Ming Tsai

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Episode 506: Szechwan Peppercorn/Rum

Guest Chef: Marcus Samuelsson

Adding spice and sweetness to his dishes, Ming uses Szechwan peppercorn and rum as his East and West ingredients this week. In the kitchen, creates Wok Stirred Drunken Shrimp and Mango, and hot hot Beef and Peppers. Thinking outside the plate, Ming's latest cocktail creation is Ginger Rum with Numbing Cubes-a zesty drink that'll definitely be a hit at your next party. Guest chef Marcus Samuelsson of New York City's Aquavit, invites us to his home in Harlem where he adds the two East and West elements to create hearty Chicken Stew.