Ming says: When I think back to my childhood, I can't recall a stir-fry that wasn't based on garlic, ginger and soy—the fundamental trio of Chinese cooking. My quick master recipe will make it easy for you, the home cook, to have genuine instant Chinese flavor on hand.

Makes about 1 3/4 cups

• 3 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 bunch scallions, sliced
• 1 cup naturally brewed soy sauce
• 1 cup honey
• Juice of 2 large limes
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a saucepan over medium heat coated lightly with oil, combine garlic, ginger and scallions and season very lightly with salt and pepper. Sweat until softened, about 3 minutes. Deglaze with naturally brewed soy sauce and add honey and lime juice. Bring to a simmer and let mixture reduce about 30% to 40% to a syrup consistency, about 10 to 15 minutes. To check consistency, use a cool dish, draw a line of syrup on dish, and hold vertically. If line holds with a few drips, that's a syrup consistency. Allow to cool. You can then transfer to a sterile, wide-mouth jar, and store in the refrigerator.

>>Use this Master Recipe in Garlic-Ginger-Soy Filet Mignon with Crispy Rice Cakes by guest Iris Tsai.

>>This recipe appears in Episode #426.

>> For additional recipes and more, visit www.ming.com