Ming: The first dish I ever cooked in my life when I was 10 was a fried rice so here’s the new fried rice
using brown rice.
Nina: Hi this is Nina Simons from Spices for Life and today, I’m thrilled to have celebrity chef, Ming
Tsai. Hi Ming in his – on public television Simply Ming, number of books, his wonderful
restaurant in Wellesley but what many people don’t know is that you are also a member of the
Nutrition Round Table, the Harvard School of Public Health.
Ming: With Dr. Walter Willett our hero.
Nina: Our hero, and that’s why Ming so kindly is doing easy dinner pyramid style and we’re going to
use the healthy eating pyramid from the Harvard School of Public Health.
Ming: I think it’s so important, we talk about this all the time, you can eat great tasting food and still
keep it healthy. The first dish I ever cooked in my life when I was 10 was a fried rice. So here’s
the new fried rice using brown rice which is so much more healthy than white rice and if you
cook it as we are with shrimp and --, it’s just as tasty.
Nina: Sounds fabulous.
Ming: We’re also using wonderful kale which everyone knows is the, as you say, the greener the better
and you can't get greener than kale. Tons of vitamins and good for you. We have onions and
scallions. We have ginger and garlic. We have carrots and celery. We use the kale and we have
shrimp.
Nina: The recipe will be on spices of life, people can go to the website and I’d also like to point out
how Ming has chosen, he’s eating the rainbow here so not only is it really attractive, but all of
these different colored vegetables have different vitamins so there he goes. Let’s watch him.
Ming: This is canola oil. It’s one of the healthiest oils in the world. This is some great shrimp. Straight
in. I just want to get a little sear on it. I’m just taking the rawness out. These are not fully
cooked yet. They’re going to go back in and in this same wok, I then add more oil. This is again
canola oil and we’re going to add all those aromatics. We have the ginger, the garlic, the
scallions, the onions. They all go in. Just take the rawness out of the aromatics then we add to
it some celery and carrots. We add to it now our magic veg as I call it, the kale. Shred it up.
This is a better ratio of protein and carb to veg in Asian cooking. There’s much more vegetables
which I love. Look at this ratio, it’s like half veg and half protein.
Nina: And that’s one of the important things that the healthy, the meds stresses. You want to use
whole grains which Ming is using, brown rice. And then all these vegetables.
Ming: Naturally brewed soy sauce, a great way to add sodium with the benefits of soy. So here’s our
brown rice. This is precooked brown rice. This gets all mixed up. Then I add my shrimp back.
So this dish is basically done. All I have to do now is just mix it all together and we’re good to go.
So now.
Nina: That looks gorgeous Ming. You love for your crowd to eat well obviously. That is gorgeous.
Ming: And then we have some of the scallion greens on top. Let’s get you a spoon here.
Nina: Yes, I can't wait. It looks fabulous. Yummy.
Ming: Very low oil. I mean you eat this everyday, you’re going to live to 100.
Nina: I can't thank you for doing this and all the tips. Brilliant. This is Nina Simons, thank you Ming.
Ming: Thanks Nina. Kung Hei Fat Choi, Happy New Year.
Nina: Happy New Year and then some. Thanks.
Male: Thanks to our sponsor, Legal Seafoods.
Nina: How was that?
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