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Bok Choi

S18 E1801 / 26m 46s / TV-G
Chef Tsai prepares bok choi in two flavorful casseroles with his son and sous chef, Henry — Red Roast chicken with baby bok choi and sweet potatoes with red wine, Thai bird chilis, and star anise; and a vegetarian version that includes Red Roast Squash, baby bok choi, sweet potatoes, scallions, garlic and ginger. And drinks are stirred up — a Five-Spice Old Fashioned and a Five-Spice Black Tea.
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Okonomiyake/Japanese Pizza

S18 E1802 / 26m 46s / TV-G
Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.
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Ginger-Miso

S18 E1803 / 26m 46s / TV-G
Miso, ginger and sushi rice are used to create two exquisite dishes. First Chef Tsai cooks salmon coated with Shiro miso, minced ginger, sesame cucumbers and sushi rice. Then he prepares a vegetarian version using Japanese eggplant, miso glaze, which he serves on top of sushi rice cakes. He also shakes up a Orange-Ginger Wine Spritzer and a non-alcoholic version for Henry.
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