Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes by Ming Tsai and Arthur Boehm

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Notes about this book

  • LaPomme on April 15, 2011

    The Asian Spaghetti recipe is easy and delicious.

Notes about Recipes in this book

  • Chicken sausage with fennel rice pilaf

    • Jane on September 27, 2012

      Nice enough for an every-night dinner but I don't think I'll repeat it. Meatballs are made of chicken sausage meat rolled in crushed coriander seeds, browned then in the same pan fennel, onions and celery are softened and browned. Rice and chicken stock added then simmered until stock absorbed and rice cooked. It was pleasant but I need more than that for a dish to be repeat-worthy.

  • Scallop and bacon fettuccine

    • LaPomme on March 11, 2011

      Page 48

  • Moroccan spiced lamb shoulder with bell pepper couscous

    • LaPomme on February 10, 2011

      Page 112

  • Loin lamb chops with eggplant and lemongrass tzatziki

    • LaPomme on September 15, 2011

      Incorporating lemongrass into the tzatziki sounded interesting, but I found it overpowering.

  • Black bean orecchiette with spicy pork and broccoli

    • nicolepellegrini on December 21, 2013

      Easy, quick, super-tasty. The fusion of black bean sauce with a pasta dish is a great combination here.

  • Lemongrass scampi with pappardelle

    • nicolepellegrini on February 09, 2015

      OK but a little overpowering with the lemon flavor. Kept thinking it needed something else to give it more dimension or interest. A little boring as a "one-pot meal"; I needed a salad on the side to feel it was a more balanced meal.

  • Seared curried butterfish with warm olive chutney

    • nicolepellegrini on February 17, 2015

      This was nice, easy to make, and the curry worked well in the crust for the fish. I recommend using a non-stick skillet.

  • Five-spice honey pork tenderloin with leeks

    • nicolepellegrini on August 21, 2015

      Would definitely make this one again. The tenderloin came out incredibly moist and tender, my SO loved it enough to be talking about it the next day. I added some chopped kale to the rice and onions to get some greens into the dish, and that worked well.

  • Clams with pork and jicama

    • nicolepellegrini on December 22, 2013

      Tasty and relatively simple. I liked the crunch of the jicama.

  • Black-bean scallops and zucchini

    • nicolepellegrini on August 30, 2019

      Just ok. Be careful about cooking times as both scallops and zucchini were a bit overcooked following the timing given in the recipe.

  • Green peppercorn beef with asparagus and rotini

    • nicolepellegrini on May 21, 2019

      Green peppercorn is definitely the overwhelming flavor here - far too much so, in my opinion. I'm trying to figure out what to add to this to salvage the rest of it, maybe some hoisin or other sweeter sauce. Also this is one of those recipes that feels like an awkward stretch to make "one pot" for no real good reason. I am not going to boil pasta in my wok, I'll just use a pasta pot to cook the asparagus and pasta first. Actually saves time that way since the other ingredients can be stir-fried at the same time. Not a recipe I'd make again.

  • Orange-ginger lamb shanks with barley

    • nicolepellegrini on December 23, 2013

      This. Was. Perfection. My husband isn't even a big fan of lamb and he was gnawing the bone clean for every last bite. I only made it with two shanks, and slightly reduced the other ingredients accordingly, and it was fork-tender in about 2.5 hours. I also served it over farro instead of barley as that's what I had on-hand, and it was great together.

    • hibeez on September 20, 2018

      I love this recipe - easy and so delicious. I have also used lamb shoulder chops with equal success.

  • Lion's head and snow cabbage with house rice

    • nicolepellegrini on February 20, 2015

      I made this with ground venison instead of beef and pork, since that's what I had on hand and I wanted to keep it lean. I think my partner liked it more than I did as he devoured 4 large meatballs in one sitting and I could barely manage 2. Mostly I found it needed a bit more seasoning than specified to give it some real flavor, along with more rice in the rice/meat ratio to get it to actually bind together. I would probably make again just remembering to tweak the seasonings (and steam a little longer than specified.)

  • Three-bean chili

    • nicolepellegrini on February 17, 2015

      Interesting take on "chili"; I liked the addition of the fermented black beans. Not sure I'd rush to make it again, however.

  • Cranberry-hoisin chicken 'n' rice

    • wodtke on January 17, 2015

      This is decent, and comes together fairly quickly, but nothing special. Don't think I'll make it again.

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  • ISBN 10 1906868360
  • ISBN 13 9781906868369
  • Linked ISBNs
  • Published Nov 16 2010
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Kyle Cathie Limited

Publishers Text

Chef Ming Tsai believes that everyday cooking needs to be tasty, healthy, easy to prepare and affordable and this groundbreaking cookbook gives you 85 recipes with an Asian influence that perfectly fit the bill. Ingredients are varied and used imaginatively but can still be easily sourced (keeping it tasty), every recipe will mind its salt and fat contents, calories and allergens (with an eye on the healthy), every dish will feed four people at a cost of under $20 (to help save you money), and you'll only ever have to use one pot to prepare it in (beautifully simple). The recipes also come with a drink suggestion and a full-colour photograph to make the preparation even easier.

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