stews, soups and salads. In fact, if you’re only interested in authentic Asian, look elsewhere. Ming uses ingredients often found in California pantries and available from the grocery shelf: fresh ginger, soy, miso, bamboo shoot, curry powder and coconut milk. He rarely specifies the exotic (like ground togarishi peppers or rock sugar), but when he does, he also suggests substitutes (like dry sherry for Shaoxing wine). Ming doesn’t overdo the Asian seasonings.
The result is a beautiful and accessible cookbook, perfect for either the beginning cook or the cooking pro who wants to start cooking with Thai bird chilies. Ming Tsai delivers on his promise of delicious one-dish recipes in his new cookbook, “Simply Ming One-Pot Meals.” Renowned for sophisticated East-West fusion cuisine (served at his Blue Ginger restaurant and featured on his award-winning PBS show), Ming stoops to conquer the American kitchen by simplifying the steps and ingredients for Asian-inspired recipes that are easy to make and definitely one-dish.Įvery recipe attempts a nice balance of protein, carbs and veggies. Cookbook Critic: Ming Tsai’s recipes truly use one pot – Marin Independent Journal