One-pot cooking doesn't have to mean a monotonous march of braised hunks of meat. You can cook a surprisingly diverse range of dishes, from salads to stews to stir fries to soups, as proven in Chef Ming Tsai's new cookbook, "Simply Ming One-Pot Meals" (Kyle, $29.95).
Only two things unite the 80 recipes in this book by Tsai and Arthur Boehm: an affinity for East-West flavorings especially appropriate for the week of the Lunar New Year, beginning Feb. 3, and the use of one pot for cooking. Owner of Blue Ginger in Wellesley, Mass., Tsai uses all the techniques out there: braising, wok-frying, sauteing, roasting, flash-frying, steaming and tossing.
Here are some of Tsai's recipes to spark your imagination.
— Bill Daley
Black bean orecchiette with spicy pork and broccoli
Prep: 35 minutes
Cook: 25 minutes
Makes: 4 servings
Ming Tsai uses this recipe to prove kids will eat their vegetables if the dish has snap. "Serve it with big spoons and everyone's happy," he writes in "Simply Ming One-Pot Meals." Fermented black beans may be purchased in Asian markets and some supermarkets.
1 large head broccoli
8 ounces orecchiette
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fermented black beans
1 tablespoon minced garlic
1 piece (1-inch long) ginger root, minced
1 red onion, cut into 1/4-inch dice
1 cup dry white wine
1/2 teaspoon salt
Freshly ground pepper
One pot, myriad techniques
Chef goes beyond the braise for new dishes
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