Season 18: Simply Ming Season 18

Chef Tsai prepares bok choi in two flavorful casseroles; Five-Spice Old Fashioned.
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Bok Choi

Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza; Cucumber-Mint Saketini.
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Okonomiyake/Japanese Pizza

Miso, ginger and sushi rice are used to create two dishes; Orange-Ginger Wine Spritzer.
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Ginger-Miso

Five-Spice Orange Pound Cake, Warm GF Chocolate Rice Cake; Espresso-Bourbon Cream Martini.
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Dessert @Home

Beef and Broccoli Noodles; Vegan Beef and Broccoli Bing; Wasabi Michelada.
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Broccoli and Beef

Shrimp Ravioli in a Watercress Nage; Edamame-Shiitake Ravioli in a Thai Coconut Broth.
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Ravioli Two Ways

Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.
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Crab Cakes

Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style.
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Sausage and Peppers

Tsai Family Hot Pot with Mom and Dad
Chef Tsai prepares a festive Tsai Family Hot Pot and Shrimp Wontons.
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Tsai Family Hot Pot with Mom and Dad

Chef Tsai assembles homestyle sushi, and a Sake Royal made with Junmai sake and cassis.
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Sushi from Maui

Chef Tsai cooks Sole Meuniere and a vegetarian version, accompanied with Chive Rice.
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Meuniere

Chef Tsai cooks two popular favorites: Buffalo Chicken Wings and Vegetable Tempura.
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Wings and Tempura

Steak Frites; Portobello Frites; Gin and Tonic with anise, cloves and cinnamon.
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