East meets West when Ming rolls two of his favorite international flavors—Mexican and Asian—into a crisp and delicious Ginger-Kiwi-Jicama Salsa. The salsa is a perfect accompaniment to Ming’s Tropical Glazed-Black Vinegar Pork Spareribs—the ideal meal to remember summer as the days grow shorter and colder. After making his Chicken “Moo shu-quitos” with Salsa in the studio, Ming heads off to Maria and Ricardo’s Tortilla Factory in Canton, MA., where CEO Ezequiel Montemayor shows Ming the ins and outs of perfecting tortillas as well as mooshu wrappers. Back in the studio, guest chef Jasper White provides his own interpretation of Ming’s master recipe with a Scallop and Maine Shrimp Ceviche.
