RECIPES: Ming Tsai's Magic Ingredients

— -- Read the "Nightline" profile of chef Ming Tsai.

Ming's Turkey Noodle Soup

Serves 4

Ingredients:

For stock:

Turkey carcass, wings if not eating

2 carrots, coarsely chopped

2 medium onions, coarsely chopped

4 celery ribs, coarsely chopped

1 bulb, fennel, coarsely chopped

2 sprigs fresh thyme

8 whole black peppercorns

For soup:

2 carrots, diced 1/4-inch pieces

2 medium onions, diced 1/4-inch pieces

4 celery ribs, diced 1/4-inch pieces

1 bulb fennel, diced 1/4-inch pieces

2 star anise

2 tablespoons Wanjashan organic soy sauce

3 cups leftover cooked shredded turkey meat, dark or white

1 pound wonton noodles, blanched

Chile oil for garnish (optional)

Chopped parsley, for garnish (optional)

Kosher salt and freshly ground black pepper

Canola oil

Preparation:In a large stockpot, combine turkey carcass and wings, carrots, onions, celery, fennel, thyme and peppercorns and add water to cover (about 4 quarts). Bring to a simmer and cook for two hours (you're looking for a 25 percent reduction). Meanwhile, sauté aromatics for soup in saucepot. Strain broth into saucepot. Add star anise. Simmer until softened, about 10 minutes. Check for flavor and season with soy sauce. Add shredded turkey and blanched noodles. Check flavor and season with kosher salt and freshly ground black pepper. Garnish with chile oil and chopped parsley just before serving.

Ginger-Cranberry Sauce

Serves 4

Ingredients:

1 heaping tablespoon minced ginger

2 red onions, minced

1 bag fresh cranberries

Zest and juice of 2 large oranges

1 cup packed brown sugar (add more to taste, if desired)

Kosher salt and freshly ground black pepper

Canola oil

Preparation:In a medium saucepot coated lightly with oil over high heat, saute ginger and onions until softened. Add remaining ingredients and simmer until cranberries have softened and are starting to break up. Check flavor and season if necessary. This is best served warm, though it is also delicious cold or on a turkey sandwich.

8 Treasure Sticky Rice Stuffing

Serves 6

Ingredients:

1 tablespoon minced garlic

1 tablespoon minced ginger

6 cups glutinous rice

1/2 cup diced rehydrated black mushrooms

1/4 cup minced & diced rehydrated dried shrimp

1/4-inch diced la chang (Chinese sausage) (either 1 large or 2 small)

1 bunch scallions, thinly sliced, white and green separated, reserve some of the green for garnish

1/2 cup Shaoxing wine

1 cup edamames or rehydrated yellow soybeans

1 red bell pepper, minced

1 tablespoon Wanjashan oyster sauce, plus more for garnish

Banana leaf

3 lotus leaves (or more banana leaf)

Kosher salt and freshly ground black pepper

Canola oil

Preparation:First make the rice: In a large bowl, combine rice and enough water to cover. Store in fridge overnight. When ready to use, drain rice. Place rice in banana leaf-lined steamer and steam for 1 hour, until rice is cooked but not mushy. When rice is cooked, transfer to a large bowl and discard banana leaf. To make the stuffing: Heat a wok or large saute pan over high heat. Add canola oil and swirl to coat. Saute garlic and ginger until fragrant, then add mushrooms, shrimp and la chang and stir-fry briefly to allow sausage to render a bit. Add scallion whites, deglaze with Shaoxing and reduce completely. Add edamames, red bell pepper, scallion greens and oyster sauce and stir-fry. Pour mixture on top of sticky rice in large bowl. Mix well and check seasoning. Chill in refrigerator until cool enough to handle. When chilled, cut lotus leaf in half and place about 1 cup sticky rice stuffing in center. Fold lotus leaf around stuffing and wrap like a package. Place packages in prepared bamboo steamer, seam-side down and steam for 15-20 minutes, until heated through. To serve, place 1 package on each plate, slit open on top and push filling up into opening from sides of package. Garnish with reserved scallion greens and a drizzle of oyster sauce.

All recipes copyright 2009 Ming Tsai

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