Which of Ming Tsai's sauces are cooked on the stove?

2 of the 4 sauces cited to Ming Tsai in the PantryFlex catalog are cooked fully on the stove, with the jar used only for storage, including Shallot-Soy Vinaigrette, Soy-Ginger Glaze, and Orange-Soy Glaze.

Where does Ming Tsai cook?

Tsai formerly ran Blue Ginger in Wellesley, Massachusetts, and Blue Dragon in Boston.

Are these Ming Tsai's actual recipes?

The sauces are adapted from recipes Ming Tsai published, with Ming Tsai cited as the source on every recipe page. PantryFlex is independent and not affiliated with Ming Tsai.

NATIONAL AWARD WINNER

Ming Tsai Sauce Recipes

Independent adaptations of Ming Tsai's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Ming Tsai.

Ming Tsai is an East-West, Chinese-American chef who built his reputation at Blue Ginger in Wellesley, Massachusetts. His cooking bridges Chinese technique with New England ingredients, and he holds the James Beard award for Best Chef in the Northeast. PantryFlex adapts recipes Ming Tsai published and cites Ming Tsai as the source for each one.

Tsai also ran Blue Dragon in Boston before moving on from that restaurant. He holds the James Beard Best Chef: Northeast award and a James Beard Who's Who honor. His cooking bridges Chinese technique and New England ingredients, the East-West approach he became known for at Blue Ginger in Wellesley.

By the numbers

recipes

25%

pour-and-shake ready

6.5

ingredients per recipe, field average 6.8

Rice vinegar is Ming's acid of choice, showing up in 2 of 4 recipes.

Compared with the whole catalog, Ming reaches more often for soy sauce (75% vs 10%), rice vinegar (50% vs 7%), and orange juice (50% vs 2%).

How Ming builds a sauce

Ming Tsai's 4 sauces in the catalog lean toward 1 vinaigrette, 1 hot sauce, and 1 pan sauce. Of that total, 1 is jar-ready as a pour-and-shake or simmer sauce, 1 needs a blender, and 2 are cooked fully on the stove. Recipes cited to Ming Tsai include Shallot-Soy Vinaigrette, Soy-Ginger Glaze, and Orange-Soy Glaze.

Recipes

Shallot-Soy VinaigretteOn the jar: SHALLOT-SOYMing Tsai's shallot-soy vinaigrette for greens, marinades.Soy-Ginger GlazeOn the jar: GINGER-SOYMing Tsai's soy-ginger glaze for grilled fish, chicken.Ginger-Garlic GlazeOn the jar: GINGER-SOYMing Tsai's orange-soy glaze for salmon and chicken.Hoisin Mustard SauceOn the jar: HOISIN MUSTAMing Tsai's sweet-tangy hoisin mustard sauce.

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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Ming Tsai. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 2 national awards

Hoisin Mustard SauceNATIONAL AWARD WINNEROn the jar: HOISIN MUSTA

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Kitchens

Blue Ginger · Wellesley
Blue Dragon · Boston

Awards

James Beard Best Chef: Northeast
James Beard Who's Who of Food & Beverage

Common questions

Which of Ming Tsai's sauces are cooked on the stove?: 2 of the 4 sauces cited to Ming Tsai in the PantryFlex catalog are cooked fully on the stove, with the jar used only for storage, including Shallot-Soy Vinaigrette, Soy-Ginger Glaze, and Orange-Soy Glaze.
Where does Ming Tsai cook?: Tsai formerly ran Blue Ginger in Wellesley, Massachusetts, and Blue Dragon in Boston.
Are these Ming Tsai's actual recipes?: The sauces are adapted from recipes Ming Tsai published, with Ming Tsai cited as the source on every recipe page. PantryFlex is independent and not affiliated with Ming Tsai.

Citations

Shallot-Soy Vinaigrette · adapted from Ming Tsai Simply Ming (Food.com reprint)
Soy-Ginger Glaze · adapted from Ming Tsai East Meets West (Cooking Index reprint)
Ginger-Garlic Glaze · adapted from Food Network Ming Tsai orange-soy glazed salmon (chef byline)
Hoisin Mustard Sauce · adapted from Ming Tsai / Simply Ming

Every recipe lists its source and original title in the Provenance section of the recipe page.

Build a jar from Ming's recipes