Nina Simonds—cookbook author, Gourmet correspondent, and the person who, a long time ago, opened my eyes to the possibility of food greatness (another story)—has a video blog, Spices of Life, about (mostly) cooking and healthy eating.

The site is low-tech and friendly, with features like a guide to basic dim sum and a sit-down with a professor from the Harvard School of Public Health, who explains how to order a low-fat meal from a Chinese restaurant. This week’s feature is a visit with Ming Tsai, chef of Wellesley, Massachusetts’s Blue Ginger and host and executive producer of PBS’s Simply Ming, who makes healthy fried rice with Simonds. No big surprises—use canola oil and brown rice—except the idea to use kale, which turns everything you cook into health food. But it’s still a short, sweet guide. Here’s the deal:

1. Heat canola oil in a wok.
2. Sear a pound of shrimp in the wok, but take them out before they’re fully cooked.
3. In the same wok, add more canola oil, then the aromatics: two tablespoons ginger, two tablespoons garlic, a bunch of scallions, a chopped medium onion. Cook long enough to take the rawness out.
4. Add to the wok four ribs of chopped celery and three grated carrots, then six cups of shredded kale, then two tablespoons of naturally brewed soy sauce, then five cups of precooked brown rice.
5. Add the shrimp back in, toss it all together, and serve it garnished with scallion greens.

Happy New Year back to you, Ming!

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