Ming Tsai Wok Recipes for a Big Family Dinner

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As you can see…Chef Ming Tsai is a funny guy, an awesome chef, and a big fan of WellnessMats! We got the chance to meet with Chef Ming at a previous cooking event we attended where he used one of our Companion Mats during his cooking demos throughout the day. He loved Companion Mat because it is large enough for standing comfortably, but small enough to be easily transported throughout the building — or from building to building. As you can imagine — Chef Ming is on the move a lot.

Other than being a big fan of Companion Mat while cooking, another one of Ming’s secret weapons for cooking is his Wok, a large bowl-shaped pan for high-heat frying, often used in Chinese cooking. Woks are great because you can make highly tasty, quick + simple meals that can feed many. Ming loves using his wok for cooking family meals at home with his two sons and wife, Polly.

We’ve put together three of our favorite Ming Tsai Wok recipes to try at home! All of these recipes can easily be altered to vegetarian — simply substitute the meat portions with your favorite hearty vegetable of choice!

Stir Fried Pork Chops and Peppers with Spicy Ketchup


2 pounds thin individual pork chops, cut in half
1 cup all purpose flour
2 tablespoons rough chopped fermented black beans
2 jalapeños, minced
1 tablespoon minced garlic
2 red bell peppers, sliced
2 med onions, sliced
1 cup chicken stock
1 cup ketchup
Kosher salt and freshly ground black pepper to taste
Canola oil

For full recipe visit Ming’s site here.


Wok-stirred Gingered Chicken with Brown Sugar Rice


3 chicken breasts, skinless, boneless cut into thin, long julienne pieces
2 tablespoons minced ginger
1 tablespoon minced garlic
1 serrano chile, minced with seeds
2 cups blanched sugar snap peas, de-ended, cut on the bias into 1 inch pieces
3 cups house rice cooked and chilled
¼ cup naturally brewed rice vinegar
2 tablespoons brown sugar
1 tablespoon Wanjashan, naturally brewed soy sauce
canola oil
Kosher salt and freshly ground black pepper to taste

For full recipe visit Ming’s site here.


Stir Fry Wonton Noodles with Scallops and Bacon & Arugula, Radicchio Pine Nut Salad


1 1/2 pounds sea scallops, abductor muscle removed, quartered
2 tablespoons organic shoyu ponzu
¾ pound wonton noodles
1½ cups fresh English peas
5 slices thick bacon, sliced horizontally ¼-inch slices
5 garlic cloves, thinly sliced
½ cup low-sodium chicken stock
5 tablespoons extra virgin olive oil
salt and freshly ground black pepper
½ tablespoon unsalted butter
Juice of 1 lemon
1 head of radicchio, halved and shredded
1 cup arugula leaves
½ cup pine nuts, toasted
kosher salt and freshly ground black pepper to taste

For full recipe visit Ming’s site here.

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