Type what you have

Ingredients

• ✓ gingerroot
• soy sauce
• sherry
• sesame oil
• chicken breast
• water
• rice vinegar
• sugar
• cornstarch
• canola oil
• red chile pepper
• green onion
• bok choy
• peanut
• brown rice

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Ingredients

• ✓ gingerroot
• lime
• cilantro
• curry powder
• thai basil
• fish sauce
• coconut milk
• red pepper flakes
• chicken broth
• tomato
• mushroom
• lime
• garlic
• red onion
• olive oil
• cayenne pepper
• salt
• shrimp

Instructions

1. 1 Sprinkle shrimp with salt and cayenne pepper.
2. 2 Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
3. 3 Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
4. 4 Serve with a lime wedge and garnish with cilantro, if desired.

By Kim's Cooking Now

Ingredients

• ✓ gingerroot
• ramekin
• heavy cream
• milk
• vanilla bean
• cinnamon stick
• cardamom pod
• orange zest
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ gingerroot
• beef short rib
• garlic
• onion
• sesame oil
• brown sugar
• asian pear
• soy sauce
• red pepper flakes
• kosher salt
• vegetable oil
• rice
• green onion

Instructions

1. 1 Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
2. 2 Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
3. 3 Season meat with salt and a drizzle of vegetable oil. Toss.
4. 4 Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

By John Mitzewich

Ingredients

• ✓ gingerroot
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz