>> Sara: TODAY YOU'RE IN FOR A REAL TREAT.

MY OLD FRIEND AND FELLOW PUBLIC TELEVISION PAL MING TSAI STOPS BY TO SHARE THREE OF HIS WONDERFUL ONE-POT WEEKNIGHT MEALS, ASIAN STYLE, LIKE THIS LIGHT YET FORTIFYING LEMONGRASS COCONUT CHICKEN SOUP WITH A HINT OF CHILI, SPICY BLACK BEAN SCALLOPS AND ZUCCHINI, A TASTY DISH WITH JUST SEVEN INGREDIENTS, AND FOR SOMETHING DIFFERENT, GINGER ORANGE DUCK CASSOULET, AN ASIAN TWIST ON THE FRENCH CLASSIC, NEXT ON SARA'S WEEKNIGHT MEALS.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> HELLO.

>> Sara: HELLO!

HOW ARE YOU?

>> NICE PLACE.

>> NICE TO SEE YOU.

>> LOOK AT YOU, WATERING YOUR FLOWERS.

>> Sara: I KNOW; I'M SO DOMESTIC, AREN'T I?

YEAH, THOSE ARE BEAUTIFUL, AREN'T THEY?

MY COLOR TOO.

>> WELL, I'M HERE TO COOK.

>> Sara: I'M EXCITED.

I'VE GOT SOME HOMEMADE CHICKEN STOCK FOR YOU AND EVERYTHING.

>> AWESOME.

>> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

SOUP FOR SUPPER IS ONE OF MY FAVORITE WEEKNIGHT MEAL STRATEGIES, SO WHEN ONE OF MY FAVORITE COLLEAGUES... >> HI, SARA, HOW ARE YOU?

>> Sara: MING TSAI.

I CAN'T KEEP STRAIGHT FACE WHEN YOU LOOK AT ME LIKE THAT.

>> YOU SHOULDN'T HAVE TO.

>> Sara: FROM BLUE GINGER RESTAURANT IN THE BOSTON AREA, MENTIONED THAT HE WAS GONNA MAKE THIS LEMONGRASS CHICKEN SOUP, I REALLY GOT HAPPY.

PERFECT.

AND THIS IS ALL IN ONE POT.

>> IT'S ALL ABOUT ONE POT.

>> Sara: 'CAUSE THAT'S WHAT YOU'RE ALL ABOUT.

>> YEAH, AS OF LATE, FOR BOTH MY SHOW SIMPLY MING AND MY NEWEST BOOK, ONE-POT MEAL IS HOW YOU COOK AT HOME.

THIS I LOVE BECAUSE IT'S ONE POT BUT IT USES THIS FANTASTIC PRODUCT CALLED LEMONGRASS.

I DON'T KNOW IF YOU'VE EVER USED LEMONGRASS BEFORE, SARA.

>> Sara: I HAVE, BUT LET'S TALK ALL ABOUT IT.

THAT IS A BEAUTIFUL PIECE OF LEMONGRASS, THOUGH, ISN'T IT?

>> YEAH, THIS IS FRESH OUT OF A GARDEN.

AND WHAT WE'RE GONNA USE IS-- USUALLY, IT'S JUST THE BASE THAT YOU USE.

I'M NOT GONNA MINCE THIS, 'CAUSE I'M GONNA PUT IT IN THE SOUP LIKE THE THAI SOUP, AND THEN AT THE END IT'LL ADD FRAGRANCE TO THE SOUP, BUT THEN WE'LL PULL IT OUT.

>> Sara: OKAY.

>> BUT THE ONLY THING YOU WANT TO DO IS, YOU WANT TO CUT OFF THE END, ALL RIGHT, 'CAUSE THE END'S A LITTLE BIT TOUGH, AND THEN I ACTUALLY USE THE BACK OF A KNIFE AND KIND OF JUST BANG IT UP, 'CAUSE WHEN YOU BANG IN UP, IT'S KIND OF RELEASING THE OIL A LITTLE BIT, RIGHT?

AND THEN THIS IS THE PART-- AND THIS IS GREAT.

YOU CAN USE THIS, AND IF YOU'RE GONNA PLATE, AND WE'LL PLATE IT UP LATER, YOU CAN USE IT AS PART OF THE PLATING.

>> Sara: IT'S SO BEAUTIFUL.

>> YOU'RE CUTTING UP SOME MERE PARTS, SOME CARROTS, CELERY, ONIONS, 'CAUSE YOU'RE GONNA NEED THAT FOR ANY SOUP.

YOU CAN GO AHEAD AND PUT THOSE ONIONS IN HERE.

>> Sara: OKAY, I'M DOING TWO ONIONS, ROUGHLY?

>> YEAH, THIS IS A TABLESPOON OF GRAPE SEED OIL.

>> Sara: AND WHY GRAPE SEED OIL?

>> GRAPE SEED OIL, AS YOU KNOW, HAS A HIGH SMOKING TEMPERATURE, SO IT WON'T SMOKE UP LIKE OLIVE OIL, AND I LIKE THE NUTTY FLAVOR OF IT, AND IT'S ALSO INCREDIBLY HEALTHY FOR YOU, WHICH WE ALL KNOW.

>> Sara: YEAH.

>> SO HERE'S TWO DIFFERENT CHILIES.

WE HAVE SERRANO CHILIES, WHICH ARE AWESOME.

YOU KNOW THIS TRICK TO PLAY ON YOUR FRIEND?

YOUR TURN.

>> Sara: AH, NO.

NOT GOING FOR THAT ONE.

>> FIRST BITE, NO HEAT, RIGHT?

THERE'S NO SEEDS.

SECOND BITE, IT'LL KILL YOU.

ALL RIGHT, SO... SARA'S SMARTER THAN ME.

SO THIS IS THE SERRANO CHILI, WHICH I LOVE.

JALAPEÑOS WORK AS WELL.

I LIKE TO CUT IT WITH THE SEED, 'CAUSE THE SEED HAS ALL THE HEAT.

>> Sara: AND I LIKE IT HOT.

YOU CAN MAKE IT AS HOT AS YOU WANT.

>> SINCE WE HAVE BOTH CHILIES -- AND THESE ARE CALLED TIBERS.

TIBERS ARE CRAZY HOT.

I WOULD NOT DO THAT TRICK WITH A TIBER, 'CAUSE IF YOU MISS, YOU COULD KILL YOURSELF.

AND PEOPLE ALWAYS THINK THAT RED'S HOTTER THAN GREEN 'CAUSE OF THE COLOR--NOT NECESSARILY THE CASE.

SOMETIMES THE GREEN IS EVEN HOTTER.

IT'S WHEN THEY'RE PICKED.

>> Sara: DO YOU WANT THREE CARROTS?

>> THREE CARROTS WILL BE GREAT.

SO I'M ADDING A GOOD AMOUNT OF HEAT, 'CAUSE SARA MENTIONED SHE LIKES HEAT.

AND ONE THING THAT'S KEY-- YOU KNOW THIS--DON'T RUB YOUR EYE, DON'T CHANGE YOUR CONTACT, DON'T DO ANYTHING WITH THAT FINGER.

YOU WILL BURN YOURSELF BAD.

ALL RIGHT, SO WE HAVE THAT GOING.

I'M GONNA GRAB THE CHICKEN, 'CAUSE THIS IS A CHICKEN COCONUT SOUP.

>> Sara: OH, YOU KNOW WHAT?

I'M GONNA GIVE YOU MY CUTTING BOARD THEN SO THAT YOU CAN JUST CONTAMINATE ONE CUTTING BOARD.

THERE YOU GO.

>> SO I'M GONNA ADD THIS CHICKEN, BUT I'M GONNA DO WHAT'S CALLED JULIENNE.

SO THIS IS--I MEAN, THIS IS ALMOST LIKE A TURKEY BREAST, RIGHT?

>> Sara: BIG GUYS.

>> SO I'M GONNA KIND OF FLATTEN IT OUT BY CUTTING IT HALFWAY, MAKING IT FLAT LIKE THAT, RIGHT?

SO THEN YOU HAVE--'CAUSE WHAT YOU WANT IS UNIFORMED THICKNESS WHEN YOU'RE COOKING CHICKEN.

AND I'M JUST GONNA STACK THESE UP AND JUST MAKE KIND OF-- IT'S NOT QUITE JULIENNE, BUT JUST-- >> Sara: STRIPS, STRIPS.

>> YEAH.

I'M NOT SURE OF THE TERM.

>> Sara: DO YOU COOK AT HOME?

DO YOU REALLY COOK AT HOME?

>> I COOK ALL THE TIME AT HOME.

>> Sara: YOU'VE GOT TWO BOYS, RIGHT?

>> TWO BOYS, YEAH, DAVID AND HENRY, WHO LOVE TO EAT.

AND, YOU KNOW, I'M VERY PROUD OF THEIR PALETTES.

YOU KNOW, THEY'RE NOT EATING EVERYTHING.

THEY CERTAINLY EAT CHICKEN FINGERS AND FRENCH FRIES LIKE EVERY OTHER KID IN THIS COUNTRY.

>> Sara: ARE THEY EATING SEA URCHIN?

>> UH...THEY'VE EATEN OYSTERS.

THEY'VE EATEN CLAMS.

THEY ENJOY ALL THAT.

>> Sara: HOW OLD ARE THEY NOW?

>> 11 AND 9.

>> Sara: AND THEY'RE TALLER THAN ME.

>> SARA, THAT'S NOT THAT HARD.

[laughter] >> Sara: OKAY, BE NICE.

>> ALTHOUGH, REMEMBER, AS SARA AND I WERE REMARKING, WE WERE ON A SHOW TOGETHER, YOUR SHOW WITH DR. RUTH.

>> Sara: YEAH, AND WHAT DID SHE COME UP TO, ABOUT HERE ON ME?

>> YOU TOWERED HER.

>> Sara: SHE WAS ADORABLE, THOUGH, WASN'T SHE?

JUST WANT TO PICK HER UP AND PUT HER IN YOUR POCKET.

>> YEAH, SHE IS AMAZING.

>> Sara: HOW MANY... >> ABOUT 2/3 OF THAT.

>> Sara: OKAY.

>> NOW, HERE IS BASIC COOKING, RIGHT?

ALL WE'RE DOING IS BUILDING UP THE BASE FLAVORS, RIGHT?

SO I'M GONNA ADD A LITTLE BIT OF SALT AND PEPPER.

CAN YOU DO THE PEPPER?

I HAVE CHICKEN ON MY HANDS.

>> Sara: YES.

>> ALL RIGHT, SO WE HAVE THE CHICKEN; THAT'S GOOD TO GO.

THAT'S GOOD.

I'M GONNA WASH MY HANDS.

>> Sara: OKAY, AND TELL ME, WHAT WOULD BE A TYPICAL MEAL IN THE MING TSAI HOUSEHOLD?

>> SIMPLE STUFF.

I MEAN, I THINK EVERY CHEF COOKS SO SIMPLY AT HOME.

>> Sara: YEAH, ABSOLUTELY.

>> WE DON'T DO LOBSTER FOIE GRAS.

SEE YOU'RE GETTING A LITTLE COLOR ON THE ONIONS?

>> Sara: UH-HUH.

>> AS YOU KNOW, COLOR'S FLAVOR, RIGHT?

SO GET SOME COLOR.

I CAN GO AHEAD AND PUT THE CHICKEN IN NOW.

>> Sara: GO AHEAD.

>> ALL RIGHT, SO WE'RE GONNA MIX THIS CHICKEN AROUND, GONNA ADD YOUR CELERY.

AND WE'RE BASICALLY DONE.

>> Sara: WHAT?

ARE YOU SERIOUS?

>> IT'S GOT TO COOK THROUGH, BUT WE'RE DONE.

>> Sara: WE GOT ALL THE MAIN INGREDIENTS IN THERE.

>> YEAH.

>> Sara: HOW MANY CHILIES DID YOU END UP ADDING ON THIS?

>> I ADDED ONE OF EACH OF THE TIBER AND ABOUT A HALF A SERRANO, SO WE GOT SOME HEAT.

AND THE REASON I'M SAYING WE'RE ALMOST DONE, WE JUST GOT TO ADD THE LIQUIDS NOW, RIGHT?

>> Sara: AND YOU DIDN'T PUT A LOT OF OIL IN THERE.

>> NOT EVEN--ABOUT A TABLESPOON.

SO FISH SAUCE FIRST.

>> Sara: FISH SAUCE FIRST.

>> SO, AGAIN, THIS IS, BELIEVE IT OR NOT, ANCHOVIES WITH SALT DRIED IN THE SUN UNTIL A NASTY BROWN LIQUID COMES OFF OF IT.

THEY BOTTLE IT AND SELL IT TO US.

>> Sara: SOUNDS YUMMY.

>> SOUNDS GOOD, HUH?

>> Sara: BUT IT'S REALLY GREAT STUFF.

>> IT'S FANTASTIC.

>> Sara: [coughing] I SWEAR, THOSE CHILIES ARE GETTING TO ME.

I LOVE 'EM, BUT I HAVE TO STAND OVER HERE.

>> AND WHAT YOU'RE COUGHING-- AND I DO IT ALL THE TIME-- IS JUST--IT'S THE CAPSAICIN THAT'S COMING OFF 'CAUSE OF THE OIL.

AND ONCE YOU ADD THIS STOCK, IT'S GONNA DIE OUT.

>> Sara: YEAH, I'M JUST GONNA STAND OVER HERE.

>> THANKS, SARA.

I DID TAKE A SHOWER TODAY.

ALL RIGHT, SARA, THIS IS GONNA TAKE ABOUT FOUR OR FIVE MINUTES TO COME TO A SIMMER.

THEN, WE CAN FINISH THE SOUP.

ALL RIGHT, SARA, SO IT'S COME TO A SIMMER, AND THE GREAT THING ABOUT THIS, THIS CHICKEN WAS CUT SO SMALL, IT'S FULLY COOKED.

ONCE IT COMES TO A SIMMER, COMPLETELY COOKED.

ALL RIGHT, SO WE ADD THREE MORE THINGS.

I'M GONNA GRAB THIS BASIL.

IF YOU COULD JUST PICK THE LEAVES OFF, AND THEN AT THE VERY END WE'LL JUST ADD IT.

>> Sara: OKAY.

>> I'M GONNA ADD COCONUT MILK, RIGHT?

>> Sara: AND THAT'S FULL FAT, WE DECIDED.

>> THIS IS FULL FAT, RIGHT?

AND ADD THIS TOWARDS THE END OF THE SOUP, BECAUSE IT CAN BREAK IF YOU ADD IT IN THE BEGINNING.

AND THE LAST THING IS LEMON JUICE.

NOW, LET ME SHOW YOU THIS TRICK.

JASPER WHITE, THE GREAT CHEF AND FRIEND OF ALL OF US.

>> Sara: I LOVE JASPER WHITE.

>> HIS HEAD COOK SHOWED ME THIS TRICK.

WE ALL HAVE LEMON SQUEEZERS, LEMON JUICERS, LEMON WHAT.

BUT WE ALSO ALL HAVE A PAIR OF TONGS.

LOOK AT THIS.

>> Sara: WOW.

>> IT IS THE BEST LEMON SQUEEZER, LIME SQUEEZER IN THE WORLD.

YOU HAVE SUCH LEVERAGE WITH A PAIR OF TONGS.

>> Sara: I CAN SEE THAT.

>> ISN'T THAT GREAT?

>> Sara: LET ME TRY; LET ME TRY.

OH, MY GOD.

WOW, EVEN A WEAKLING LIKE ME CAN DO THIS.

>> YOU'RE NOT WEAK, SARA.

YOU'RE SARA MOULTON.

>> Sara: I KNOW.

I AM BIG AND STRONG.

>> ♪ DOO-DA-DOOO ♪ >> Sara: WE DIDN'T TALK ABOUT THIS BASIL.

>> THAI BASIL.

>> Sara: OKAY, TELL ME ABOUT THAI BASIL.

I'M GONNA ACTUALLY EAT A PIECE.

>> THAI BASIL IS LIKE ITALIAN SWEET BASIL, EXCEPT IT HAS THAT ANISE QUALITY TO IT.

>> Sara: A LITTLE LICORICE.

>> RIGHT, IT'S GOT THAT LICORICE QUALITY, WHICH I LOVE.

>> Sara: YOU WANT MORE?

>> JUST A LITTLE BIT MORE, YEAH.

IT'S REALLY MORE, AGAIN, THIS IS HOME COOKING.

>> Sara: JUST SHRED IT IN?

>> JUST WHOLE LEAVES, AND OUR SOUP IS DONE.

>> Sara: DONE?

>> DONE.

>> Sara: WOW.

>> 'CAUSE THE BASIL DOESN'T NEED TO COOK.

>> Sara: NOW, THIS IS REALLY MY KIND OF WEEKNIGHT MEAL, I HAVE TO SAY.

>> I MEAN, AND BASICALLY, START TO FINISH-- START TO FINISH IS, WHAT, 12 MINUTES.

>> Sara: WELL, THERE WAS TWO OF US CHOPPING, SO LET'S SAY WE TOOK A NORMAL HOME COOK WHO CAN'T CHOP REAL FAST.

I THINK MAYBE 15-20?

>> MAX.

>> Sara: OKAY, THAT IS SO BEAUTIFUL TOO.

>> RIGHT?

>> Sara: ALL RIGHT, I GOT TO TASTE.

>> GIVE IT A TRY.

SEE WHAT YOU THINK.

>> Sara: MM!

WOW!

THIS IS LIKE ASIAN JEWISH CHICKEN SOUP.

>> ASIAN JEWISH... YOU MEAN CHEW?

NO, THAT'S CHINESE JEW.

>> Sara: NO.

>> ASIAN JEWISH.

I'M TRYING TO THINK OF A WORD FOR THAT.

>> Sara: NEVER MIND.

JE-JASIAN.

THIS IS A JE-JASIAN SOUP.

>> Sara: ALL RIGHT, ALL RIGHT.

ENOUGH ALREADY.

OKAY, SO...PERFECT.

>> THANK YOU.

>> Sara: WHAT'S THE WHOLE TITLE?

>> IT'S LEMONGRASS COCONUT CHICKEN SOUP, OR CHICKEN LEMONGRASS COCONUT SOUP.

>> Sara: HOME RUN.

THANK YOU.

>> THANKS, SARA.

>> Sara: I'M HERE WITH MY OLD FRIEND AND FELLOW CHEF MING TSAI.

>> HELLO, SARA.

>> Sara: HELLO.

AND WE ARE MAKING BLACK BEAN SCALLOPS WITH ZUCCHINI.

>> EXACTLY.

>> Sara: AND YOU SAY THAT IN CHINA THIS IS ALMOST AS POPULAR AS CLAMS WITH BLACK BEANS.

>> IT IS, AND IT'S DELICIOUS.

SCALLOPS ARE SO SWEET.

AND FERMENTED BLACK BEANS, WHICH IS THE HERO TODAY-- OR SOY BEANS, RIGHT, THAT HAVE BEEN DEHYDRATED WITH SALT.

AND YOU KNOW THE NEW TERM-- IT'S NOT THAT NEW-- IT'S CALLED UMAMI.

>> Sara: UMAMI.

>> RIGHT, IT'S THAT THICK TASTE.

THIS IS PACKED.

I CAN'T THINK OF ANYTHING THAT HAS MORE SAVORYOUSNESS THAN A BLACK BEAN.

>> Sara: SAVORYOUSNESS.

I LIKE THAT.

>> SAVORYOUSNESS.

I THINK IT'S A WORD.

>> Sara: WERE YOU GONNA GET ME OVER MY RICE-IMPAIRED SITUATION?

>> YES, AND I CAN'T BELIEVE SARA MOULTON DOESN'T... >> Sara: I BOIL RICE.

>> SHE BOILS RICE.

>> Sara: YOU WANT TO KILL ME.

>> THAT'S LIKE... >> Sara: I KNOW, IT'S LIKE... NAILS ON A BLACKBOARD.

>> I DON'T KNOW, THAT'S LIKE MARIO BATALI EATING RAMEN NOODLES INSTEAD OF MAKING PASTA.

>> Sara: OKAY, RICE GOD, SHOW ME THE RIGHT WAY TO DO IT.

>> OKAY, TWO THINGS.

GET A RICE COOKER.

RIGHT?

THEY'RE 49 BUCKS.

GO TO YOUR LOCAL STORE.

RICE COOKERS ARE ONE THING-- THEY'RE FOOL-PROOF.

>> Sara: OKAY, I NEED THAT.

>> YOU PUT IT IN WITH THE RIGHT AMOUNT OF WATER, YOU PUSH A BUTTON, THERE YOU GO.

BUT THE KEY STEP ONE IS, YOU GOT TO WASH YOUR RICE, RIGHT?

SO THIS IS SOME LONG-GRAIN RICE.

WE'RE GONNA GO BACK TO THE SINK HERE, AND I'M GONNA SHOW YOU, WHEN YOU WASH RICE, YOU GOT TO WASH IT TILL THE WATER IS CLEAR.

>> Sara: AND WE'RE DOING THIS BECAUSE... >> BECAUSE, ONE, RICE IS DIRTY.

SOMETIMES YOU'LL SEE A PEBBLE OR WHATNOT IN THERE.

TWO, SEE HOW CLOUDY THIS WATER IS?

THAT'S REALLY CLOUDY, RIGHT?

SO THAT'S THE STARCHES THAT ARE BEING WASHED OFF.

YOU WANT CLEAN RICE.

AND IF YOU DO SEE SOMETHING DARK, PULL IT OUT, RIGHT?

THIS RICE LOOKS PRETTY DARN CLEAN.

BUT YOU HAVE TO DO THIS ABOUT THREE OR FOUR TIMES.

>> Sara: AND THE REASON WE WANT TO GET RID OF ALL THE STARCH IS SO WE HAVE SEPARATE GRAINS WHEN WE'RE DONE?

>> SEPARATE GRAINS, EXACTLY.

AND I LEARNED RICE FROM TWO PEOPLE, MY GRANDFATHER, WHO TAUGHT ME THE MOUNT FUJI TECHNIQUE, WHICH I'M SHOW YOU... >> Sara: OH, I CAN'T WAIT.

>> AND THEN KOBAYASHI, WHO IS THE SUSHI MASTER AT MAKING SUSHI RICE, SHORT-GRAIN RICE.

AND HE ALWAYS SAYS, ALWAYS GO THE SAME WAY, 'CAUSE IF YOU GO AROUND THE OTHER WAY, IT WILL CONFUSE THE RICE, AND IT MIGHT MAKE 'EM DIZZY AND NOT TASTE GOOD.

I THINK THAT'S FOLKLORE, BUT... >> Sara: ALRIGHTY, THEN.

>> BUT IT'S A GOOD STORY.

>> Sara: OKAY.

>> SO THAT'S THE SECOND TIME.

SEE HOW MUCH CLEARER THAT WATER IS?

I DO A TRICK HERE.

WE HAVE KIDS, RIGHT?

BROWN RICE, EVERYONE KNOWS-- EVERYONE KNOWS BROWN RICE IS BETTER FOR YOU, RIGHT?

>> Sara: RIGHT.

>> SO WHAT I'VE DONE IS, I DO A 50/50.

WE CALL IT THE HOUSE RICE.

SO HERE WE HAVE BROWN RICE THAT HAS BEEN CLEANED JUST LIKE THIS WHITE RICE, SOAKED IT FOR ONE HOUR, BECAUSE BROWN RICE TAKES LONGER TO COOK, MORE MOISTURE THAN WHITE RICE, SO IF YOU SOAK IT FOR AN HOUR, THEN YOU CAN COMBINE THE TWO AND YOU CAN COOK IT TOGETHER.

>> Sara: YEAH, BECAUSE BROWN RICE TAKES ABOUT 45 MINUTES TO COOK, AND WHITE RICE TAKES MORE LIKE 17.

>> BY PRE-SOAKING IT AND MIXING IT TOGETHER, YOU HAVE A FANTASTIC RICE THAT KIDS WILL EAT.

THIS IS WHAT MY GRANDFATHER SHOWED ME.

IT'S CALLED THE MOUNT FUJI TECHNIQUE.

SO DOESN'T MATTER THE SIZE OF YOUR HAND EITHER.

YOU PUT YOUR HAND IN.

THIS IS MOUNT FUJI.

YOU TOUCH THE TOP OF THE RICE, AND THAT WATER GOES RIGHT TO MOUNT FUJI.

THAT IS HOW MUCH WATER YOU NEED.

AND IF IT'S A SMALLER POT, YOU CAN ALSO USE THIS FIRST PART OF YOUR FINGER, JUST TO THE LINE, THAT'S HOW MUCH WATER THERE IS.

>> Sara: INTERESTING.

>> AND YOU GET FOOL-PROOF RICE.

>> Sara: OKAY, YOU MIGHT BE CONVINCING ME.

I MIGHT SWITCH OVER.

>> SHE BOILS RICE.

OH, MY GOD.

MY GRANDFATHER JUST TURNED OVER IN HIS GRAVE.

>> Sara: I WANTED TO GET YOUR ATTENTION.

>> AND THIS IS WHY IT'S SO GOOD--THEN, BOOM, YOU PUT IT IN AND YOU PUSH THE BUTTON.

>> Sara: THAT'S IT?

>> SO THAT RICE IS GONNA TAKE ABOUT 30 MINUTES, AND WHY DON'T WE START PREPPING, AND THEN-- YOU OBVIOUSLY WANT TO MAKE THIS DISH HOT.

>> Sara: I THINK THERE ARE SEVEN INGREDIENTS IN THIS RECIPE.

>> IT'S SUCH A SIMPLE-- SO YOU'RE MINCING SOME GARLIC.

THOSE ZUCCHINI THERE, I WANT 1/4 INCH ROUNDS.

>> Sara: OKAY.

>> AND I'M JUST GONNA DO SOME SCALLIONS HERE.

AND YOU KNOW, SARA, SCALLION WHITES ARE STRONGER IN ONION FLAVOR, RIGHT, THAN THE GREENS, SO I ALWAYS KEEP THEM SEPARATE, 'CAUSE I LIKE TO COOK THE WHITES, AND THEN I USE THE GREEN AS GARNISH.

>> Sara: LIKE A FRESH ENDING.

>> EXACTLY.

ALL RIGHT, SO WE'RE GONNA ADD A LITTLE GRAPE SEED OIL.

>> Sara: OKAY, AND I BETTER GET GOING, HUH?

>> YEAH, YOU'VE GOT SOME TIME.

WHAT'S THAT, ABOUT A TABLESPOON?

YOU JUST WANT TO COAT IT WELL.

[sizzling] WE'RE COOKING AT HOME, SO WHO CARES IF IT'S PERFECTLY CUT?

ALTHOUGH, HERE WE HAVE PERFECTLY CUT SARA MOULTON MINCED GARLIC.

THANK YOU, SARA.

ALL RIGHT, THROW THIS AROUND.

>> Sara: WE NEED ABOUT TWO CUPS OF ZUCCHINI, I THINK, RIGHT?

>> TWO CUPS ZUCCHINI.

>> Sara: MM-HMM.

>> THEN WE'LL SEASON AS WE GO.

THEN WE'RE GONNA ADD THE FERMENTED BLACK BEANS.

ALL RIGHT.

MINCING IT UP A LITTLE BIT.

THESE GO IN.

ALL RIGHT, NOW WE HAVE SOME BEAUTIFUL SCALLOPS I'M GONNA GRAB FROM THE FRIDGE HERE.

SO HERE'S SCALLOPS, RIGHT, AND I KNOW YOU KNOW THIS SARA, BUT THERE'S ALWAYS A MUSCLE ON THE SCALLOP WHEN YOU BUY 'EM.

>> Sara: THAT'S WHAT ATTACHES IT TO THE SHELL, RIGHT?

>> EXACTLY, SO PULL THAT OFF.

IT'S ACTUALLY NOT INEDIBLE; IT'S JUST A LITTLE CHEWY.

SO WE ADD ZUCCHINI AND SCALLOPS AT THE SAME TIME.

>> Sara: ALL AT ONCE?

>> RIGHT.

>> Sara: DO YOU WANT TO JUST TALK A LITTLE ABOUT SCALLOPS AND DRY VERSUS WET?

>> YEAH, I MEAN, THESE ARE BEAUTIFUL.

LET ME GRAB ONE OF THESE.

THESE ARE SO NICE AND DRY.

SO IF YOU'RE TRYING TO SERE OR CARAMELIZE, YOU NEED DRY ONES.

QUITE OFTEN, SCALLOPS ARE IN A BRINE.

THEY TASTE OKAY, BUT THEY HAVE A LITTLE TINNY TASTE TO IT, AND YOU CAN NEVER GET A COLOR ON THEM, RIGHT?

SO THIS DISH IS BASICALLY DONE, AND WE JUST GOT TO COOK THE SCALLOPS THROUGH.

>> Sara: WE JUST STARTED!

>> I KNOW.

THAT'S WHY THIS IS ONE-POT MEALS.

YOU JUST GOT TO COOK THE SCALLOPS THROUGH; WE'RE DONE.

>> Sara: AMAZING.

>> AND THE RICE WILL BE DONE IN ABOUT 20 MINUTES.

>> Sara: OKAY.

>> ALL RIGHT, SARA, THIS LOOKS AWESOME.

THE LAST THING I'M GONNA ADD IS TWO TABLESPOONS OF BUTTER.

THIS IS OPTIONAL.

>> Sara: I'M LIKE, "WOW."

I DIDN'T KNOW THERE WAS BUTTER IN CHINESE FOOD.

DO YOU WANT ME TO CUT IT IN TWO?

>> YEAH, CUT IT IN HALF.

THIS IS, YEAH--WELL, THIS IS EAST-WEST FOOD, RIGHT?

AND THE BUTTER ADDS JUST A NICE--COATS THE SCALLOPS AND ADDS A LUXURIOUSNESS AND RICHNESS TO IT.

AND, AGAIN, IT'S OPTIONAL, BUT, OH, MY GOD, I RECOMMEND IT.

>> Sara: IT JUST PULLS THE WHOLE THING TOGETHER.

>> IT ALMOST MAKES ITS OWN SAUCE, IF YOU WOULD.

>> Sara: IT'S A FINISHING SAUCE.

>> THAT LOOKS GOOD.

>> Sara: THAT WAS THE NAME OF YOUR SHOW, RIGHT?

EAST MEETS WEST.

>> EAST MEETS WEST.

>> Sara: THERE YOU GO, ON THE FOOD NETWORK.

>> COOKING LIVE WITH SARA MOULTON.

>> Sara: [laughs] NOT THAT MANY PEOPLE KNOW THAT YOU WERE DISCOVERED ON MY SHOW.

>> I WAS DISCOVERED ON YOUR SHOW.

>> Sara: YOU WERE GONNA BE DISCOVERED ANYWAY, BUT HE SUBSTITUTED FOR ME, AND HE DID SUCH A GOOD JOB.

I WENT AWAY--I MADE THE BIG MISTAKE OF GOING AWAY FOR A WEEK.

THIS MAN TOOK MY SHOW.

EVERYBODY FELL IN LOVE WITH HIM.

NEXT THING WE KNOW, YOU HAVE YOUR OWN.

>> I WAS SO BUMMED, LIKE, "SHE'S COMING BACK?

WHY IS SHE COMING BACK?"

>> WELL, THEN YOU GOT YOUR OWN.

YOU GOT EAST MEETS WEST.

>> AND THEN I GOT EAST MEETS WEST.

ALL RIGHT, SO JUST A TOUCH OF SALT, SARA.

>> Sara: WANT A LITTLE PEPPER?

>> YEAH, AND PEPPER.

THE REASON YOU DON'T NEED A TON OF SALT IS THE FERMENTED BLACK BEANS ARE SALTY.

>> Sara: RIGHT.

>> ALL RIGHT, WE CAN PLATE THIS UP.

I THINK OUR RICE IS DONE HERE AS WELL.

>> Sara: DO YOU WANT THE SCALLIONS IN HERE AS WELL?

>> WE'LL GARNISH WITH THE SCALLION.

>> Sara: OKAY.

>> SO LOOK AT THIS.

IT'S A BROWN RICE, WHITE RICE COMBO, WHICH-- >> Sara: AND PEOPLE DON'T NOTICE IN THE RESTAURANT?

>> NO, THEY REALLY DON'T.

FLAVOR WISE, YOU CAN'T REALLY TELL, BUT LOOK HOW PERFECT THIS RICE IS.

>> Sara: I'M VERY IMPRESSED.

I JUST HAVE TO FIND A LITTLE MORE ROOM IN MY KITCHEN FOR A RICE COOKER.

>> YOU'VE GOT PLENTY OF ROOM.

>> Sara: THAT'S WHAT YOU THINK.

>> LITTLE BIT OF SCALLION.

THERE YOU GO.

>> Sara: OH, MY GOODNESS.

THAT IS SPECTACULAR.

AND WE'VE GOT CHOPSTICKS.

I'M GONNA DO MY BEST.

>> YOU KNOW WHAT?

I HAVE A BEVERAGE FOR US, THOUGH.

>> Sara: OH, YOU DO?

I'M GONNA TAKE A BITE.

>> ONE OF MY FAVORITE BEERS.

THIS IS FROM YANJING IN CHINA.

AND, YOU KNOW, I LOVE-- I THINK BEER WITH THIS TYPE OF FOOD IS JUST DELICIOUS.

>> Sara: MM!

IT'S JUST SO REFRESHING.

OKAY.

OH, WELL THIS IS--I LIKE IT.

YOU COME WITH BEER AND EVERYTHING.

>> CHEERS.

>> Sara: CHEERS.

>> SO DOES IT TASTE GOOD?

>> Sara: MM.

>> BEER IS GOOD BECAUSE THERE'S A LITTLE RICHNESS TO THE SCALLOPS AND THE BUTTER, AND IT KIND OF-- >> Sara: CUTS RIGHT THROUGH IT, ALL THOSE BUBBLES.

OKAY.

OH, YUM.

ALL RIGHT, SO THIS IS OUR... SCALLOP BLACK BEAN-- BLACK BEAN SCALLOP AND ZUCCHINI RICE DISH.

ONE-POT MEAL.

EXCELLENT.

>> YEAH, NOT BAD.

NOT AS GOOD AS YOUR FOOD, SARA, BUT IT'S NOT BAD.

>> Sara: HI, I'D LIKE TO GET SOME DUCK LEGS AND SOME CHICKEN THIGHS.

>> OKAY.

THERE YOU GO; HAVE A GOOD DAY.

>> Sara: THANKS SO MUCH.

I LOVE DUCK, AND I'M SO EXCITED WE'RE MAKING IT, BUT I'M A LITTLE BAFFLED.

I LIKE FRENCH DUCK CASSOULET.

>> [speaking French] >> Sara: BUT WE ARE MAKING ASIAN GINGER ORANGE... >> CASSOULET.

"CASSOULET" IN QUOTES.

SO CASSOULET USUALLY HAS BEANS.

>> Sara: RIGHT.

>> SO MY BEAN IS THE EDAMAME.

>> Sara: OKAY.

>> BUT IT'S STILL CLASSIC TECHNIQUE, WHICH IS, YOU HAVE BEAUTIFUL DUCK LEGS.

THEY'RE JUST SEASONED.

I'M GONNA SERE THEM, JUST A LITTLE OIL.

DUCK HAS SO MUCH FAT.

SO NOT EVEN A TABLESPOON, JUST TO KIND OF COAT THE PAN, JUST 'CAUSE YOU DON'T WANT ANYTHING TO STICK AT ALL, RIGHT?

JUST SWIRL THE PAN A LITTLE BIT.

AND BY THE WAY, HERE'S A GREAT TIP: WHEN YOU SEASON CHICKEN AND DUCK, I DON'T NEED TO FLIP THEM.

I JUST DO ONE SIDE AND PUT THAT GOOD SIDE DOWN FIRST, AND THEN ONCE IT'S IN THE PAN, THEN I'LL SEASON THIS SIDE.

>> Sara: THE SECOND SIDE.

>> THE SECOND SIDE, RIGHT.

>> Sara: AND YOU ALWAYS SEASON BEFORE YOU ADD IT.

>> ABSOLUTELY.

>> Sara: AND WHY IS THAT?

>> YOU WANT THIS SEASONING TO COOK INTO YOUR PROTEIN.

YOU DON'T WANT TO JUST SEASON AT THE END.

THERE'S A BIG DIFFERENCE IN FLAVOR AND THE LEVELS OF FLAVOR WHEN YOU SEASON BEFORE OR YOU SEASON AFTER.

SO NOW I'M GONNA SEASON THE BACK SIDE.

ALL I'M DOING HERE IS RENDERING OFF THE DELICIOUS DUCK FAT, RIGHT?

>> Sara: YOU WANT ME TO CUT THE ORANGE WITH THE RIND ON?

>> I LOVE IT.

THE ORANGE TURNS IT, LIKE, ORANGE COMFIT.

>> Sara: YUM, SO THIS IS LIKE A SUNDAY SORT OF COMFORT MEAL.

>> IT TOTALLY IS A SUNDAY COMFORT MEAL.

ALL RIGHT, I SLICED A LITTLE BIT OF GINGER WE'RE GONNA ADD ONCE THE DUCK COMES OUT.

THESE ARE SERRANO CHILIES.

ALL I DID WAS WASH THEM.

I'M GONNA JUST TAKE THE END OFF, AND I'M GONNA SLICE THEM WHOLE DOWN THE MIDDLE, SEED AND ALL.

IT JUST ADDS A LITTLE BIT OF HEAT, BUT ALL THOSE ORANGES YOUR DOING THERE IS GOING TO ADD A LOT OF SWEETNESS, SO... ALL RIGHT, SARA, WE WANT TO GET THAT NICE COLOR LIKE THAT, ALL RIGHT, SO GIVE THESE A QUICK FLIP.

AGAIN, THESE ARE NOT EVEN CLOSE TO BEING COOKED THROUGH, RIGHT?

THESE ARE RAW.

YOU CAN SEE HOW MUCH FAT ENDED UP ACTUALLY IN THIS PAN.

JUST A LITTLE BIT OF DUCK FAT, WE'RE GONNA USE.

GIVE ME YOUR ONIONS, PLEASE.

>> Sara: OKAY.

>> AND WE HAVE CELERY.

THESE ARE CAR--I CALL THESE CARROT NUBS.

>> Sara: I KNOW, YOU GOT TO THEM SOMETHING.

THEY'RE SO WEIRD.

>> YOU KNOW, BUT THEY COME CLEAN AND PEELED AND YOU DUMP THEM.

THEY'RE A PERFECT SIZE.

>> Sara: THEY'RE GREAT.

THEY'RE PRE-PREPPED.

CELERY IN?

EVERYTHING IN.

>> NOW, YOU GOT TO HAVE A LITTLE BIT OF SMOKED PORK, SO I HAVE JUST A COUPLE THICK SLICES OF BACON.

>> Sara: YOU DON'T BROWN AT ALL?

>> NO, 'CAUSE IT'S GOING TO-- IT'S A BRAISE.

>> Sara: OKAY.

>> ALL RIGHT, YOU GOT CELERY.

YOU GOT GINGER THAT'S BEEN PEELED, RIGHT?

GOOD FLAVOR WITH GINGER.

HERE'S TWO SERRANOS, JUST HALVED, SEEDS AND ALL, 'CAUSE THERE'S HEAT.

>> Sara: AND THESE ORANGES.

>> ORANGES GO IN.

I'D GIVE JUST A LITTLE SQUEEZE, NOT ALL THE WAY, 'CAUSE I WANT TO KEEP THIS INTEGRITY.

JUST A LITTLE SQUEEZE.

>> Sara: WITH EACH ONE?

>> YEP.

>> Sara: OKAY.

>> AND THEN THE ENDAMAME.

>> Sara: THAT'S SO WILD.

SO THESE ARE NOT GONNA BE GREEN WHEN WE'RE DONE.

>> OH, NO, THEY'RE GONNA BE BROWN.

THE NATURALLY BREWED SOY SAUCE.

I DON'T CARE WHAT BRAND YOU USE.

MAKE SURE IT SAYS "NATURALLY BREWED."

AND THERE'S SOME GREAT ORGANIC OUT THERE.

AND BECAUSE WE CAN, A LITTLE ORANGE LIQUEUR, RIGHT?

>> Sara: BOY, THIS IS ONE HECK OF A BIG POT.

>> NOT MUCH MORE SALT, BECAUSE I ALREADY HAD THAT SOY SAUCE.

ALL RIGHT, AND WE'RE DONE.

AND WE'RE GONNA TAKE ALL THESE DUCK LEGS, MAKE IT DUMP BACK IN.

AND THEN CHICKEN'S DONE.

>> Sara: OKAY, SO WE'LL SEE-- >> AND THIS LOOKS LIKE A LOT, BUT BELIEVE YOU ME, WHEN ALL THESE VEG AND ORANGES COOK... >> Sara: IT'S GONNA COOK DOWN, WAY DOWN.

>> GIVE ME ALL THAT STOCK.

>> Sara: THIS IS SO EXCITING, I HAVE TO SAY.

>> AND, BY THE WAY, YOU KNOW THIS, BUY YOUR CHICKEN STOCK.

YOU CAN MAKE IT.

THIS LOOKS LIKE HOMEMADE BECAUSE YOU'RE SARA MOULTON.

BUT THE UNSALTED ONES THAT YOU BUY ARE FINE, RIGHT?

THEY'RE NOT BAD.

>> Sara: ARE WE GOING TOP OR BOTTOM?

>> TOP.

>> Sara: OKAY.

>> 350.

>> Sara: OKAY.

YOU COULD DO THIS ON TOP OF THE STOVE AT A GENTLE SIMMER TOO.

>> THIS'LL TAKE ABOUT AN HOUR AND 45 TO TWO HOURS.

>> Sara: OKAY, YOU KNOW WHAT?

WE'RE GONNA HAVE TEA IN MY GARDEN.

>> A SPOT OF TEA?

>> Sara: YES, WE ARE.

>> BRILLIANT.

AFTER YOU.

THIS IS SO CIVILIZED.

A SPOT OF TEA AS OUR DUCK COOKS?

I MEAN, SERIOUSLY.

THANK YOU.

>> Sara: I LOVE TEA.

>> LET ME DO THE JAPANESE THING.

YOU CAN'T SERVE YOURSELF.

YOU KNOW, WITH SAKE, RIGHT, YOU NEVER SERVE YOURSELF WITH SAKE.

AND TEA SHOULD ALWAYS BE SERVED FOR YOU.

>> Sara: I DIDN'T KNOW THAT.

WOW.

I LOVE TEA, BUT I NEVER-- >> I LOVE TEA.

>> Sara: I JUST MAKE IT AND DRINK IT EVERY AFTERNOON.

>> ALTHOUGH, THE FIRST CUP IN THE MORNING, IT CAN'T BE TEA.

IT'S GOT TO BE COFFEE.

I NEED THAT.

>> Sara: OH, REALLY?

SO YOU'RE BOTH AND, YES.

>> I GO BOTH WAYS.

OH, THAT'S DELICIOUS, LOVE IT.

>> Sara: REALLY GOOD.

REALLY GOOD.

>> THIS HAS BEEN FUN.

>> Sara: THIS IS SO MUCH FUN.

IT'S OLD REUNION WEEK.

>> I'M GLAD YOU CAN STILL COOK, SARA; THAT'S GOOD TO SEE.

>> Sara: [laughing] OH, BOY.

>> ARE YOU HAPPY THAT I CAN STILL COOK TOO?

>> Sara: YEAH, YEAH, YOU CAN.

YOU'RE ONLY GETTING BETTER, ACTUALLY.

>> NO, I DON'T KNOW ABOUT THAT.

>> Sara: YEAH, YOU'RE GETTING-- ALL THE TIME.

LET'S GO CHECK OUR DUCK, DON'T YOU THINK?

>> ABSOLUTELY.

I'M BRINGING MY TEA.

>> Sara: OKAY, I WILL TOO.

>> GONNA BE HOT TOO, SO DEFINITELY TAKE YOUR TIME.

>> Sara: OH, BOY, I CAN SMELL IT.

>> RIGHT, I THINK IT'S GONNA BE GOOD.

>> Sara: WOW, OH, MY GOSH.

>> SEE HOW MUCH IT REDUCED DOWN?

>> Sara: AND LOOK AT THOSE ORANGES.

THEY DO LOOK AMAZING.

>> BRING THAT BOWL UP TO ME, SARA, WILL YOU?

>> Sara: OKAY.

>> YEAH, THESE ORANGES ROCK.

AND THIS IS A MEAL FOR-- I MEAN, YOU REALLY COULD FEED SIX PEOPLE EASILY WITH THIS.

>> Sara: OH, I THINK SO.

>> POUR A LITTLE OF THE BROTH ON TOP.

>> Sara: DO YOU WANT MORE MEAT IN THERE TOO?

>> YEAH, SURE, COME ON.

WE'RE HUNGRY PEOPLE.

>> Sara: YEAH, YOU KNOW WHAT?

I'VE SET US UP FOR THE GARDEN.

I THINK WE'LL GO OUT AND EAT IN THE BACKYARD.

>> I CAN'T WAIT.

AND WE HAVE A PINOT NOIR FOR YOU.

POP!

[laughter] ALL RIGHT, SARA, HERE'S A GREAT PINOT NOIR.

I DIDN'T INVENT THIS.

THE FRENCH INVENTED IT, OF COURSE--PINOT NOIR WITH DUCK.

THIS ONE IS FROM CARNEROS IN NAPA VALLEY.

LOVE IT.

GIVE IT A SMELL.

IT'S LIKE BLACKBERRY AND CHERRY AND CURRANT.

CHEERS TO YOU.

>> Sara: YES, CHEERS TO YOU.

THANK YOU, MING, FOR BEING HERE.

AND THANK YOU ALL FOR WATCHING.

I HOPE YOU WILL TRY THESE ONE-POT WONDERS BY MY GOOD BUDDY MING TSAI.

>> YOU GOT TO TRY IT TOO, THERE, CHEF MOULTON.

GET IN THERE.

I'M TELLING YOU, IT'S ABOUT THE DUCK, BUT IT'S ALSO ABOUT THE ORANGE.

I MEAN, THE ORANGE SLICES LIKE IT'S BUTTER.

>> Sara: MM, WOW.

>> TRY A PIECE OF THAT ORANGE.

>> Sara: OKAY, I'M GONNA TRY A PIECE OF ORANGE, STRAIGHT UP.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: OVER 1,500 RECIPES ONLINE AT: