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Ming Tsai Entertains the Crowds at the Food and Wine Classic in Aspen 2008

Ming Tsai Dishes Up Cooking Tips

During the Food and Wine Classic in Aspen, I attended Ming Tsai's "East-West Vegetarian" demonstration. I had been a mild fan of Ming's before, but after seeing him live I was sold. He was hysterical — seriously he'd be successful as a stand-up comedian — as well as informative. He taught us the secret to perfect potstickers, and tricks on how to successfully cook garlic. To see what he had to say,


  • When making a balsamic reduction, Ming never uses a reactive pan (such as aluminum or copper — although aluminum or copper cores are OK). The acid reacts with the metal and, as Ming said, "has something to do with Alzheimer's, I forget now."
  • If your sautéed garlic starts to burn, Ming suggests adding the rest of the veggies. This will make the temperature drop and prevent the garlic from further burning.
  • Here's how Ming creates the perfect potsticker: start by adding oil to the pan. Next add the potstickers. Once the bottoms are browned, add the water and cover with a lid. Once the potstickers are cooked through, remove the lid and let the bottoms get crispy again. If you're not trying to keep it vegetarian, Ming recommends steaming the potstickers in chicken broth.

Join The Conversation
amyinthesky amyinthesky 9 years
i've always liked him ever since i first saw him on foodtv back in the early 2000's. i was really glad to see another asian on tv much like martin yan. now foodtv needs is another asian, particularly an asian female. represent!
atencer atencer 9 years
love love him
bigestivediscuit bigestivediscuit 9 years
This is the way my mom's always made potstickers.
aanyanka aanyanka 9 years
I blame Ming Tsai for destroying my wok. I followed his recipe for Oolong Smoked Salmon a few years ago and the smoking technique completely destroyed my wok. It was a very nice stainless steel wok that was absolutely not usable after I completed the dish and I had to throw it away. Because of this I have not attepted to follow any of his techniques. However, Yum, your post makes me think I should give him another chance.
WineUnleashed WineUnleashed 9 years
I have one cookbook by him and I have learned some great techniques from him. He rocks in my book! Cheers, Angela
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