WGBH Openvault

Simply Ming; Orange Yuzu Syrup

Simply Ming SMMG219K1, Orange Yuzu Syrup, Uncaptioned Master

License Clip

More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email archive_requests@wgbh.org.

Undigitized item: Request Digitization

Untranscribed item: Request Transcription

Simply Ming
Orange Yuzu Syrup
Program Number


Series Description

Ironically, Americans tend to complicate their lives in an effort to simplify them. In SIMPLY MING, chef Ming Tsai helps make the yearning for a more manageable lifestyle a reality. Tsai, experienced in classical French, new American and Pan-Asian cuisine, first introduced viewers to his unique blend of global culinary traditions in his Food Network series, East Meets West With Ming Tsai. In this new series for public television, Tsai provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare. Guest include Martin Yan, Todd English, Jody Adams, Gordon Hamersley, Jasper White and others. 2004. Series release date: 2004

Program Description

Guest Chef: Hiroko Shimbo

Citrus is used in both Eastern and Western cuisine: it has the ability to both brighten flavors and balance richness. Orange-Yuzu Syrup combines the familiar orange with the Japanese yuzu, an ultra-sour Japanese fruit. This wonderful syrup works equally well for beef, seafood and poultry dishes. As his master sauce, it serves as the inspiration behind Wok-Stirred Orange-Yuzu Beef, the tart yuzu cutting some of the beef's richness and the orange's sweetness. In his Crispy Butterflied Shrimp with Orange-Yuzu Syrup, Ming lightens up the traditional Chinese dish of thickly battered fried shrimp -using panko crumbs for a lighter crust. In his Orange Glazed Chicken with Wild Rice Salad the tart-sweet glaze of Orange-Yuzu Syrup produces a deeply golden bird while the earthy wild rice and crisp haricots verts are dressed in vinaigrette. Ming then visits old friend Kenny Chan of Joy Luck restaurant in Needham, Massachusetts to learn the traditional way of making a Chinese favorite, "orange beef. " Back in the studio, guest chef Hiroko Shimbo creates Tatsuta Pork Salad with Orange-Yuzu Syrup. Tatsuta is a popular Japanese technique where meat or poultry is marinated in a ginger mixture, dredged in starch and then deep-fried.

Asset Type

Broadcast program

Media Type


Finkel, Hilary (Series Producer)
Chicago: “Simply Ming; Orange Yuzu Syrup,” WGBH Media Library & Archives, accessed October 26, 2016, http://openvault.wgbh.org/catalog/V_CCCCE6C5D7CE43E3A9AD92884C914400.
MLA: “Simply Ming; Orange Yuzu Syrup.” WGBH Media Library & Archives. Web. October 26, 2016. <http://openvault.wgbh.org/catalog/V_CCCCE6C5D7CE43E3A9AD92884C914400>.
APA: Simply Ming; Orange Yuzu Syrup. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_CCCCE6C5D7CE43E3A9AD92884C914400
If you have more information about this item, we want to know! Please contact us, including the URL.