Diabetes Self-Management – September 2019

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Ming Tsai

About Ming
Ming Tsai is a well-revered chef, cookbook author, restaurateur and televi-
sion personality. Raised in Dayton, Ohio, he attributes his love of cooking
to spending many hours with his parents at their restaurant, Mandarin
Kitchen. Tsai earned a degree in mechanical engineering at Yale University
but continued to nourish his love of cooking, spending summers studying
at Le Cordon Bleu and apprenticing at restaurants in Paris. He continued
to study and train in Paris after graduation. Moving back to the United
States, Tsai attended Cornell University to obtain a master’s degree in hotel
administration and hospitality marketing.
Tsai opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts,
in 1988. Blue Ginger was named Best New Restaurant by Boston Magazine,
and it was nominated by the James Beard Foundation as Best New Restau-
rant 1998. The James Beard Foundation later appointed him 2002 Best Chef
Northeast. His second restaurant, Blue Dragon, opened in Boston in 2013
and was named one of Esquire magazine’s Best New Restaurants 2013.
But Tsai hasn’t stopped at restaurants—television is in his blood, too.
He’s the award-winning host and executive producer of “Simply Ming” on
public television, and he began cooking for television audiences on the
Food Network. Ming is the author of five cookbooks: “Blue Ginger: East
Meets West Cooking with Ming Tsai,”  “Simply Ming,”  “Ming’s Master
Recipes,” “Simply Ming One-Pot Meals” and “Simply Ming In Your Kitchen.” 
As busy as Tsai is, he avidly gives back to the community. Some of his
favorite charities include Big Brothers Big Sisters, Ment’or BKB Foundation,
Cam Neely Foundation, Chefs for Humanity, Cradles to Crayons, The Greater
Boston Food Bank, and Food Allergy Research & Education.

Cooking style and influences
Tsai describes his style of cooking as East-West: “I combine bold flavors while
contrasting temperatures and textures, so that you get a different experience
with every bite. Plus, the food is inherently healthy, which is an added bonus.”
Tsai points out that his inspiration comes from eating other people’s food.
The best food, he added, is street food and food from other people’s homes. “I
always say, if there are older people in your life, like parents or grandparents,
go learn from them. The best thing you can do is learn their recipes, techniques,
etc. Go listen to their stories, take pictures and videos. It’s the best way to
learn their recipes and bring traditional cuisine into the future.” Hear, hear!
Tsai shares some of his go-to meals: In the winter, he favors long-braises,
like his Red Roast Pork or Red Roast Duck, with added bok choy or broccoli
and house rice (50% white rice and 50% brown rice). “I love braising,” he
enthused, “because the whole house smells like whatever you make; with red
roast, it’s cinnamon and clove.” During the summer, Tsai fires up the grill and
turns to chicken or salmon, with sliced veggies tossed with some olive oil, salt
and pepper—maybe some corn on the husk, too. He recommends dishing this
up on a large platter with quinoa or another whole grain and serving with a
variety of sauces: aioli, a mustard-based sauce and a chili-based sauce, too.
“It’s simple, delicious and healthy. Can’t get much better than that!”

On health and diabetes
Tsai’s grandfather had diabetes, and his brother-in-law has diabetes, as
well. He shares that it’s easy to make recipes that are low on the glycemic
index. “You actually don’t really need sugar in your food. If a recipe calls
for sugar, like in a vinaigrette or a sauce, I typically replace it with an acid,
like vinegar, lemon or lime,” he said. Fruit is another way to add sweetness
without a lot of sugar. “It’s a natural source and contains fiber.”
For more about Ming Tsai, visit his website at http://www.ming.com.

Breakfast Egg Wrap with

Goat Cheese and Power 4

Greens

Eat Well With Ming: Not only do you get great

protein from the eggs, but you also get a ton of

vitamins and minerals from the power 4™.

Allergy Free Note: Soy free, fish free, shellfish

free, gluten free, tree nut free, peanut free

B&W Power 4 Greens™ is a mix of watercress,

baby red leaf kale, baby spinach and arugula.

MAKES 2 SERVINGS

CHINA

40 September/October 2019