MING: THIS WEEK ON SIMPLY MING, ONE OF MY GREAT BUDS FROM BOSTON, JAMIE BISSONNETTE, IS IN THE HOUSE.

HE AND KEN ORINGER ARE BUDDIES AND PARTNERS.

THEY HAVE BOSTON COVERED WITH TORO, LITTLE DONKEY, COPPA.

THEY HAVE A TORO NEW YORK.

THEY GOT BANGKOK, THEY GOT DUBAI.

THEY BASICALLY HAVE THE WORLD.

AND THIS BOY CAN COOK.

WE'RE READY TO WOK AND ROLL HERE TODAY.

MING: HE'S DOING AN AMERICAN CLASSIC, HIS VERSION, A CHILI BEEF STROGANOFF.

IF I WAS GOING TO BE ASKED, "WHAT'S THE LAST DISH YOU'D WANT BEFORE I PERISH?"

IT'S GOING TO BE THAT.

I'M GOING TO BE DOING A VEGETARIAN VERSION USING SOME EDAMAME AND TOFU.

THAT'S FANTASTIC!

MING: RIGHT?

SO FAST.

MING: WE'RE COOKING AT HOME RIGHT HERE ON SIMPLY MING.

♪ ♪ MING: WHAT'S UP, JAMIE?

YO.

MING: NICE TO HAVE YOU BACK.

PLEASURE, MAN.

MING: SO, AS YOU KNOW, WE'RE GOING TO HAVE A NICE COCKTAIL TO GET US STARTED, JUST GOING TO MAKE KIND OF A VERSION OF WHISKEY SOUR, CALLED A NEW YORK SOUR.

SO, DO ME A FAVOR, GIVE ME LIKE THAT MUCH ICE, PLEASE.

YOU GOT IT.

MING: AND THEN WE HAVE A LARGE FORMAT FOR THE DRINK.

SO THIS IS A RYE-BASED DRINK...

PERFECT.

WE'RE GOING TO DO FOUR OUNCES OF RYE, BECAUSE TWO OUNCES AHEAD IS ABOUT RIGHT FOR US.

SOUNDS GOOD.

MING: ALL RIGHT.

THEN WE'RE GOING TO USE A COUPLE OUNCES OF FRESHLY SQUEEZED LEMON JUICE.

ALWAYS FRESH, RIGHT?

MING: ALWAYS FRESH.

YOU CAN'T MAKE A COCKTAIL WITHOUT FRESH JUICE.

YOU CAN'T MAKE ANYTHING WITHOUT FRESH INGREDIENTS.

THEN, SIMPLE SYRUP.

MM-HMM.

MING: JUST SIMPLY ONE PART SUGAR, ONE PART WATER.

DISSOLVE AT ONE AND A HALF OUNCES OF THAT.

THAT'S IT.

COOL, NOW YOU'RE GOING TO SHAKE THIS, BECAUSE IT HAS CITRUS?

MING: YES.

AND-- NOT SO HARD.

YOU WANT TO SHAKE IT UNTIL YOUR LEFT HAND GETS REALLY COLD.

IF YOU OVER-SHAKE IT, IT GETS WATERIZED, RIGHT?

I KNOW THAT.

MING: AND WHO WANTS A WATERY DRINK, RIGHT?

ALL RIGHT.

ALL RIGHT, SMELLS GOOD.

SMELLS GREAT.

MING: PUT A LITTLE BIT HERE.

THE BENEFIT OF HAVING THOSE BIG ICE CUBES IS IT DOESN'T, DOESN'T HAVE SO MUCH SURFACE AREA, SO IT'LL STAY COLD WITHOUT WATERIZING THE DRINK.

MING: EXACTLY.

IT'S PERFECT.

MING: SO TRUE.

AND THEN WE HAVE A LITTLE TWIST HERE.

WE'RE ACTUALLY GOING TO ADD A COUPLE OF BAR SPOONS OF A GOOD RED WINE.

INTERESTING.

MING: JUST FLOAT IT ON TOP.

ALL RIGHT.

MING: LIKE THAT.

GIVES IT A NICE COLOR.

IT'S A COOL-LOOKING DRINK.

BUT MORE IMPORTANTLY, THAT'S A GREAT FLAVOR.

AND THEN A COUPLE OF LUXARDO CHERRIES, MY FRIEND.

AWESOME.

MING: FOR YOU.

CHEERS.

CHEERS.

MING: CHEERS.

BOOM.

(ICE RATTLING) WHAT DO YOU THINK?

IT'S DELICIOUS.

YEAH, I LOVE THE...

I LOVE THE BALANCE OF THE WINE ON TOP.

MING: ISN'T IT AMAZING?

YEAH, IT'S GREAT.

MING: THE WINE, THAT ASTRINGENCY, JUST, I DON'T KNOW, SOMEHOW BALANCES THE RYE.

YEAH.

IT'S VERY INTERESTING.

MING: THINK IT'LL GO WITH THAT BEEF STROGANOFF?

I THINK IT'LL GO WITH ANYTHING, BUT LET'S MAKE SOME BEEF STROGANOFF.

MING: LET'S GO.

TIME TO COOK.

MING: BEEF STROGANOFF!

I LOVE IT.

TALK TO ME ABOUT IT.

DO YOU KNOW THE HISTORY OF IT?

YEAH, I MEAN, IT, YOU KNOW, COMES OUT OF 18TH CENTURY RUSSIA, KIND OF SPREAD ALL OVER THE WORLD.

MING: RIGHT.

THERE'S RECIPES THAT PEOPLE WILL SAY IS "TRADITIONAL"-- WHICH I HATE THE WORD TRADITIONAL.

IT'S LIKE, WE MAKE OUR OWN TRADITIONS, RIGHT?

MING: YEAH.

EXACTLY, GOOD POINT.

YOU KNOW, USING DIFFERENT CUTS, LIKE FILLET THEY USE IN, LIKE, BRAZIL, AND THEN OTHER PLACES USE CHOPPED BEEF... MING: ACTUAL TENDERLOIN?

YEAH, LIKE TENDERLOIN, CUT UP, THAT'S WHAT THEY USE.

MING: WOW, THAT'S SOME EXPENSIVE BEEF STROGANOFF.

YEAH, COULD BE.

MING: AND WHY DO YOU CHOOSE GROUND BEEF?

GROWING UP, MY MOTHER USED TO MAKE SOMETHING SIMILAR TO THIS, AND SHE WOULD USE GROUND MEAT.

AND NOW, AT THE RESTAURANTS, WHEN I'M COOKING FOR THE STAFF AT THE END OF THE NIGHT, WE ONLY HAVE A COUPLE OF MINUTES, YOU KNOW, SOMETIMES 15, 20 MINUTES.

MING: RIGHT.

SO THIS IS SOMETHING THAT WE CAN, WE CAN DO REALLY QUICKLY.

MING: AWESOME.

CAN I PREP?

WHAT CAN I DO?

YEAH, LET'S-- I'M GOING TO START OFF BY COOKING SOME MUSHROOMS.

MING: OKAY.

CAN YOU-- YEAH, JUST SLICE THOSE UP, HOWEVER.

MING: JUST SLICE, OKAY.

AND THEN I'M JUST GOING TO THROW SOME BUTTER INTO THE PAN.

JUST GOING TO LET IT KIND OF BROWN A LITTLE BIT, AS IT'S-- AS WE'RE PREPPING EVERYTHING ELSE.

SO, MUSHROOMS, WE CAN EITHER ROLL CUT LIKE THAT, KIND OF HOWEVER.

BUT WHAT I DO AT HOME IS, AS IT'S HEATING UP, I'M JUST GOING TO BREAK 'EM INTO IT.

THAT WAY WE'VE GOT, LIKE, EDGES TO CARAMELIZE, AND YOU'LL GET, LIKE, A LITTLE MORE BITS OF FLAVOR.

AND, I DON'T LIKE DOING DISHES, SO I TRY NOT TO CUT AS MUCH AS POSSIBLE.

MING: YOU DON'T EVEN WANT TO GET A CUTTING BOARD DIRTY?

YEAH.

(LAUGHTER) MING: THAT IS ONE THING THAT NO CHEF I'VE EVER MET LOVES TO DO: WASH DISHES.

(CHUCKLES) MING: IT'S NEVER... YOU KNOW, WHEN SOMEBODY, WHEN SOMEBODY CALLS OUT AT THE RESTAURANT, I'M THE FIRST ONE TO JUMP INTO THE DISH PIT.

I REALLY ENJOY IT THEN.

BUT AS SOON AS I GET HOME, NO CHANCE.

NO CHANCE.

MING: YEAH, OH NO.

IT'S THE WORST.

SO WE'RE DOING THE MUSHROOMS FIRST, BECAUSE WE WANT TO, YOU KNOW, WE DON'T WANT TO ADD ANY SALT TO THEM, BECAUSE WE WANT THEM TO CARAMELIZE... MING: RIGHT.

...SO THEY DON'T LEECH OUT TOO MUCH LIQUID.

AND THEN WE'LL ADD THE ONIONS AND THE... MING: THEN YOU ADD THE ONIONS?

YEAH.

MING: OKAY.

WELL, THERE'S ONE FOR YOU.

THANK YOU.

MING: AND THEN WHAT, MINCE, SLICE THE GARLIC?

AH, YEAH, HOWEVER YOU CUT THE GARLIC IS GOING TO BE FINE.

I'M A BIG FAN OF JUST WINGING IT.

MING: I CAN WING IT.

I KNOW, I'M AWARE, I'M AWARE.

(LAUGHTER) MING: AND YOU HAVE TO USE THIS TYPE OF NOODLE, RIGHT?

I MEAN, THAT... YEAH, WE'RE GOING TO SERVE IT WITH EGG NOODLES.

I MEAN, THAT'S ANOTHER ONE OF THE THINGS THAT, ALL OVER THE WORLD-- IT CAN BE SERVED WITH RICE, IT COULD BE SERVED WITH EGG NOODLES.

IT COULD BE SERVED WITH HANDMADE PASTA DUMPLINGS.

BUT GROWING UP, STRAIGHT UP BUTTERED EGG NOODLES IS, IS LIKE MY WAY TO GO.

I MAKE THIS AT HOME A LOT WITH GROUND TURKEY OR BISON.

YOU KNOW, SOMETHING LEAN TO KEEP IT HEALTHY.

AND THEN I ADD A POUND OF BUTTER AND A POUND OF SOUR CREAM TO MAKE IT UNHEALTHY.

(LAUGHTER) YOU CAN SEE IT'S STARTING TO CARAMELIZE A LITTLE BIT.

I'M JUST GOING TO THROW IN THE ONIONS.

MING: ALL RIGHT, YOU WANT THE GARLIC, TOO?

YEAH, THROW THE GARLIC IN THERE.

PERFECT.

MING: ALL OF IT?

NO, WE'LL JUST DO HALF THE ONIONS.

MING: OKAY, GOT IT.

AND, YEAH, WE'RE GOING TO SEASON IT AGAIN, NICE AND HIGH SO IT FALLS EVENLY.

AND JUST GIVE IT A LITTLE TOSS IN THIS LITTLE-- WHAT IS THIS, IS IT A WOK?

MING: THAT'S A WOK, YES.

(LAUGHTER) WE'RE READY TO WOK AND ROLL HERE TODAY.

MING: THAT'S AWESOME.

SO, DO YOU COOK IT TILL IT GETS SOFT?

YEAH, WE'RE JUST GOING TO COOK IT DOWN TILL THE ONIONS ARE SOFT.

IF IT CARAMELIZES A LITTLE BIT, THAT'S GREAT, BUT YOU DON'T WANT IT TO GET TOO CARAMELIZED, BECAUSE THEN IT'LL BE A LITTLE BIT TOO SWEET, BECAUSE WE'RE GOING TO ADD ALL THE BEEF IN A MINUTE.

MING: GOOD POINT.

SO THAT, THAT'S GOING TO TAKE, WHAT, TWO MORE MINUTES?

ABOUT TWO OR THREE MORE MINUTES, YEP.

MING: ALL RIGHT, TWO OR THREE MINUTES, WE ADD THE BEEF-- STICK AROUND.

MING: THOSE LOOK GOOD.

YEAH.

MING: TWO MINUTES, TWO AND A HALF MINUTES?

ABOUT TWO, TWO AND A HALF MINUTES.

MING: RIGHT.

AND WE'RE JUST GOING TO TAKE IT OUT OF THE PAN SO THEY DON'T COOK ANYMORE.

AND WE'RE GOING TO COOK THE BEEF BY ITSELF.

MING: GOT IT.

SO, KEEP THE SCALLION GREENS AND WHITES SEPARATE?

YEAH, KEEP THE SCALLION GREENS AND WHITES SEPARATE.

WE'RE GOING TO PUT SOME OF THE SCALLION WHITES IN WITH THE BEEF IN A LITTLE BIT.

MING: OKAY.

ALL RIGHT, THERE'S THE WHITES.

THANK YOU.

AND WE'RE JUST GOING TO KIND OF LET THIS RENDER OUT.

PROBABLY TAKE ABOUT FOUR OR FIVE MINUTES.

MING: OKAY.

SMELLS GOOD.

CAN ADD A LITTLE BIT OF OIL.

WE'RE GOING TO SEASON IT NOW WITH SALT AND PEPPER.

MING: I CAN'T IMAGINE THERE'S A CHILD IN THIS COUNTRY THAT WOULDN'T WANT TO EAT THIS, RIGHT?

BECAUSE IT'S ONIONS, GARLIC, BEEF.

YEAH, IT'S GREAT, IT'S GOT ALL-- LIKE, AND EVERYTHING THAT YOU'RE GOING TO HAVE AROUND.

YOU DON'T HAVE TO GO TO THE STORE TO BUY ANYTHING REAL SPECIAL.

MING: LOVE IT.

OKAY, I'VE GOT SCALLION GREENS.

I LOVE IT, CHEF, YOU LITERALLY...

HE'S ONE OF THE ONLY ONES THAT ACTUALLY LISTEN.

WE ALWAYS WANT TO KEEP THE RECIPES SIMPLE, TEN INGREDIENTS OR LESS.

AND JAMIE DID TEN INGREDIENTS OR LESS.

UNLIKE YOUR PARTNER, KEN ORINGER-- THAT SAYS TEN INGREDIENTS OR LESS-- "OH, 40 INGREDIENTS."

HE, HE'S NOT GOOD WITH MATH.

MING (LAUGHING): HE'S NOT GOOD WITH MATH!

I MEAN, HE'S JUST NOT GOOD WITH MATH.

YEAH, SO WE'RE GOING TO TAKE THE BOTTOMS, WE CAN THROW THAT IN NOW TO KIND OF, LIKE, CARAMELIZE AND WHATNOT WITH THE BEEF.

MING: OKAY.

AND WE'RE GOING TO LET THAT GO, YEAH.

FROM HERE, PROBABLY ABOUT FIVE MINUTES.

MING: OKAY.

BOOM, FIVE MINUTES, WE'RE GOING TO THEN COMBINE EVERYTHING.

YEP, EXACTLY.

MING: THEN YOU ADD A LITTLE BIT OF CREAM.

YOU ADD A LITTLE BIT OF SOUR CREAM.

MING: THAT LOOKS GOOD.

YEAH, ABOUT FIVE MINUTES.

THE MEAT'S STARTING TO CARAMELIZE A LITTLE BIT.

THE SCALLIONS ARE TENDER.

WE'RE GOING TO ADD JUST A LITTLE BIT OF WORCESTERSHIRE SAUCE.

MING: ONE OF THE HARDEST WORDS TO SPELL IN THE ENGLISH LANGUAGE.

100% TRUE.

MING: (CHUCKLES) AND WE'RE GOING TO ADD A LITTLE BIT OF CHILI GARLIC SAUCE.

SO WE'VE GOT SOME SAMBAL, SOME SAMBAL OELEK.

YOU CAN USE CURRY PASTE, YOU CAN USE CHILI FLAKE.

YOU CAN...

OMIT IT IF YOU DON'T LIKE IT SPICY.

MING: RIGHT.

AND JUST KIND OF MIX IT UP.

MING: THAT SMELLS SO GOOD.

YEAH, IT'S STARTING TO SMELL REALLY GOOD.

MING: SUCH A SIMPLE DISH.

AWESOME.

AND WE HAVE SOME OF THIS LITTLE LOW-SODIUM BEEF STOCK.

AT HOME, I USE JUST WATER RIGHT OUT OF THE TAP.

AND WE JUST WANT ENOUGH TO MOISTEN IT.

WE DON'T WANT IT TO GET TOO TOO WET.

MING: OKAY.

AND WE'RE GOING TO LET THAT COOK DOWN JUST A LITTLE BIT, AND WHILE WE COOK THAT DOWN, WE'RE GOING TO WARM UP OUR NOODLES.

MING: ALL RIGHT.

SO WE HAVE SOME BUTTER.

JUST A LITTLE BIT.

(BUTTER SIZZLING) (LAUGHTER) AND...

I'M JUST GOING TO LET THAT BUTTER SOFTEN.

AND WE'RE GOING TO THROW IN SOME ALREADY COOKED EGG NOODLES.

AND I THINK, BUTTERED EGG NOODLES, YOU DON'T GET MUCH BETTER THAN THAT.

MING: NAH.

IT LOOKS SO GOOD.

SO, YOU SEE... MING: I LOVE HOW IT'S SO SIMPLE.

...THE BIG BUBBLES AROUND?

MING: YEAH.

THAT'S HOW YOU KNOW THAT IT'S STARTING TO CARAMELIZE; ONCE YOU GET BIG BUBBLES, YOU GET A MORE ELASTIC SNAP.

SO, ANYTHING YOU'RE COOKING, WHEN YOU SEE THAT, YOU KNOW YOU'RE PRETTY CLOSE TO WHERE YOU WANT IT TO BE.

BECAUSE IF YOU COOK IT DOWN SO IT GETS ANY MORE, IT'S GOING TO GET BITTER, AND IT'S GOING TO BURN.

MING: GOT IT.

GOOD TIP.

SO, NOW WE'RE GOING TO ADD IN OUR ONIONS AND MUSHROOMS.

MING: FANTASTIC.

AND WE'RE GOING TO ADD IN A LITTLE BIT OF SOUR CREAM.

AND THE SOUR CREAM IS KIND OF WHAT THICKENS IT, GIVES IT A LITTLE BIT OF RICHNESS AND FLAVOR THAT MAKES IT SO CRAVE-ABLE.

MING: I MEAN, IT, TO ME, THAT'S WHAT MAKES IT BEEF STROGANOFF.

100%.

MING: THE SOUR CREAM, RIGHT?

I MEAN, IT'S-- EVEN IF YOU DO IT LIKE I'M GOING TO DO WITH TOFU, YOU STILL NEED SOUR CREAM.

I AGREE, I THINK YOU DO.

MING: RIGHT.

I MEAN, I'VE TRIED IT AT HOME WITH, WITH YOGURT.

DOESN'T WORK, DON'T DO IT.

MING (CHUCKLING): SURE.

I DON'T ADVISE.

MING: BUT IT WAS BLUEBERRY YOGURT, NO?

(LAUGHTER) YEAH.

I'M GOING TO GIVE IT A LITTLE TASTE JUST TO SEE WHERE THE SPICE AND SALT IS AT.

MING: YEAH, ME TOO.

OH GOD, THAT'S SO GOOD, DUDE.

IT'S PRETTY GOOD.

MING: IT'S PRETTY GOOD.

I'M GOING TO ADD THE LAST OF THIS WORCESTERSHIRE SAUCE.

AND AS THAT'S COOKING, WE'RE JUST GOING TO ADD A LITTLE BIT OF OUR EGG NOODLES.

MING: WE'VE GOT SOME BASIL HERE.

YOU WANT SOME OF THIS?

AND THEN THE BUTTER-- YEAH, WE'RE GONNA... JUST TEAR SOME OF IT, WE'RE GOING TO THROW A LITTLE BIT OF IT IN.

MING: OKAY.

THERE WE ARE.

MING: ALL RIGHT.

AND WE'RE JUST WARMING UP OUR NOODLES IN THIS BUTTER.

MING: IS THE THAI BASIL YOUR ODE TO DOING SOMETHING ASIAN, BESIDES THE SAMBAL?

(CHUCKLING): NO, COME ON.

I JUST LOVE THAI BASIL.

I THINK IT'S-- FOR SOMETHING LIKE THIS, IT'S SO MUCH MORE INTERESTING, I THINK.

ITALIAN BASIL IN THIS MAKES IT KIND OF TASTE TOO HIGH SCHOOL CAFETERIA-Y, AND THE THAI BASIL MAKES IT A LITTLE BIT MORE INTERESTING.

MING: I SO AGREE.

GOT THAT LITTLE ANISE LICORICE QUALITY TO IT.

EXACTLY.

MING: IS THAT ENOUGH, CHEF?

YEAH, THAT'S GREAT.

MING: OKAY.

SO, SOON AS THIS GETS GOING, WE CAN ADD JUST A LITTLE BIT OF WATER-- OR THIS TIME, STOCK.

MING: SO EXCITED.

PULL OUT A PLATTER?

NICE.

MING: WE'VE GOT NOODLES IN, BEAUTIFUL.

GOING TO ADD SOME OF OUR SCALLIONS NOW, BUT NOT ALL OF THEM.

CAN ADD A LITTLE BIT OF SCALLIONS TO HERE.

MING: PERFECT.

I'M SO EXCITED.

IT'S SO NICE, AND I LOVE THE IDEA THAT THIS TECHNIQUE HE'S SHOWING US, CAN BE DONE WITH ANY PROTEIN, RIGHT?

I'LL REPEAT THAT.

SO, IF YOU DON'T EAT BEEF?

DON'T WORRY ABOUT IT.

YOU CAN... MING: DO IT WITH DARK CHICKEN, DO IT WITH TURKEY, DO IT WITH LITTLE PIECES-- I'M GOING TO SHOW YOU TOFU.

DO IT WITH ANYTHING.

BUT THE TECHNIQUE OF COOKING IT, CARAMELIZING IT, ADDING THE SOUR CREAM AT THE END...

EXACTLY.

MING: SO EXCITED.

ALL RIGHT, SO WE'RE GOING TO JUST DUMP THIS INTO THE BOWL... MING: IN THE WORLD'S HARDEST PLATE UP.

YEAH.

(LAUGHTER) MING: STEP ONE...

GOING TO GIVE THIS A COUPLE TOSSES.

I AM GOING TO USE A LADLE.

MING: OH, FANCY.

TO PUT A LITTLE BIT JUST OVER THE MIDDLE.

MING: WOW.

OH MAN, THAT SMELLS FANTASTIC.

MING: THAT SMELLS SO GOOD.

DO YOU SELL THIS AT LITTLE DONKEY?

BECAUSE YOU SHOULD.

I THINK, I'M THINKING-- I THINK IT MIGHT GO ON THE LATE NIGHT MENU NOW.

MING: ARE YOU KIDDING ME, LOOK AT THAT.

OH, MY GOD.

YEAH, ARE YOU KIDDING ME?

THAT.

MING: ANY GARNISH, ANYTHING?

YEAH, WE CAN THROW A LITTLE BIT MORE, A LITTLE BIT MORE OF THIS ON TOP.

MING: OKAY.

I JUST WANT TO FEEL LIKE I DID SOMETHING.

YEAH, YEAH, YOU'RE DOING GREAT, CHEF.

MING (LAUGHING): THANK YOU VERY MUCH.

MAKE SURE THEY FACE UP, SO THAT... MING: OH YEAH, SURE, OKAY.

AND THEN, THIS IS WHAT MY MOTHER USED TO DO, THAT I THOUGHT WAS THE KING, WAS JUST A COUPLE MORE DOLLOPS OF SOUR CREAM ALL AROUND.

MING: I LOVE YOUR MOTHER.

(LAUGHTER) THAT MIGHT BE THE ONLY THING THAT SHE KNEW HOW TO COOK, TO BE HONEST WITH YOU.

AND THEN, LASTLY, JUST A LITTLE BIT MORE, JUST A LITTLE BIT MORE OF THE CHILI SAUCE.

MING: A LITTLE MORE SAMBAL.

THAT WAY... MING: OH, DUDE.

THIS IS TOTALLY A LITTLE DONKEY DISH.

YOU COULD CHARGE ANOTHER, ANOTHER FIVE DOLLARS NOW BECAUSE IT LOOKS PRETTIER.

MING: OH, SO GOOD.

I LEARNED THAT FROM YOU, MING.

MING: (LAUGHS) ALL RIGHT, BEFORE WE EAT THIS AT THE TABLE, I'M GOING TO SIT DOWN AND DO A VEGETARIAN VERSION OF THIS.

IT WON'T BE AS GOOD, I KNOW THAT, BUT IT'S GOING TO BE MAYBE BETTER FOR YOU.

LET'S SEE.

MING: I CAN'T WAIT TO EAT YOUR BEEF STROGANOFF, DUDE, THAT LOOKS SO GOOD.

OH, I CAN'T WAIT TO-- CAN'T WAIT TO SEE WHAT YOU'RE MAKING.

MING: SO WE'RE DOING A VERY SIMILAR TECHNIQUE.

BUT INSTEAD OF BEEF WE'RE USING SOME FIRM TOFU... MM-HMM.

MING: ...AND EDAMAMES.

SO, THAT'S GOING TO BE MY PROTEIN.

AWESOME.

MING: SAME TECHNIQUE.

I WANT A SMALL DICE, A LITTLE BIT BIGGER THAN THE EDAMAME FOR THE ONION, PLEASE.

I'LL GO AHEAD AND CUT A LITTLE BIT OF GARLIC HERE.

SO, LOOK, THE IDEA IS... IS TO BUILD FLAVOR LIKE YOU DID.

AND YOU HAVE TO ADD EVEN MORE FLAVOR, WHICH WE'RE USING TAMARI, BECAUSE TOFU HAS NO FLAVOR.

MAKES SENSE.

MING: ALL RIGHT.

AND TOFU GETS SUCH A BAD RAP BECAUSE, YOU KNOW WHAT, IT TASTES LIKE NOTHING.

AND YOU'RE NOT SUPPOSED TO HAVE FLAVORED TOFU.

THE FLAVOR OF TOFU IS EVERYTHING YOU PUT WITH IT.

SO YOU'VE GOT TO MAKE SURE THE... WHAT YOU'RE PUTTING WITH IT HAS AWESOME FLAVORS.

SO WE'RE GOING TO DO MIREPOIX, WHICH IS CARROTS, CELERY, ONIONS.

WE'RE GOING TO ADD MORE SOY, WHICH IS THE EDAMAME, AND TONS OF GARLIC, GINGER, AND ONIONS.

ALL RIGHT?

SO...

I MEAN, EDAMAME, EDAMAMES, SOME SOY SAUCE, SOME TOFU.

THIS IS GOING TO BE GREAT.

MING: AND WE'RE GOING TO KEEP THIS ONE GLUTEN-FREE.

SO I'M GOING TO USE TAMARI INSTEAD OF SOY SAUCE.

I DON'T KNOW IF I'LL EVER GO GLUTEN-FREE, BECAUSE THERE'S JUST TOO MANY GOOD CHINESE DUMPLINGS.

ALL RIGHT, SO WE'RE GOING TO USE A LITTLE BIT OF CANOLA OIL.

JUST A TOUCH.

ONIONS FIRST.

(SIZZLING) THANK YOU, JAMIE.

I'M GOING TO USE TWO, AND SAME THING WITH SCALLIONS, GO WHITE AND... WHITE AND GREEN FOR ME, PLEASE.

SO, ONIONS ARE GOING.

JUST A LITTLE BIT OF SALT, A LITTLE BIT OF PEPPER.

I AM GOING TO TRY TO GET A LITTLE CARAMELIZATION ON THIS, BECAUSE THIS IS GOING TO BE MY FLAVOR.

AGAIN, TOFU HAS NO FLAVOR LIKE BEEF, SO IF I CAN GET SOME CARAMELIZATION, IT'S GOING TO MAKE IT TASTE A LITTLE DEEPER IN FLAVOR.

WE'RE GOING TO DO, I DON'T KNOW...

SO, AFTER THAT, JAMIE, GIVE ME TWO CARROTS.

SMALL DICE, IF YOU DON'T MIND.

YEAH, NO PROBLEM.

MING: AND THEN I'LL PUT THE GARLIC HERE.

I ADD THE GARLIC TOWARDS-- I DON'T KNOW, TWO OR THREE MINUTES INTO THE, INTO THE ONIONS COOKING, BECAUSE I DON'T WANT THE GARLIC TO BURN.

SO, GINGER...

IF YOU HAVEN'T EVER SEEN ME PEEL GINGER-- BACK OF A KNIFE.

IT'S A GREAT TECHNIQUE.

AND WE'RE GOING TO GO, WE'RE GOING TO USE A GOOD AMOUNT OF GINGER BECAUSE, AGAIN, THIS IS GOING TO BE THE FRAGRANCE OF THIS DISH.

(CHOPPING) ALREADY SMELLS FANTASTIC OVER HERE.

MING: YEAH, THAT'S THE GINGER.

ALL RIGHT, SO YOU DON'T REALLY EVER WANT TO EAT THE SKIN OF THE GINGER, IF YOU'RE CONSUMING IT.

IF I'M BRAISING WITH THE GINGER, NOT A PROBLEM.

AND AGAIN, AS YOU KNOW, JAMIE, REALLY TOUGH TO USE GINGER IN A FOOD PROCESSOR, RIGHT?

OH, IT'S... MING: TOO STRINGY.

TOO STRINGY, IT RUINS, RUINS IT, AND YOU JUST END UP BEATING IT UP, GETTING ALL THE JUICE.

MING: RIGHT.

SO HERE YOU DO LITTLE THIN SLICES, TURN IT AND MAKE JULIENNE, TURN IT AGAIN AND MAKE REALLY, REALLY SMALL DICE.

AWESOME.

LIKE THAT.

MING: ALL RIGHT, LET'S SEE HOW OUR ONIONS ARE GOING OVER THERE.

THEY'RE GETTING THERE.

(SIZZLING) ALL RIGHT, SO THIS IS GOING TO TAKE PROBABLY ANOTHER THREE TO FOUR MINUTES TO GET A NICE COLOR TO IT.

WE'RE GOING TO LET THAT GO, AND WE'RE GOING TO JUST DO SOME NICE DICE OF CARROTS AND CELERY.

AND WE'RE GOING TO PUT THIS WHOLE DISH TOGETHER.

FOUR MINUTES.

STICK AROUND.

MING: ALL RIGHT, YOU GOT SOME BEAUTIFUL CARROTS OVER THERE.

MM-HMM.

MING: I GOT MY CELERY DICED UP.

SO FIRST ADD THE GARLIC AND GINGER.

SEE THE NICE COLOR ON THESE ONIONS?

THAT'S WE'RE LOOKING FOR.

NOW WE'RE GOING TO ADD GARLIC AND GINGER.

OH, YEAH, THAT'S STARTING TO SMELL NICE.

THERE WE GO.

COOK THIS FOR JUST A MINUTE, JUST TO GET THE RAWNESS OUT THE GARLIC AND GINGER.

ALL RIGHT, THAT LOOKS GOOD.

LEMON ZEST.

THANK YOU, I'LL TAKE YOUR CARROTS, SIR.

YOU GOT IT.

MING: SO, PERFECTLY DICED CARROTS.

WE'LL TAKE SOME CELERY NOW.

SO, I'M BUILDING VEG ON VEG ON VEG.

THEN WE'LL TAKE SOME EDAMAMES.

ALL RIGHT, TOFU IS GOING TO GO IN LAST, JAMIE, OBVIOUSLY, BECAUSE YOU DON'T... SURE.

MING: ...WANT IT TO BREAK UP.

YEAH, ABSOLUTELY.

MING: RIGHT.

YOU'RE GOING TO CUT IT A LITTLE BIT SMALLER SO IT DOESN'T BREAK UP?

MING: YEAH.

IF YOU DO BIG PIECES OF TOFU, IT CAN BREAK UP.

WHEN YOU GET YOUR, YOUR EDAMAME, DO YOU GO WITH FRESH OR DO YOU BUY THE FROZEN PACKETS?

MING: SO WE BUY FROZEN PACKETS, IN THE POD, BECAUSE I THINK THEY'RE GUARDED BETTER IN THE POD.

MM-HMM.

MING: THEN IN AND OUT OF BOILING WATER, SALTED BOILING WATER, THAT COMES OUT OF THE POT, AND THEN YOU'VE GOT TO TAKE THE INNER SKIN OFF, TOO.

BECAUSE THERE'S THAT, AND IT'S LIKE, LIKE FAVAS, BUT SO MUCH EASIER TO DO THAN FAVAS.

ALL RIGHT, SO THEN WE HAVE SOME BEAUTIFUL FIRM TOFU.

HERE, I'LL LET YOU DO ONE.

JUST GO LIKE... LIKE THAT.

SO, PRETTY SMALL DICE.

THICKNESS OF A PENCIL?

MING: THICKNESS OF A NUMBER TWO.

GOT IT.

MING: EXACTLY.

SO BASICALLY MAKE IT SUPER EASY TO EAT, SO THE SIZE OF EDAMAME.

LIKE THAT.

PROBABLY THE EASIEST THING TO DO PERFECT DICE: TOFU.

YEAH, ABSOLUTELY.

I WISH I HAD THIS IN MY TESTS IN CULINARY SCHOOL.

MING (LAUGHING): EXACTLY, YEAH.

I WOULD HAVE NAILED IT.

MING: HOW ABOUT THOSE MASTER CHEFS?

SO YOU SEE ALL THESE CHEFS THAT HAVE ALL THE, ALL THE C.E.C.S AND ALL THAT STUFF, IT'S UNBELIEVABLE THE TESTS THEY GO THROUGH.

OH, YEAH, IT'S CRAZY.

MING: I MEAN, IT'S CRAZY, THE TESTS THEY...

IT'S SOMETHING I COULD NEVER DO.

ALL RIGHT, THAT'S LOOKING GOOD.

ALL RIGHT, SO NOW WE CAN ADD A LITTLE GLUTEN-FREE TAMARI.

SO, JAMIE'S USED WORCESTERSHIRE, I'M USING TAMARI.

(SIZZLING) OKAY.

BEAUTIFUL.

THEN... TOFU.

THIS IS EXTRA FIRM, YOU SAID?

MING: THIS IS FIRM, YEAH, EXTRA FIRM.

YEAH, THAT'S GREAT.

MING: ALL RIGHT, THAT LOOKS ABOUT...

SO, I'M DOING 50/50, TOFU TO EVERYTHING ELSE, ALL RIGHT?

SO THAT'S LOOKING REALLY NICE.

NOW WE CAN MIX THIS UP.

OH, YEAH.

ALL RIGHT, SO WE NEED TO LET THAT TOFU HEAT UP ALL THE WAY THROUGH.

I'LL GO AHEAD AND DROP THESE NOODLES.

SO THESE ARE BLANCHED NOODLES WE'RE JUST PUTTING IN BOILING WATER JUST TO FRESHEN THEM UP, RIGHT?

JUST TO GET A LITTLE BIT MORE HEAT ON THEM.

WE'RE PRETTY CLOSE, SO I JUST WANT TO GET THIS GOING.

SMELLS UNBELIEVABLE.

MING: NOT BAD FOR NO MEAT, RIGHT?

YEAH.

MING: SO I'VE JUST GOT TO GET A LITTLE BIT OF HEAT ON THIS.

I'M GOING TO ADD A LITTLE BIT OF VEG STOCK.

JUST A TOUCH.

IF YOU DON'T HAVE VEGETARIAN STOCK, JUST LIKE JAMIE'S DISH, YOU CAN USE WATER.

VEG STOCK HAS A BIT MORE FLAVOR.

OKAY.

THINK WE'RE GOOD.

THINK OUR NOODLES LOOK GOOD.

ALL RIGHT, WE CAN START PLATING.

I'LL TAKE THE NOODLES OUT FIRST.

I DON'T MIND IF THERE'S A LITTLE... LITTLE MOISTURE IN THE NOODLES.

SO, EARLIER, I SAID GLUTEN-FREE?

THE STROGANOFF IS GLUTEN-FREE.

OBVIOUSLY, THESE NOODLES AREN'T, SO, IF YOU WANT TO KEEP IT GLUTEN-FREE, JUST DO IT ON RICE, RIGHT?

PERFECT, YEAH.

MING: AND THERE'S ACTUALLY SOME DECENT GLUTEN-FREE PASTAS OUT THERE NOW, MADE FROM BROWN RICE FLOUR.

I DON'T THINK IT'S TOO BAD.

ALL RIGHT, SO THAT'S A START THERE.

THIS LOOKS GOOD.

BUT WHAT WE'RE GOING TO DO IS... YOU HAVE TO ADD... OFF OF THE FLAME...

I'M USING GREEK YOGURT.

YOU KIND OF MADE A POOH-POOH ABOUT GREEK YOGURT.

AND I AGREE, WITH TRADITIONAL BEEF STROGANOFF, I WOULDN'T EITHER.

YEAH, BUT I'VE NEVER TRIED YOURS, SO I'M HAPPY TO EAT MY WORDS.

MING: BUT BEEF-- BUT GREEK YOGURT WILL BREAK IF IT'S ON THE FLAME, RIGHT?

SO, OFF THE FLAME.

AND THIS IS GOING TO ADD THE SAME CREAMINESS OF YOURS, BUT NOT QUITE AS RICH.

AND THIS ONE'S NOT BLUEBERRY FLAVORED, RIGHT?

MING (LAUGHING): AND THIS ONE'S NOT BLUEBERRY FLAVORED.

ALL RIGHT.

MING: EXACTLY.

MAYBE THAT'S WHERE I WENT WRONG.

MING (LAUGHING): PERHAPS.

SO, NOW WE HAVE...

IT'S READY TO GO.

OH, IT LOOKS FANTASTIC.

MING: ALL RIGHT?

SO FAST.

MING: ALMOST AS FAST AS YOURS.

ALL RIGHT, IT'S LOOKING PRETTY GOOD, AND THEN THIS SAUCE.

AND THEN GO AHEAD AND PUT SOME OF YOUR THAI BASIL.

JUST RIP THEM ON TOP.

KINDA BEAT THEM UP A LITTLE BIT.

MING: EXACTLY.

SPANK THE BASIL.

BRINGS OUT THE JUICE.

LITTLE LEMON ZEST AS WELL.

THEN, MAYBE THOSE SCALLION GREENS, TOO, ON TOP.

STROGANOFF 2.0.

THAT LOOKS FANTASTIC.

MING: LET'S GO EAT.

WE'RE GOING TO GO EAT.

MING: ALL RIGHTY, MY FRIEND, A LITTLE SANTA BARBARA COUNTY PINOT NOIR.

CHEERS.

MING: CHEERS TO YOU.

ALWAYS GREAT TO COOK WITH YOU.

MY PLEASURE, MAN.

MING: IF I WAS GOING TO BE ASKED, "WHAT'S THE LAST DISH YOU'D WANT BEFORE I PERISH?"

IT'S GOING TO BE THAT, NOT THIS, FOR THE RECORD.

(LAUGHTER) BUT, MAY I SERVE YOU?

YEAH, PLEASE DO.

MING: ALL RIGHT.

I'M EXCITED TO TRY IT.

MING: ALL RIGHT, SOME...

I WAS VEGETARIAN FOR A LONG TIME, SO... MING: THAT'S RIGHT.

I STILL HAVE A REALLY SOFT SPOT IN MY HEART FOR TOFU.

MING: I MIGHT AS WELL TRY A LITTLE BIT, TOO.

WHEN I MIX, MIX ON THE PLATE SOME TIME?

MING: OH, ABSOLUTELY.

ALL RIGHT.

SO, HOW'S LIFE, IN GENERAL?

HOW'S-- YOUR BOOK IS CALLED WHAT?

THE NEW CHARCUTERIE COOKBOOK, CHARCUTERIE COOKING AT HOME.

BASICALLY, I WROTE A BOOK THAT MY DAD COULD MAKE SAUSAGE OUT OF.

MING: (LAUGHS) HE COOKS ALL THE TIME, BUT THAT'S THE LAST THING HE DOES.

HE DOESN'T COOK ANY...

ANYTHING OUT OF MY BOOK.

MING: YOUR BOOK IS AWESOME.

THANKS, MAN.

MING: IT'S JUST-- I MEAN, YOU AND CHRIS COSENTINO ARE THE TWO GUYS THAT, THAT REALLY TRIED TO BRING CHARCUTERIE TO THE HOME COOK.

AND IT'S A LOT OF FUN, TOO.

MING: IT IS, IT'S NOT THAT HARD.

ALL RIGHT.

OH, MY GOD, DUDE, THIS IS SO GOOD.

IT'S SO GOOD BECAUSE IT'S PERFECTLY BALANCED, RIGHT?

YOU GOT THE WORCESTERSHIRE SAUCE.

I LOVE THE SAMBAL.

AND THE BEEF.

I THINK THAT THE, THE LEMON ZEST WITH THE YOGURT MAKES IT WORK, BECAUSE IT NOW HAS THAT SOURNESS, LIKE SOUR CREAM.

BRAVO, MAN.

MING: WHY THANK YOU.

FOR SOMEONE THAT SAID, "WHATEVER YOU DO, DON'T USE GREEK YOGURT FOR THIS."

YOU KNOW WHAT?

THERE'S SOMETHING FOR EVERYTHING.

AND I ALWAYS SAY THIS, IT'S ABOUT MODERATION, RIGHT?

MM-HMM.

MING: DON'T EAT BEEF STROGANOFF FOUR TIMES A WEEK, AND DON'T EAT THE VEGETARIAN TOFU DISH FOUR TIMES A WEEK.

RIGHT?

LIFE'S TOO SHORT.

ABSOLUTELY.

MING: BIGGEST CHALLENGE RIGHT NOW IN THE INDUSTRY FOR YOU AND KENNY IS WHAT?

I THINK THE BIGGEST CHALLENGE IS JUST, YOU KNOW, STAYING RELEVANT, HAVING FUN, EXPLORING NEW PLACES.

YOU KNOW, WE ALWAYS GET KIND OF CAUGHT UP WITH WHAT WE'RE DOING, BUT, YOU KNOW, WHEN WE GET THAT MINUTE TO BREAK AWAY, CHECK OUT THE NEW RESTAURANT OR GO CATCH UP WITH YOU, I MEAN, THAT'S, THAT'S WHAT THIS INDUSTRY IS ALL ABOUT.

MING: AND YOU'VE BEEN TO DUBAI FIVE TIMES NOW?

YEAH, FIVE TIMES SINCE WE'VE OPENED.

MING: WOW.

HEADING BACK TO BANGKOK AT THE END OF THE SUMMER, WHEN IT COOLS OFF A LITTLE BIT AND DO SOME MORE COOKING OVER THERE.

IT'S BEEN A LOT OF FUN.

MING: GOOD FOR YOU, DUDE.

CHEERS.

MING: YOU ARE A LOT OF FUN.

THANK YOU FOR EVERYTHING.

YOU'RE ONE OF THE BEST CHEFS WE'VE GOT HERE, BUDDY.

THANKS, MAN.

MING: THANKS FOR COMING ON.

AND THANK YOU, AS ALWAYS, FOR WATCHING, AND PEACE AND GOOD EATING.

CHEERS.

♪ ♪ ♪ ♪ ♪ ♪