When fresh, ginger can transform any drink or meal into a refreshing and unique dining experience. Using the popular root, Ming develops a master recipe for delicious and versatile Ginger Syrup. According to Ming, Ginger Syrup can substitute for the more common corn variety adding a special zing wherever it’s used. Ming creates a new twist on a standby favorite, beef and broccoli, with his Ginger Beef and Leeks, and serves up a Blue Ginger Gimlet, by far the most popular drink at his restaurant. Best-Ever Ginger-Limeade and comforting Glazed Chicken Thighs and Carrots completes the menu. Guest chef Michael Schlow of Boston’s Radius and Via Matta uses the master recipe to create Chilled Shrimp and Cucumber Salad with Sweet and Spicy Ginger Vinaigrette.